Monday, June 12, 2006
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I've spent my weekend making cake with Angel, a really talented cake maker preparing for the grand opening of her cafe, and tala: Rasberry Cheese Mousse Cake!! I can't even express how I loved the cake! It tastes Heavenly! Really happy that I've taken part in making such a wonderful cake! I love rasberries in the very first place, and the cream was a very specialy one. It was made from egg yolks, sugar syrup, formage blanc, and whipping cream. The slightly sour 20% formage blanc does the magic of balancing all the heaviness of the whipping cream. When it is mixed with the rasberries, the two makes the cake extremely fresh and tasty! The sponge was also a new one, in which beaten egg whites was mixed with almond, icing sugar, and flour, with no butter at all. That's why the sponge is really light, and actually when first taken out from the oven the fringes are still crispy.~~
Angel handled both the flour mixture and the mousse mixture SO well that everything comes out perfectly. I can tell the difference between a few years' hard practise and a real amateur like me even when we were looking at the same recipe. I'm very sure that her cafe will be a big success!
# posted by Vivian @ 16:17 
