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Today we made cheese mousse cake using framboise.

I felt more than welcome to make this cake because I love cheese cake so much!

Our school emphasizes using the least amount of gelatin as possible to preserve the natural flavors of the ingredients but maybe because of that when I was about to take the picture of the cake, the framboise jelly in the middle started to melt down and the pretty layer that I worked so hard on was destroyed~ But it still tasted delicious!

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This one is a chocolate cake layered with almond cream.

The sponge dough is made with egg whites only so when it was baked it came out really hard so I was wondering how we’re ever going to eat this but after it was topped with ganache, almond cream and whipped cream, the sponge that was hard as a cookie became chewy and moist. Amazing~

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Professional chefs seem to love the combination of framboise and chocolate.

There’s always framboise or chocolate in lecturers’ piece.

This is a cake layered with framboise mousse and chocolate mousse.

Teacher has decorated this cake and the decoration is all made of chocolate.

Isn’t it awesome?

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These are cakes our group has made. We did a pretty great job considering that this is the first time, don’t you think? The flavor was sweet and sour – just fabulous! I think I might fall in love with the framboise and chocolate combination as well.

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This day a Swiss lecturer came in. How is he going to give us a lesson? Do we have a translator? The moment I was worrying he stared speaking in fluent Japanese~ Turns out that he has been working in Japan for a very long time.

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On that day, we didn’t make anything. Only the teacher baked the cakes.

It usually takes us the whole day to bake a couple of cakes but he was so quick that it took him no time to bake the cakes for all the classmates. No wonder he’s a professional !

 

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All photos, above, have been shot with the Samsung ST10(CL50), which has been provided by Samsung Digital Imaging Co., Ltd.

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