Carioca Pt 2

1 servings

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Carioca Pt 2 Ingredients

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Instructions for Carioca Pt 2

a rack, and cool the almonds to room temperature. (Use immediately or pack into an airtight container and store at room tem for 4 days.) ASSEMBLY: Cut two layers from the genoise, each between 1/4" and 1/2" thick, and set them aside. Center an 8 3/4-inch dessert ring on a cardboard cake round. Place one layer of genoise, cut-side up, in the ring. Brush enough coffee syrup over the cake to moisten it thoroughly. Using an offset spatula or a flexible rubber spatula, spread 2 to 2 1/2 cups of mousse over the cake and smooth the top. Position a second layer of cake on the mousse, pressing down gently and jiggling the cake to settle it in place. Brush on some coffee syrup, and spread on another 2 to 2 1/2 cups of mousse; smooth the top so it is level with the edge of the dessert ring. (Extra syrup can be refrigerated for another use, and the mousse -- delicious on its own -- can be refrigerated for 2 days or frozen for a month.) To set the cake, transfer to the freezer and freeze for 2 hours. (The cake can be made to this point and frozen for up to a month.) If youre not going to freeze the cake for long-term storage, it should be transferred to the refrigerator to defrost after 2 hours. Remove the dessert ring. Using a long metal offset spatula, spread ganache over the top and sides of the cake. If you want to repeat with another one or two layers of ganache, go ahead -- youve got plenty of ganache to play with. If the ganache is firm enough to hold a design, you can decorate the top now. If the ganache is still very soft, return the cake to the refrigerator for a few minutes to set it enough to hold a line drawn across its surface with a knife. (Keep the leftover ganache at hand so you can cover up any design attempts that dont pass muster.) Decorate the top of the cake using the blade of a long, serrated bread knife. Hold the handle of the knife with one hand and the tip with the other. Starting at one edge of the cake and holding the knife almost perpendicular to the cake, gently slide the knife from one side of the cake to the other. Without "losing your place" at the edge of the cake, shift the blade about 1/16-inch and slide it 1/16-inch back to the opposite edge of the cake. You will have created the first V in a herringbone pattern. Continue until you have decorated the entire top of the cake. If the knife blade becomes clogged with ganache, clean the blade before continuing the pattern. Return the cake to the refrigerator for a few minutes to set the design. If you prefer, the cake can be finished with a flat-top -- is, a smooth coating of ganache -- or you can decorate the top with swirls, ridges, or any other pattern that pleases you. The last step is to press the toasted almonds against the sides of the cake. (If the ganache has set so its very firm and the almonds wont stick to the sides, just warm the sides slightly with a hair dryer-lightly melting the ganache will help the almonds to adhere.) The cake can be served now or chilled until serving time. If the cake is very cold and firm, let it rest at room temperature for 15 to 30 minutes before serving. Makes 1 cake. Recipe Source: Martha Stewart Living - Recipe adapted from "Desserts by Pierre Herme," by Dorie Greenspan, (Little, Brown) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized