biscuit joconde sans beurre avec confiture framboise, gelee aux fruits rouges, mousse aux fruits rouges, glaçage framboisemy first recipe from hidemi sugino's le goût authentique retrouvé and i'm really happy with it. i think i must be crazy to purchase a japanese book when i don't understand a word of it but i just couldn't resist coz first, he's a famous pastry chef, secondly the recipes are all so fantastic! some of my friends were really kind to offer help to translate but i just don't wanna impose on them. they can afterall help translate one but not the whole book, which is frankly what i need. you would wanna fully utilize the book too if you had spent close to a hundred bucks on it. so while half-heartedly trying to memorize all the hiragana & katakana characters, i gave up in the end and went ahead with this recipe. luckily the ingredient portion was written in french as well so i could understand a little. it was not all that difficult since this is not the 1st time i've attempted to make a cake without the given methods/steps.
lemon chocolate - chocolate biscuit joconde, hazelnut praline brittle, lemon curd, lemon praline mousse, chocolate mousse, chocolate lacquer glaze.
my birthday falls on the 7th and i had an early celebration with the family yesterday. as usual i was expected to bring a cake so i decided on this, a lemon choc cake. the unfortunate thing is that it collapsed on the long journey to my aunt's home so i didn't bother taking a pic of the insides. should hv added some gelatin to the choc mousse :( the good thing is, everyone raved about it, including the gf whom i shared a slice with. she said my cake tasted like canele patisserie's so its really a huge compliment :)