No post from last year …..
I wish you all the best for 2010 and hope you all had the nicest holidays close to your dear ones as I did.
Looking back at the past year, I can say it was a good one. It was the year that made me see very clear what I want to do with my life, a year full of hopes and plans. There was no real action towards my goals, but more perfecting myself and drawing plans for this year.
2010 looks promising or at least this is how I see it. This is the year that will be decisive for what I want to do when I grow up.
I do not believe in end of the year resolutions, but I strongly believe in myself and in my ability to follow what I set my mind on. I know I will get where I want.
Did you make your resolutions? What do you expect from 2010?
One of my greatest achievements was getting confident in baking and being able to play around with desserts and combining flavors and textures and tastes as I thought and not as somebody else thought before me. I love to start with one ingredient and build around it. These cakes started from my craving for oranges and they satisfied my craving entirely.
For the olive oil sponge
125 g flour
4 g baking powder
90 g sugar
100 ml milk
5 ml orange juice
60 ml olive oil
Preheat the oven at 160 degrees Celsius. Butter and line a jelly roll pan.
Place the eggs and the sugar over a pot of simmering water and bring the mixture to 35-40 degrees C while stirring. Remove from heat and beat the eggs until cool and thick. Add the milk and fold it in gently. Sift the flour and baking powder over the egg mixture and gently fold it in. Add the orange juice, zest and the oil and mix until combined. Pour the mixture into the pan and bake it for 15-20 minutes until a tester comes out clean. Let the cake cool.
For the coconut Bavarian
3 egg yolks
40 g sugar
180 ml coconut milk
190 ml whipped cream
5 g gelatin+ 20 ml cold water
Place the gelatin and water into a small bowl and let in bloom for about 10 minutes.
Place the milk over medium heat and bring it to a boil. In the mean time beat the yolks and the sugar until pale. Pour the hot milk over the yolks while stirring to temper the eggs. Pour the mixture back into the pan and over low heat bring it to 76-77 C (stir constantly). Melt the gelatin in the microwave and add it to the creme anglaise. Let this mixture cool to room temperature and fold in the whipped cream.
For the orange mousse
Use the recipe here and replace the lemon juice with orange juice and add some orange zest as well.
For the strawberry sauce
300 g strawberries
75 g sugar
120 ml orange juice (freshly squeezed)
10 cornstarch dissolved in cold water
Bring the fruits, sugar and juice to a boil until the sugar dissolves. Remove about 100 ml of the juices to use for brushing the cakes later.
Add the dissolved cornstarch and return the fruits to low heat stirring gently until thickened. Let cool to room temperature before using.
For the syrup
100 ml reserved strawberry orange juice
50 ml orange juice
To build the cakes you can either use silicon molds as I did and build the cake upside down: coconut mousse, strawberry sauce, orange mousse and then a cake square. Or you can use cake rings and start with the cake layer.
As I did, pipe coconut bavarian almost to the middle of the mold. Let it set in the fridge. Add 1 teaspoon of strawberry sauce in the center, then pipe orange mousse to the top of the mold. Top the mousse with a cake square and brush the cake with the syrup. Place in the freezer for 3-4 hours. Unmold the cakes and top them with some more strawberry sauce.