The cake was put together, gingerly, layer by layer. We are really proud of our creation. The genoise could be improved. Kahlua could be added to the coffee syrup to give it a stronger flavour. And the caramelized almonds could have been watched over more carefully. But it was good.

This must be the most tedious dessert we ever baked but it was also the one that gave me the most gratification. I enjoyed watching the slices of cake disappearing. That’s the testament to good dessert, ain’t it?

The Carioca

Zoom in on the layers: genoise cake soked in coffee syrup, chocolate mousse, genoise cake, covered with dark chocolate ganache

Decorated with caramelised blanched almonds and rochers

That’s just icing on the cake.
The next day, we prepared a hearty 4-course birthday meal.

The menu

Plums wrapped with proscuitto ham on a bed of rocket

Roasted leg of lamb with tomato-based aubergines

Joel Robuchon’s potato puree

Light dessert

Cheese

***

The roasted leg of lamb was back by popular demand. This turned out as well and went perfectly with the tangy tomato sauce with baked onions and aubergines.

Marinating the lamb: stuffing it with rosemary and marinating it with oregano, black pepper, sea salt, olive oil and pinot noir

The leg of lamb with the potato puree

The starter was a simple one but the wonders of the flavours and textures made this a light but delightful start.

Red plums with proscuitto on rocket

The star of the dinner was, however, the often-neglected potato puree or mash. People often treat dish as carbs to fill the stomach or an unexciting side dish. You wouldn’t say the same once you have tasted the rich, buttery, smooth potato mash by Joel Robuchon. His secret lies in having lots and lots of good butter. About a ratio of 1:1 for potato to butter. The trick to having a perfect mash texture is to pass the puree through a sieve. It’s definitely TEDIOUS work. J can attest to that. But rest assured that your efforts would be well-rewarded.

Melting the french butter with the potato mash

the loveliest mash

Dessert was unintended, for a lack of a better word. I just thought we should end off dinner on a sweeter note. Having leftover chocolate mousse and coffee syrup from Saturday’s cake, we decided to throw together a simple dessert. We experiment with colours and flavours to form distinct layers.

Our final product was a dessert in a whiskey/wine glass- layering diced strawberries, chocolate mousse and coffee –kahlua soaked ladyfingers, sprinkled with blanched almond slices.

Easy dessert

Dinner did not just end on a sweet note. It ended on a high with brie, pinot noir, happy people, and an even happier me. I had only expected my dad to be pleased about the meal and the cake. But let me tell you, the food did so much more. Now armed with the support that I had been seeking, I experienced a release of joy and exhilaration.

I’m now a step closer to my dream.