The French Pastry Chef
Tranche Cakes
space
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Category Feature
spaceTranche Cakes (19)
spaceNapoleon SliceThe Most Popular item in this Category
spaceAmbassador Cake
spacePrincess Slice
spaceRaspberry Slice
spaceChocolate Slice
spaceDelice Napoleon
spaceChocolate Mint Slice
spaceSt Topez Cake
spaceMocha Slice
spaceChocolate Square
spaceLemon Roulade
spacePear Williams
spaceApricot Slice
spaceCarrot Slice
spaceTriangle Slice
spaceBlueberry Square
spaceChoc Mousse Slice
spaceBuchette Delice
spaceCherry Squares
space~~end of category~~
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
 
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
St.Topez Cake

This beautiful pastry has three layers of moist yellow cake filled with red curraant jelly and buttercream, finished by wrapping it with a decorative cover of almond paste


Category:
Tranche Cakes
Serving Size:
8 Slices
Difficulty Level:
Advanced
Photo Gallery:
No
Storage Factor:
+3 Days

 St Topez Cake - Tranche Cakes Category
| St Topez Cake |


Ingredients Required: St Topez Cake



  Ingredient Quantity
1. Yellow Sponge Cake 4" x 12"
2. Plain Syrup 2 ounces
3. Red Currant Jelly 4 ounces
4. Buttercream 4 ounces
5. Yellow Almond Paste 6 ounces
6. Sifted Powdered Sugar 2 ounces



Preparation Instructions: St Topez Cake





12 free samples remaining.
Buy the cookbook for just 6.95



© by The French Pastry Chef™
2000-2014 All Rights Reserved
Made in America