We are given a list of common cake ingredients, including various fruit purees, nuts, chocs.. and we are also allowed to bring whatever (local) ingredients not listed. Last term, someone made something with gula melaka, someone with ginger.
I thought hard about it, tempted by orange or apricot and choc, or banana caramel something, and decided to come up with a gelato-inspired cake: cassata encased in chocolate joconde sponge with a pecan dacquoise, amarena cherry mousse on top, with a red glaze.
In case you're wondering after all my descriptions, here're some photos of the trial I made this weekend. Enjoy! I call it, La Dolce Vita.
What I'll do differently on the actual day, I will have to include more decorations on top, maybe a simple sugar work, a marzipan modelling, and I'll cut the cherries in halves and place them facing down, in a more even layer. The choc joconde sponge was too thick, I didn't have the right baking tray as we have in school, it should be thinner. Another thing, I'll replace the sprig of chervil (lol) with actual mint leaves which I didn't have when I made it this weekend. My glaze wasn't completely set when I removed the cake ring so it sorta drooped down the sides a bit, not very nice... I'll be more patient next time.
3 comments:
looks fantastic! I'm hungry for cake now.
well, u got urself a belated birthday cake when I come back!
ok, had a tasting with the junior chefs: It's a little too sweet, cut the lemon peel to smaller pieces, add a touch of lemon for the cherry mousse, maybe add a layer of white choc in mid. i'm glad i gave it a try and had their feedback.
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