« Back to Glossary Index
(a) small cake made from a blend of egg yolks,
flour and egg whites piped on to a tray in small bulbs for baking. Pairs are sandwiched together with chocolate custard cream, dipped in boiling apricot purée and enrobed with chocolate fondant. May be garnished with a cherry, nut or crystallised flower petal;
(b) large torte.