Entremet cakes are the pinnacle of pastry artistry, combining multiple layers of textures and flavors. This guide will walk you through creating a stunning dessert cake from scratch, including recipes for the sponge, mousse, glaze, and fillings.
What is an Entremet cake?
An entremet cake is a refined French dessert with multiple layers, including mousse, sponge, crunchy elements, and a glossy glaze, combining textures and flavors in a stunning presentation.
why we love this cake
We love Entremet cake because it perfectly mixes flavors, textures, and beauty. Each bite feels like a little luxury
- It has a perfect balance of flavors.
- The layers offer amazing textures.
- It looks stunning and elegant.
- It feels luxurious and special.
- Every bite is pure indulgence.
What are the layers of an entremet?
- Base Layer: A crispy or crunchy layer like a praline or feuilletine for texture
- Sponge Cake: Thin, soft cake layers for structure.
- Mousse: light and airy, often the main component.
- Insert: A flavorful surprise like fruit jelly, coulis, or ganache.
- Glaze: A glossy mirror glaze or velvet coating for a polished finish.
- Decorations: chocolate, fruit, or edible designs to enhance visual appeal.
What is the difference between entremet and dessert?
| Aspect | Entremet | Dessert |
|---|---|---|
| Definition | A multi-layered, artistic French cake with mousse and other refined components. | A broad category of sweet dishes served at the end of a meal. |
| Complexity | Highly complex with intricate layers and textures. | Can range from simple to complex (e.g., ice cream to soufflé). |
| Appearance | Usually elegant, glossy, and visually stunning. | Appearance varies widely based on type and preparation. |
| Preparation | It requires advanced techniques, precision, and time. | Preparation can be simple or elaborate, depending on the dessert. |
| Main Components | Includes mousse, sponge, crunchy layer, inserts, and glaze. | Varies greatly: can include cakes, puddings, ice creams, etc. |
| Occasions | Typically made for special events or gourmet presentations. | Served in everyday meals or special occasions. |
| Cultural Origin | Originates from French pastry art. | Found in every culture with regional variations. |
Entremet cake design
Ingredients
For the Chocolate Sponge Cake:
- 2 eggs
- 50g sugar
- 50g flour
- 30g cocoa powder
- 30g melted butter
For the Raspberry Insert:
- 150g fresh or frozen raspberries
- 50g sugar
- 1 tsp lemon juice
- 2 sheets of gelatin
For the Chocolate Mousse:
- 200g dark chocolate (70%)
- 200ml heavy cream (whipped)
- 150ml milk
- 2 teaspoons sugar
- 3 egg yolks
For the Mirror Glaze:
- 150g sugar
- 100g water
- 100g condensed milk
- 150g white chocolate
- 7g gelatin (1 sheet)
- Food coloring (optional)
Step-by-Step Recipe
1. Make the chocolate sponge cake:
- Preheat the oven to 180°C (350°F).
- Whisk eggs and sugar in a bowl until light and fluffy.
- Sift the flour and cocoa powder into the egg mixture and fold gently to avoid losing air.
- Add melted butter to the batter and mix until smooth.
- Pour the batter onto a lined baking tray and spread evenly.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Cool the cake completely and cut into circles to fit the bottom of your mold.
2. Prepare the Raspberry Insert:
- Soak the gelatin in cold water for 5 minutes.
- In a saucepan, heat raspberries, sugar, and lemon juice over medium heat, stirring occasionally, until the raspberries break down.
- Puree the mixture using a blender and strain to remove seeds.
- Dissolve the gelatin in the warm raspberry puree, stir, and let it cool slightly.
- Pour the raspberry mixture into a silicone mold or a shallow tray and freeze until firm (about 2-3 hours).
3. Make the Chocolate Mousse:
- Melt the dark chocolate over a double boiler or in the microwave. Let it cool slightly.
- In a separate bowl, whisk together egg yolks and sugar until thick and pale.
- Heat milk in a saucepan until warm, then slowly add it to the egg mixture while whisking.
- Cook the mixture over low heat until it reaches 80°C (176°F) to make a custard.
- Add the melted chocolate to the custard and mix well.
- Whip the cream until soft peaks form and gently fold it into the chocolate mixture.
- Chill the mousse until ready to assemble.
4. Prepare the Mirror Glaze:
- Soak the gelatin in cold water for 5 minutes.
- In a saucepan, combine sugar, water, and condensed milk and heat until the sugar dissolves.
- Add the soaked gelatin to the syrup and stir until dissolved.
- Pour the syrup over the white chocolate and mix until smooth.
- If desired, add food coloring and stir until the glaze is uniform.
- Cool the glaze to 30-35°C (86-95°F) before pouring over the assembled cake.
5. Assemble the Entremet:
- Line a ring mold with plastic wrap or acetate strips for easy removal.
- Place a layer of chocolate sponge at the bottom of the mold.
- Add a layer of chocolate mousse over the sponge, smoothing it evenly.
- Insert the frozen raspberry layer into the mousse and press gently.
- Top with more mousse to cover the insert and smooth the surface.
- Freeze the entremet for 4-6 hours or overnight to set the mousse.
6. Glaze the Cake:
- Remove the cake from the mold and place it on a wire rack.
- Pour the cooled mirror glaze over the entremet, ensuring it covers the cake evenly.
- Let the excess glaze drip off, then allow the cake to set for about 30 minutes.
7. Decorate and Serve:
- Decorate with fresh berries, chocolate shards, or edible flowers as desired.
- Serve chilled for the best texture and flavor.
Enjoy your elegant and delicious entremet cake!
