Well, I made this cake 2 weeks ago & I should have updated the blog last week.
But I just couldn't get in the mood to write.
I get overwhelmed with my thoughts lately, mainly because I'm stress about my work.
A lot of tasks to be completed, experiments to be carried out, parties to attend, cakes to be baked…
Back to my obsession with cake & caramel.
Yes, another caramel entremets.
This cake has coffee genoise as a base, caramel coffee mousse & crunchy caramel hazelnuts.
The bitterness of coffee blended well with the sweet & rich caramel flavour, finally with the nutty crunchy hazelnuts.
A lovely combination of different textures & flavours.