Over a red sky, the sun sets paints the cars ahead of me as muted silhouettes. The median’s green trimmed grass has lost its brightness in comparison to its pavement cell walls, and the tall untamed trees beyond the shoulders have darkened under the pressure of brilliantly illuminated jet streams. Across the way, cars and trucks speed eastward, away from the sun, discernible only by pairs of shining headlights affixed to their hoods.
I love how I feel; my windows are down and my music is up. This is the life.
It takes some time, but I’m eventually able to move from the highway and onto the slower streets of the town my Grandparents live in. Only a lane wide in each direction, the main street divides the small town into two halves, allowing only a few crossroads to intersect it. Because of this, your choices are limited as you drive into the heart of the small town as the row of historic brick buildings on your right and the perfectly coiffed park on your left offer little more than a hardware and a place to relax.
I love it.
But in recent years, the town has changed. Each time my mom drives down the main street, you can see her making comparisons between what is now and what is remembered. There are stoplights now, and more grocery stores than ever before. There’s even a Wendy’s and Mcdonald’s.
Things are different.
This isn’t really a small town anymore.
But I still love it, and I will for as long as I can stand the traffic. I mean, really, even though there are two stoplights in town (WOAH!), they’re spaced far enough apart that you’ve forgotten the first when you’ve reached the second. There aren’t hundreds of cars on the road, blocking your way and cutting you off, and I’ve never once muttered profanity under my breath while making my way to my Grandparent’s house. But I can’t, unfortunately, say the same for driving in big cities. Don’t get me wrong – I love big cities, but I’m a small town girl. I can’t handle the cars. I almost cried while driving in Toronto last year, and even driving through Cincinatti scared me. Since the same can be said for mom, we’ve made a habit of nominating my step-dad as our chauffeur when we take road trips.
But he’s not going to New York with Mom and I this weekend, which is why she and I will be taking a cab to the studios of The Martha Stewart Show on Tuesday the 20th. Why? Because I’ve been invited on the show to do a segment about the process of making this cake for the colors show. HOW AMAZING IS THAT? I haven’t been able to concentrate in class for days!!! I never imagined that this blog would ever be more than my creative outlet… Who could have guessed that it would land me in New York? With Martha Stewart?!?!
Click here to check it out!!
Chocolate, Mango and Coconut Cream Cake from Tartelette
I wanted to make something very special to celebrate this occasion, and I knew to look no further than Helen’s Archives! This cake is just as delicious as it sounds! Serves 10-12
3 egg yolks
1 tsp vanilla
pinch of salt
3/4 c (150 g) of sugar
1/2 c (70 g) cake flour
1/4 c (30 g) cornstarch
Preheat the oven to 400F and set a rack in the middle. Lightly grease and line a 12×17 baking sheet. Set aside
Whisk the eggs, egg yolks, vanilla, salt and sugar together in a large bowl over a pan of simmering water. Whisk gently until the mixture is just lukewarm, about 100F on a candy thermometer(or test with your finger – it should be warm to the touch).
Transfer the mixture to the bowl of a stand mixer fitter with the whisk attachment (or hand held beaters) and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.
Over a medium bowl or a piece of parchment paper, sift together the flour and cornstarch.
Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from making lumps. Repeat with another third of the flour mixture and finally with the remainder.
Pour the batter into the prepared pan and smooth the top with an offset spatula.
Bake the genoise for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly. Let cool on a rack. Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet. Set the cake aside.
Same process but replace the amount of cornstarch with the same amount of cocoa powder and proceed with the recipe the same way.
Coconut Bavarian Cream
1 Tbls powdered gelatin
3 Tbls water
4 egg yolks
1/4 c (50 g) sugar
1 c (250 ml) coconut milk
1 c (250 ml) heavy cream, cold
In a small bowl, sprinkle the gelatin over the water and let stand to soften while you prepare the cream.
In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it into the cooled cream base. Use within one hour.
For the mango mousse:
1 1/2 tsps powdered gelatin
1 Tbls water
4 oz (120 g) mango puree
2 Tbls (25 g) sugar
1/2 c (125 ml) heavy cream, cold
In a small bowl, sprinkle the gelatin over the water and let it soften while you prepare the fruit.
In a medium saucepan, bring the mango puree and sugar to a simmer. Remove from the heat and add the softened gelatin. Stir until the gelatin is completely melted.
Transfer the fruit puree to a large bowl and let it cool to room temperature.
In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Fold about 1/3 of the whipped cream into the fruit puree to lighten it up (do not worry about losing air at this point). Carefully fold in the rest of the whipped cream. Use within one hour.
Rum simple syrup:
1/2 c (125 ml)water
1/4 c (50 g) sugar
2 Tbls (30 g) rum
In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.
1 1/2 tsps powdered gelatin
1 Tbls water
1/4 c (62.5 ml) water
1/4 c (62.5 ml) lemon juice
2 Tbls (25 g) sugar
In a small bowl, sprinkle the gelatin over the water and let it soften.
In small saucepan set over medium high heat, bring the water, lemon juice and sugar to a simmer, stirring off and on to make sure the sugar dissolves properly. Add the gelatin and stir until completely dissolved. Let cool to room temperature (if the mixture gels, warm up over low heat until barely melted again).
Line an 8×8 baking pan with parchment paper of foil, leaving a border on the sides to make it easy to remove when set. You can also use a cake frame of the same dimensions.
Cut two 8×8 cake layers in each of the genoises. Place one layer of the chocolate genoise at the bottom of your pan and brush with some rum syrup. Pour half the coconut Bavarian on top and smooth with an offset spatula. Top with a layer of vanilla genoise, brush some rum syrup on top. Pour half the mango mousse and smooth with an offset spatula. Repeat the process with the second half of cakes and creams. Refrigerate until set. Pour the lemon glaze over the cake and let set in the fridge.
Cut through the cake with a knife dipped in hot water to prevent breaking the glaze instead of slicing through it.