Modern French Torte

Alex Saunders

Alex Saunders

4th February 2013
Alex Saunders

Modern French Torte

Mango & Citrus Jelly, Jaconde Sponge, Mango Bavois


  • Tuille Mix
  • 75g Butter
  • 75g Icing Sugar
  • 75g Flour
  • 75g Colour
  • Sponge Mix
  • 380g Icing Sugar
  • 380g Ground Almonds
  • 100g Cake Flour
  • 500g Whole Eggs
  • 320g Egg Whites
  • 50g Caster Sugar
  • Bavois Mix
  • 10g Gelatin
  • 300g Flavour
  • 60g Sugar
  • 200g Double Cream
  • 30g Water



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