The Art of French Pastry

to use components that
will all have a similar
texture when the cake is
served. No layer should be
too hard and be difficult
to cut, or so soft that it
melts, causing the cake to
collapse. The corn syrup
in the pineapple sorbet
and the honey used in
both the pineapple sorbet
and the mango coulis are
inverted sugars that do