bagatelle [bag-uh-tel] noun
A fancy French torte usually prepared commercially and not at home. Its most striking feature is its exposed sides where you can clearly see its components, layered bottom to top: slice of génoise, thick layer of Diplomat cream or Crème Mousseline (see entries), often at least 2 inches high in which strawberries are nestled. The berries are cut lengthwise and their cut edges face out towards the edge of the cake. Another layer of génoise crowns the cream/berry layer and the whole is topped with a layer of marzipan, often tinted a pale green.
Recipes for the home baker do exist and it is possible to make a bakery-worthy bagatelle. The key is exactitude; attention to detail. Our recipe is forthcoming.