A cake recipe from a book I have at home actually causes one to fall on purpose and than fills the center depression and covered the rest of the cake with ganache. Than coated the outside with slivered almonds. I changed it up a bit & placed a layer of puréed raspberry. I than filled the depression with a ganache mixed with chopped toasted hazelnuts. After that was set I covered the cake in a smooth ganache. It went over well.
I've done mousse cakes before where I lined a cake ring (you could use a tart ring or a spring form though one is very thin & the other a bit to thick) with an acrylic strip, than placed the cake in the bottom (needs to be a fairly thin cake, if not split it into two & make two). I made a standard mousse & filled it up to the top; a cake ring makes it very easy to get a smooth, even top. Put it into the freezer for about 4 hours until really firm. While it is firming up make a ganache up. Remove from the freezer & slip off the ring & remove the acrylic strip. Coat the top & side with the ganache & put into the fridge. Once set cut it up & allow pieces to come to room temp for about 15 min before serving. I cut it up before warming it up because this cake is very fragile.
Hope this helps,
Jim  |