Ok, this cake unit is really intense. We are making so much, it's almost hard to keep up and even harder to carry everything home!
Tuesday night we made a fruit miroir and a white and dark chocolate mousse cake. The miroir is a really cool looking cake that is also the cover of our textbook. It's made with jaconde cake, layered with raspberry jam, which then is sliced and placed on the side of a cake ring. It has a genoise base that is then filled in completely with a cassis (black currant) mousse. I was so excited to make it. Mine came out pretty well, I think.
And here's the cover of the book, for comparison:
The next cake we made was the mousse cake. Now, it's supposed to have layers of white and dark chocolate, so that when you cut into it, it looks like a chessboard. That being said, it was snowing like crazy, and we wanted to get out of there, so our mousse didn't really set up enough in the fridge. It was a bit of a mess, although I'm sure the cake will taste good! The outside of the cake is made with a biscuit aux amandes with chocolate pate a cornet polka dots used to make a pattern. Pretty cool, huh?
The final item we made was a coffee cake with pecan crumb topping. I have to say I was dissapointed with the way this turned out. I thought the cake could have been sweeter, and I think I would have preferred a more cinnamony cake, as opposed to the nuts. Oh well, now that I have the recipe, I can tweak it as I see fit.