A sweet return to cake making featuring layers of chiffon cake, buttermilk mousse, sumac roasted strawberries & cherries, and fig leaf Swiss buttercream, all topped with a beautiful pastel green color.
1: Prepare the rouge de bordeaux chiffon cake.
2: Create the buttermilk mousse.
3: Roast strawberries and cherries with sumac.
4: Blanch fig leaves and blend with cooking oil.
5: Make the fig leaf Swiss buttercream by incorporating the blended oil.
6: Assemble the cake layers with chiffon, mousse, strawberries, cherries, and buttercream.
