These were some of the notorious Mini French Pastries we made for our Phase II Final Buffet, May 2005. The little white ones are so good I had two. This is the assembly for this dessert.
Tarts and Pies
Zuger Kirsch Torte
Bottom = Japonaise
Middle = Vanilla sponge spritzed with rum syrup
Top = Dacquoise
Kirsch butter cream
Iced with Kirsch butter cream
Patted with toasted sliced almonds
Double 10 X sugar
1/2 glacee cherry
As you can see it gets very involved. Each dessert had four or five recipes we had to prepare in order to assemble the results. In the real world most of the time you don’t get to make these beauties.