I was going to title this post based on what the cake is composed of but seeing as there were so many components (well, probably not, let’s just go with more than I’ve done before) I decided to go with “entremet” instead. I’m not even sure if this IS an entremet but I thought I may as well try sound fancy so I can properly congratulate myself for the hard work. Well done me.
This cake consists of a rich mousse-like chocolate sponge, hazelnut and almond chantilly, a light vanilla sponge, whipped dark chocolate and coffee ganache and meringue with popping candy to top. Phew. But actually, it is pretty easy to make so don’t be discouraged at all. It is so delicious – not too rich and nicely balanced! For those who aren’t a big fan of nuts – this will absolutely convert you.
Oh, one more thing, excuse the messy pictures! As you can see it was for a birthday and I actually didn’t intend to write about it.
So, let’s start!
I made this cake for my dad’s birthday today. Trying to be adventurous I attempted to make an orange flavoured buttercream for the first time but it didn’t go so well. The meringue looked alright but after adding the butter it went all grainy and horrible.. So back to my usual, fresh whipped cream! Luckily I had a few plums in the fridge so I chopped those up finely and mixed it through. I then scattered a few on top along with a few berries. In fact, I think it looks better than it would’ve otherwise!
Unfortunately I made the cake the night before and the fresh fruit went a little limp but it tasted good in the end and that’s good enough for me. I’ve listed my (first!) recipe which isn’t really a recipe but more a rough account of what I did.
The recipe is for a basic sponge. All in cup measurements (and to be honest it doesn’t really matter too much if it’s not too precise). Makes 1 small cake. Continue reading