Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

I first made this cake for my partners - we call him Build maintenance and IT, half a century birthday and it has returned to the cake fridge in my food studio continually since then. I love that you can use any fresh berry or frozen, found in Gippsland, including raspberry, blackberry or blueberries, depending upon what's coming out of the garden at the time. I like to use raspberries.

berry cream torte

This is a long, step by step recipe, so read to the bottom before you start.

Sponge

Ingredients

50 grams butter, melted

5 eggs

180 grams caster sugar

1 pinch salt

100 grams flour

110 grams cornflour

Method

  1. Preheat the oven to 170C.
  2. Whisk the eggs, sugar and salt until very light and fluffy, using a mix master.
  3. Fold in sifted flour and cornflour. Then fold in the butter.
  4. Spread on to a 30cm by 20 cm swiss roll tin and bake until cooked. Approximately 20 minutes.
  5. Cool in the cake tin.

The cake base is best made a day ahead of assembling the berry cream torte.

Berry Mousse

Ingredients

50 grams dark chocolate – melted

400 grams cream

140 grams caster sugar

1 lemon

6 leaves of gelatin

300 grams berry puree – raspberry, blackberry, blueberry, strawberry

400 grams whipping cream – extra

3 sheets of gelatine - extra

Method

  1. Line a 23 cm cake ring – you can use the ring part of a spring form pan, if you don't have a cake ring, with baking paper.
  2. Using the cake ring as a mould cut out a 23 cm circle of sponge to line the cake tin.
  3. Coat one side of the 23 cm sponge round with melted chocolate. Once the chocolate is set, place chocolate side down in the cake ring. You should do this on the cake plate you are going to serve the cake on.
  4. As well as the 23 cm circle of sponge cake, cut a sauce size piece of cake. This is to be palce in the center of the berry mousse.
  5. To make the berry mousse, soak the gelatin leaves in a little water on top of a bain-marie. Allow the gelatin leaves to soften and melt.
  6. Place raspberry puree in a blender. Add lemon juice and soaked gelatin leaves. Blend to combine.
  7. Whip cream into firm peaks. Fold the raspberry mixer into the cream. Pour half the raspberry mousse on to the sponge in the cake ring. Place the sauce size piece of sponge in the centre of the mousse. Top with the remaining mousse. Leave 1 cm between the top of the mousse and the top of the cake ring.
  8. Chill until set, about 2 hours.
  9. To top the berry mousse with cream, soak the extra 3 gelatin leaves in a little water on top of a bain-marie. Allow the gelatin leaves to soften and melt. Whip the extra 400 grams of cream. Slowly add the gelatine to the cream. Pipe on top to the berry mousse and smooth with a palate knife.
  10. Top with your choice of berries.

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