Despite being my favorite cakes, entremets are very time consuming. Only someone who’s ever made one knows how much time all these layers involve, how much energy you put into a cake, how much passion it takes to make it through. So no surprise that you barely find entremet recipes out there. Not only that the cake itself is time consuming, but writing the recipe itself takes just as much time and there are only a bunch of people willing to go through the recipe from top to bottom, read it carefully and understand its complexity. Bottom line is it takes a lot of dedication and love for desserts to adventure into this world. But I dare you to do it.. once you make an entremet, you never see desserts the same way again.

Words wouldn’t be enough to explain why and how much I love this type of cakes. All those layers, the time spent making it, decorating it, even slicing into it is pure joy for me and I’m not exaggerating at all! This cake was born after seeing a post on Facebook from one of my all time favorite pastry chefs, Antonio Bachour. It was a bar and the description said, among others, rose and hibiscus. I was intrigued, I’ve never really worked with these two flavors before and although I was familiar with the intense aroma of rose, never ever tasted hibiscus. So I went online and ordered both dried rose buds and hibiscus. A few days later I was “armed” with the ingredients and a sketch and this raspberry rose entremet was born. The one thing that I don’t quite like is the color of the glaze. Depending on your desktop, it may look either pink or fuchsia, but in reality it’s a soft pink, not at all disturbing. I was going for red, but after adding the food coloring, I realized it would take way too much coloring to reach a beautiful red color and since that thought was not at all appealing, I gave up on red and left it pink.

The layers of the cake are (from bottom to top): coconut dacquoise, raspberry rose bavarois, raspberry hibiscus gelee, coconut dacquoise, raspberry chocolate ganache, white chocolate yogurt mousse, vanilla white chocolate ganache, pink glaze – a total of 7 layers. It’s my first entremet of 2015 and hopefully many more will come after!

