Originally called Omelette Norwegge by the French, Baked Alaska was renamed this side of the Atlantic to mark the purchase of the Alaskan territory by William Seward. My Baked Alaska was inspired by the frozen Italian treat spumoni and features a pistachio joconde sponge, chocolate ganache and cherry almond ice cream. It takes cake and ice cream to a whole new level!
With changing leaves and sweater weather come fall treats like caramel apples, chai tea and spicy hot chocolate! My 3-tiered cake is an homage to my favorite flavors, ranging from praline and coffee buttercream to spice cake with a salted caramel drip!
Its name means “nun” in French, and this popular pastry is found in patisseries and boulangeries all over France. Made of pâte à choux and filled with pastry cream, two buns, like little cream puffs, are stacked on top of each other and decorated to look like nuns dressed in their habits.
One of my favorite flavor combinations is chocolate and orange. So when the Great British Baking Show tasked its contestants with baking a torte cake with multiple layers of filling, it was more than intuition that prompted me to choose these two flavors. Wanting to infuse my orange filling with the essence of fresh oranges, I chose a recipe for orange curd. My complementary filling would be a simple chocolate mousse, and I planned to enrobe the entire torte in a chocolate ganache. To top it all off, and add even more intense orange flavor, I decided to make candied orange zest to use as a garnish.
I’ve been thinking about making this cake ever since I first watched this episode of the Great British Baking Show (2012 season, episode 1). You might even say it was my initial inspiration for this blogging adventure. I love a challenge, and figuring out how to embed a design inside a cake in such a way that it would be visible in every slice is something I’d never thought of before. What design could I make that would be unique but simple enough for me, an amateur baker, to pull off? I thought of the goose that laid the golden egg.