In delicious on Friday, 26 July, 2013 at 17:11
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.
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:
Coated in meringue before browning. Looks pretty enough untoasted:
And once more, the result:
Perhaps some outer decor or garnish or dusting next time, it’s a bit plain. Oh well. Keep on learning.
In delicious on Wednesday, 24 July, 2013 at 11:56
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.
Another lesson learned that I probably should’ve known: caramelized fruits only work when served fresh.
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.
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:
In delicious on Sunday, 21 July, 2013 at 9:23
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:
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:
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.