Sure, I'll embarass myself again (because I still can't remember how to spell his name after repeated and repeated corrections)...check out the "Death By Chocolate" series of books written by Marcel Desluaniers (so sorry). He does alot of layering like what you mentioned....it's quite interesting I think. Instead of layering only cakes and mousses or creams like the European pastry books show he uses cheesecakes and other multiple cake flavors in one torte. Even a "rise crispy treat" type filling as layers....he has endless ideas.
You can use your own favorite recipes for each layer and assemble them into your own dessert. Add as many layers as you want and make each as thick or thin as you desire too.
Build like this in your spring form pan or ring mold:
1. put your Cheesecake layer on cardboard base.
2. put a thin layer of mousse on top of cheesecake.
3. adhear a thin layer of cake to mousse.
4. spread thin layer of perserves over cake
5. add remaining mousse
6. top with another thin layer of cake.
Let the whole thing set/chill, then pour ganche over the whole torte and finish garnishing as you please. You could press some of you ground up cake scraps on the sides of the torte...
The possiblities are endless.......
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |