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:
這是簡單的慕絲蛋糕，做法上沒有什麼特別。這次EC要分享的是通用的技巧，就是如何把慕絲蛋糕做得漂漂亮亮。EC使用戚風蛋糕作蛋糕底，蛋糕十分軟熟，重量又是輕飄飄的。 為了避免組合蛋糕時弄斷或按扁蛋糕，又或者注入慕絲時蛋糕片浮起，EC有以下兩個小心得：
1. bake the cake a day ahead. Slice it and freeze the cake layers before use. Frozen cake layer is less likely to break.
1. 提前一日把蛋糕焗好，切片後放在冰格保存，雪硬後才使用。冰硬的蛋糕不容易破裂。
2. cut a little hole in the middle of the upper cake layer so that air can escape through it.
2. 在頂層蛋糕的中央開一個小洞方便空氣排出。
Try my tips and let me know if it works for you!
試過EC的方法後不妨分享一下！
Raspberry and Dark Chocolate Mousse Cake
紅桑子黑朱古力慕絲蛋糕
Makes a 7” cake
七寸份量
Ingredients
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.
材料
雲尼拿戚風蛋糕(6”)
低筋麵粉 40克
大蛋蛋黃 2個
葡萄籽油 20克
牛奶 30克
雲尼拿醬或純雲尼拿香油 1/4茶匙
大蛋蛋白 2個
白醋或檸檬汁(EC用韓國蘋果醋) 1/4茶匙
細砂糖(EC用有機蔗糖) 25克
紅桑子慕絲
魚膠粉 5克
水 25克
紅桑子(新鮮或急凍) 130克
細砂糖(EC用有機蔗糖) 20克
淡忌廉 75克
黑朱古力慕絲
無糖可可粉 10克
鹽 少許
熱水 30克
魚膠粉 6克
水(加入魚膠粉) 30克
苦甜朱古力(至少52%濃度，EC用調溫朱古力 ，切塊) 100克
淡忌廉(加入朱古力) 50克
無鹽牛油 10克
淡忌廉 180克
朱古力鏡面
魚膠粉 3克
水(加入魚膠粉) 15克
細砂糖(EC用有機蔗糖) 20克
粟膠 40克
水 20克
煉奶 30克
苦甜朱古力(切塊) 40克
蛋糕圍邊
意大利手指餅 11至12條
註：EC用的大蛋每隻淨重約50-55克
Directions 做法
For the Vanilla Chiffon Cake 雲尼拿戚風蛋糕
Please refer to Vanilla Chiffon Cake for a picture tutorial.
製作過程圖片可參考雲尼拿戚風蛋糕
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.
低筋麵粉過篩放入鋼盆中，中開一穴後倒入油、牛奶、蛋黃及雲尼拿醬，輕手用蛋拂攪拌均勻成蛋黃糊備用。
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.
取另一清潔的鋼盆放入蛋白及醋，用電動打蛋器將蛋白打至泡泡變細密，分次加糖打至企身接近乾性發泡，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用膠刮輕手以切拌方法混合至麵糊顔色均一。
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.
將麵糊倒入已墊底紙的6”圓模後抹平，將烤模往枱上輕敲幾下敲出較大的氣泡，放入325°F/160°C預熱焗爐焗至竹籤插入蛋糕中央取出不沾麵糊，EC家中焗爐約需20-25分鐘，取出倒扣放涼後可脫模，橫切成兩片半寸厚蛋糕片，以保鮮紙蓋好放在冰格冷凍過夜備用。
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.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍，小碗內放魚膠粉和水拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或放微波爐叮溶備用。
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.
紅桑子和糖用攪拌器打爛(若用急凍紅桑子需提前室溫解凍 )，過篩隔走核後取120克紅桑子蓉放大碗中，加入魚膠溶液拌勻備用。
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.
淡忌廉放在已雪凍的鋼盆中用電動打蛋器打至稠身呈軟勾狀，分兩次加入紅桑子混合物中用膠刮以切拌方法拌至顏色均一。
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.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍，小碗內放可可粉，鹽和熱水開勻；魚膠粉加水拌匀靜置五分鐘後隔水坐溶或叮溶，備用。
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.
取一大碗放入朱古力，淡忌廉和牛油，隔熱水坐溶或放微波爐用中火叮溶後拌勻成順滑有光滑的朱古力醬，加入可可粉溶液和魚膠溶液，拌至順滑後放涼備用。
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.
淡忌廉倒入預先雪凍的鋼盆，以電動打蛋器低速打至軟身呈軟勾狀，分兩次拌進朱古力糊中，輕手混合至顔色均一。
For the Chocolate Mirror Glaze 朱古力鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Set aside.
魚膠粉加水拌匀靜置五分鐘讓魚膠粉充份吸收水份，備用。
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.
糖、水及粟膠放小鍋中拌匀，小火煮滾後離火，加入煉奶，朱古力和已發泡的魚膠，靜置三分鐘後慢慢拌匀至順滑，盡量避免產生氣泡。
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.
6”慕絲圈底部包上保鮮紙後放入一片仍是冷凍的6”蛋糕片(需與慕絲圈一樣大小)，倒進 紅桑子慕絲後抹平(整體高度不能多於1”)，用小刀在餘下的冷凍蛋糕片中央切一個小洞後鋪在慕絲表面，平均地輕力往下壓排出空氣直至慕絲開始從中央小洞溢出(整體高度不能多於1.5”)，蓋好放進雪櫃直至慕絲凝固。
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.
用保鮮紙包裹7”慕絲圈底部，從雪櫃取出6”慕絲蛋糕脫模後放在7”慕絲圈中央，倒進朱古力慕絲(留意邊緣必需要填滿慕絲)，抹平後將圈往枱上拍幾下震掉大氣泡，放入雪櫃冷藏至慕絲凝固。
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.
取出已凝固的蛋糕，倒上朱古力鏡面，再次放回雪櫃冷藏至凝固，取出蛋糕放在蛋糕咭紙上，用風筒吹暖慕絲圈脫模後圍上切半的手指餅(有糖的那邊朝外)，綁上絲帶和放上裝飾後保持冷藏，食用前才取出。
The interior of the cake. Two cake rings of different sizes are required if you wanna hide one mousse within another.
蛋糕的內部結構。若要把一層慕絲隱藏在另一層慕絲中需要使用兩個不同大小的慕絲圈。
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