Last night when I presented this cake to the ladies for testing - the first question that came up: if the cake was made with Kuih Lapis (the thousand layer cake). As a matter of fact it did look like one but no; it isn't. In fact, it's Joconde sponge stacked and spread with apricot jam and then carefully stacked like tiles. This is my first time trying it out so ... I forgive myself that it doesn't look perfect.
The inspiration of this cake came from my brother who always complain that most of the time my sponge were so fluffy that he couldn't taste the "cake" in the cake and some of my mousse cake taste like ice cream! Well, I take it as a compliment for both. So this time around I decided to stack and play with more layerings with the Joconde. There's no way he couldn't taste the cake.
I stumbled upon a blog and I'm glad I found someone who understands the difference with french cakes and just cakes from the bakery. Read some of his awesome journey -
http://patissierjourney.blogspot.com/2009/10/gonna-start-soon.html
People (actually it's most Malaysians I'm referring to) do not understand what's the difference with entremet cakes and just cakes. They shiver when they hear the words "mousse" thinking it's all creamy and points the finger at whipping cream (bah! It's only a whipping cream gimmick they thought)
When they buy a cake - they expect a cake with layers of thick sponge cake. Mind me, but the sponge are nothing special. Most of the sponge cake used in bakeries or cafe are merely just premixed sponge powder.
As for the whipping cream - well ... along with the other goodies like sugar, butter, flour, cheese, whipping cream, couveture chocolates and all that - it's all in the soul of a Patissier!
To maximize the texture of the cake - I baked streusel and toppled it on my cake. May I present - my love affair. Joconde sponge cake with peaches and white chocolate mousse toppled with streusel. The next time around I'm going to try cheese!
Size: 5 " Square
Price: RM 60
Serving: 6-8 pax
