It’s the first bake of the year and what better to make than an entremet ? For the first entremets of this year, I chose to follow a recipe. But the biggest question was – how simple can it get to make a basic entremet ? And that’s when I remembered gushing over this mirror glaze cake along with my baking partner. As an amateur baker who was still learning technicalities, I was extremely apprehensive to consider baking this. But the recipe from home cooking adventure is so simple that I enjoyed every minute of the bake-a-thon.
So let’s dive into some technical jargon before looking at the recipe. What is an entremet ? In layman’s terms, it is a multi-layered dessert that exploits different textures. The four most basic components of an entremet are the base, insert, mousse and glaze. Anything else added to the entremet is built as a complement of these layers.
This entremet is assembled by tweaking the recipe from @homecookingadventure
Base – Dense chocolate cake
Mousse – White chocolate-coconut mousse
Insert – Strawberry Lime Jelly
Glaze – Chocolate mirror glaze
INGREDIENTS
For the Strawberry-Lime Insert
Fresh Strawberries – 400g
Lime zest – from 1 lime
Lime juice – 3tbsp
Sugar – 2tbsp
Agar powder – 2 tsp
For the Cake
Butter - 4oz softened to room temperature
Granulated Sugar – ¾ cups
Eggs - 3
All-purpose flour – 1 ¼ cups
Vanilla Extract – ½ tbsp
Baking Soda – ½ tsp
Sour Cream – ½ cup
Bittersweet chocolate chips - 8oz (1 cup)
For the mousse
White chocolate – 9oz
Whipping Cream – 3 cups
Powdered coconut – ½ cup
Agar – 3tsp
PREPARATION
Strawberry-Lime Jelly Insert
1. Cut the strawberry into quarters. Place the strawberries, lime zest, lime juice, sugar in a saucepan and bring to a boil.
2. Boil some water in a saucepan and add agar powder to it. Mix until the agar has completely dissolved and bring to room temperature.
3. Blend the strawberry mixture into a smooth puree and combine with the agar liquid until well mixed. Sieve the puree to remove all seeds.
4. Cover a 9 inch pan with cling film and pour the jelly mixture into it and refrigerate for an hour.
5. After an hour, cover the jelly completely with film/wrap and freeze.
Dense Chocolate Cake
1. Combine the butter and sugar till it becomes creamy and fluffy. This takes about 7 minutes at low speed on a stand/hand mixer.
2. Add the eggs in to the butter mixture , one at the time and combine well until they are fully incorporated. Slowly add in the flour , one cup at a time , to this mixture and fold well.
3. To this batter , add the baking soda and the sour cream and fold well. Do not beat or overwork the batter at this stage.
4. In the batter , stir in melted chocolate chips and fold until combined well.
5. Grease the pan with some butter/cooking spray. Pre-heat the oven to 350°F and bake for 45 minutes. Make sure that a cake tester inserted comes out clean before inverting onto a wire rack. Cool the cake until it reaches room temperature.
6. Cut the cake into a 9 inch circle and freeze
White chocolate-coconut mousse
1. In a bowl , combine the cut pieces of white chocolate and 1 cup of cream. Place this in a double boiler and mix until all of the white chocolate has dissolved.
2. In a saucepan, bring ¼ cup of water to a boil and add the agar powder. Wait until it thickens/ is completely dissolved in the liquid.
3. Mix the melted white chocolate , agar liquid and the coconut powder.
4. In a mixer, whip the remaining 2 cups of cream with some cream-of-tartar to form stiff peaks. Fold the cream into the white chocolate mixture until well combined.
Chocolate Glaze
For the Glaze – This recipe and substitute gelatin with equal measure of agar
ASSEMBLY
1. Place a sheet of parchment paper on a plate. Place a cake ring on top of it measuring 10 inches in diameter. Line the sides of the cake ring with parchment paper.
2. Place the cake in the center of the ring. Use half the mousse to seal the sides and to cover the cake completely.
3. Place the strawberry jelly on top of the mousse. Use the remaining half of the mousse to cover the rest of the ring. Freeze overnight.
4. The next day, remove the frozen mousse cake and slowly work the sides of the ring with a hair dryer. Now remove the cake ring and also remove all parchment paper including the base.
5. Take a large baking tray , line with parchment paper and invert a bowl. Place the mousse cake on the inverted bowl with the aid of spatulas.
6. Pour the glaze (needs to be at room temp) all over the cake. Decorate with fresh strawberries and white chocolate pearls.
7. Place the cake in the refrigerator overnight for glaze to set and frozen mousse to thaw.
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