I did the cake!
Friday I gave the cake as a present, it was very nice, not perfect, but almost..
As you could read above this post; After underbaking I made another one and might have overbaked it. It wasn’t brown, but very crisp, almost hard. I sealed the cake with some white chocolate I brushed on, not 100% though, I did not want a thick layer, so maybe 80% was covered. I made some mousseline buttercream with hazelnut liquour and some pralinepaste. Made a little ganache with a splash of armagnac in it, wich softened it perfectly. So daquoise, MBC, chocolate genoise, ganache and everything in repeat. Covered it with marzipan, coloured with green matcha tea. I am a big critic on my on cake, so I liked it, but I thought the dacquoise was too crisp/ hard (so the white chocolate seal did work), I also thought the chocolate overpowered the hazelnut. Now the hazelnut was complimenting the chocolate, not other way around. Next time I will make a hazelnutcake (dacquoise) I will combine it with a more neutral genoise.
The funny thing was; my sister in law called me and told me she had the left over cake the next day, (so 2 days after assembling) and it tasted even better, because ‘that crispy layer was nice and soft”. Haha, so.. the chocolate seal doesn’t last that long, but on my (slightly overbaked) cake even better..
I feel like I didn’t master the dacquoise yet, but I hope to become better, because it is a brilliant cake layer.
Here a picture as well. I would hope someone can have a look on the inside picture and can tell by view if it is overbaked or not.
edit: the picture didn’t work.. ;-( its to much pixels. hmm…
Again.. hope this worked. Added the ‘outside picture’ as well, just for being a little bit proud of it.
Click thumbnail to see full-size image