First of all, I would like to thank Ellen from Ellen be cookery
for her wondeful surprise: She nominated
my blog for the Versatile award.
I suggest that you visit her blog. I find it nice, simple and very welcoming. Oh and I love her logo..
I’m having many of those moments where I feel deeply lost in translation, especially when I read ingredients in the packaging.
Recently, I bought sachets of agar-agar, thinking it’s 100% agar-agar, but it ended up being a mixture of something else and that the gelatinous element in it is only about 20% out of 10g, so instead of having a perfect “mirror” where you could see your face on that red-ruby layer of jelly, I had a sort of a heavy puree which didn’t properly set.
The other thing I did wrong is that I used a 26 cm pan. I think the cake would have gained in height if the pan was only 20-22 cm height. Mind you, the can pan should be movable. The best thing to do is to use rings or squares made for the purpose.
So please pretend that you are seeing a perfect jelly layer on the top of my cake because it doesn’t alter the wonderful taste of this amazing dessert.
If you want, you can also different berries or fruits with a juicy flesh such as mangoes.
Prep: 60 min – caisson: 8 min + 10 min
- 100g of fresh raspberries
- 100g of fresh red currants
- 10 caramel biscuits or speculoos (or replace with another layer of biscuit joconde)
For the red biscuit batter
- 45 g cream (sour, liquid or creme fraiche)
- 35 g of icing sugar
- 30 g flour
- Red food coloring
For the plain biscuit joconde
- 4 egg yolks
- 100 g of granulated sugar
- 4 egg whites
- 100 g flour
- A pinch of salt
- 1 tsp vanilla extract
- Zest of 1 lemon
For the syrup
- 4 tbsp raspberry jam
- 3 tbsp water
For the red-berries mousse
- 40 g of milk
- 20 g of powder sugar
- 4 leaves of gelatine (or 4*2g of agar agar)
- 250 g of double cream
- 30 g of icing sugar
- 250 g of mixed red berries (I used Red currants and strawberries)
Red-berries “mirroir” (Mirror)
- 300 g strawberry pulp and mixed and well sieved(or again a mixture of red berries)
- 6 leaves of gelatin or 6g agar-agar
- 60 g of powder sugar
Caramel for decoration
The red-coloured batter
Mix the cream with the icing sugar, add flour, stir well, add 2 drops of food coloring. Set aside 15 min in the fridge.
Cover a baking sheet with parchment paper. Spread the batter with a flat spatula. Use a decorating comb or a fork. Make stripes or any other shape. Place in a freezer until in becomes rigid.
The plain biscuit-joconde
Preheat the oven at 200 C.
Meanwhile, prepare the plain battert: Whisk the yolks with 70 grams of sugar until creamy. Add the vanilla extract, the salt. Fold in the flour and stir well. Set aside
Beat the egg whites until stiff and tighten with the remaining sugar (30 grams). Add the egg whites to the previous egg yolk mixture. It’s not necessary to do it delicately. You may actually use the electric mixer on medium speed.
Remove the red strips from the freezer and pour the plain batter immediately above.
In another pan or sheet, make another rond-shaped layer which will be used at the bottom of the dessert.
Bake at 200 C for 7 to 8 minutes. Remove from oven and let cool for a few minutes, then remove the parchment paper.
Cut strips of biscuit about 4 cm wide, you may use a pizza cutter to cut.
Line a circle pudding with plastic wrap, place a cardboard on the bottom, lay the strips around the periphery of the circle and line bottom with the rond-shaped biscuit.
Set to boil and remove from heat. Generously brush the periphery and the bottom.
In a container filled with cold water, put the gelatin to soften for 10 minutes.
Add the icing sugar into the cream, whip until stiff peak and place the container in the freezer about 15 min.
Boil the milk with the powdered sugar. Remove from heat and add the pressed leaves of gelatine. Mix well. Fold the cream delicately into the strained fruit pulp/”coulis”.
Mix gently by lifting the mass in order to keep an aery cream.
Place a few raspberries on the biscuit base. Spread a layer of the red-berries mousse. Place another layer or leftovers of the biscuit-joconde OR use the caramel biscuits instead. Go for another red-berries layer, another layer of fresh fruits and a final layer of biscuit joconde leftovers (cut into little pieces). Place in the freezer.
Mix gelatin powder with sugar.
Add the mixed fruit pulp and strain, boil and cool.
When the mixture has cooled, spread it while still liquid (if needed, warm slightly). The glaze should not be too hot so the cream does not melt
Put the dessert in the fridge or the freezer.
When the pudding/dessert/entrement has cooled, remove the rings or the pan, decorate with fresh fruits and caramel decoration.
When the glaze is made, have the sliced strawberries on the cake, décercler and store in refrigerator up tasting – The glaze should not be too hot.
I had to cut the excess biscuit joconde around the dessert. But if you use a 20-22 cm circle you should be able to fill the dessert to the top.
Make the caramel decoration
Over medium heat, make the dry caramel. Make any form or shape you want but make sure you use a parchment paper or a silicon mat. Add the caramel decoration just minutes before serving this dessert.
The entrement should be served cold.