Remove cake from the freezer and pour berry mousse on top of ganache and freeze for another hour, until frozen set. Copyright©2008-2012 Easy French Food - About - Contact - Disclaimer - Recommended Links - Privacy Policy - Site Map, A baba au rhum is made from a yeast cake, similar to a, . The Beachwalk Resort in Hallandale Beach for your next Southern Florida Getaway! For more details, check out his About page. Strain the blackberry-raspberry puree into a small saucepan; there should be about 1 1/2 cups. Make sure the cake does not over bake and become too dry or it will not roll properly. I need to take photos right now – like only 20 more minutes of that perfect artificial light time, and a frozen sheet of purple ice will not do… I grabbed my blowtorch, and like a mad scientist started ‘melting’ the ice rink (Brian screams in agony). Butter, place parchment in bottom, butter the parchment. This French cake was very intimidating for me, as all the recipes I found at first were in french. Meanwhile, in a saucepan over medium heat, bring the remaining cream, the mascarpone, sugar and salt just to a boil. It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. Repeat with another third of the flour mixture and finally with the remainder. Stir in the softened gelatin until dissolved. Zucchini Blossoms, They’re Not Just For Breakfast Anymore, and My Giveaway Winner! It can be flavored with chocolate and other ingredients or left as a classic vanilla cake, paired with jam, cream, buttercream, fruit curd, and more. I could see my reflection clearly. Yes, there’s a lot of steps, but when taken one by one, you’d be amazed at how effortlessly it comes together. Classic French cakes really cover some territory. I was thrilled to pieces, so thrilled, that I had to put it back in the freezer just to ‘make sure’ it was perfectly set and ready to slice. Butter or slightly spray the parchment liner. * If you'd prefer to refrain from the alcohol replace with a berry juice of some sort. The taste and texture is amazing – rich and creamy, cakey, crunchy, light and fluffy all in one bite. Prepare 8x 2 pan--square or round. Heat the white, while whisking, until the sugar is dissolved and it feels hot to the touch, about 140F. We followed the recipe very closely, but our panna cotta layer wasn’t even close to the height shown in the photo and ours was definitely much darker. Put it right back into the freezer once it's spread evenly. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment. Bake the Genoise for about 10 to 12 minutes. Preparation. Filed Under: Cakes, Dessert Recipes, Guest Post, Recipes. In a blender, puree the blackberries  and raspberries with the remaining 3 tablespoons of water and 1 tablespoon lemon juice. These can take on many flavors and colors. As an Amazon Associate I earn from qualifying purchases. Next, alternately add the sifted flour and tepid butter to the batter, constantly and gently folding, taking care not to deflate the batter. Please RATE THE RECIPE below! Much easier on the waistline as well. Mix in crushed hazelnuts. Then place bowl beneath a stand mixer; mix 5-6 minutes until the mixture makes the ribbon. It is filled with crème mousseline and lots of fresh strawberries. It can be filled with mousseline, buttercream, classic chocolate mousse, white chocolate mousse, fruit Bavarian, stabilized whipped cream, or whipped ganache. Equal weights of flour, butter, sugar, and eggs are mixed together. Cut out two 8-inch squares of Genoise. My only note would be that the directions were a bit hard to follow with some errors. Cool 10 minutes, remove pan. eval(ez_write_tag([[336,280],'easy_french_food_com-medrectangle-3','ezslot_0',321,'0','0']));Warning: All of these French cakes can certainly not be considered easy to make.