Page 294 - A Literary Holiday Cookbook

milk. Alternate beating in remaining powdered sugar and milk until

fully combined. Set aside.

8 To make the ganache, fill a small saucepan half full with water and

bring to a boil over medium-high heat. Heat

½ cup whipping cream in another small saucepan on low heat just
until steaming, then remove from heat. Add the chocolate to a heat-

safe bowl and place it on top of the pan with the boiling water. Turn
off heat. Pour the steaming cream over the chocolate and allow to sit

for 3 minutes. Whisk until smooth and set aside. Save the pan with

the hot water for later.

9 Cut the joconde width-wise into 4 (3½-inch-wide) pieces, trimming

excess from the last piece if necessary.

10 To construct the cake, place 1 joconde piece spongy-side up on a

wire rack placed over a baking sheet. Using a pastry brush, brush
the layer with 3 tablespoons strawberry syrup. Add ⅓ cup

buttercream on top and spread until very even. *

11 Add another layer of cake and syrup. Spoon 5 tablespoons
ganache on top and spread until even.

12 Add another layer of cake, syrup, and buttercream. Place the last

cake layer on top and add the last layer of syrup. Set aside.

13 Bring the saucepan of water back to a boil and remove from heat.

Place the bowl with the ganache on top and add 2 tablespoons
cream. Whisk until combined. This will thin the ganache into a

chocolate glaze.

14 Pour the glaze over the top of the cake and use a frosting knife to

spread it into an even layer.

15 Chill uncovered in the refrigerator for 45 minutes until glaze is set.

Evenly divide remaining buttercream between 2 piping bags, one