Sunday, July 17, 2011

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.


  1. OMG that looks delicious!!!!!!!!! i want a surprise party too now!

  2. Wow. That is one impressive cake and the flavours sound insanely wonderful!

  3. oh please please please post the recipe for these for us that avoid gluten like the plague!