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I have a cousin from Brittany and she decided to spend some days on the Frecnh Riviera with me. So here the story goes.
Today the weather was a bit moody; so guess what we did? We cooked a delicious cake from a much-loved book of mine : "Mes 100 recettes de Gâteaux" from C. Felder. It is called Vol Blanc (which means white flight, i can't tell you why really, maybe it's its "white colour and lightness" as my cousin just said).
Anyway it's a lovely summer cake made of fromage blanc (a French thick and creamy yoghurt) and cream mousse and red fruits. Here we used raspberries because it was the only red fruit i had in the house.

VOL BLANC
serves 8

for the biscuit base
120g caster sugar
4 eggs, separated
120g plain flour
icing sugar
for the mousse
75g caster sugar
50ml water
3 egg yolks
4 gelatine leaves
1 tbsp Cointreau (céline and fanny : we used rum)
250g fromage blanc
300g whipped cream
for the filling
250g frozen red fruits (céline and fanny : we used raspberries)
50g caster sugar
200g white chocolate
- The day before put the frozen fruits in a bowl in the frigde along with 50g of caster sugar.
- Preheat the oven to 210°C. Drain the fruits and keep the raspberry syrup for later. Put the white chocolate in the fridge.
- Prepare the biscuit base: beat the egg whites until they form soft peaks and add the sugar a little at a time until you've got a firm meringue. Add in the egg yolks and beat again for few seconds. Sift in the flour and mix carefully with a wooden spatula.
Divide the mixture between two 18cm lined tin, sift some icing sugar over and bake for 12-15 minutes (céline and fanny : it only took 10 minutes to get a lovely golden colour).
- Soak the gelatine leaves into cold water.
Bring the sugar and water to the boil and simmer for 1 minute. Pour the syrup over the egg yolks and beat with a mixer until cold, white and frothy.
- Drain the gelatine and melt it in the microwave (fanny : i'm so happy i discovered we could melt the gelatine in the microwave; it only takes 10 seconds...). Mix the meleted gelatine with a tbsp of Cointreau and add to the egg yolk mousse. Finally fold in the fromage blanc and whipped cream with a rubber spatula.
- Pour the mousse in a 20cm pudding basin, lined with cling film, until half-filled. Soak one of the biscuit in the fruit syrup and put it over the mousse. Add the fruits and the remaining mousse and top with the other soaked biscuit.
Chill for at least 2 hours.
- Grate the white chocolate and sprinkle over the unmoulded cake. Voila...Don't you think it's nice?

Labels: chocolate, entremets, favourites, recipe inside

 Anonymous said something sweet:

Thank you for sharing... This is a lovely blog space and your writing is excelent.

18 August, 2005 22:14 

 *fanny* said something sweet:

Thank you so much Jeff. Your comforting words mean a lot to me.
xoxo
Fanny

18 August, 2005 22:18 

 Anonymous said something sweet:

Fanny, what a wonderful looking cake! It does look light and dreamy :-) Just the right something to make with a favorite cousin. I used to bake with my cousin too when we were younger, but unfortunately she lives in Spain now so we are very far apart...great photo, makes me miss my cuz...

19 August, 2005 04:41 

 *fanny* said something sweet:

Hi JR, thanx for dropping by.

Hi Joey, i love cooking with my cousin, it's so much fun. Now she's gone back to Brittany (what the hell does she prefer Brittany to the lovely Riviera?) i miss her; but we're gonna see each others for Christmas, which is a great occasion to cook together again...

20 August, 2005 19:33 

 Mona said something sweet:

Wow, I really want a piece of that cake...what's caster sugar?

20 August, 2005 22:28 

 *fanny* said something sweet:

Hi Mona Li, caster sugar is fine white sugar. I think it's called "granulated sugar" in the US. By the way, thnax for visiting...

21 August, 2005 12:05 

 Banlieue Blog said something sweet:

Hi Fanny!
Great post, the cake looks amazing! I see your Max in the background. Yes, no doubt he could eat that cake up with ONE BITE!
Melissa

21 August, 2005 17:37 

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