First a spring form pan is lined with acetate, then sponge cake brushed with simple syrup is placed in the bottom, next fruit flavored bavarian cream is layered in, then another layer of sponge cake is place on top, and fruit glaze is poured on top. After the cake has set up, the pan and acetate is taken off.
A white chocolate design is piped on top
Colored white chocolate is piped onto acetate
And then white chocolate is poured over top, and then it is placed around the cake.
Isomalt is then rubbed is with color, and placed in the oven to melt
And after magic has happened it can be broken up into smaller garnishes
The cake is then garnished with the isomalt, white chocolate curls, and blackberrys.
Here is a mango version of the bavarian fruit torte
