White Chocolate Mousse Cake (Frozen Themed) 白朱古力慕絲蛋糕(Frozen主題)

This is another recipe for my white chocolate mousse. I always think that the one I have been using (as found in Green Tea and White Chocolate Mousse with Red Bean and Halloween Triple Chocolate Mousse Cake) is a bit on the sweet side. With this revised recipe, I have reduced the amount of white chocolate and at the same time boosted up the amount of whipping cream. I am very happy with the result and recently I have adapted this to a Frozen Fever themed birthday cake for my friend’s daughter. And here is how I did it.

這是EC的第二個白朱古力慕絲食譜,EC覺得之前在綠茶紅豆白朱古力慕絲蛋糕哈佬喂墳墓蛋糕中慣用的白朱古力慕絲配方比較甜,所以在新的配方中減少了白朱古力,而淡忌廉的份量亦增多了。上星期是友人女兒的生日會,所以今次EC將蛋糕化身為以Frozen Fever為主題的蛋糕,以下是蛋糕做法。


Frozen Themed White Chocolate Mousse Cake

makes a 7 inch round cake


For the Chocolate Chiffon Cake
Yolk Batter:
25 g cake and pastry flour
12 g (2 Tbsp) unsweetened cocoa powder
2 large egg yolks
20 g canola or vegetable oil
25 g milk
1/4 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar

For the White Chocolate Mousse
100 g white chocolate, chopped
80 + 200 g whipping cream
1/16 tsp salt
30 g milk
2 tsp (6 g) powdered gelatin

For the Jello Topping
1/3 package (25 g) blue jello
1/2 C (120 g) hot water
1/2 tsp powdered gelatin


蛋黃糊 :
低筋麵粉 25克
無糖可可粉 12克 (2湯匙)
大蛋蛋黃 2個
芥花籽油或菜油 20克
牛奶 25克
雲尼拿漿或純雲尼拿香油 1/4茶匙
蛋白霜 :
大蛋蛋白 2個
細砂糖 30克
他他粉 1/4茶匙

白朱古力,切碎 100克
淡忌廉 80 + 200克
鹽 1/16茶匙
牛奶 30克
魚膠粉 2茶匙 (6克)

藍色啫喱粉 1/3包 (約25克)
熱水 半杯(120克)
魚膠粉 1/2茶匙

Directions 做法

For the cake, sift together the flour and cocoa powder into a mixing bowl. Mix well and make a well in the center. Add oil, milk, egg yolks, and vanilla bean paste to the well and whisk gently until combined.
做蛋糕:低筋麵粉及可可粉混合過篩放入鋼盆中. 將粉往周圍撥成粉牆狀,將油、牛奶、蛋黃及雲尼拿漿放在粉牆中央, 輕手用蛋拂攪拌成蛋黃糊備用。

In a clean, separate mixing bowl, whip egg whites with an electric mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.
取另一清潔的鋼盤放入蛋白,用電動打蛋器將蛋白打至起泡, 加入他他粉繼續打至泡泡變細密, 分次加糖打至乾性發泡, 將三分一蛋白霜混入蛋黃糊中充份拌勻, 再將麵糊倒入餘下的蛋白霜中輕手以切拌方法(fold in)混合至麵糊成均一的顔色。

Pour batter into pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheat oven for 20 to 25 minutes or until cake is done. Invert the cake pan and cool on a cooling rack. Once cooled, unmold cake then slice it in half. Place one cake layer on the bottom of a cake ring that is wrapped with plastic wrap on the bottom (I usually add a second piece of cake after pouring in half of my mousse but only used one for this cake). Set aside.
將麵糊倒入模中, 用刮刀抹平麵糊表面, 將烤模住桌上輕敲幾下敲出較大的氣泡,放入325°F/160°C預熱焗爐焗20-25分鐘或至熟, 取出倒扣放涼後甩模並切片,慕絲圈先用保鮮紙包底,然後取一塊蛋糕片放在慕絲圈底部備用(EC今次只用了一片蛋糕,平時會在倒入一半慕絲後再放另一片)。

To make the white chocolate mousse, bloom the gelatin by sprinkling it over the milk and set aside for 5 minutes. Microwave 80 g of whipping cream and salt until it is bubbly but not boiling (about 25 seconds in my microwave). Add white chocolate pieces into the hot cream and mix until chocolate is melted and mixture is smooth. This can be done with the double boiler method as well. Stir in bloomed gelatin mixture and mix well. Let cool to room temperature.
魚膠粉撤在牛奶上攪勻浸泡五分鐘備用,80克淡忌廉加鹽放入微波爐叮至冒泡但不是滾(EC家的微波爐約需25秒). 加入切碎的白朱古力拌至白朱古力溶化及順滑 (或將所有材料隔水坐溶亦可). 加入已浸發的魚膠, 拌匀後放涼。

Beat remaining 200 g whipping cream in a chilled mixing bowl until soft peaks . Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Then fold in the remaining whipped cream until combined.
餘下200克淡忌廉放在預先雪凍的鋼盆中用中速打發至軟身,將三份一淡忌廉與白朱古力糊混合, 再倒回淡忌廉鋼盆輕手混合。

Pour white chocolate mousse into the ring over the cake layer. Tap ring on the counter several times to remove any large air bubbles. Smooth the top with an offset spatula if necessary. Refrigerate until mousse is set.
將白朱古力慕絲倒入慕士圈內蛋糕片上, 在抬上敲幾下將大氣泡震出, 如有需要可用抹刀抹平表面, 放進雪櫃雪至慕絲凝固。

Make jello topping by dissolving gelatin and jello powder into hot water. Let cool to room temperature. Pour jello mixture over chilled mousse and return to the fridge. Unmold cake after jello topping has set.

For the sunflower decorations, roll out yellow modeling chocolate to 1/8 in. thick with a rolling pin. Use a daisy cutter for the cut outs. Roll brown modeling chocolate into a ball. Flatten slightly then press ball against a small strainer to create impression. Attach it to the center of flower with melted chocolate. Attach flowers around the side of the cake and add other decorations on top before serving.

For how to make a simple number cake topper, please click here.

For how to make modeling chocolate, please click here.

If you want to republish this recipe, please link back to this post.

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