Charlotte Russe (Bavarian Cream Cake)

Ingredients

• Ladyfingers
• Ladyfinger sponge (remaining ladyfinger batter spread on a sheet pan and baked)
• 3 oz. simple syrup + 4 grams vanilla extract
• Bavarian Cream
• Creme Chantilly
• Chocolate shavings

Directions

1. Indent ladyfinger sponge with 8-inch cake ring and cut a circle 1/4-inch inwards. (Cake base should be 7 1/2-inches in diameter.) 
2. Center sponge in the middle of the cake ring.
3. Cut the ladyfingers to 2 1/2 inches long use a ruler and a pizza roller.
4. Line ladyfingers (straight edge down, tops facing outward) along the edge of the cake ring. The ladyfingers should be SNUG.
5. Brush the bottom sponge (NOT the outside ladyfingers) with some vanilla simple syrup.
6. Ladle Bavarian Cream halfway up the cake. Soak extra lady fingers in syrup and put upside down on top of the cream, spaced out.
7. Ladle remaining cream and even out.
8. Refrigerate for at least 24 hours to set gelatin.
9. Garnish with chantilly cream and chocolate shavings.