In my parents garden grows one single cassis bush next to the red currant bushes. When I was picking berries two weeks ago I sneaked some cassis into my bowl as well, as I had already the plan in my mind to serve little mousse cakes for the Sunday coffee with my parents.
Light mousse cakes made with Joghurt, berries and white chocolate are especially delicious on hot summer days. I did something similar already as filling of this raspberry charlotte. This time I topped a chocolate sponge with a mousse made of a mixture of red currant and cassis. The mousse hides a kernel of currants and cassis compote. It is a delicious little cake with a slight sourness and bit of sweetness, perfect for lazy Sunday afternoons.
February is normally not the right time to bake little Peach Passionfruit Mousse Tortes. But when cleaning up my freezer, I found a bag with handpicked peaches which one of my dear colleagues gave to me last summer. And with three egg whites in the fridge and some passions fruits in the fruit basket I knew directly what I would do with the peaches: Bringing some summer sun into dark winter days!
The recipe follows my love for light mousse torte. A thin spong cake is topped with some peach jelly with small pieces of fruit, followed from a light mousse and the last layer made of passion fruit jelly. A delicious treat for grey winter days as well as for sun lit summer afternoons!
I was searching in the world wide web for a recipe for a “Käse-Sahne-Torte”. This is a torte made with curd and cream and it is normally prepared with gelatine. I normally avoid gelatine, but I couldn’t find a recipe for this childhood favourite without gelatine. But it couldn’t be so hard to develop a recipe, I’m used to convert recipes for torte from gelatine to agar.
When working with agar, you have to keep some points in mind: Agar needs to boil before it can gelatinize and you should never ever cool down a liquid containing agar to fast. Agar will start to already around 30°C, which is about 10°C higher then gelatine. And so one of the main tricks in this recipe is the fact that I use curd, which has room temperature, and that I stir it very slowly in the milk in which I boiled the agar.
To add a fresh touch to the Torte I put a layer of red fruit jelly on top of it, which goes nicely with the warm summer weather. A delicious treat for sunday afternoons with the familiy
I tend to bake a torte for my dads birthdays. This year I asked him if he like to have a torte with vanilla and strawberries, he liked the idea and so I decided to bake Fraisier. The Fraisier looks pretty cool because the strawberries at the rim are split, so that you can the them nicely.
Sadly I can not tell you how the cake tasted because I am allergic against strawberries. But nearly the whole cake vanished, so I think the guests liked it :-).
We spent a great day in my parents garden. It was niece weather and niece people, so we could just relax.
When my cousin told in august that she would marry in October I offered happily that I could bake the wedding cake. Maybe I was jumping up and down and asked “Can I bake the cake, can I bake the cake”, too.
Groom and Bride like the Idea and so I started to search the web for Inspiration. Finding a cake topper that fits in the budget was not easy. I liked a stylized Couple in white but this was to modern for my cousin and her fiancé. They wished for something more romantic. So I search the web for inspiration and fell in love with this cake. But for this cake I had to do the Cake Topper by myself. So I bough Polymer clay and start to model a wedding couple. This was easier then I thought.
I planned to bake a special cake for my dad’s birthday. In Michaels Suas’ “Advanced Bread and Pastry” I found a recipe for a White Chocolate-Mousse Torte with raspberry filling. That sounded perfect for this hot and sunny Summer afternoon. The recipe sounds a little bit complicated but the sponge and the raspberry filling can be prepared in advance. And it is really helpful to have an empty dishwasher, so you can put away all the bowls you will need while preparing the torte.