8/28/2017 0 Comments
This Versailles cake was made of almond joconde cake layers soaked in a rum simple syrup filled with salted caramel mousse and salted caramel sauce. Hot caramel was poured over the cake and edged in pistachio almond praline and salted caramel macarons! It also had a homemade raspberry sauce to serve it with. This was for a friend's birthday and last year I made her what she thought was the best cake she ever had in her life so the pressure was on!
This cake looks really delicious when it is sliced... and it does not disappoint!
The raspberry sauce adds a nice pop of color and helps to cut the sweetness of the caramel a little.
This blog will follow my adventures with cake, pastry and all things sweet!