More catching up with last week’s production. Two layers of hazelnut sponge, with a rope of crème chantilly around the circumference of the bottom layer, thin banana slices overlapping in circles inside the rope, then the second cake layer on top, dredged with powdered sugar, then twelve cream rosettes with a banana chip in each one. If you don’t like bananas, don’t touch this one, that’s what I say. (Bonus points award to those who get the terribly obscure Izzard reference, found at 19:00– ”F— off!” “I heard that!”) A lot less extravagant than a mousse cake, but, as I was told, we’re going for a rustic look. And this fits the bill, in its unassuming appearance and simplicity of design. I didn’t get to try this one, I’m sure it was delicious, not to mention a lighter eat.
The cake layers are made with hazelnuts roasted and carefully ground in a food processor (RoboCoupe!) by pulsing. Why pulse? Because if you don’t, and don’t continually sift out the powdered bits, you get a paste, which later clumps with the flour, and thus an ugly, unusable cake. Trust me. I should’ve snapped a photo, rats. Like night and day.
Not shown: a cake that was sliced too high (not by me!), and, being a cake that typically sinks in the middle upon cooling, one of the layers had a hole. Consequently, I took the remaining bottom and sliced that one in two, 1/4″ or so each layer. Pretty good for a sponge, and this one is even more tender than your typical sponge and was room temp, rather than easier-to-slice cold. But hey, I got a thumbs-up from the people watching through the window. I felt them staring, but it appeared to be a compliment of my utilization, and knifing, even. That cake was not as tall, and not as pretty, but at least I got the max of three cakes out of it. So, another look at one of the others:
And a fatty: