We made a cake called Miror today. Miror, pronounced mirror, is a cake made from genoise moussaline (the same genoise cake that has been on the menu for the last few days but this time with a little butter folded in so it is a little bit moister), Bavarian cream and a nappage (nap-ahge) glaze on top. The name refers to the glass-like, reflective topping on the cake -- you can actually see yourself in them, just like a mirror! Get it?! Bavarian cream is a mixture of fruit puree, liqueur, lemon juice, gelatin and whipped cream. You make a fruit puree, hydrate the gelatin in the liqueur and lemon juice and then dissolve the gelatin into the fruit puree over a double boiler. Then, once the fruit/gelatin is cooled, you quickly fold whipped whip cream into the mixture. Somehow when we folded our whipped cream in our mixture started to curdle and it just didn't stop. After we froze our cake in order to set it, the curdling was looking not too bad when when we glazed it with the nappage (a heated mixture of jelly and fruit puree and gelatin hydrated in liqueur), it began to break up and look really icky. Our chef assured my partner and I that we could fix it and so hopefully tomorrow our strawberry miror will make show up on the blog. Until then, here is Shannon's blackberry miror and Chef's mango miror.
Well I think that it takes an honest and brave Blogmistress to admit that she is not perfect. I am sure that your cake will turn out tomorrow. But even if it doesn't you are learning lots just the same.
ReplyDeleteI certainly had never heard of a mirror cake!
Better luck next time!