Tastes amazing, looks beautiful
Tanzy Restaurant’s Raspberry infinity cake is a decadent dessert.
Q: I have a sweet tooth and love sampling Tanzy’s dessert cart. My favorite is definitely the Raspberry infinity cake. It tastes amazing and looks beautiful, too. Could you find out what goes into this amazing cake? — Amanda Lee, Boca Raton
A: The dessert cart at Tanzy Restaurant (Mizner Park, 301 Plaza Real, Boca Raton, 561-922-6699, tanzyrestaurant.com) has been on a roll since debuting this summer. The two-tiered, sweets-on-wheels features iPic Entertainment Corporate Executive Pastry Chef James Rosselle’s Italian-inspired creations. Among them are coffee and doughnuts, lime meringue with blackberry sorbet and shaved Italian lemon ice, chocolate mousse cake, cookie towers, fresh fruit and of course, the Raspberry infinity cake.
Tanzy is the restaurant attached to the iPic Theater, which offers chef-driven culinary and mixology programs to enjoy while relaxing in comfy leather reclining chairs.
Rosselle generously shared what goes into Tanzy Restaurant’s Raspberry infinity cake, which aside from quality ingredients is technique and patience. This eyecatching and decadent dessert combines three layers of red velvet raspberry cake filled with a raspberry buttercream and finished with a slick raspberry mirror glaze. The glaze is a classic French recipe and technique, also known as glaçage
miroir. It creates a surface so shiny you can see your reflection in it.
“The Raspberry infinity cake acquired its name from the mirror glaze that gives off the feeling of an infinity pool,” Rosselle explains. “This cake has tones of red throughout. This is not your traditional red velvet cake in any way, it’s better. The majority of the red color comes from raspberry puree, which also adds a beautiful flavor and tang to the red velvet cake. To all those cream cheese icing lovers, I promise you, you will love the mousselike texture of the raspberry buttercream. It’s not only delicious, but it’s beautiful. I believe sweet and savory items should taste as good as they look.”
Although the recipe takes a bit of culinary prowess, don’t let that intimidate you, Amanda. It is totally approachable when broken down into manageable steps.
Like most kitchen tasks it boils down to organization, especially in the pastry department. In fact, the filled cake needs to be frozen in order for the mirror glaze to adhere and create the desired mirrorlike smooth surface.
So the prep can be spread out over several days or weeks.
Rosselle adds, “The cake must be frozen for best glaze coverage. Cakes can be filled, frosted and wrapped in plastic and frozen for one month.”