5/27/08

souverain...

layers of lemon flavored cake, raspberry jam, creme mousseline and fresh raspberry, covered in Italian meringue, toasted sliced almonds and topped with fresh raspberry...


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This cake is my first cake I've made for someone. For some reason, I never feel comfortable making a cake at home. It takes a lot of work from the start to finish. It needs a good plan to get a good result. I remembered while I was still in the pastry school, my friend had to make the Opera cake all over again when she messed up with the last step.
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Anyhow, I was asked to make a birthday cake for someone last week. I decided to take it as it would be good for my experience. The party is tomorrow and I hope they'll like it.
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Ingredients:
make 9" diameter cake
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for the Cake
- 2 1/4 sticks unsalted butter, room temperature
- 2 1/4 cups powdered sugar
- 2 tb. lemon zest
- 3 eggs
- 1 cup cake flour
- 1 cup bread flour
- 3 ts. baking powder
- 1/2 ts. salt
- 1/3 cup buttermilk
- 1/4 cup lemon juice

for the cake syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 tb. orange liqueur

for the creme mousseline
- 2 cups milk
- 4 oz. sugar
- 1 oz. cornstarch
- 1 oz. cake flour
- 3 yolks
- 2 oz. unsalted butter, cut into small pieces
- 1/2 tb. vanilla extract
- 1 cup heavy cream, whip to soft peak

for the Italian Meringue
- 6 egg whites
- 1 3/4 cups sugar
- 1/3 cup water
- 1 1/2 tb. glucose

Procedures:
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for the Cake
1. Preheat the over to 325 degrees F. Sift all dry ingredients all together.
2. Cream butter and sugar until smooth.
3. Add eggs, one at a time.
4. Add dry ingredients alternately with buttermilk and lemon juice, blend to combined.
5. Pour into a pan, bake for 50-60 minutes.
6. Remove from the oven and unmold.
7. Let it cool down before slicing into 2 pieces.

for the Cake Syrup
Mix all ingredients together.

for the Creme Mousseline
1. Bring 1 1/2 cups milk and sugar to a boil.
2. Sift flour and corn starch together. Mix in the remaining 1/2 cup milk, then yolks.
3. Temper the yolk mixture with hot milk.
4. Return the yolk-milk mixture to a boil, while whisking rapidly.
5. Cook at a simmer for a minute, to cook out the starch.
6. Remove from the heat, slowly stir in butter and vanilla. Cover with plastic wrap immediately (the plastic wrap must touch the surface of the pastry cream).
7. After the pastry cream is set and cool , fold in whipped cream.
8. Refrigerate.
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for the Meringue
1. Cook sugar, water and glucose to a soft ball stage or 240 degrees F.
2. Whip egg white to a soft peak.
3. Use high speed, pour cooked sugar into egg whites in thin steam.
4. Change to medium speed, whip until the meringue is stiff.


Assembly

1. Lay the first layer of cake on the cake base. Brush with cake syrup, then spread raspberry jam over.
2. Spread over creme mousseline and fresh raspberry.
3. Top with the second layer of cake and brush the top with cake syrup.
4. Coat the top and sides with Italian meringue.
5. Press the almonds around the sides.
6. Fill the pastry bag fitted with a Saint Honore tip with Italian meringue, pipe all over the surface to make a daisy effect.
7. Brown the edges with a blowtorch, decorate with fresh raspberry.
8. Refrigerate.

26 comments:

JAM said...

oh my god, you blog is delicious. I love it. I am not a baker but I am inspired by all beautiful creations. I love reading it. The pictures are just stunning. It's almost look like it's not man-made. How did you create all that. Keep it up Thip. Glad to have found your blog.....from another Thai in Austin TX. Yummmmm.

Thip said...

Sawasdee kha, Jam.

Thanks for the compliment. :)

Vida said...

This is so stunning I ALMOST would be afraid to eat it - notice I said almost because really I could not help but eat the whole thing... so beautiful... you are a genius!!! Vida x

Helene said...

Looks like it out of a bakery.

Vanillaorchid said...

I agree with K. Jam ka.

It's very very fantastic and beautiful ka.

P.S Wanna make butterfly as perfect as yours ka. ^o^

Astrid said...

Stunning! A masterpiece! And I love your signature chocolate butterflies. Is there somewhere on your blog instructions for making one?

Thip said...

I want to eat it too, Vida. Unfortunately, my friend's coming to pick it up soon. :D

Om, I had a hard time tempering the chocolate yesterday. Piping is easy, but tempering is a bit complicated.

Astrid, I don't have an instruction. What I did was tempered the chocolate and filled into a cornet, then piped it over an acetate that has a butterfly drawing under.

tara said...

Absolutely gorgeous, perfect in every way. I love how beautifully you've finished the top. The recipient is lucky indeed!

Thip said...

Thanks, Tara. The party just finished 5 minutes ago. They liked the cake--made me happy.

Jacque said...

WOW, wow!! That could not be one bit more elegant and gorgeous!

Love it!!

Thip said...

Thanks, Jacque.

Helene, Thank you.

Zabaione said...

สวยมากๆ เลยค่ะพี่ทิพย์ มีหัวบีบตัวนี้อยู่แต่ไม่เคยได้ลอง
บีบดูซักที จะลองทำตามพี่ทิพย์ดูนะค๊าาา

ปล.ส่งหลังไมค์กลับไปแล้วนะคะทางพันทิพย์

แก้มค่ะ

Manggy said...

That's just gorgeous Thip!

It's been ages since I've made a whole cake. Now, if only I could find fresh ingredients!! For now, I'd like to not use mangoes for a while, haha!

Thip said...

แก้ม...เดี๋ยวพี่ตามไปที่บล็อกไทยนะ ขอบใจเด้อ

Thanks, Mark. I know you were busy with the exam. :)

Eileen said...

Absolutely beautiful!

Eileen (passions to pastry)
www.livingtastefully.com

Thip said...

Thanks, Eileen.

Tartelette said...

Gorgeous as always! I love the meringue piping and I would be happy to have somebody bake one for me!! The flavors are just great together!

Thip said...

Thanks, Helen--you make me proud.^^

matt wright said...

bloody hell this looks intricate! nice work.

Mandy said...

what a stunning cake! I am sure the recipient will be thrilled.

farida said...

Hello! I just came to your blog from another blog, and my my, do you have great stuff here:) I love your blog. This cake looks so beautiful! You are a talent!

I just subscribed to you to learn more from you and I bet there is a lot to learn:) Cheers from my kitchen!

Thip said...

Thanks, Mandy. The cake texture was a bit crumsy. I should have use chiffon or butter instead. Oh, well!

Farida, thank you for interesting in my blog. I might not have any recipes for a month as I'm on my vacation in Thailand right now. I have a long list to make as soon as I get back to SF though. :)

Wendy said...

Hi, I would like to try out this recipe but can I know how you make the creme mousseline? Di i boil the milk then add in the flour? And when do I add the butter?

Celeste said...

Great, this is masterpiece and too bad to eat it.

Celeste said...

This is awesome I think I'll prepare this week end.

ButterYum said...

Yikes - Pure ART!!!!! It's stunning.

:)
ButterYum

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