little sister voice: HEY, CAKE
Nov. 10th, 2019 04:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
0densethe latest contender in the genre of Yolo Cake - this weekend, I did a pomegranate mousse cake with a genoisesque base and glaze of crème de cassis ;D
Yolo Cake, though? what does that mean?? Well, the one element that can unify my baking tag is, purely, me looking at the kitchen and deciding life's too short not to have more desserts around! I don't know what the real difference between a génoise or sponge cake is, I've never done mousse or a fruit glaze and somehow I have only half-achieved génoise once, but hey, let's see what happens :D This time, I looked at a bunch of recipes, shrugged, approximated, and succeeded at:
genoise: for a butter/flour'd 8-inch springmold, with space on top and bottom to trim away
That's it! It's so easy! I was very intimidated to try a mousse for the first time, but the pomegranates needed eating up pronto, and why not have some fun with them :D?
on a food tangent, today we went to lunch with Grandma and as we were passing dishes around, she announced me as having "always been the hot kind," which is generally true, but also pretty funny to me and little sister, what with my being Secretly A Guy this whole time lmao. I'm gonna get my validation wherever it comes!
Yolo Cake, though? what does that mean?? Well, the one element that can unify my baking tag is, purely, me looking at the kitchen and deciding life's too short not to have more desserts around! I don't know what the real difference between a génoise or sponge cake is, I've never done mousse or a fruit glaze and somehow I have only half-achieved génoise once, but hey, let's see what happens :D This time, I looked at a bunch of recipes, shrugged, approximated, and succeeded at:
genoise: for a butter/flour'd 8-inch springmold, with space on top and bottom to trim away
- ingredients
- 3 whole eggs (about 1/2c)
- 1/2c AP flour
- 1/2c table sugar
- 1/2tsp baking powder
- procedure:
- set aside to cool completely; trim the top and bottom for texture and share with your little sister as a quality control test
- NB that the yolks give a strong flavor, more like castella than white cake
- ingredients:
- ~1c pomegranate juice (four smallish ones gave me about 1.5c)
- 1/2c table sugar
- 1 packet gelatine (knox, if it makes a difference)
- 1c heavy whipping cream
- procedure:
- in a small bowl, pour a few tablespoons of juice over the gelatine, mix, and set aside to bloom
- without boiling, melt the sugar into the juice
- off of heat, combine syrup and gelatine, whisking thoroughly so as not to have lumps
- while that comes down to a gentler temperature, whip the cream into soft peaks
- (reserving a few tablespoons of the gelatine/syrup for the glaze) when the syrup is cool enough not to melt the cream, fold together until even
- admire that pink color!
- realise you have an excuse to play with some of the creme de cassis from a fete a bit back
- improvise a bain-marie around a small bowl, in which go the syrup held back from the mousse and the same volume again of cassis, so that they don't solidify before you need it
- line your 8in springmold with parchment, bottom and sides, and center your trimmed cake
- cover cake with mousse, laying flat with an offset spatula, and cool in the fridge for an hour or so
- make sure there are no lumps in the glaze, and pour over the top. return to the fridge to set for a total of at least three hours
That's it! It's so easy! I was very intimidated to try a mousse for the first time, but the pomegranates needed eating up pronto, and why not have some fun with them :D?
on a food tangent, today we went to lunch with Grandma and as we were passing dishes around, she announced me as having "always been the hot kind," which is generally true, but also pretty funny to me and little sister, what with my being Secretly A Guy this whole time lmao. I'm gonna get my validation wherever it comes!
