Today, I wanted sunshine, freshness… So I went for an Entremet (Mousse Cake) with exotic fruits. It is composed of a tangy Passion Fruit Mousse, a Mango and Passion Fruit Compote made with a beautiful fresh mango. I wanted us to find pieces of mango, and all this on a Coconut/Almond Financier sponge with the zest of a lime to bring some “pep”. It was made with the Saturn mold from Silikomart, as well as…
Soft Nougat! It’s been a long time since I wanted to test this classic confectionery recipe too, and I admit I hesitated every time. Simply because it seemed quite complicated to make. I read dozens of recipes with, of course, the reviews, and in 50% of the cases, I could read: “my nougat is runny”… Then I said to myself: “Girl, if you don’t try, you’ll never know!” At worst, I’ll have one more failure…
For this Blueberry Entremet (Mousse Cake), I chose the blueberry because it is a fruit I absolutely adore. It is often used in tarts, and precisely the best blueberry tart I ever ate was in the mountains of the Vosges… a simple shortcrust pastry and exceptional fruit: the wild blueberries that you pick while walking. This tart left me with an exceptional memory and, above all, allowed me to really discover this fruit. Here, I…
A Mojito-style layer cake recipe, with or without alcohol, reinterpreting a flagship summer cocktail into a generous and gourmet cake. This layer cake is composed of a chiffon cake, my favorite sponge for this type of cake, and a white chocolate and mascarpone whipped ganache with mint and lime zest. A lime and mint gel adds pep and freshness to the whole dessert. There is no insert; the gel is spread thinly on the sponge…
Many of you asked me for a vanilla and red fruit layer cake recipe. It is now done with this fairly easy-to-make layer cake, especially if you opt for fresh red fruits instead of the compote. It is composed of a chiffon cake, my favorite sponge for this type of cake, a white chocolate and mascarpone whipped ganache, and two discs of red fruit compote which can be replaced by fresh red fruits. I added…
I wanted to offer you a large cake entirely dedicated to chocolate but that isn’t a mousse cake (entremets), hence the idea for this Chocolate Layer Cake recipe. I wanted an imposing Layer Cake that remains light on the palate, and above all, not too sweet. I chose a chiffon cake as the base, as I always do when making this type of tiered cake. This light and moist sponge has become essential for me…
I have wanted to blog about a Raspberry-Coconut Cake for a long time. I love both flavors very much. Since frozen raspberries are available all year round, a suitable recipe for my new silicone mold was quickly created. And finally, I am introducing you to one of my favorite glazes: The Glaçage flamboyant fuchsia. The last recipe for the “Fleurs de prunier” was a classic artisanal recipe, and I was delighted that these handcrafted recipes…
Here is a recipe that I hope you will like 🙂 The “classic” version of the lemon poppy seed cake is already a great success, so I dare to hope that this more original reinterpretation will satisfy you just as much 🙂 I had in mind to mix two recipes from my blog: the lemon meringue tart and the traditional lemon cake, and also to use my famous cake mold with an insert tube that…
