Sammy the Seal

Archive for July, 2013|Monthly archive page

Lemon meringue mousse cake

In delicious on Friday, 26 July, 2013 at 17:11

lemon mousse cake baked meringue 2

Genoise layers filled with lemon mousse and coated in Italian meringue. Very pretty, relatively satisfied. Except, as far as make-up, the cake layers could be about half as thin, and mousse could be a bit thicker. But this was partly out of necessity, as I had finite lemon and could only make a finite amount of lemon curd as my mousse base.

lemon mousse cake cross-section

The top layer was too thick, tsk tsk. Mousse cake should have more mousse. The slight discoloration on some ¬†of the layers is syrup I had used to poach nectarines a few weeks back, and I couldn’t be bothered to make plain simple syrup. I probably should’ve scraped more crumbs off the bottom and top, I don’t like all that brown.

Split and filled but unfrosted:

lemon mousse cake no meringue

Coated in meringue before browning. Looks pretty enough untoasted:

lemon mousse cake unbaked meringue

And once more, the result:

lemon mousse cake baked meringue 1

Perhaps some outer decor or garnish or dusting next time, it’s a bit plain. Oh well. Keep on learning.

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Banana cake, caramel buttercream + caramelized bananas

In delicious on Wednesday, 24 July, 2013 at 11:56

caramel banana cake 1

Done concurrently with the tart. Banana cake filled and iced with caramel buttercream, with leftover caramel sauce (for the buttercream) and caramelized bananas. I intended to have a drizzle effect with the sauce, like with seized chocolate, but it’s not thick enough so it ran all the way down. Oh well.

caramel banana cake 5

caramel banana cake 2

Another lesson learned that I probably should’ve known: caramelized fruits only work when served fresh.

caramel banana cake section

Naturally, the caramel dissolves as it absorbs moisture from the air. Duh. I was pretty happy with the layering, although I got that thicker portion in the center which I tend to do. Poo. The rest of the icing is pretty good, not too copious.

caramel banana cake slice 2

caramel banana cake slice 1

It still was delicious, but that color, well. Next time cake will be served the day of while it’s still golden. Or I could purchase a torch and caramelize them to order. Enough sallow color, ick. Back to happy fresh land:

caramel banana cake 3

caramel banana cake 4

Fresh fruit tart with lemon pastry cream

In delicious on Sunday, 21 July, 2013 at 9:23

lemon fresh fruit tart 2

Blackberry, kiwi, peach, plum, blueberry, Rainier cherry sitting on top of lemon pastry cream inside of some kinda short dough. I flavored the cream with zest and juice, but my instincts tell me I may have erred in putting the juice in it because the pastry cream didn’t set up all slice-able like it was supposed to (acid). That or I didn’t cook it long enough, but it did get to a boil, so I don’t know.

Oh, and it got apricot glaze, of course:

lemon fresh fruit tart glazed

This was the night before. By the time I served it 18 hours later, there was a little bit of oozing, not too attractive. Maybe too much sliced fruit? It was only a few slice of peach, plum, and kiwi, but combined with the pastry cream not being set, it combined to make messy. I think I’ll enjoy it in its pristine state:

lemon fresh fruit tart 1

It tasted great, though. I stole a slice of a photo from someone not me which actually doesn’t look too bad. Slicing into it looked sloppier than this. Although maybe that’s how fresh fruit tarts are. I mean, fruit is bound to tumble about when it’s piled up. I think I actually prefer this shot to those of the whole.

lemon fresh fruit tart slice