{"id":752,"date":"2011-11-27T09:45:01","date_gmt":"2011-11-27T08:45:01","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=752"},"modified":"2013-02-01T10:17:34","modified_gmt":"2013-02-01T09:17:34","slug":"eros-torte","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-experiments\/eros-torte","title":{"rendered":"Eros Torte"},"content":{"rendered":"<p>This was my attempt at a <strong>Torte<\/strong>, aka <strong>&#8220;modern cake&#8221;<\/strong> (which is a cake made of <strong>many different individual layers<\/strong> usually including a mousse or buttercream): the Eros Torte.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/314434_10150354307662105_2046594694_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-754\" alt=\"Eros torte\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/314434_10150354307662105_2046594694_n.jpg\" width=\"960\" height=\"717\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/314434_10150354307662105_2046594694_n.jpg 960w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/314434_10150354307662105_2046594694_n-300x224.jpg 300w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>It was <strong>not my favourite<\/strong> but it was <strong>challenging<\/strong> enough and I like the result, which is quite good for a beginner, I think.<\/p>\n<p>It was composed of a <strong>dacquoise<\/strong>, <strong>caramelized nuts<\/strong>, spongecake, <strong>orange and caramel mousse<\/strong> and orange gel\u00e9e on top.<\/p>\n<p>The caramelized nuts&#8217; layer was very hard and not so good, don&#8217;t know what went wrong.<\/p>\n<p>(Update Dec 12th 2011: what the book tried to tell me was that I had to make <strong>praline paste<\/strong>, fluid and crunchy! Not a caramelized, hard block of nuts! I will try again the cake in the future!)<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/303280_10150354906707105_2093463182_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-755\" alt=\"303280_10150354906707105_2093463182_n\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/303280_10150354906707105_2093463182_n.jpg\" width=\"960\" height=\"717\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/303280_10150354906707105_2093463182_n.jpg 960w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/303280_10150354906707105_2093463182_n-300x224.jpg 300w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was my attempt at a Torte, aka &#8220;modern cake&#8221; (which is a cake made of many different individual layers usually including a mousse or buttercream): the Eros Torte. It was not my favourite but it was challenging enough and I like the result, which is quite good for a beginner, I think. It was<\/p>\n","protected":false},"author":1,"featured_media":754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[156],"tags":[178,179,176,177,180],"class_list":["post-752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-experiments","tag-caramel","tag-modern-cake","tag-nuts","tag-orange","tag-praline-paste"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=752"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/752\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/754"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}