Biscuit soaked with cassis (blackcurrent) syrup, filled with mango mousse with black current jelly centre and mango compote. Topped with cassis glaze.
this week is supposed to be tart week. however, i only managed to work on 1 tart which is the Frangipane Tart. SG is not know as sunny SG for nothing. Hence, with the hot weather in SG, i had to keep putting flour to my pastry dough when moulding to prevent it from breaking even though i sort of 'froze' the dough (i already tried to minimize the amount of flour by working as quickly as possible). The tart is slightly hard as compared to the ones i usually make when i was in London but it's still acceptable. i filled it with almond cream which was slightly too sweet. but when topped with persimmon, it was just right. texture is good with persimmon. i like! :)
had an order form a friend who wants something fruity. she had seen the cake topped with piped roses and loved it. hence, requested for me to decorate this fruity cake as such.
the cake might look as though it was filled with super a lot of cream! but fret not i dislike overly creamy cakes as well. only the top is filled with cream due to the rose piping. to neutralize the flavour and texture, the side of the cake is only being spread with a very thin layer of cream which is then surrounded by chocolate sticks. the inard is filled with a layer of kiwi (slightly tangy) and a layer of mango. the verdict will be out tonight when my friend had it cut. praying hard that it will be good :)
that's all folks. have a great weekend. <3 u ;)
xx
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