Cakes with multiple layers and colours are absolutely enticing. I am always fascinated by those colourful slices of cakes and petit gateaux displayed in a patisserie. To make those cakes, it does take some time and patience. Time to prepare each components of the cake; time for layers of fillings and mousse to set; and time spent on final decoration.
The cake I made today is a strawberry and raspberry entremet, consisting of almond sponge, vanilla Bavarian cream and raspberry gelee. The ingredients for each component are actually quite simple. However, the making of creme-anglaise (English custard sauce) based Bavarian cream may be a challenge for some home bakers. The reason is that creme anglaise will curdle when it is overcooked, particularly when it is over 85 degrees Celsius. Therefore, you may want to keep a thermometer handy when cooking creme anglaise. Having said that, don’t worry if you do not have a thermometer. Simply cook the sauce and stir continuously over low to medium heat, and remove from heat once the sauce has thickened.
Recipe adapted from “Fruit Kashi No Technique” by Yuko Kumagai
Ingredients (yield: one 6″ cake)
(A) Almond sponge
Egg white 80g
Egg yolk 32g
Cake flour 50g
Ground almond 20g
(B) Raspberry gelee
Raspberry puree 90g
Lemon juice 1 tsp
Gelatin leaves 3g
(C) Vanilla Bavarian cream
Vanilla essence 1/4 tsp
Egg yolk 1 no.
Gelatin leaves 4g
Whipped cream 100g
(D) Raspberry glaze
Mirror gel 20g
Raspberry puree 20g
(E) Flavoured syrup
Grand Marnier 20g
- To prepare the almond sponge: Whip egg white and sugar until stiff peak. Fold in egg yolk. Fold in sifted cake flour and ground almond. Spread batter evenly on a 10″ X 12″ tray. Bake at 200 degree Celsius for 10 minutes or until cooked. Cut two pieces 6″ round.
- To prepare vanilla Bavarian cream: Heat up milk, sugar and vanilla essence until simmering. Temper egg yolk with one-third of the hot milk mixture, then return the entire mixture to the saucepan with the remaining hot milk mixture. Cook the sauce over medium heat, stirring constantly, until it is thick enough to lightly coat the back of a spoon. As soon as the sauce thickens, remove it from the heat.
- Mix in bloomed gelatine to melt it. Chill the vanilla custard sauce over an ice bath. Fold in whipped cream. Set aside.
- To prepare raspberry gelee: Mix raspberry puree, lemon juice and sugar. Warm the mixture to melt sugar completely. Mix in bloomed gelatine.
- To prepare rapsberry glaze: Combine mirror gel and raspberry puree until well mix.
- To prepare syrup: Prepare simple syrup with the sugar and water, and mix in Grand Marnier.
- To assemble: Using a mousse cake ring, place one piece of almond sponge. Moisten the sponge with half of the syrup. Spread 1/3 of the vanilla Bavarian cream over the moistened almond sponge. Arrange sliced fresh strawberries. Spread 30g of vanilla Bavarian cream over the strawberries. Freeze until the cream is set.
- Pour raspberry gelee over the Bavarian cream. Freeze until the gelee is set.
- Place second piece of almond sponge over the gelee. Moisten the sponge with the remaining syrup. Spread the remaining vanilla Bavarian cream evenly over the sponge. Freeze the entire cake. Before unmoulding, spread raspberry glaze evenly on top.