Short and sweet and not a tart

These two cakes were completed today for a surprise birthday party at Honky Tonk BBQ. The owner requested that they be gluten-free, so I made two flourless entremets from recipes learned in pastry school. One is an almond flour cake with apricot-passion fruit gelee and nougat mousse, and the second is a chocolate cake with vanilla cremeux and chocolate mousse. I had forgotten how fun (and challenging) these cakes are to make.

I haven't been so great at updating my blog as of late...pardon. Patio drinks, farmers' markets, my new (old) bicycle and all things summer have been a welcome distraction, but I do promise to post new recipes soon.