I have to admit I was delighted when I completed the challenge to make this lovely dome-shaped cake.
I’ve had an urge to make this cake as it had been in my mind for 2 weeks.
I could have made this earlier but I didn’t really have times, plus this would make a lovely birthday cake for my mum.
I made a red wine poached pear mousse cake for my mum’s birthday last year & she wasn’t fond of it but this time she really likes this.
I changed them as I was making it, that’s why I’d spent a whole day & it’s great I didn’t mess up the decoration, phew…
I almost did with the glaze, can’t really see it from the photos as I’d it covered by the strawberry lace tuiles.
The cake is composed of 6 components:
1. white genoise
2. jasmine creme brûlée
3. jasmine & lychee jelly
4. jasmine & white chocolate mousse
5. lychee milk glaze
6. strawberry lace tuiles
|Original design (bottom) & composition (above).|
I named this cake Jasmin as there is a base note of jasmine with fragrant & sweet lychee, they work wonderfully together.
My mum loves it, my sister loves it & I love it :)
There was one suggestion from my sister that I could use nappage neutre instead of the milk glaze, it might be easier to work with but I bet I still make a mess with that…