Nick Malgieri
Breads Cakes Cookies, Bars, and Biscotti Frozen Desserts Pastries Preserves, Jams. and Relishes Quick Breads Salads, Sandwiches, and Soups Savory Baked Specialties Sweet Tarts and Pies SWISS Trifles, Puddings, Mousses, and Compotes Yeast-risen Specialties, Sweet and Savory
Nick Malgieri

Gateau des Bains

This lively dessert hails from the Boulangerie-Patisserie des Bains in Geneva where the owners, Pierre-Alain Bourdemet and Jean-Claude Donche are award-winning bakers.  Their pastry chef and his assistant, pictured, are responsible for this complex and delicious Gateau des Bains, a real feat of contemporary cake making.

For a simplified version of the cake, follow the recipe for the Orangentorte and change the mousse to lemon by using 1/2 cup lemon juice and a grated lemon zest in the mousse.

The bottom chocolate layer is made from 1/2 cup cream heated to a boil with 5 ounces dark chocolate added.  Cool to spreading consistency.

The raspberry layer is made from slightly sweetened raspberry puree heated with 2 teaspoons of granulated gelatine and frozen solid in a shallow tart mold.

Pastry chef and assistant at the Boulangerie des Bains

Pastry chef and assistant at the Boulangerie des Bains

To assemble, slice the cake into 3 layers and place one in the bottom of a 9” or 10” spring form pan.  Spread with the chocolate cream.

Top with another layer and a third of the lemon mousse followed by the frozen raspberry layer.

Top with another cake layer and the remaining mousse.

Chill to set and unmold, slide to a platter, and garnish with some raspberries to serve.