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COMMUNION CAKE

24 hours before assembling the cake, prepare the G始oise, by filling each cake pan at the same height and baking them. Plan to assemble the cake 1 or 2 days before serving it. Prepare the butter cream. Cut out 3 cardboard disks corresponding to the sizes of the G始oise cakes. Sit each G始oise on its cardboard disk, securing it with a dollop of butter cream, then half each G始oise horizontally. Brush each bottom half of G始oise with a light syrup (3 1/2 oz cooked sugar) flavored with the chosen alcohol. Cover each G始oise bottom layer with the soft butter cream (1/3 inch thick). Top each layer with its corresponding half. Choose the smallest G始oise, cover its surface and sides with butter cream. Cover the remaining two cakes with butter cream, but not in the center. Refrigerate the cakes for 2 to 3 hours. Melt the white fondant icing, adding 1 or 2 tablespoons of water and a little bit of alcohol to flavor. Ice all three cakes with the fondant, leave to set. Carefully assemble the cakes in a pyramid (with their cardboard disks), decorate with the sugared almonds and candy decoration.  Cut each cake separately.
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For 3 G始oise cakes (9, 7 and 5 inch round pan):
1 2/3 cups flour
8 eggs
1 1/4 cups sugar
3 1/2 oz powdered almonds
3 1/2 oz butter
salt

For the butter cream:
18 oz butter
1 1/2 cups sugar
6 egg whites
1 pack vanilla sugar
alcohol to flavor

For the icing and decor:
sugared almonds and candy decorations
9 oz white fondant icing
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100
mn
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30
mn
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Desserts
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