Cooking Class 2: Raspberry Mousse Cake anyone!

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Today we took the raspberry mousse cake class. Wowwww… so this is quite something, we learned a lot about how elaborate and technical this is. Chef Pierre Ferland said “it’s 90% science 10% art – and that 10% is the hardest”. Think this was supposed to be a clue for what’s to come.

So this cake is done in 5 stages and things have to be in specific order, otherwise it does not work. Trust me all 8 students we tried and asked what if we do this or that first — Chef Pierre said “Ok, then you will end up with something else but not a raspberry mousse cake!”

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Stage 1:
Make the simple syrup so it can take time to cool off. You will use it for the raspberry filling and later to brush the layers of the cake to give it moisture.

Stage 2:
You must do the raspberry mousse. This way it can take time for gelatin and the mousse to set to the right consistency to become the filling. Make sure to strain the raspberry purée so all the seeds are taken out.

Stage 3:
Make the genoise (cake). It is not hard but the key is to put it in already heated owen rightaway so it won’t collapse. Also do NOT tap to even out the cake in the pan, use your hand to smooth it out quickly, otherwise it will again collapse. Don’t you love all the tips and tricks — we would not have known any of this if Chef Pierre did not tell us and demonstrate.

Stage 5:
While the cake is baking, make the Le Creme Chantilly which is the frosting that will cover and decorate the cake. Tip here was to start with a cold mixer bowl!!

Assembly:
Are you stable handed?? Well this is the test!! Cut the cake into 3 straight even layers. With a brush brush first layer with simple syrup, then smooth over some of the mousse, do the same with the other two layer and build up your cake tower. Then use some of the mousse to cover the sides of the cake. Finally, use the Chantilly to frost and decorate the cake. You can also use toasted almonds to coat the sides for a more rustic look. Tip: put the cake in the fridge for hour or two before cutting it, helps it set and be easier to cut.
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Remember… We did not say this was easy or simple. Apparently after 2 years of apprenticeship this became easy for Chef Pierre. I believe it.
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Finally – cut and serve! Bon Appetite!!

Thankfully, Chef Pierre said we could make the cake the day before – so you can do this in 2 days if you need the time. In any case, if you are excited to try this delicious cake, let me know and I will provide you the full recipe.
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Qrimothe

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Do you like sweets made with sugar syrup like baklawa?

If yes!  I think you will gonna like this too it’s kind of doughnut but the taste and the texture is different we call this sweet Qrimothe.

I love Qrimothe but I try to not make them too often because they are so sweet and delicious to stop myself eating them!

Okey let’s start the batter

2 cups flour

pinch of salt

1 teaspoon-full instant yeast

1-1/2 cups water

1 egg

1 tablespoon of sugar

To Fry

1 or 2 cups oil (it depend on size of your pan)

For the Sugar Syrup

2 cups water

2,5 cups sugar

1 teaspoon lemon juice

Let’s Do it! Do it Now!

In a bowl put flour, salt and make hole in center.

Add sugar, yeast ,water and egg.

Whisk them well.

Leave it for 20-30 min until it’s puffy.

For Sugar Syrup

Put sugar and water in a pan over medium heat.

Boil them until the syrup is thickened.

Add lemon juice and cool it completely.

To Fry

Put the oil in a deep pan over medium heat until it’s very hot.

With frosting bag or use plastic bag just cut from one corner of the bag small hole and squeeze batter in form of rings. If this is too hard for you.

Use this method. With a teaspoon take teaspoon-full (size of a nut) from batter and with help of another teaspoon slide the balls into hot oil but each time before taking the batter dip the teaspoon into hot oil to make more beautiful rounds.

shake carefully! the pan or with spatula turn the rings or rounds until they are golden brown in color.

Remove them from hot oil and still they are hot put them inside the cold syrup.

Soak them 10 min.

Serve them hot or cold.

Enjoy them with cup of hot tea, espresso or greek coffee!

(if you are using sugar in your tea or coffee try not adding sugar when you eating very sweet delicious things or just try some cinnamon stick instead of sugar)