Did anyone see the Neelys Road Tasted program yesterday on the Food Network, Dancing in Denver? I only caught the tail end of the raspberry mousse torte cake that they made with the chef of A Grande Finale. I can't find the recipe or instructions for how they made the sponge?/pound? cake outside layer with the raspberry? design cooked? into it. The inside was chocolate with chocolate ganache with fresh raspberries and then topped with raspberry mousse. YUM!!!!
A Grande Finale:
Where I started watching was after they made a pattern on a baking sheet that they poured batter over. How is this done? Does anyone have a recipe? It didn't seem like they "attached" the outside layer to the inner layers. How do you cut such a thin layer of cake and put it around the sides of the springform? I'm actually not even sure they used a springform.
I also saw another cake on their site that seems to be a chocolate pattern
Thanks in advance!
The cake is a sponge type called biscuit (pronounced biskwie). You can find recipes and instructions in the cake bible and in many professional baking books.
JoAnnB, You Rule.
Found an adaptation of the Cake Bible sponge cake recipe:
I'm not familiar with the "biscuit" version, but the cake used in the forms are usually a jaconde. There are several ways to get the design. There are expensive rubber mats that have the design which the decorators' paste (the colored design) is pressed into and scraped, then a higher rim to which the jaconde batter is spread into. It's a flexible sponge so that it may be cut and put around the edge of ring molds. You can do without the expensive mat and just use a silpat and a cake comb to form the pattern you want.