Cake - A Honey Yoghurt Baklava Cake

Chef of the Day or as the kids like to call it COD is our final project at school. We have to make 6 items and present them to our 3 chefs who then judge each item as well as our table set up. The items we have to make are:

A tart

A cake

A bread

A breakfast pastry

A chocolate

A plated dessert

It was a tough call - but a fun project. I think like any obsessive person I began thinking about this project the first quarter I started at school. I wanted something

simple and clean, using good local products if possible (although as it is winter quarter - there isn't a whole lot of produce available... and I don't know how a cabbage cake would work out...)

So my menu was:

Cake - A Honey Yoghurt Baklava Cake. Last quarter I tried making this cake that had this really tart, zesty mousse on top of a muesli base. It was pretty gross actually - so savory it was basically plain yoghurt on top of muesli. So I jazzed up the mousse a bit, added fireweed honey as my invert sugar used this amazing honey flavored greek yoghurt and added more milk chocolate to the mousse, and it worked really well.

Underneath that mousse I have a praline layer (basically

hazelnut, sugar and a smidge of salt), this layer melts, creating a type of syrup, rather than a crunch to the cake. It's the layer of caramel color that you see beside the cake. Under this there is a toasted sesame bavarian layer.I simply toasted sesame seeds, roughly ground them and then steeped them in hot milk for half an hour.Then there is the final layer, a roasted walnut sponge cake with a ed honey sponge.

I was really happy with this cake - it had the tang that I wanted from the yoghurt, the richness of the honey and the warmth of the sesame seeds and walnut.

Tart - An onion tart. This is a savory tart

made with a red wine onion confit (local syrah used), with a strong and seriously ripe muenster cheese, a creme fraiche custard, thyme and potatoes. It's a pretty pungent tart, made for small slices and best eaten when slightly warm.

Bread - the miche. This was such a beautiful bread - how could I not make it?

A breakfast pastry - Simple whole wheat croissants with a preferment. I love these croissants, so buttery, slightly sweet and slightly nutty. They are also slightly larger than your normal croissant (3oz as opposed to 2.5oz) which I have to say appeals to me as well. Just what I want for breakfast.

Chocolate - This is my beehive. It's a buckwheat honey ganache filling (the honey is from a local apiary) and a liquid honey center (which is simply

buckwheat honey). It has a milk chocolate covering. For those who don't really know buckwheat honey the descriptions I get when people smell/taste it are: horse, hay, farm. It's an incredibly earthy, natural taste which pairs brilliantly well with the warmth of milk chocolate.

Plated Dessert - This is a goat cheese cheesecake made with creme fraiche. It is covered in hazelnut toffee - so it has this earthy, nutty, crunchy texture/flavor. The sauce is a caramel blood orange sauce. The sorbet is a grapefruit and Gewurtztraminer (from a local winery) sorbet and it sits atop a rosemary sucree.

So that's it.

It's been so very draining, I didn't do a whole lot of baking outside of school because I was so intent on figuring out the baked goods for school.

Sorry once again!