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Eros Torte

Book Information

On Baking (2nd Edition)
Page: 572

Ingredients

Almond Genoise  (page 488)
Caramel Mousse  (page 542)
Caramel Nut Filling or Icing (p. 493)
Cointreau or Orange Liqueur
Dacquoise  (page 430)
Joconde Spongecake  (page 557)
Poached Pears in Exotic Syrup  (page 624)
Simple Syrup (Heavy)  (page 77)
Tart Glaze
Walnuts

Tags

Tortes