Archive for October 27th, 2011

October 27, 2011

Birthday cake: pear mousse, walnut biscuit, chocolate icing, praline

60 Birthday cake

I hope you’ll bear with me. I have no camera, or rather, I brought my point and shoot, but of course, since I neglected it so badly after the arrival of my wonderful DSLR, the point and shoot is stubbornly refusing to work now. The picture of the cake I took with my phone is nothing short of awful,  however this cake is so good it makes up for an ugly picture; in real life, it was also very pretty, almost professional looking.

I don’t want to forget about this cake. The primary purpose of this blog is for my own reference. I like to have all my favourite recipes here, tried and tested, and go back to it when I need them. Besides, not only is this cake fantastic as is, it contains no less than four distinct elements that turned out perfect, useful building blocks for future dessert projects.

It gives me great pleasure to have all the special things I cook gathered here, a sort of diary: I do now and again remember that awesome something I did on that occasion before I started with this blog, and of course I don’t recall the recipe details. Being with my parents when they turned sixty is definitely a moment I want here. I also want to celebrate the exciting news about one of my closest friends being pregnant – I can’t be with her chatting and spoiling her with cake, but she’s in my mind so much these days.

The recipe itself comes from an idea of Laduree’s book, a chestnut and chocolate delight called duchesse. I changed the recipe completely, using it as a starting point, because of two reasons: I did not have the equipment to try the original meringues (and the guts! meringues have always been my biggest kitchen failures), and the recipe called for four different chestnut based components without explaining what they were supposed to be, and what ratio chestnut to sugar they were supposed to have. That was so annoying, I decided to ditch chestnuts in favour of another autumn treat, pears; I replaced the meringues with chopped praline on the sides of the cake. The result was a beautiful layered mousse cake that was rich and festive without being overwhelming, a rewarding project easy to adapt to a busy schedule, since it is made of several steps, but none of them takes very long. A make-ahead dream.

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