Perhaps one of the unspoken perks of attending a pastry school is the amount of pastries we get to bring home almost on a daily basis.
Last week, I brought home 3 cakes. The nougat mousse cake, in which the photos were poorly lit; a chocolate hazelnut mousse cake and a coconut passion cake, which I need to retake the pictures before telling you more about it.
The prettiest of the bunch, in my humble opinion, is the Raspberry Silk Cake. Made with almond dacquiose, raspberry gelee, royaltine layer and white chocolate diplomat mousse, the flavor took me by surprise and little did I expect that I would fall in love with this cake. When I first saw white chocolate in the mousse recipe, I thought I wouldn't like it. I never like white chocolate; in fact,I have been shunning away from white chocolate in all my baked goods. It just taste too milky for my liking! But when all the elements in this cake come together, it tastes great. The flavor of the raspberry gelee and the royaltine layer take over the center stage and the white chocolate mousse plays a good supporting role. It provides the creaminess and smooth mouthfeel that completes the final product.
Looking at the raspberry silk cake makes me very happy, perhaps it's the constrasting color. We eat with our eyes first, no? :)
For those who wonder what I do with the cakes: I give away most of my share to my classmates! And only this morning, while I juggled the raspberry silk cake and a cup as support on one hand and my camera on the other to take pictures outdoor; the maintenance guys came. I offered them the nougat mousse cake in the freezer and they walked away pretty happy. I love to see people happy, which in turn make my day!