Classical Cakes & Tarts - Days 4, 5 &6

This section is flying by so fast my head is spinning. We have been so busy in class every day constantly making different components for cakes and entremets. We were supposed to finish our Opera cake two days ago but have had to push it back both days and now hope to finish it on Monday. I have a feeling that will be the first thing we do Monday to get it out of the way. After that we should be finishing our Black Forest Entremet and the Frasier that was put together today. All we have left to do on that is glaze it with chocolate and decorate. Can't wait to taste that one, going to be incredible.
We did finish three cakes today to bring home. First up is the Suchard Torte which is four layers of chocolate-almond sponge with raspberry marmalade in between each layer and then glazed with ganache. Next was the Charlotte Russe which is composed of two layers of vanilla genoise with white chocolate Bavarian cream between the layers and on top and then topped with raspberry jam. The cake is surrounded by ladyfingers. Finally we have the Banana and Hazelnut Bavarian Cream Torte. This is made up of layers of hazelnut Bavarian cream, with two layers of chocolate genoise and a layer of flambeed bananas and then pate sucre (which is often used as a pie or tart shell).