Cost Breakdown

Critical Success Points

• • Divide the batter and correctly flavor the two parts
• • Gently fold in the whipped whites to retain lightness
• • Bake the double biscuit in a single batch to avoid mixing the two batters
• • Cool the ganache to the right consistency before assembly
• • Layer the components in the correct order (vanilla‑ganache‑cocoa‑ganache‑vanilla)
• • Trim the cake neatly to reveal the layers

Safety Warnings

• • Be careful with very hot liquids (milk‑butter and cream) – wear kitchen gloves.
• • Use the oven with gloves to avoid burns.
• • Handle the knife carefully when trimming the cake.