39th Recipe: Rabelo

This one certainly lived up to the “challenging” difficulty level. But oh so pretty !!!! I personally was not impressed with the taste…I’m not a fig and spice cake kinda girl. But my husband and some of my friends loved it. Here’s how it looked in the book….

Stunning, uh? Well, my first challenge was finding something to decorate them. Since it is August…in Mid Wisconsin, fresh pansies were out. So I found these little white roses made out of edible wafers (not particularly tasty though!) by the Wilton company, and I colored them with food color. The inside of these beauties consist of a heavily spiced cake, topped with mission figs soaked in port wine and then blended. On top of that rests the port wine mousse. What she doesn’t explain is that the beautiful glaze doesn’t want to stick to the very cold mousse, and keeps running off. I had to repour mine several times. Here’s how mine turned out….

The molds were a challenge also. I took heavy plastic, cut and hot glued them…then lined them with food grade acetate. So now I have 12 ring molds and I didn’t have to buy ANOTHER mold. You know for Christmas, these would be stunning done with a champagne mousse, gold dust swirled glaze, and oh ! can you imagine the decoration possibilities ???? Hmmmm…….