![IMG_0192[1]](https://pandasamurai.net/wp-content/uploads/2014/06/img_01921.jpg)
A bit on the Christmas-y side, but this cake was both delicious and quite easy to make. It’s also highly versatile allowing for all kinds of possible combinations of flavors and decorations. The center is a white chocolate mousse with three raspberry flavored mini-roll cakes inside. The outer layer is a raspberry puree stiffened with some gelatin, decorated with more white chocolate and fruit.
Tag Archives: meanwhile in japan
Mousse au Caramel
![IMG_0191[1]](https://pandasamurai.net/wp-content/uploads/2014/06/img_01911.jpg)
Today we learned how to make these really nice cakes filled with a caramel mousse and flavored with coffee and cocoa. The bottom part is a light cake line-decorated with chocolate.
Hydrangeas in Season~
![IMG_0186[1]](https://pandasamurai.net/wp-content/uploads/2014/06/img_01861.jpg)
It’s June and the hydrangeas, or ajisai, are blooming in beautiful shades of blue, yellow and even purple! These are some blossoms I just happened to come across on my way home from work (it was a nice day so I decided to walk).
Charlotte aux Poires
My first attempt at this kind of cake/fruit tart… It tasted delicious but I still need to work on my decorative skills @_@.
大福餅 – Daifuku Mochi
Today we tried to make daifuku mochi. It’s a lot harder than I expected, mainly because the mochi part is so sticky and rips easily. The spotted ones have beans in them and the green ones are yomogi (Japanese mugwort) flavored, which sounds less appetizing, but it’s surprisingly tasty.
Sakura Cheesecake
Last night in keeping with the season I made a sakura cheesecake in class today. It’s actually 2 types of cheesecake; the first one is enclosed inside the second, and has pickled sakura flower petals mixed in along with some sakura liqueur (kind of strong, but very good!). This cake also has NO FLOUR in it. At all. Just a spoonful of corn starch.
Panda Samurai 