This was the most interesting cake yet! The objective was to make a Lemon Mousse Cake with Blackberry Glaze. I worked on things that I have never seen or even heard of. We made a Pate a Décor (colored cake), Biscuit Jaconde (striped Cake, Dacquoise (crunchy almond and egg white layer) and a Biscuit Vienniois. The base of the Pate a Décor is the Viennios. They are two different colors and a baking comb is used to create the strips. It is haed to describe in words but quite easy to do. This cake also included a frozen Blackberry insert and a Lemon Mousse. We followed the formula, but would up with far less mousse than we needed. We had to male a triple batch!
Again we used all of the standard equipment: stove, mixer, oven, freezer, spoons, bowls and scales.
Again we used all of the standard equipment: stove, mixer, oven, freezer, spoons, bowls and scales.