Friday, 22 March 2013


March supposed to be spring time but in London the weather is freezing cold.
My mum's birthday and mother's day are in March so we always celebrate together.
For this reason, I flipped through a few cookbooks & wrote down a recipe even though I didn't feel like baking recently.
To suit my mum's taste bud, I made this entremet with crunchy streusel, nutty praline genoise, tangy raspberry jelly & smooth cream cheese mousse.
This combo turned out wonderfully well, almost everyone had 2 slices to be satisfied.

The recipe is adapted from a chinese cookbook "Japan Cake Boutique", I switched the almond genoise to praline & also added the raspberry jelly.
The cake is different from the cookbook so I renamed it 'Cadeau', meaning gift/present in French.
Tie a ribbon for the cake & it's a pretty present :)

Cadeau (8" round):
Recipe adapted from Japan Cake Boutique (Chinese)

Genoise Praline (40 x 20 cm)
4 whole eggs (L)
75 g sugar
40 g praline paste
140 g plain flour
70 g butter, melted

Preheat oven to 180C, line a parchment paper on a baking pan.
Combine eggs, praline & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.
Continue beating for another 8-10 min until pale & fluffy.
Fold in the flour gently.
Bake for 12-15 min or until a skewer comes out clean.
Cool on a wired rack.

100 g butter, cold
100 g ground almond
50 g plain flour
100 g sugar

Mix all ingredients & refrigerate for 30 min - 1 h.
Go through a coarse sift onto a 8" ring.
Bake at 180C for 15-18 min.

Raspberry Jelly (7" round)
100 g raspberry
50 ml 30°B syrup
30 ml Kirsch
3 g sheet gelatine, bloomed

In a saucepan, combine raspberry & syrup, bring to boil & smash raspberry into puree.
Remove from heating, stir in Kirsch & gelatine.
Pour into a 7" round pan & freeze to harden.

Mousse Fromage
4 egg yolks (L)
40 g sugar
20 ml water
250 g cream cheese, soften
6 g sheet gelatine, bloomed
310 g whipping cream, whipped to soft peaks

In a small saucepan, bring sugar & water to 115-120C.
In another saucepan, whisk egg yolks, pour in the syrup with stirring to 82C.
Stir in the bloomed gelatine.
Whisk the cream cheese until soft.
Pour in batter & fold until smooth.
Fold in the whipped cream.

Cut the praline genoise into 2 pieces of 7" round.
Place the genoise on top of the streusel, top with the raspberry jelly then another piece of praline genoise.
Pour the cream cheese mousse & smooth the top, refrigerate to set (4 h to overnight).
Carefully remove the mousse ring & decorate with white chocolate pieces. 


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  3. Tempted to try it this weekend. May I ask, are the pink decorations white chocolate or tuile? Love the presentation.

    1. Hi Kat, the pink decoration is tuile which I have made before for the cake 'Jasmine'.

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