I don’t have much to write about this cake as it is quite simple. But I do want to share with you a general technique for mousse cake construction that is tidy and neat. I use chiffon cake for my mousse cake. My cake layers are super light, soft and fluffy. To prevent them from breaking or being squeezed during assembly or floating up after the mousse is being poured over, I have the following two tips for you:
1. bake the cake a day ahead. Slice it and freeze the cake layers before use. Frozen cake layer is less likely to break.
2. cut a little hole in the middle of the upper cake layer so that air can escape through it.
Try my tips and let me know if it works for you!
Raspberry and Dark Chocolate Mousse Cake
Makes a 7” cake
For the Vanilla Chiffon Cake (6”)
40 g cake and pastry flour
2 large egg yolks
20 g grapeseed oil
30 g milk
1/4 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
1/4 tsp white vinegar or lemon juice (I use Korean apple vinegar)
25 g granulated sugar (I use organic cane sugar)
For the Raspberry Mousse
5 g gelatin powder
25 g water
130 g raspberry, fresh or frozen
20 g granulated sugar (I use organic cane sugar)
75 g whipping cream
For the Dark Chocolate Mousse
10 g unsweetened cocoa powder
A pinch of salt
30 g hot water
6 g gelatin powder
30 g water (add to gelatin)
100 g dark chocolate (min 52% cacao, I use couverture chocolate), chopped
50 g whipping cream (add to chocolate)
10 g unsalted butter
180 g whipping cream
For the Chocolate Mirror Glaze
3 g gelatin powder
15 g water (mixed with gelatin powder)
20 g granulated sugar (I use organic cane sugar)
40 g light corn syrup
20 g water
30 g sweetened condensed milk
40 g dark chocolate, chopped
For the Border
11 – 12 ladyfingers (Biscotti Savoiardi)
Notes: The eggs I use are 50 – 55 g each without shells.
苦甜朱古力(至少52%濃度，EC用調溫朱古力 ，切塊) 100克
For the Vanilla Chiffon Cake 雲尼拿戚風蛋糕
Please refer to Vanilla Chiffon Cake for a picture tutorial.
Place sifted flour into a mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
In a clean, separate mixing bowl, whip egg whites and vinegar with a hand mixer until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. 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 homogeneous.
Pour batter into 6“ lined 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 preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool completely on a cooling rack before unmolding. Slice cake into two 1/2-inch layers. Keep covered with plastic wrap and store in the freezer overnight before use.
For the Raspberry Mousse 紅桑子慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
With a blender, process raspberries (thaw at room temperature if frozen raspberries are used) and sugar until smooth. Strain mixture to remove all the seeds. Place 120 g of raspberry puree into a large bowl. Stir in liquefied gelatin. Set aside.
In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the raspberry mixture with a spatula in two batches until homogeneous.
For the Dark Chocolate Mousse 黑朱古力慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies. Set aside.
Make ganache by melting chocolate, whipping cream and butter In another bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Stir in cocoa powder mixture and liquefied gelatin until smooth. Let cool to room temperature.
With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the chocolate-cocoa powder mixture in two batches until homogeneous.
For the Chocolate Mirror Glaze 朱古力鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Set aside.
Combine sugar, water and light corn syrup in a saucepan and bring to a boil over low heat. Remove from heat. Add in condensed milk, chocolate and bloomed gelatin and let rest for 3 minutes. Stir until smooth while taking care not to incorporate air bubbles.
To Assemble 組合
Wrap bottom of a 6” cake ring with plastic wrap. Place a frozen cake layer inside the ring (the cake layer should be the same size as the cake ring). Pour raspberry mousse over the cake layer until the mold is less than half full. Smooth top with an offset spatula. Use a small knife to cut a hole in the middle of the remaining frozen cake layer then place it over the mousse. Press down gently with an even force until the mousse starts to come out through the hole (make sure the height of the cake is no taller than 1.5”). Cover with plastic wrap and refrigerate until mouse has set.
Prepare a 7” cake ring by wrapping the bottom with plastic wrap. Unmold the 6” cake and place it in the middle of the 7” ring. Pour chocolate mousse over the cake layer, making sure all the edges have been filled. Smooth top then tap ring against the kitchen counter to get rid of air bubbles. Refrigerate until mousse has set.
Remove chilled cake from the fridge and pour the chocolate mirror glaze over. Return to the refrigerator and chill until glaze has set. Transfer cake to a cake board and release cake by gently warming the sides of the ring. Cut ladyfingers in half then arrange them around the sides of the cake, sugary side facing out. Wrap a ribbon around the bottom of cake and place other decorations on top. Keep cake refrigerated until ready to serve.
The interior of the cake. Two cake rings of different sizes are required if you wanna hide one mousse within another.
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