This beautiful entremet really stands out from other cakes because of its taste and decoration.
The taste of this cake is very interesting because you get the white chocolate buttercream, the cardamom cake and the mango mousse so different flavours that really go together and the different textures also. The airiness of the cake balances out the silkiness of the mousse and the creamy but rather stiff buttercream with the runny glaze.
The decoration of this cake is very elegant due to the mirror glaze but still different with the lines of desiccated coconut, poppy seeds, flaked almonds and various other elements that look at their place and not in too big quantities as to make the mirror effect from the glaze stand out and this also gives the decoration a more refined aspect.
Are you wondering what an entremet is?
An entremet was originally a sweet treat served in between courses, which explains the name. "Entre" in french means "in-between" and a "met" is a "dish". But now when you call something an "entremet", you are describing a dessert with different layers and so calling for different baking techniques. An entremet should give at least 2 of the following textures; creamy, bubbly, spongy, crunchy and wobbly.
In this entremet, you get the bubbly texture from the mousse, the spongy texture from the cake and the creamy texture from the buttercream.
Enough talking, let's get on with the recipe.
Time (without setting time):3 hours 30 minutes
Time in total:10 hours
Ingredients:
For the cake:
100 grams of unsalted butter, melted
160 grams of caster sugar in two parts (60 grams and then 100 grams)
3 eggs, separated
130 grams self-raising flour, sifted
2 tablespoons of milk
1/2 teaspoon vanilla extract
1 teaspoon cardamom powder or seeds (crushed into a powder using a pestle and mortar)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
For the mousse:
200 grams of mango puree
25 grams of caster sugar
200 grams of double cream
8 grams of gelatin, bloomed
The juice of 1 lime
For the buttercream:
100 grams of unsalted butter, softened
200 grams icing sugar, sifted
100 grams white chocolate, melted
For the glaze:
175 grams white chocolate
30 ml water
100 grams caster sugar
125 grams condensed milk
12 grams of gelatin, bloomed
To decorate:
poppy seeds
flaked almonds, toasted
desiccated coconut
a few summer fruits
Recipe:
For the cake:
Pre-heat the oven to 170°C.
Grease and line with baking parchment a round, 22 cm in diameter spring-form cake tin.
Put the melted butter, 60 grams of caster sugar, flour, egg yolks, baking powder, cardamom powder, milk and salt into a bowl and mix until combined.
In another bowl whisk the egg whites with the cream of tartar, gradually adding in the remaining 100 grams of sugar until stiff peaks form.
Fold the mixtures together with a spatula until combined.
Place the mixture into prepared tin and smooth the top with a knife.
Cook in the oven for about 30-40 minutes, diminishing the heat of the oven to 160°C after 20 minutes in the oven.
Once cooked, cool and then take out of tin.
Wash and dry the tin as it is needed for the next part of the recipe.
Cut the caramelisation of the sides of the cake (this is the outside bits of the cake that are browner than the middle of the cake) You can use a cake tin for this step that is 1 cm in diameter small than the cake tin you used to be sure to be left with a round cake or just use a sharp knife to cut off the edges.
Place the cake back into the clean cake tin. (the cake will be smaller than the cake tin as you cut off the caramelisation on the edges).
For the mousse:
Place half of the mango purée in a bowl and set aside
Place the other half in a small saucepan along with the sugar and bloomed gelatin.
Cook until the sugar and gelatin have dissolved and then remove from the heat.
Add the mixture to the cold mango purée and leave to cool completely.
Whisk the double cream until soft peaks form (if you beat too much, it will be difficult to do the next step).
Fold the cream into the cooled mango mixture with a spatula.
Place the mousse over the cake in the cake tin and on the sides of the cake and level the top with a palette knife.
Place in the fridge for 5 hours or more.
For the buttercream:
Cream the butter for 1 minute until pale and fluffy.
Add in 4 sets the sifted icing sugar and beat thoroughly in between each adding.
Add the melted chocolate and mix until combined.
Take the cake and mousse out of the fridge and remove the cake tin sides but not the bottom.
Place the buttercream over the cake to make sure you end up with a smooth cake where none of the actual cake is visible. (If you didn't put an even layer of mousse around the sides of the cake, cover it up with the buttercream).
Place the cake in the freezer the time you make the glaze.
For the glaze:
Place the water, sugar, condensed milk and bloomed gelatin in a pan and leave to simmer.
Cut the white chocolate into really small bits so that they will melt faster.
Place the white chocolate into a jug and plug in a stick blender so that it is on-hand when the time comes.
Once the mixture in the pan is nearly boiling, take off the heat.
Pour directly onto the white-chocolate in the jug.
Leave for 30 seconds and then blend the mixture with a stick blender until all the white chocolate is melted and the mixture is completely combined.
Strain your mixture with a sieve and get rid of the remaining lumps if you get any.
Leave the mixture to cool for 30 minutes or until it reaches blood-temperature (when you place your finger inside, you don't know if it is warmer or colder than your body).
Take your cake out of the freezer and place on a rack over and baking sheet with sides so that the glaze doesn't go everywhere when it falls off the sides of the cake.
Pour the glaze on top of the cake and coat all of the edges.
DO NOT spread the glaze with a knife, the glaze will spread on its own.
Leave to set in the fridge for 1 hour
To finish:
Take the entremet out of the fridge and trace a horizontal and vertical line with the desiccated coconut and poppy seed using a spoon and pushing off the ingredient from the spoon with your finger. Be very careful with this step as it is very hard to take little things off the glaze without causing a mess.
Garnish with toasted flaked almonds and summer fruits.
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