Blueberry and White Chocolate Mousse Cake 藍莓白朱古力慕絲蛋糕

This three-layer cake was what I made for my family on Father’s Day last week. The bottom part was a fluffy chocolate chiffon cake layer, followed by a silky white chocolate mousse, then topped with a layer of creamy but not overly sweet blueberry cream cheese. I really love how purplish the top layer looked. The original recipe was strawberry cheesecake that my friend Erica shared with me. I substituted it with blueberries (as my hubby loves purple) and made only one third of it.

這是EC父親節時做的甜品，一件小小的蛋糕有三種層次，底層是軟綿綿的朱古力雪芳蛋糕，中間是幼滑的白朱古力慕絲，上層則是藍莓忌廉芝士。EC十分喜歡藍莓的紫色層，藍莓忌廉芝士食譜是好友Erica分享給EC的，原是士多啤梨芝士凍餅食譜，EC以藍莓代替士多啤梨(老公最愛紫色！)，並做三份一份量。

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Blueberry and White Chocolate Mousse Cake 藍莓白朱古力慕絲蛋糕

makes a 5 inch square cake
可做五寸正方形蛋糕

Ingredients

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
Meringue
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar

For the White Chocolate Mousse
50 g white chocolate, chopped
40 + 100 g whipping cream
1/16 tsp salt
15 g milk
1 tsp (3 g) powdered gelatin

For the Blueberry Cream Cheese
60 g fresh blueberries
75 g cream cheese
15 g plain yogurt
20 g granulated sugar
45 g whipping cream
1 tsp (3 g) powdered gelatin
15 g water

材料

朱古力雪芳蛋糕
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

白朱古力慕絲
白朱古力，切碎 50克
淡忌廉 40 + 100克
鹽 1/16茶匙
15克 牛奶
魚膠粉 1茶匙 (3克)

藍莓忌廉芝士
新鮮藍莓 60克
忌廉芝士 75克
原味乳酪 15克
細砂糖 20克
淡忌廉 45克
魚膠粉 1茶匙 (3克)
水 15克

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 cake 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 to 1/2 inch thick. Trim a cake layer so that it is slightly smaller than the square cake ring. Place it on the bottom of the 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成半吋厚片，正方形慕絲圈先用保鮮紙包底，然後取一塊蛋糕片修剪成比慕絲圈少一點的正方形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 40 g of whipping cream and salt until it is bubbly but not boiling (about 20 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，40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20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 100 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100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, 在枱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。

For the blueberry cream cheese layer, bloom the gelatin by sprinkling it over the water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. In a food processor, process fresh blueberries, cream cheese, sugar and yogurt until smooth. Pour mixture into a mixing bowl. Set aside.
小碗中放魚膠粉和水拌勻，靜置五分鐘後隔熱水坐溶或放微波爐叮溶，將藍莓、忌廉芝士、糖和乳酪放入食物處理器中打滑後倒在大碗中備用。

In another chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Add dissolved gelatin to the blueberry cream cheese mixture and mix well. Fold in the whipped cream until well combined. Pour batter over the chilled white chocolate mousse. Tap ring on the table counter several times to remove any large air bubbles. Smooth top with a spatula. Return cake to the refrigerator and chill until set.
淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀，藍莓芝士漿加入魚膠水充分拌匀後，加入已打起的淡忌廉用膠刮或蛋拂拌匀，將芝士糊倒在己凝固的白朱古力慕士上，輕敲幾下釋出大氣泡，抹平後放入雪櫃雪實。

Unmold cake and slice cake into six or 9 pieces with a hot knife. Serve with fresh fruits on the side.
脫模後可用熱刀切成六或九件，以新鮮生果裝飾伴食。

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