What Makes Entremet Cake So Unique?

An entremet cake is one of the biggest showstoppers a pastry chef can produce. Thanks to their uniform, glossy exterior, it can be tempting to think that these are simple pastries. However, slicing the cake reveals layers upon layers of separate pastries, fillings, creams, and icings that make it one of the most difficult, but delicious and beautiful, cakes to produce. 

Entremets are primarily composed of inserts. These are alternating layers of cake and other dessert elements such as gelatin, jellies, or creamy icing that are inserted within a shell of airy mousse. Pastry chefs pour mousse into a mold and freeze it to hold its shape before adding the inserts, so it acts as a sort of sugary scaffolding that supports the structure of the whole dessert. Once the cake is assembled, an even layer of glaze creates a beautiful shell where decorative confections are affixed to improve its overall presentation. 

The combination and synergy of these elements working together are what make entremet cakes so unique. They combine many disciplines of French baking techniques to create a delicious patchwork that's capable of covering a wider range of flavors than most desserts. While they may require significant baking skills to prepare, there's no limit on the ingredient combinations you can use to create a truly gorgeous cake.

Given the complexity of an entremet cake, it's important to balance flavor with structural support. For example, you may prefer lighter mousse that practically melts on the tongue, but that same recipe may not be able to support the shape of the inserts or the weight of the glaze. While you can mix and match flavors to your heart's content, the ingredients must be firm enough if you don't want your cake to fall apart.

Sponge cake and mascarpone are some of the best combinations for both flavor and firmness. The squishiness of sponge cake creates a tender insert as the mascarpone acts like a creamy mortar, affixing layers together. If you want something fruitier, knowing how to cook with pectin lets you make homemade jelly that is perfect for ensuring your inserts are as delicious as they are structurally sound.

Eggless chocolate mousse relies on gelatin to keep its shape, making it perfect for an entremet. Whipped egg white can form a strong enough structure in mousse, but gelatin is a far safer (and firmer) bet when you're dealing with so many different pieces for a single dessert. What glaze you use on your cake is largely a matter of preference, but many prefer to use some form of mirror glaze. Not only does the bright sheen make for a stunning presentation, but the gelatin adds another layer of integrity to the dessert that ensures it won't fall apart when cut.