So I turned 25 last Friday! To celebrate the occasion, the boyfriend took me out to a nice Japanese restaurant and I made an entremet for myself as a birthday cake! It is no secret that I love Pierre Herme’s Ispahan for its lovely combination of lychee, rose and raspberry so naturally, that was what I attempted making as my birthday cake.
Although I like the flavour combination of Ispahan, I didn’t want to exactly recreate the macaron gateaux itself because I wanted to play around with the flavours and make it into a cake. So I scrambled through my recipe books and decided on the cream, mousse, jelly and sponge combination that I liked and went straight into it!
Swiss rolls are one of those things that I ate a lot while growing up and it’s something that I really love eating. When done right, the cake is soft and the filling is deliciously sweet and light. I have never made swiss rolls before but I do know that it is one of the pre-requisites before you can become a qualified pastry chef. As an aspiring patissiere, of course I had to attempt a swiss roll!
After searching online for recipes that I could use, I decided to use the sponge recipe by Ochikeron because it looked really soft and moist and her rolled cake looked good. Also, following my success in making her Japanese strawberry short cake, I knew her recipes are ones that I could trust.