Instructions
NOTES: The Bavarian cream can be in any flavor.

The whipped cream should be flavored to be compatible with the flavor of the Bavarian cream (use chocolate whipped cream with chocolate Bavarian torte).

PROCEDURE:
1. Combine water and sugar in a small saucepan over medium-high heat. Cook until the sugar is dissolved. Cool completely.

2. Cut the genoise into 3 very thin layers (about 1/4 inch thick).

3. Line the bottom of a cake pan or a springform pan with parchment.

4. Place one thin sponge layer on top of the parchment. Moisten with flavored syrup.

5. Pour enough Bavarian cream into the cake pan to make a layer about 3/4 inch thick. Applying the filling through a pastry bag is an easy way to get a layer of uniform thickness.

6. Place a second layer of sponge cake on top of the cream. Moisten with flavored syrup.

7. Fill with another layer of Bavarian cream, about 3/4 inch thick.

8. Top with remaining sponge layer.

9. Chill until set.

10. Unmold.

11. Ice the top and sides of the cake with whipped cream.

12. Decorate as desired.

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Yields: 0 Servings
     PROFESSIONAL BAKING, third edition, page 376

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