A Poire a’ la Beaujolaise Cake
An Amazing 9 layered vanilla sponge cake soaked in vanilla syrup and Bacardi dark rum filled with 2 layers of chantilly cream with toasted crushed Walnuts, and a center of chocolate Swiss buttercream with Callibaut milk chocolate crisps pearls, Frosted with
Chocolate Swiss buttercream, with a bottom shell boarder garnish with toasted crushed walnuts, topped with crushed walnuts and a reduction of the poaching syrup. With a top boarder of chocolate Swiss buttercream with chocolate dradgees.
Decorated with poached pears in a red wine syrup with spices, cinnamon stick, vanilla beans pods, cloves, orange peel, and star anise topped with crushed toasted walnuts,
With edible gold leaf on pears stems.
Benjamin Vener-shaw chef pâtissier cake Designer.