This week we prepared three cakes. The cakes are now considered "specialty cakes" which are more in-depth, have more parts, and more decoration so they're some more work, but look nicer.
The first cake was a Raspberry Creme Brulee Macaraon. It is two discs of piped colored macaroon dough sandwiching a raspberry flavored creme brulee and whole raspberries and then finished with some decoration. The macaroons broke a little but otherwise it looks nice.
The second torte was called a Le Fraisier. It is a layer of genoise, then whole strawberries that are then surrounded by mousseline pastry cream. Another genoise layer tops that, some more pastry cream, and then it is topped with a layer of marzipan colored with green colored chocolate spray. Three holes are then filled with strawberry coulis. Very artsy.
The third torte was the one that I worked on, a Fresh Fruit Charlotte. It is a round base of ladyfinger sponge and then a ring of ladyfingers around the perimeter. Next comes diplomat cream, a kind of pastry cream. Then is a disc of frozen berry compote, more diplomat cream, a disc of frozen lemon cremeaux, and topped with more diplomat cream. It is then topped with fresh berries, glazed, and finished with powdered sugar. A lot of components and a good amount of work, but I think it came out pretty well.
The first cake was a Raspberry Creme Brulee Macaraon. It is two discs of piped colored macaroon dough sandwiching a raspberry flavored creme brulee and whole raspberries and then finished with some decoration. The macaroons broke a little but otherwise it looks nice.
The second torte was called a Le Fraisier. It is a layer of genoise, then whole strawberries that are then surrounded by mousseline pastry cream. Another genoise layer tops that, some more pastry cream, and then it is topped with a layer of marzipan colored with green colored chocolate spray. Three holes are then filled with strawberry coulis. Very artsy.
The third torte was the one that I worked on, a Fresh Fruit Charlotte. It is a round base of ladyfinger sponge and then a ring of ladyfingers around the perimeter. Next comes diplomat cream, a kind of pastry cream. Then is a disc of frozen berry compote, more diplomat cream, a disc of frozen lemon cremeaux, and topped with more diplomat cream. It is then topped with fresh berries, glazed, and finished with powdered sugar. A lot of components and a good amount of work, but I think it came out pretty well.
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