12.9.13

THE WHOPERA


Hello my sweet-toothed friends. I hope you've all been having a good a week as I have been having so far! I've just returned from a week's stay in my second home of Bali meeting some friends from New York and showing a buddy from Seattle around a bit. Bali is the place that I intend to open up my first cafe/bakery in a couple of years. So I've taken it upon myself to get to know the island well and visit as many of its awesome (and some not so awesome) restaurants, bakeries cafes as I can. So it's always a pleasure to show off the place to visitors, it really is still one of the most cultured and beautiful places in the world.

One thing that annoys me about being in Bali though, is that there is no oven installed in our villa. While that of course needs to be changed ASAP, I spent most of my idle times there fantasizing about the kind of cake to make upon my return to Jakarta, especially with my mum's birthday coming up the very next day. So, during my Balinese massage and full-body papaya scrub, this is the cake I came up with, something that I was sure my mum and family was sure to love:


Keeping the flavors classic and simple, I layered coffee-imbibed chocolate joconde biscuit with bitter chocolate ganache and caramel mousseline. As the French don't seem to like to make their cakes too high, the inspiration for this cake is the Indonesian delicacy "Lapis Legit" which translates to "sweet layers", a delicate cake composed of layers upon layers of delicious buttery sweet cake. So this cake is sort of like my version of a chocolate Opera cake x 3..
I think I'll call it the Whopera.




Eat eat eat...


x Tal

9 comments:

  1. I'm very happy to see again ypur post, you are amazing girl!,also i saw you in the magazine so good, best wishes for you :)

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    1. Sweet people like you is why I do this blog! I hope you are benefiting from the recipes :) Best wishes to you too Marcella..!! Thank you so much for your support xx

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  2. Anonymous5.10.13

    ur creations r class apart.could u pls put up how to make the chocolate flower.

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    1. Watch the instructional vid by chocolate master Ewald Notter here! :) http://www.youtube.com/watch?v=m1myoONwy3g

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  3. Anonymous27.10.13

    Hi, I am from le cordon bleu paris too. May i know how you calculate the recipe ?

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  4. Anonymous8.1.14

    You're awesome! Thank you so much for sharing your wealth of knowledge. It's truly appreciated.

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  5. Anonymous8.1.14

    Hi Talita! I was wondering if you could recommend a spray gun for velvet spray purposes. Thank you.

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  6. Anonymous26.6.15

    Am I missing an actual recipe for this creation somewhere? For just about everything else you do a recipe but I can't find one for this scrumptious creation. Am I missing it somewhere?

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  7. It is pleasant to read your post and you provide superb information. Please maintain posting such variety of useful things. Exciting piece of writing share and this blog is impresses further populace to sense that blog.
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    ReplyDelete