Chocolate Strawberry Mousse Log 朱古力士多啤梨慕絲半圓長條形蛋糕

I bought a new Silikomart mold from Amazon in March and made a mousse log for hubby’s birthday. The base unit of this mold is of hard plastic and two silicon mat inserts, one smooth and one textured, are included. The 3D effect of the stars was absolutely stunning and I really loved it. Honestly speaking, these molds aren’t quite affordable (at least for me) and I have been waiting for so long for a price reduction in order to buy one. I wish the company would consider selling other mats separately so I could make more styles..
這是三月時在Amazon買的Silikomart矽膠模,組合中的半圓柱型底座是硬膠,另附兩片不同紋理的矽膠墊,一塊是滑面的,另一塊有坑紋的可造出立體的星星圖案,十分吸睛。老實說,這個模價格不便宜,倘若不是苦等到減價的話,EC是絕對不會入手的!這個立體模系列有幾款不同的墊子,EC覺得如果可以單買矽膠墊配件自行配搭的話會更好更省錢。

This cake consists of chocolate mousse, strawberry mousse and two layers almond sponge cake. The almond sponge cake is a slight adaptation from my Opera Cake and oil is used instead of butter for more moisture. Another ingredient that goes well with chocolate mousse is raspberry. Check out my other recipe, Raspberry and Dark Chocolate Mousse Cake, for more details. Sometimes I’m too lazy to make more than one mousse favor, if that’s the case then the cake could be assembled with only one single step without freezing the cake before filling with another layer. One thing to pay attention is that in order to successfully unmold the cake, the cake must be completely frozen. And it takes at least 6 hours for the frozen cake to defrost in the fridge so make sure to plan ahead.
以下是三月中做給老公的生日蛋糕,內裏有朱古力慕絲、士多啤梨慕絲和兩片杏仁海綿蛋糕。 杏仁海綿蛋糕配方修改自歌劇院蛋糕,EC用了液體油取代無鹽牛油增加蛋糕濕潤度。 除了士多啤梨之外,紅桑子跟朱古力慕絲的味道也很夾,詳細食譜可參考紅桑子黑朱古力慕絲蛋糕。 有時EC也很懶不想花時間做兩種不同口味的慕絲。若只做一款口味的話便可一次過組合蛋糕,省卻了在中途把蛋糕放進冰箱內冷凍後才做第二層的步驟。 值得注意的是,蛋糕必須完全冷凍至冰硬後才可完美脫模,之後存放在雪櫃中至少六小時才能完全退冰。因此,製作這類蛋糕時必須預先計算好食用時間。

Chocolate Strawberry Mousse Log
朱古力士多啤梨慕絲半圓長條形蛋糕

For Silikomart Starlight Buche Mold
Silikomart Starlight Buche 矽膠模

Ingredients

For the Almond Sponge Cake (for 11” square pan)
60 g almond flour
35 g icing sugar
1 large egg
3 large egg yolks
20 g cake and pastry flour
25 g vegetable or grapeseed oil
3 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
20 g granulated sugar (I use organic cane sugar)

For the Strawberry Mousse
5 g gelatin powder
25 g water
130 g fresh strawberries, wash, pat dry and hull
40 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

材料

杏仁海綿蛋糕(11寸方形烤盆份量)
杏仁粉 60克
糖粉 35克
全蛋(大蛋) 1隻
蛋黃(大蛋) 3隻
低筋麵粉 20克
葡萄籽油 25克
蛋白(大蛋) 3隻
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 20克

士多啤梨慕絲
魚膠粉 5克
水 25克
新鮮士多啤梨(清淨抹乾去蒂) 130克
細砂糖(EC用有機蔗糖) 40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

Directions 做法

For the Almond Sponge Cake 杏仁海綿蛋糕
In a mixing bowl, beat almond flour, icing sugar, whole egg and egg yolks with a hand mixer until pale and thickened. Fold in sifted flour followed by the oil. In another impeccably clean bowl, whip egg whites and vinegar with a hand mixer until soft peaks. Add sugar and beat until firm (but not stiff) peaks form. Fold into the egg mixture gently.
杏仁粉及糖粉混合過篩放在鋼盆中,加入全蛋和蛋黃用電動打蛋器打發至淺黃色及稠身,先後加入過篩麵粉及葡萄籽油以切拌方法混合,蛋白及醋放在另一無油無水的鋼盆中,用電動打蛋器打至軟勾狀,加入糖繼續打至企身,加進蛋糊中輕手以切拌手法混合。

Pour mixture into a parchment paper lined 11” square cake pan then smooth top. Bake in a 350°F/175°C preheated oven for 15 to 18 minutes or until the cake springs back to the touch. Remove from the oven and transfer the cake to a wire rack to cool completely. Trim cake into rectangles according to the size of the mold. Keep frozen until ready to use.
倒入已墊牛油紙的11”方形模後抹平表面,放入350°F/175°C預熱焗爐焗15-18分鐘或至用手輕按表面會回彈,取出轉移到鋼架放涼,依模具大小切出長方形蛋糕片,包好放冰箱冷凍保存備用。

For the Strawberry Mousse 士多啤梨慕絲
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 strawberries and sugar until smooth. Strain mixture to remove all the seeds. Stir in liquefied gelatin. Set aside.
士多啤梨和糖用攪拌棒打爛,過篩隔走核後放大碗中,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 strawberry 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,分兩次加入士多啤梨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 Assembly 組合蛋糕
Insert the smooth mat into the base mold. Pour in strawberry mousse until 1/4 full then press a piece of almond sponge on top. Cover with plastic wrap and freeze for half a day or until solid. Remove from mold and trim off about 1/4″ from each side. Wrap with lactic wrap and keep in the freezer until ready to use.
把平滑的矽膠墊放入底座中,倒入士多啤梨慕絲至大約四分一高度後放上一片杏仁海綿蛋糕片輕壓實,用保鮮紙蓋好放入冰箱中冷凍半天或至冰硬後取出脫模,把慕絲蛋糕四邊各切掉約¼”,以保鮮紙包好後放回冰箱備用。

Replace base mold with the textured mat. Pour in dark chocolate mousse until 1/2 full and bang the mold several times to make sure that all cavities are filled. Place the frozen block of strawberry mousse-almond cake and press until the chocolate mousse has filled up the edges. Fill will more chocolate mousse until almost full. Top with another piece of almond sponge cake and press lightly until the edges are filled with chocolate mousse. Cover with plastic wrap, place a cardboard over and top with a heavy item to level the cake. Place mold in the freezer overnight. Unmold cake and place on a plate or cake board. Let cake defrost in the fridge for at least 6 hours before serving.
底座換入星星矽膠墊,把朱古力慕絲注入模中至半滿後往枱上拍幾下確保空間已填滿慕絲, 放進已冷凍的士多啤梨慕絲蛋糕並輕壓至四邊都填滿朱古力慕絲,繼續倒入餘下朱古力慕絲至九分滿模,蓋上另一片杏仁海綿蛋糕,輕壓至蛋糕四邊填滿朱古力慕絲,蓋上保鮮紙後在上面放一塊紙板並放上重物壓平蛋糕,放入冰箱中冷凍過夜,第二天取出脫模後放到碟或蛋糕底托上, 把蛋糕放回雪櫃至少六小時退冰I後可享用。

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