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Archive for the ‘Mousse cakes’ Category

Ingredients:

3 eggs
200 gm. chocolate sponge mix
1 tsp. ovalette
50 ml. water
50 ml. cornoil

Method:/span>

(1) Mix all the ingredients into a mixer bowl except cornoil and beat till thick and fluffy.
(2) Pour in cornoil and mix thoroughly.
(3) Pour into an 8″ round cake tin and bake at 180C for about 40 mins.
(4) Leave to cool and then slice into 2 horizontally.

Durian Mousse:

200 gm. Durian Puree
50 gm. fresh milk
15 gm. gelatine powder
4 Tbsp. Water
250 gm. Non-Dairy whip cream
1 tsp. Durian Paste

Method:

(1) Mix durian puree with fresh milk and cook over medium heat till the durian paste is warm.
(2) Mix gelatine powder with water and let it bloom for 5 mins. Microwave till gelatine dissolves.
(3) Mix gelatine mixture into the durian puree and mix thorough.
(4) Fold in whipped cream and add in the durian paste.
(5) Lay a piece of chocolate sponge cake into a *” cake ring and place onto a cake board.
(6) Spread half of the durian mousse on top of the sponge and then top with the other layer of sponge cake. Pour the balance durian mousse on top and level it. Chill in the fridge till set.
(7) Grate some leftover sponge cake on top of the mousse and cover the side of the cake with croquants.
(8) Put into the fridge to set again and serve chilled.
Nguồn

Ingredients for sponge cake:

3 eggs
60 gm. sugar
65 gm. cake flour – sifted
30 gm. cornoil

Orange Mousse:

3 egg yolks
30 gm. sugar
70 gm. orange juice (freshly squeezed)
10 gm. gelatine powder + 40 gm. water (soaked together)
1/4 tsp. orange emulco or paste
100 gm. Non-dairy whip cream
30 gm. orange liquer (Grand marnier or cointreau)

Decorations:

Cake crumbs or sliced almonds
Some whipped fresh cream
some sliced orange

Method:

(1) For cake: whisk eggs and sugar till thick.
(2) Fold in cake flour and cornoil and pour into an 8″ round cake tin.
(3) Bake at 175C for about 30 to 40 mins or till skewer inserted comes out clean.
(4) Leave cake to cool on wire rack. Slice cake into half horizontally.
(5) For orange mousse: Whisk egg yolks and sugar till thick over a pot of simmering water. Stir in orange emulco and orange juice and stir till well combined.
(6) Add in soaked gelatine mixture and orange liquer. Leave to cool.
(7) Fold in whipped cream.
(8) Place 1 layer of sponge cake into a cake ring. Then pour orange mousse on top and leave to set in the refrigerator.
(9) Remove cake from cake ring and spread whipped fresh cream at the side and pipe the edge border with a star nozzle.
(10) Coat the sides with cake crumbs or sliced almonds and decorate the top with sliced oranges.

Note: If you like, you can use 2 layers of cake then divide the mousse into 2 parts. Place 1 pc of sponge cake into a cake ring, top with orange mousse, then top with another layer of sponge cake and then pour the balance mousse on top and let it set.
Nguồn

Ingredients:

5 Eggs
340 gm. Optima flour (sponge mix)
110 gm. Durian Puree
60 gm. hot water
110 gm. melted butter

Butter Cream
Some Durian Puree (up to individual’s taste)

Method:

(1) Whisk eggs and optima flour till thick and fluffy.
(2) Mix durian puree with hot water and stir till smooth. Add into eggs mixture and mix till well combined.
(3) Pour in melted butter and mix till well blended.
(4) Pour batter into a rectangular tray 40 x 25 x 3 cmn shallow pan and bake at 190C for about 20 mins. Remove the cake from the pan and set aside to cool. Refrigerate the cake for 30 mins. so as to let it set before slicing it. The cuts will be neater this way.
(5) Mix some butter cream with some durian puree. Set aside.
(6) Trim the top crust of the cake and cut into 4 pieces. Then cut each half horizontally into 2 layers. You should have 8 layers. Sandwich all the 8 layers with durian butter cream and spread butter cream on top and decorate as desired. Chill before cutting and serve.
Nguồn

Ingredients for side cake: (for 11″ x 14″ rectangular tray)3 egg yolks
40 gm. sugar
80 gm. plain flour
15 gm, cornflour
1/8 tsp. vanilla essence

3 egg whites
40 gm. sugar

1 Tablespoon cocoa powder

For Strawberry Mousse:

400 ml. UHT whipping cream
350 gm. Strawberry puree
120 gm. sugar
1 teasp. strawberry paste
25 gm. gelatine powder mixed with 100 gm. water

Method for sponge cake:

(1) Put all the ingredients into a mixer bowl except cornoil and whisk till thick and pale in colour.
(2) Fold in cornoil and then pour into the 9″ round tray and bake at 175C for 50 to 60 mins. or till cooked. Unmould and leave to cool on a cooling rack. slice into 2 layers.
(3) For Side cake: Line the tray.
(4) Whisk egg yolks with sugar until thick. Whisk egg white with sugar and whisk till thick. Mix egg yolk and egg white mixture together. Divide mixtur into 2 portions. Add vanilla essence into one portion and cocoa powder into the other portion.
(5) Pour batter into piping bags and pipe out diagonally into strips onto the baking tray. Bake for 10 mins. Leave to cool.
(6) For strawberry Mousse: Mix strawberry puree, sugar and strawberry paste into a saucepan and warm it over a stove to melt the sugar. Then add in gelatine mixture. Leave to cool. Fold in whipped cream. Divide into 2 portions.
(7) Cut slanted sponge cakes according to the height of the cake ring and place it into the cake ring.
(8) Lay a layer of sponge cake into the cake ring as base.
(9) Pour in half of the strawberry mousse on top of the cake then top up with another layer of sponge cake. Pour the balance mousse on top of the sponge cake. Leave in the chiller to let it set for at least 4 hours.
(10) Grated some strawberry chocolate on top or decorated as desired.
Nguồn

Ingredients for sponge fingers:

90 gm. egg white
90 gm. sugar
60 gm. egg yolk
90 gm. flour

Ingredients for Mousseline (filling):

150 gm. fresh milk
20 gm. sugar
30 gm. egg yolks
15 gm. sugar
2 sheets gelatine leaves – soaked in cold water till soft then microwave for 20 secs.
6 gm. flour
6 gm. corn flour
150 gm. whipped cream

Method:

(1) For sponge fingers: Whisk egg white till slightly frothy, add in the 90 gm. sugar spoon by spoon, beating well after each addition.
(2) Add in yolks and continue whisking.
(3) Fold in flour and mix gently. Put mixture into a piping bag fitted with a plain nozzle. Pipe a row of 6 cm. fingers, next to each other so that they will stick together when baked.
(4) Sieve some icing sugar on top and bake at 190C for about 10 to 12 mins.
(5) Remove from oven and leave onto wire rack to cool.
(6) Place sponge fingers into cake rings, place a piece of cake at the base.
(7) For Mousse: Melt sugar in milk, bring to boil.
(8) Whisk egg yolk with sugar in a bowl, add flour and corn flour and mix well.
(9) Add boiled milk slowly, stirring all the time.
(10) Bring mixture to a boil, add in soaked gelatine, stirring until mixture thickens. Leave to cool completely.
(11) Fold in whipped cream.
(12) Spoon some mousse into the prepared sponge cake, place a strawberry in the centre of the mousse then spoon remaining mousse on top till almost the rim. chill in the fridge till set.
(13) Decorate with strawberries and serve chilled. “HAPPY MOTHER’S DAY”
Nguồn

Ingredients for sponge cake:

3 eggs
60 gm. sugar
65 gm. cake flour – sifted
30 gm. cornoil

Orange Mousse:

3 egg yolks
30 gm. sugar
70 gm. orange juice (freshly squeezed)
10 gm. gelatine powder + 40 gm. water (soaked together)
1/4 tsp. orange emulco or paste
100 gm. Non-dairy whip cream
30 gm. orange liquer (Grand marnier or cointreau)

Decorations:

Cake crumbs or sliced almonds
Some whipped fresh cream
some sliced orange

Method:

(1) For cake: whisk eggs and sugar till thick.
(2) Fold in cake flour and cornoil and pour into an 8″ round cake tin.
(3) Bake at 175C for about 30 to 40 mins or till skewer inserted comes out clean.
(4) Leave cake to cool on wire rack. Slice cake into half horizontally.
(5) For orange mousse: Whisk egg yolks and sugar till thick over a pot of simmering water. Stir in orange emulco and orange juice and stir till well combined.
(6) Add in soaked gelatine mixture and orange liquer. Leave to cool.
(7) Fold in whipped cream.
(8) Place 1 layer of sponge cake into a cake ring. Then pour orange mousse on top and leave to set in the refrigerator.
(9) Remove cake from cake ring and spread whipped fresh cream at the side and pipe the edge border with a star nozzle.
(10) Coat the sides with cake crumbs or sliced almonds and decorate the top with sliced oranges.

Note: If you like, you can use 2 layers of cake then divide the mousse into 2 parts. Place 1 pc of sponge cake into a cake ring, top with orange mousse, then top with another layer of sponge cake and then pour the balance mousse on top and let it set.
Nguồn

Ingredients for sponge cake:
(A)
5 egg yolks
100 gm. sugar
1/4 tsp. salt
1/2 cup water
1/2 cup corn oil
1 tsp. vanilla essence
170 gm. cake flour
2 tsp. baking powder

(B)

5 egg white
1/2 tsp. cream of tartar
100 gm. sugar

Filling:

150 gm. plain Yoghurt
100 gm. sugar
18 gm. gelatine powder dissolved in 1/4 cup water
300 gm. Dairy whipped cream
1 cup mangoes – cut into cubes

Method:

(1) For cake: Mix ingredients (A) and stir till smooth.
(2) Whisk (B) till stiff , then fold in (A) , pour into a 9″ round tin and bake for about 45 mins. or more or till cooked. Remove from oven and leave to cool completely on a cooling rack. Slice into 3 layers.
(3) For filling: Microwave gelatine mixture till gelatine dissolves.
Mix yoghurt with sugar, gelatine mixture and mango cubes. Fold in whipped cream.
(4) Place a layer of cake into a cake ring. Spread 1/2 of the filling on top then top up with another layer of cake. Pour balance 1/2 of the filling on top of sponge cake and cover it with the 3rd layer of cake. Put into the fridge and let it set.
(5) Take out cake from the cake and decorated as desired. You can cover the whole cake with whipped non-dairy whipping cream and decorate with slice mangoes.
Nguồn