Sunday, 25 August 2013

Pandan Entremet Cake

It's been a while exams, work. You know the drill. Since I'm all done until October I've got so much more time for crafts, DIY, gardening and obviously baking. I haven't posted any bakes in ages because quite simply the more I bake the bigger I get. And if you follow my Instagram (@sushiturtleslife) you'll know I'm doing the Paleo. So baking is a little more difficult.
But this cake I made for my uncle who always jokes at my blog. It's all in good fun, but he's right food can look great but it's all about how it tastes. So this one was to shut him up basically. Hahaha, just joking Uncle T. I think it went down well, they asked for a second slice. So I'm going to be making this again for a family lunch gathering. Very exciting. I love entremet cakes and have been obsessively googling them since I discovered, but I never saw one made with Pandan cake. Which my family love. I wanted to make a Pandan with a twist. This may frighten you, it's pretty damn fattening. I'd advise you make this for several people, avoids temptation of eating it all yourself!!









Recipe:
Pandan Jouchande cake.
Separate 4 eggs. 150g sugar beat well with 4 egg yolks. Add 150g of self raising flour. Mix well, adding in parts with 170ml coconut cream. Add 1 teaspoon Pandan flavour. After beating the eggs whites to stiff peaks, gently fold into flour mixture. Spread evenly on a baking tray and bake at 180 for 10-15 mins.

Coconut cream mousse:
Whip 300ml of double cream until thick. Add in parts the liquid from the coconut cream and 2 tbspoons of the cream. Add 2 teaspoons of powdered soaked gelatine.

Pistachio praline:
In a saucepan heat 150g of sugar until golden brown. Do not stir! Add whole pistachios (not salted pistachios!) Pour nut caramel mixture onto well buttered baking tray or silicon tray. Use a rolling pin to flatten. Once cooled, blend to a fine flakes.

Assembly:
Measure a 20cm cake tin, length and base. Cut these from Pandan cake and push gently into tin. Spread a thin layer of pistachio praline crumbs. Add 1/2 of coconut mousse, next sprinkle a generous layer of coconut flakes then the rest of the mousse. Refrigerate, Leave to set over night. This may only take 2 hours as the gelatine is fast working! 
To decorate sprinkle a generous amount of praline to cover the cream layer. Position edible flowers, (Pansies, Runner bean flowers, Strawberry flowers) warning runner bean flowers are fairly bitter. Blueberries and some left over solid praline. 
Keep refrigerated before serving. 

Enjoy! Until next time xo

3 comments:

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