cake and tart rotation

All I did was cakes. Two weeks, three cakes, and more creme anglaise than I ever thought I'd make.

This rotation taught me a lot about recipes. Namely, that one should never follow them. They are provided as a ruse to trick the eager and unsuspecting student. The chef is waiting for you to come to him to ask about technique, at which point he will inform you that what is written on that paper in your hand will only yield disaster.

The first cake is the emeraude pistache framboise. It is a layer cake composed of a pistachio sponge cake, a vanilla bavarian, and a raspberry gelee. This cake is mostly an exercise in getting layers spread across a sheet pan to be of an even depth, and that's harder than you'd think. I don't know why someone doesn't invent a cake collar with a grid. Or one that's transparent.

As you can see, this part of the cake looks great. Nice, even layers. Until you get to that bit on the left there. Oops.

The cake was made and assembled over two days, frozen overnight, and then cut and sold on the third day.

I ended up with sixteen small pieces and two medium cakes. The slices are cut with a long double-handled knife, and we heat the blade with a blow torch between slices. Since the cake is frozen, this makes slicing through it very easy. It's like a hot cake guillotine.

1 comment:

Jay said...

Damn. Those are some great looking breads and deserts. You could cook for me anytime.