Assembling a Cake with Layered Squares

Peach Crème Mousseline Cake

Appears in

Baking

By James Peterson

Published 2009

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Measure a sheet cake so you can cut it crosswise into 4 rectangles all approximately 4 by 11 inches.
Spread the top of the rectangle with the jam.
Cut the sheet cake into 4 rectangles as measured. Stack the rectangles on top of each other and slice them lengthwise in half so you end up with 2 strips, each approximately 2 by 11 inches. Trim the sides and ends of the strips and slice the strips into ½-inch-thick squares.
Arrange the cake squares, on their sides, along the inside of a cake ring lined with a cardboard disk and plastic wrap.
Place a cake disk, slightly smaller than the cardboard ring, inside the lined cake ring.
Brush the cake with the simple syrup and spread over a ½-inch layer of crème mousseline.
Put in the second cake disk and brush with simple syrup.
Fill the cake ring with the rest of the peach crème mousseline and smooth off the top. Chill for at least 3 hours.
Wrap a hot, wet towel around the ring to loosen the cake.
Push the cake up through the ring.
Heat a spatula in hot water or by waving it for a few seconds over a hot flame. Smooth the sides of the cake with the hot spatula.
Shortly before serving, arrange skewers or chopsticks on top of the cake. Sprinkle with confectioners’ sugar.

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