We looked at more innovative logcakes this week, and a macaroon cake. Ok first for the logcakes, don't you love the pretty sight of what I call a "Chanel bag" square logcake? I thought the patterned indentation reminds me of an expensive fashionable purse or bag. Sitting on a sweet tart dough, the inside houses a disc of vanilla pear cream, and a smaller disc of fleur de sel caramel, suspended in vanilla mousse, then encased by praline biscuit, and then, the outermost with coffee caramel mousse! *pant pant* Needless to say, we didn't make it, it would have taken us maybe 5 hrs!
Instead, we made the mango raspberry logcake which you can see mine in the pale yellow creamy logcake. We laid some dacquoise, which soaks up nice and moist, in between layers of mango and raspberry cream.
Another demonstration was a vanilla apricot mouse cake, while for practical we made the technically more difficult macaroon. This recipe uses Italian meringue. While it holds up the batter more easily, it also gives a more chewy texture to the biscuit. I know the soft crumbly texture is much desired in the 'usual' macaroons, but I think it will not work in this recipe, as the minute you pick up these 18 cm discs, it would have fallen to bits or you would have given it undesired cracks.
