Entremet Cake

by Daniela

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This is a cake for no occasion. I just had the idea about it stacked in my head for more than a week, so eventually I really had to make it. One special thing about me is that if I have an idea in my mind, it won’t go away until it’s accomplished. This is a very good quality at work, but it’s annoying sometimes in the personal life.
This type of cake is called “entremet” and contains multiple layers and creams.
The result was almost very good, after around 6 hours of challenges + some wise advises from my mom. Only the lemon cream didn’t get the desired smooth texture, because I put too much gelatin (10g), but its taste was still fine.
For the final result I have combined recipes from different sources with some of my ideas.

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Décor paste (the recipe is from the blog Sunshine’s kitchen)
1 egg white
30g melted butter
30g caster sugar
30g all purpose flour
Red food coloring
Combine the egg white and add the melted butter and whisk. Add the sugar and the flour and continue whisking until the mixture becomes homogeneous. Add the food coloring and whisk until it’s distributed evenly throughout the batter.
Prepare a sheet of baking paper and line with it the pan on which will be baked the sponge cake. The sponge will “wrap” the cake all around. The décor paste will be on the visible side – only for decoration purpose. Make sure that the sponge is as long as the circumference of the cake. In case the pan is not long enough, you need to cut two rectangular strips out of the sponge.
Pipe the décor paste into the baking paper, making the desired figures for decoration. My choice was horizontal lines with dots up and down. For that purpose I divided the baking sheet in two halves and piped the same figures on each half (during the assembling, as expected, I was pretty challenged to hit the right places of the dots).To make the piping easier, first use a pencil to draw the decoration on the baking paper. After piping leave the pan with the décor paste in the freezer, while preparing the sponge cake.

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Sponge cake
3 eggs (separated whites and yolks)
50g walnuts, finely chopped
50g all purpose flour
50g sugar
Whip the egg whites in foam. Add the sugar and continue whipping until the mixture becomes firm and glossy. Add the flour and the walnuts and whisk until the batter becomes smooth.
Bake at 180C for 10-15 minutes

20g walnuts, finely chopped
50g all purpose flour
1 teaspoon cocoa
1 spoon sugar
1 egg
1/3 of the décor paste
I didn’t use the whole décor paste so I decided to add it in the base, instead of disposing it. It became a bit thick but this was ok because I soaked the base with syrup afterwards.
Add the egg and the sugar to the décor paste mixture and whisk well. Add the flour, the cocoa and the walnuts and continue whisking until the mixture becomes homogeneous.
Pour into a round cake pan, covered with baking paper and spread evenly.
I put a cake ring without a bottom in a rectangular pan, covered with baking paper.
Bake at 180C for 15-20 minutes

20 ml boiling water
10 ml amaretto (this is what I had, but can be used also walnut or cherry liquor)
1 spoon caster sugar
Combine the products and stir until all the sugar is absorbed.

Morello cherry mascarpone
500g mascarpone
100g morello cherry jam
2 spoons of caster sugar
5g gelatin
In a food processor puree the jam until it becomes smooth. Pour it in a heatproof bowl over gently shimmering water (the bowl shouldn’t touch the water). Bloom the gelatin in 2-3 spoons of water and add it to the jam. Stir the puree until the gelatin gets completely melted and absorbed. Let cool for 15 minutes.
Combine the mascarpone with the caster sugar and whisk until smooth. Add the morello cherry mixture and whisk until homogeneous. Let cool for another 20-30 minutes before using.

Chocolate mousse (the recipe is from the blog Sunshine’s kitchen)
3 egg yolks
50g sugar
50ml milk
200g dark chocolate
200ml heavy cream (let stay in the fridge for at least 4-6 hours)
5g gelatin
Bloom the gelatin in water (2-3 spoons).
Whisk the egg yolks with the sugar until the mixture becomes white.
Heat the milk and add it to the yolks. Place the bowl with the mixture over a pan with shimmering water and continue whisking until the mixture gets thicker. Add the gelatin and whisk again, until melted and absorbed. Remove the bowl from the hot water and add the chocolate, broken into small pieces. Stir until the chocolate melts completely. Let cool for 15 minutes at room temperature.
Whip the cream in a separate bowl until it holds shape and fold it gently into the chocolate mixture.

Lemon cream (the recipe is from kulinar.bg)
1 lemon
200g white sugar
3 eggs
80g butter
5g gelatin
In a heatproof bowl combine the eggs and the sugar and whisk until the mixture gets pale. Add the melted butter and whisk again.
Place the bowl over a pan with shimmering water (the bowl should not touch the water).
Add the lemon juice and zest and keep whisking, until the cream starts getting thicker. Bloom the gelatin in 2-3 spoons water and add it to the cream. Continue whisking until the gelatin is completely absorbed. Remove the bowl from the water and let cool before using.

White chocolate glaze
100g white chocolate
20g butter
In a heatproof bowl melt chocolate and butter over shimmering water.

Chocolate roses

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Place a cake ring without a base on a plate, where you want to serve your cake at. Place the cooled cake base on the bottom. Cut the sponge cake into even strips. Press the cake strips inside of the mold, decorative side facing out. The ends should meet together.
Drizzle the hot syrup over the base and let absorb. Spread evenly on top half of the mascarpone mix. Put in the fridge for 20 minutes until the cream gets firm. Spread evenly on top the chocolate mousse and put again in the fridge for 20 minutes. Spread the lemon cream over the chocolate mousse and let cool in the fridge for another 20 minutes. Repeat with the mascarpone cream. After cooling for 20 minutes more spread evenly the warm chocolate glaze on top. Let the cake cool for several hours in the fridge before decorating it.

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Мария Saturday April 22nd, 2017 - 07:37 PM

Здравей, какъв размер е ринга, който си използвала?

Daniela Saturday April 22nd, 2017 - 10:30 PM

Здравей Мария!
Аз използвам ринг, на който големината му се регулира. В случая диаметърът на тортата е около 18-19 см.


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