GREEN TEA OPERA CAKE
Opera cake (French: gâteau opéra) is a French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate glaze.
The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. One creator-claimant, at la maison Dalloyau in 1955 is Cyriaque Gavillon, grandfather to Christelle Bernardé, current co-president, and named by his wife Andrée Gavillon after the Opéra Garnier.
The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. One creator-claimant, at la maison Dalloyau in 1955 is Cyriaque Gavillon, grandfather to Christelle Bernardé, current co-president, and named by his wife Andrée Gavillon after the Opéra Garnier.
CHOCOLATE MOUSSE CAKE
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.
Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites
MAMON CAKE
Mamon for those who does not know is a very soft yellow sponge cake with a moist buttery top and grated cheese toppings, it’s one of the all time favourite baked goods in the Philippines, can be consumed freshly baked or straight from the fridge. It’s a very simple baked bread which definitely everybody would love.
Mamon is a very light and airy Filipino Sponge Cake and a classic snack cake found in bakeries in the Philippines, basically Mamon Cake is almost similar to Sponge Cake only from the flour used
different usually special gluten free flour which is more expensive
price than commonly used flour but can be replaced also with flour
usually or do variations such as Green Tea Mamon Cake or Chocolate Mamon Cake and so on.
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