Baking Class-La Passionata

26 May

Time has really flown by as the weather is warm and sunny again. Birds are in the air, magnificent and vibrant flowers are blooming and the garden is flourishing….ahhhh summer is around the corner. Vancouver has been blessed these days with gorgeous sunny sky and picturesque sunsets filled with magenta hues. I just love the coming summer as the days are longer allowing me to venture out longer and enjoy the beauty Vancouver has to offer.

I have been busy this year with work, classes and BAKING!!! Kind of exhausted to say the least as I have been baking non stop for the last few weeks but I have been enjoying it every minute. PASSION is the word!!! In an effort to learn more, I recent took up another cake class from Mon Paris Patisserie out in Burnaby. There is something about baking classes as I really love taking them. Perhaps it is the eager anticipation of the finished product and the eating of it :). Yes it is a mousse cake but a gorgeous cake. Moist and delecate, soft and creamy, the cake is to die for.

Voila!!!

La Passionata

Sponge

250g eggs
180 g brown sugar
90 g honey
250 g flour
10 g baking powder
220 g melted butter

Mango Brunoise

330 g mango
150 g passion fruit puree
1 vanilla bean
36 g sugar
5 g pectine
2 g citric acid or lemon juice

Meringue

60 g egg whites
25 g sugar
40 g water
130 g sugar

Mousse

285 g passion fruit puree
1 vanilla bean
50 g sugar
30 g cornstarch
70 g cacao butter
45 g white chocolate
255 g meringue
850 g cream
42 g gelatin mass

White Chocolate Glaze

75 g water
150 g glucose
150 g sugar
100 g condensed milk
70 g gelatin mass
150 g white chocolate

Results: This is a very beautiful cake. Light and refreshing. It has the tang of the passionfruit. A keeper!!!

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