gâteau-rhubarbe-printempsA layered mousse cake: pistachio joconde, rhubarb mousse, strawberry jam gélée, white chocolate whipped cream

It’s raining, it’s pouring, I’m moving… It’s a dark and rainy day here in Le Quesnoy and I’m packing boxes.  Just three little weeks of work and then new adventures begin with the month of June…

This recipe belongs to Cannelle et Vanille, who thinks up some of the most lovely desserts, and then takes stunningly joyful photos. I just followed the recipe, no changes except in decoration… oh, and strawberries. Strawberries were not yet in season in the north of France, so I opened a jar of my homemade strawberry jam and mixed it with a little water and gelatine. A few dandelions that were growing in the pastures around the village topped off the cake.

Edible flowers are one of my weak spots. They have a light parfum that one must be silent to taste. I just love them.

gâteau-rhubarbe-printemps2A slice of cake for spring

The pistachio joconde was absolutely delicious. I could have stopped there, though I was glad to continue. At first I found the rhubarbe mousse overshadowed the pistachio with its tart bite, but on the second day all the layers had made peace and we enjoyed every last bite. A delight!

Find the recipe at Canelle et Vanille.



  1. What a dessert! This looks incredible. All of those scrumptious layers. Man oh man, I could totally go for a slice. Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: