This cake was done weeks ago, and I’m only getting it posted now. Well, you see, I’m on my holidays now, so I don’t feel the hurry to post up everything before the next class starts. So, just saving abit at a time.

Well, I was rather disappointed at how this class was conducted. Infact, very! It wasn’t organized properly, food orders didn’t came in right, I was pissed off by the Chef at the end of the class, and my joconde/tuile paste turned out to be a meringue. How funny is that. But things happen in the kitchen.

An idea of how it may look like (my friend’s gateau)

My gateau turned out looking bad, cause 1 : Raspberry mousse mixture was insufficient, cause the chef told us to make 1 recipe and share among 2 students cause it would be enough, but at the end, it was NOT! So, I had to give my friend some, which made mine, pretty insufficient to be considered as a mousse cake. Then, we had to wait for food order for raspberry puree cause the damn school threw away 13kgs of raspberry puree the day before. Oh, no, wait, that was the week before. Haha Anyway, lets not talk about how they handle our money. Back to the raspberry mousse. So, then the chef suggested that we make white chocolate ganache to fill up our gateau. Ok, and so he did. But it was screwed, I mean, almost. WE still used it anyway to finish up our product (It’s not THAT bad, still usable) And then the glaze part. my. my. my. I really felt like killing the chef for wasting my time. He did some awful decorating on TOP of MY cake, and when he turned and look at me and asked “you dont like it?” I said “NO”. Then he said “I’m just kidding, any decorating on top of the glaze, you can scrap it out” Ok. thank you for wasting my time. And now I have to redo my glaze. Thank you very much

But seriously, if done properly, it would have been a pretty interesting cake.

So mine had 5 layers. Joconde Sponge base, raspberry mousse (made with raspberry puree, gelatine and whipped cream), accidental “meringue layer”, white chocolate ganache and flan gel glaze. And yes, the gateau can be improved (Or perhaps a more organized method of teaching)

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