2017 Flower market, Rodemack, France

The flowers were very expensive and most of them were the same as those you can buy from DIY stores at much cheaper prices.

Chocolate, raspberry, walnut and honey mousse cake - recipe with step-by-step photos

Ingredients for the dough:

• 300 grams of sugar
• 250 grams of chocolate
• 200 grams of butter
• 50 grams of walnuts
• 30 grams of flour
• 7 eggs
• 2 spoons with water
• salt

Ingredients for the honey mousse:

• 300 grams of fresh cream
• 170 millilitres of milk
• 100 grams of honey
• 50 millilitres of water
• 4 grams of gelatine sheets
• 2 egg yolks
• 1 spoon with flour
• 1 spoon with sugar

Ingredients for the walnut filling:

• 300 grams of mascarpone cheese
• 150 grams of crushed walnuts
• 100 grams of fresh cream
• 2 spoons with sugar

Ingredients for the raspberry jelly:

• 500 grams of raspberries
• 150 grams of sugar
• 4 grams of gelatine sheets

Ingredients for the cover:

• 200 grams of fresh cream
• 100 grams of raspberries
• 60 grams of sugar

Prepare the dough:

Beat the eggs with the flour for 10 minutes.

In a pot add the sugar with 2 spoons with water and let it caramelize. When brown, add the butter and mix until well incorporated.

Melt the chocolate.

Add the caramel and the melted chocolate over the beaten eggs and mix. Add the crushed walnuts and the salt and mix.

Put the composition in an oven tray and let it bake at 180 Celsius degrees for 40 minutes. When ready, let it cool! Divide it in two equal layers.

Prepare the honey mousse:

Mix the egg yolks with the honey.

Add the flour and mix.

Heat the milk and pour it over the eggs. Pour also the water.

Put the composition over a slow fire and mix until creamy: thick, but not quite like a pudding.

While still warm add the hydrated gelatine sheets and mix until well incorporated. Let it cool!

Beat the fresh cream with 1 spoons with sugar. Add the cooled eggs/milk composition and keep it in a cold place until you use it.

Prepare the walnut filling:

Beat the fresh cream with the sugar. Add the mascarpone cheese and the crushed walnuts and keep it in a cold place.

Prepare the raspberry jelly:

Boil the raspberries with the sugar for 15 minutes. Strain the juice and add the hydrated gelatine sheets. Mix well. Let it cool!

Assembling the cake:

On a plate, in a circle, add one layer of chocolate/caramel dough, then the walnut filling, then the raspberry jelly and above, add the honey mousse.

Beat the fresh cream with the sugar.

Cover the cake with the fresh cream.

Boil the raspberries with the sugar for 20 minutes until gets thick and strain the juice. Let it cool!

Add the raspberries jelly in the middle of the cake .

You can decorate it with raspberries and fresh cream.

Enjoy!

Sweet bread with caramel and walnuts (cozonac) - recipe with step-by-step photos

Ingredients for the dough:

• 500 grams of white flour 
• 300 milliliters of warm milk
• 100 grams of butter
• 80 grams of sugar
• 20 grams of fresh yeast
• 2 egg yolks
• 1 egg
• 1 spoon with sunflower oil
• 1 spoon with honey
• zest from half of a lemon
• salt

Ingredients for the caramel - walnut filling:

• 100 grams of sugar
• 70 grams of fresh cream
• 30 grams of butter
• 2 spoons with cold water
• 50 grams of walnuts

Mix the fresh yeast with the honey and a few spoons of warm milk. Let it rest for 10 minutes in a warm place.

Meanwhile, prepare the caramel: mix the sugar with the water and let it caramelize at slow fire.

When golden brown, add the butter and the fresh cream and mix until well incorporated. Remove from the fire and let it cool.

Now, continue with the dough.

Put 100 milliliters of milk on fire and let it boil. When it starts boiling, remove from fire and pour in a metal bowl. Add 50 grams of flour and mix until well incorporated.

Spread this dough on the walls of the bowl to cool!

After cooled, add over the composition the raised yeast and mix. Let it rest for 20 minutes in a warm place.

While you are waiting, beat the egg yolks and the entire egg with the sugar until they double the volume.

Add the remaining warm milk, the sunflower oil, the salt, the zest from the lemon and half of the melted and then cooled butter.

Mix until well incorporated.

Pour the mixture above in the bowl with the first dough and mix well.

Then pour this composition slowly in another bowl where you put the remaining flour. Mix continuously until well incorporated.

First the dough will be sticky, but mix the dough with your hands for about 15 minutes and you will start to see how it´s coming together :).

Add the other half of the melted cooled butter and incorporate it in the dough. Mix it for another 10 minutes.

Let the dough rest in a warm place for 30-40 minutes.

Spread the dough on the table and add the caramel filling and the crushed walnuts. Roll the dough and put it in an oven tray. Let it rest for another 30 minutes in a warm place.

Put the sweet bread in the oven at 180 Celsius degrees for 45 - 55 minutes or until ready.
If you see it starts coloring too much, add a baking paper above and continue with the baking.

Enjoy!

The original recipe can be found here