Lychee and Raspberry Mousse Cake 荔枝紅桑子慕絲蛋糕

Here’s a cake I made for our family gathering over the weekend. I paired up lychee and raspberry for a sweet and tart combination as well as a beautiful contrast of colour. I was trying to add a hint of rose flavour too, but my kids didn’t like the flavour after a taste test so I just left that out. I used canned lychees in syrup for this cake as they are more convenient. I tested with two brands and preferred Aroy-D lychee in Syrup more (and this was the more expensive brand). When preparing for the lychee coulis, try to drain the lychees ahead of time so the lychees won’t be too wet (otherwise your lychee mousse would be diluted). Do not discard the lychee syrup as it can be transformed into a jelly layer on top. For the raspberries, I found that frozen raspberries resulted in a much more vibrant colour. When I made my Raspberry and Dark Chocolate Mousse Cake, I used to puree the raspberries with a blender but discovered that some tiny specks of seed would still pass through the strainer, leaving my mousse with a sandy texture. So this time I switched to manually pressing the cooked mixture through the strainer. It required more labour but the mousse turned out to be silky smooth.
這是過去週末為家庭聚會做的蛋糕,EC以荔枝和紅桑子這個酸酸甜甜的組合做了慕絲,初時也想加入玫瑰的,可是孩子們早前試味時不太喜歡玫瑰的味道,因此之後就沒有加入了。因為購買上比較方便,荔枝慕絲以罐頭荔枝製作,EC試了兩個不同價格的糖水荔枝,比較喜歡價格較高的Aroy-D糖水荔枝做出來的效果。製作荔枝果蓉時最好預多點時間,把荔枝盡量瀝乾一點,荔枝太濕的話,慕絲出來的味道會較淡。濾出的荔枝糖水記著要留下來,不要順手倒掉,荔枝糖水可用來製作頂層的果凍啊!紅桑子方面,EC覺得急凍紅桑子做出來的慕絲顏色較鮮豔,過去做紅桑子黑朱古力慕絲蛋糕時,EC一般會使用攪拌機把紅桑子打成果蓉,但後來發覺過篩之後仍會吃到很微少很微少的果核。這次做果蓉時改用人手製作,把煮好的混合物直接過篩,手工是多了點,可是這次的慕絲相當幼滑,再也沒有沙沙的口感了!

When preparing the cake, I made a mistake by pouring too much raspberry mousse. At the end there wasn’t enough space for me to fill the pastry ring with an even layer of the lychee mousse and jelly. So be sure to plan ahead and keep the height of your pastry ring in mind while building the cake layers.
製作蛋糕時,EC犯了一個錯誤,就是忘記了計算不同層次的高度,一下子倒進了過多的紅桑子慕絲,以致後來只夠位置容納少量的荔枝慕絲和果凍層。大家製作前切記事先規劃一下,倒進材料時要盡量讓每一層的高度平均一致,增加美感。


Lychee and Raspberry Mousse Cake
荔枝紅桑子慕絲蛋糕

Makes a 7″ round cake
可做7”圓形蛋糕一個

Ingredients

For the Chiffon Cake (Tang Mian Method)
55 g cake and pastry flour
A pinch of salt
30 g grapeseed or vegetable oil
40 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
2 large egg yolks
2 large egg whites
1/4 tsp white vinegar or lemon juice (I use Korean apple vinegar)
35 g granulated sugar (I use organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.

For the Raspberry Coulis
130 g raspberries (I use frozen)
20 g granulated sugar (I use organic cane sugar)

For the Lychee Coulis
250 g canned lychee, drained
10 g granulated sugar (I use organic cane sugar)

For the Raspberry Mousse
5 g gelatin powder
25 g water
120 g raspberry coulis
80 g whipping cream

For the Lychee Mousse
9 g gelatin powder
45 g reserved lychee juice
210 g lychee coulis
150 g whipping cream
6 – 7 canned lychee, drained and cut into pieces

For the Lychee Jelly
4 g gelatin powder
20 g lychee syrup (add to gelatin)
80 g lychee syrup
20 g white corn syrup
Fresh fruits (for cake decoration) as needed

材料

燙麵法戚風蛋糕
低筋麵粉 55克
鹽 少許
葡葡萄籽油或菜油 30克
牛奶 40克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋黃 2個
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) 35克
註:EC使用的大蛋每隻淨重50-55克

紅桑子果蓉
急凍紅桑子 130克
細砂糖(EC用有機蔗糖) 20克

荔枝果蓉
罐頭荔枝(瀝乾) 250克
細砂糖(EC用有機蔗糖) 10克

紅桑子慕絲
魚膠粉 5克
水 25克
紅桑子果蓉 120克
淡忌廉 80克

荔枝慕絲
魚膠粉 9克
壓出的荔枝汁液 45克
荔枝果蓉 210克
淡忌廉 150克
罐頭荔枝(瀝乾後切塊) 6-7粒

荔枝果凍
魚膠粉 4克
荔枝糖水(用於魚膠粉) 20克
荔枝糖水 80克
粟膠 20克
新鮮水果(用於餅面裝飾) 適量

Directions 做法

For the Cake 蛋糕體
Combine flour and salt in a large mixing bowl. Heat oil in a small saucepan over low heat or in the microwave until it reaches 130-140ºF/55-60ºC. Immediately pour warm oil into the flour mixture and stir with a pair of chopsticks or a spatula to form a smooth paste. Stir in warm milk and then the vanilla until it becomes a very soft dough. Whisk in egg yolks one at a time, stirring well after each addition. Batter will be glossy, smooth and of a thick syrup consistency.
麵粉和鹽放鋼盆中拌勻備用,把油放小鍋中小火(或使用微波爐)加熱至130-140ºF/55-60ºC,倒入乾粉中用筷子或膠刮攪拌成順滑燙麵糊,拌入暖牛奶和雲尼拿攪拌成軟麵糰,之後逐顆蛋黃加入攪拌均勻(每次要完全拌匀才加另一顆),此時蛋黃糊應光滑無顆粒並像琵琶膏的流動狀態。

In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer using medium-high speed until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.
把蛋白和醋放在另一乾淨的鋼盆中,使用電動打蛋器中高速打至蛋白組織變細密,分次加糖打至有光澤及企身(末段用慢速慢慢把氣泡打細),蛋白霜拉起時尾巴短小而末端僅輕微下垂狀。

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中用蛋拂充份拌勻,再倒回蛋白霜中,先用蛋拂再用膠刮輕手以切拌方法混合至顔色均一。

Pour batter into an unprepared 6” round cake pan with a removable bottom. Tap the pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Rest pan on a baking sheet, place a small cup of hot water beside it, then bake in a 300℉/150℃ preheated oven for 25 – 30 minutes. The cake is fully baked when it is golden on top and has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the colour and height reduction as a hint. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding. Refrigerate for at least half a day before slicing as the cake is delicate. Slice the chilled cake horizontally into ½-inch layers (only 2 layers are required here). Keep covered with plastic wrap and store in the freezer overnight before use.
把麵糊倒進6”圓形活底模中(不用墊紙或抹油掃粉),將模具往枱上敲幾下敲出大氣泡後抹平表面,將模具放在一個焗盆上減低底火,連同一小杯熱水,放入已預熱300℉/150℃焗爐中,焗25-30分鐘左右,直至上色和蛋糕已升至最高點並明顯下降(時間只供參考,整個過程要目測留意顏色和蛋糕高度是否已回落),取出往枱上震一下震走熱氣,移到冷卻架上倒扣,完全放涼後可脫模,把蛋糕橫切成半寸厚蛋糕片(蛋糕非常柔軟,因此最好冷藏半日待蛋糕結實些才切片,此處只需用兩片),以保鮮紙蓋好放在冰格冷凍過夜。

For the Raspberry Coulis 紅桑子果蓉
Heat the raspberries and sugar in a small saucepan over low heat with occasional stirring until sugar dissolves completely and the raspberries are soft and mushy. Strain mixture through a fine sieve to remove the seeds. Let cool.
紅桑子和糖放小鍋小火加熱至糖溶並煮至紅桑子軟爛,過篩一次把核隔走,室溫放涼。

For the Lychee Coulis 荔枝果蓉
Drain the canned lychees while reserving the syrup to make the jelly. Squeeze out 45 g of clear lychee juice from the well drained lychees to be used later. Puree the remaining lychee pieces and sugar with a blender until smooth.
罐頭荔枝瀝乾後保留荔枝糖水稍後用來作果凍,從已經瀝乾的荔枝中隔着篩子壓出45克荔枝汁液(稍後與魚膠粉混合),餘下的荔枝加入糖,用攪拌機打成幼滑荔枝蓉。

For the Raspberry Mousse 紅桑子慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before 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. Add to raspberry coulis and stir well.
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,加入紅桑子果蓉中拌勻。

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 Lychee Mousse 荔枝慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before start. Bloom gelatin by mixing it with lychee juice and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Add to lychee coulis and stir well.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍,小碗內放魚膠粉和荔枝汁液拌勻,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,加入荔枝果蓉中拌勻。

In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the lychee 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,分兩次加入荔枝混合物中用膠刮以切拌方法拌至顏色均一。

For the Lychee Jelly 荔枝果凍
Bloom gelatin by mixing it with 20 g lychee syrup and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Stir in the rest of the lychee syrup and corn syrup.
小碗內放魚膠粉和20克荔枝糖水拌勻,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,加入餘下荔枝糖水和粟膠拌勻。

To Assemble 組合
Wrap bottom of a 6” pastry 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 ring 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 the 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(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” pastry ring by wrapping the bottom with plastic wrap. Unmold the 6” cake and place it in the middle of the 7” ring. First fill the sides with lychee mousse and spread a thin layer of lychee mousse over the cake layer. Arrange lychee pieces evenly on top then cover them with the remaining lychee mousse. Level the top and eliminate any air bubbles by gently bangging the pastry ring against the kitchen countertop. Refrigerate until the 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,以荔枝慕絲先填滿邊緣,在表面薄薄抹一層荔枝慕絲後平均放上荔枝塊,倒入餘下的荔枝慕絲覆蓋表面,將圈往枱上拍幾下把慕絲表面震平並震出氣泡,放入雪櫃冷藏至慕絲凝固。

Remove chilled cake from the fridge. Arrange fresh fruit pieces on top while making sure the fruits won’t extend over the pastry ring. Use a spoon to drizzle a thin layer of lychee jelly liquid over the fruit pieces to adhere them to the cake. Pour the rest of the lychee jelly liquid evenly over the cake surface. Return the cake to the refrigerator and chill until the jelly has set. Remove plastic wrap and transfer cake to a cake board. Release cake by gently warming the sides of the pastry ring with a hair dryer. Keep refrigerated until ready to serve.
取出已凝固的蛋糕,以水果裝飾餅面(小心水果不能突出慕絲圈否則會妨礙脫模),把少量荔枝果凍液薄薄地淋在水果表面定型,再把餘下的荔枝果凍液平均地倒在慕絲表面,再次放回雪櫃冷藏至果凍凝固,移除包底的保鮮紙,把蛋糕放在蛋糕咭紙上,用風筒吹暖慕絲圈脫模,食用前需保持冷藏。

The interior. The raspberry mousse layer was a bit too thick compared to the other layers. Next time I will put less.
蛋糕切開後的樣子,紅桑子慕絲層比其他層次厚了一點,下次EC會放少一些。


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