This was our last week of my cake and torte class, and so we had our final. For it, we were charged with creating an original torte recipe that included complementary flavors, various textures, and quality presentation.
I called the torte that I prepared a Chanoyu torte, named after the Japanese tea ceremony. Its base is a green tea meringue disk, the wall a green tea roulade with green pate a decor on the outside. Inside is blueberry mousse with fresh blueberries folded in, a pomegranate insert, and pomegranate glaze on top. It was then decorated with a few fresh blueberries, a dusting of matcha powder, and sugar decorations, representing the three flavors of the torte.
I chose the three flavors because I know that green tea goes well with both blueberry and pomegranate flavors, and that blueberry and pomegranate go well together, so I assumed that the three would make a good mix. I wish my presentation could have been better. The glaze on top was too thick and a little messy and there was supposed to be designs on the pate a decor but I made that toot hick as well so it did not show. I am however satisfied with the result.
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