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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Almond Meringue Torte

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Some sweet-dreams anyone? Who doesn’t like a sweet-dream like this you don’t have to dream-big to get this sweet! wait!! Surprisingly I made this torte many times and it’s foolproof so don’t be afraid to try it it’s guaranteed recipe but you can be afraid for only to get addicted or addict others unfortunately I made this mistake during one of the Easter time and every Easter when family and friends visiting asking me if I made Easter-famous almond meringue torte. This photo is from last Easter I’m sorry I even couldn’t took another photo to show you when you serve this torte how beautiful it stands in a plate because swept away immediately anyway when you will try it yourself you’ll see how sweet it looks & tastes!

Let’s start hand’s on-to dream-big to get our sweet-dream!

1/2 cup butter

1/2 cup sugar

1/4 tsp salt

4 large egg yolks

1 tsp vanilla extract

3 tbs milk

1 tsp baking powder

1 cup flour

For Top

4 large egg whites

3/4 cup granulated sugar

1/2 cup sliced almonds

1 tbs sugar

Filling

1 box instant vanilla pudding

2 tsp vanilla extract

1-3/4 heavy cream

Fresh strawberries, black berries, raspberries, blueberries

Preheat oven 175 c

Line 45 x 35 x 3 cm. pan with non-stick parchment or grease the pan.

Cream together butter, sugar salt and egg yolks

Add vanilla, milk, baking powder and flour beat.

Spread the batter in pan.

Beat egg whites till light.

Continue beating gradually add sugar.

Till meringue is smooth and stiff.

Spread meringue on batter.

Sprinkle almonds then cinnamon and sugar.

Bake it 30 min. till lightly browned.

Remove it from oven cool it 15 min.

Gently loosen the edges measure it cut it into half  then cut one half into half again to make it easier to handle it.

Mix vanilla pudding with heavy cream and vanilla till thick spread it over one half of the cake layer of meringue side.

Add layer of berries I use small strawberries sliced into half.

Top other layer of cake layers meringue side up if almonds will fall off just sprinkle them back on top.

Enjoy immediately or refrigerate till you would like to enjoy it!