Lutetia torte, a walnut chiffon genoise cake layered with chocolate ganache and chantilly cream covered in a semi-sweet chocolate coating. It is decorated with chocolate dipped walnuts and a marzipan carnation.
This dome torte is layers of yellow chiffon genoise, marzipan, raspberry preserves, and praline buttercream. I covered it in marzipan, pipped on a boarder, then topped it with a marzipan rose.
This pistachio torte includes yellow genoise, apricot preserves, pistachio buttercream, and a japonise layer (a dried meringue with hazelnuts). It was then topped with a marzipan layer, pistachios, and a marzipan rose.
This is the inside of the roulade torte. A yellow roulade with chocolate mousse, vanilla buttercream, and covered in a milk chocolate coating.
The outside view of the roulade torte.
A hazelnut torte made with no flour. It is layered with hazelnut buttercream, raspberry preserves, and then covered with a milk chocolate coating. It is topped with rosettes, hazelnuts, and a pipped boarder.
The dobos torte is six layers of a thin yellow cake and a chocolate buttercream. The seventh layer of cake is covered in caramel, dipped in chocolate, and placed on top of the torte.
