Chocolate Mousse Cake 巧克力慕斯蛋糕

October 10, 2016, 5:39 pm

≫ Next: Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕

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This sumptuous chocolate mousse cake is a wonderful dessert that is fit for birthdays or any special occasions. The chocolate chiffon cake is soft and light. It has 3 layers of chocolate mousse, a spread of ganache cream on top, and is also flavoured with kahlua liqueur. I’m sure your guests will ask for a second helping! It could become a family favourite.

 

Chocolate Mousse Cake

 

Save Print

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Author: Ann Low

Serves: 6-8 servings

Ingredients

• Cake ingredients
• 3 egg yolks (70g each)
• 35g corn oil
• 60g fresh milk
• 80g semi-sweet chocolate
• 1tsp vanilla extract
• 15g cocoa powder
• 35g plain flour
• ¼tsp baking powder
• ¼tsp baking soda
• 3 egg whites
• 40g sugar
• ½ tsp lemon juice or ¼ tsp cream of tartar
  
  Chocolate mousse
• 80g semi-sweet chocolate, melted
• 50ml dairy whipping cream
• 100ml fresh topping cream + 100ml dairy whipping cream
• 1tsp vanilla extract
• 1tbsp rum/kahlua liqueur
  
  Ganache cream
• 120 semi-sweet chocolate, chop to pieces
• 10g butter
• 85ml dairy whipping cream
• 1tsp vanilla extract
• 1tbsp Kahlua liqueur or rum

Instructions

1. Melt chocolate in double boiler and stir till smooth, set aside to cool.
2. In a large bowl, beat egg yolks lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
3. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
4. Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.
5. Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
6. Pour the batter in a 7 inch removable cake pan. Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.
7. Invert cake pan immediately and let to cool down after baked.
8. Chocolate mousse - Melt chocolate indouble boiler and set aside. Boil 50ml whipping cream at medium heat and mix into melted chocolate, stir well with a hand whisk followed by vanilla extract and kahlua liqueur.
9. Whisk 100ml fresh topping cream and 100ml whipping cream together to peak form (not too stiff). Fold into chocolate mixture with a rubber spatula.
10. Assemble cake - Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
11. Place one slice of cake on a cake board. Spread chocolate mousse on top and cover with the 2nd piece of cake over it. Spread chocolate mousse again followed by the 3rd piece of cake and chocolate mousse on top. Flatten the top and the sides of the cake with a spatula or scraper. Then chill the cake in refrigerator for at least 3 hours or overnight.
12. Ganache cream - Add chocolate and butter into a bowl. Boil whipping cream at medium and pour into chocolate. Stir well with a hand whisk to smooth. Lastly add vanilla extract and kahlua liqueur and stir well again. Leave ganache cream to cool..
13. Take the mousse cake from fridge and pour a layer of ganache cream on top and spread it with a spatula. Then place the mousse cake back into the fridge for 15 minutes and spread another layer of ganache cream on top (as shown in pic). Decorate the chocolate mousse cake as desired.

Notes

if you prefer to have a sweeter cream frosting, use all 200ml fresh topping cream instead of 100ml of whipping cream

chiffon cake recipe is the same here

3.5.3208

巧克力慕斯蛋糕 

蛋糕材料 (食谱是跟这里一样的）

• 3个 大鸡蛋 （全蛋约70克一个）
• 35克 玉米油
• 60克 鲜奶
• 80克 苦甜巧克力，切碎
• 1茶匙 香草香精
• 15克 可可粉
• 35克 普通面粉
• 1/4茶匙 泡打粉
• 1/4茶匙 苏打粉
• 3个 蛋白
• 40克 细糖
• 1/2茶匙 柠檬汁或1/4茶匙 塔塔粉

巧克力慕斯

• 80毫升 半甜巧克力
• 50毫升 动物性奶油 （淡奶油）
• 100毫升 植物性奶油 + 100毫升 动物性奶油 （这样慕斯就不会很甜）
• 1茶匙 香草香精
• 1汤匙 Kahlua酒 （咖啡酒）或兰姆酒

巧克力伽纳彻酱

• 120克 半甜巧克力，切碎
• 10克 牛油
• 85毫升 动物性奶油
• 1茶匙 香草香精
• 1汤匙 Kahlua 咖啡酒或兰姆酒

 做法：

1. 将巧克力碎隔水煮溶，搅拌至滑，备用。
2. 蛋黄打散，加入油，再拌入牛奶和溶化巧克力，混拌均匀。
3. 将所有粉类筛入蛋湖内并搅拌成巧克力糊。
4. 蛋白用搅拌机打致起泡沫状，加入柠檬汁或塔塔粉，分次加入细糖，以中高速度打发至坚挺状。
5. 然后蛋白霜分3次拌入巧克力面糊里，翻拌至均匀。
6. 倒入一个7寸圆型活动底蛋糕模内，放入预热烤箱倒数第二层，以摄氏165度烤约50分钟。
7. 蛋糕出炉后，即倒扣，完全待凉后脱模。
8. 巧克力慕斯 – 将巧克力隔水融化，备用。50毫升奶油煮滚，倒入融化巧克力搅拌均匀，然后加入香精和咖啡酒，再搅匀至光滑，
9. 将100毫升 植物性奶油 + 100毫升 动物性奶油混合均匀，打发。拌入巧克力糊里，翻拌均匀即可。
10. 蛋糕组合 – 把巧克力蛋糕表面稍微切平， 再切开3片。
11. 在一片蛋糕体上涂上一层慕斯，然后叠上第二片蛋糕体，同样涂上慕斯，再叠上第三片蛋糕体和层慕斯在上面。然后抹平整个蛋糕后放入冰箱冷藏至少3个小时或到隔天。
12. 巧克力伽纳彻酱 –  将巧克力隔水融化，备用。85毫升奶油中火煮滚，倒入融化巧克力搅拌均匀，然后加入香精和咖啡酒，再搅匀至光滑待凉。
13. 从冰箱拿出慕斯蛋糕，将伽纳彻酱适量淋的在蛋糕上面，抹平再放进冰箱15分钟至伽纳彻酱凝固。然后淋上第二层伽纳彻酱再抹平便可。蛋糕表面装饰随各人喜欢。

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The post Chocolate Mousse Cake 巧克力慕斯蛋糕 appeared first on Anncoo Journal.

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Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕

May 13, 2018, 11:50 pm

≫ Next: Chocolate Mousse Cake 巧克力慕斯蛋糕

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I made this quick (minus the chilling time), simple and yummicilious Blueberry Mousse Chocolate Cake over the weekend as an after meal treat.  You can also name it as Naked Mousse Cake because there is no frosting. The two layered chocolate sponge cake (the mixing method is exactly the same as making a chiffon cake) is light and soft and pairs well with the sourish blueberries mousse filling and the fresh blueberries on top. Definitely a perfect light and moist cake for any occasions.

Blueberry Mousse Chocolate Cake

Perfect to serve this simple and yummicilious , light and moist cake as an after meal treat or for any occasions!

Servings8 servings

Prep Time20 mins

Cook Time25 mins

Ingredients

Chocolate Sponge Cake

• 2 large eggs

• 25g caster sugar
• 1/2tsp vanilla extract
• 80ml fresh milk
• 25g corn oil
• 35g cake flour or plain flour
• 1.5tbsp valrhona cocoa powder
• 1tbsp corn flour (cornstarch)
• 2 egg whites
• 20g caster sugar

Blueberry Mousse

• 150g fresh or frozen blueberries
• 80g caster sugar
• 2tbsp water
• 1.5tbsp lemon juice
• 1.5tsp gelatin powdersoak with 1 tbsp water
• 250g non-diary whipping cream

Instructions

1. Preheat oven at 180 deg C. Sift flour, corn flour and cocoa powder together into a bowl. mix well and set aside.
2. Chocolate sponge cake - Combine egg yolks, sugar and vanilla extract in another bowl, mix well. Add milk, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture and stir well again.
3. Beat egg whites until foamy. Gradually add sugar and beat until egg whites to peak form.
4. Fold the egg whites evenly into into egg yolk batter with a rubber spatula in two batches. Then pour mixture into a 7 inch round cake pan (lined base with parchment paper).
5. Bake at 2nd lower rack in the oven for about 15 minutes or skewer inserted comes out clean. Invert cake pan immediately and let to cool down after baked.
6. Invert cake pan immediately and let to cool down after baked.
7. Blueberry Mousse - cook blueberries, sugar and water in pot over medium heat. Mash blueberries with a spatula or spoon. Then press blueberries through a strainer to extract as much liquid as possible. Blueberries liquid should be measure to around 120g after strained.
8. Return blueberries liquid to pot and lightly boil liquid together with soaked gelatin. Stir till gelatin melted, off heat and add lemon juice, stir well again and leave blueberry liquid mixture to cool.
9. Whisk whipping cream to peak form but not too stiff and mix evenly into blueberry liquid mixture with a hand whisk.
10. Assemble mousse cake - Cut chocolate sponge cake into 2 slices and place one piece of it into a 8 inch round removable cake pan or adjustable cake ring and spread half of the blueberry mouse on top. Then place the second piece of chocolate sponge cake on top, followed by the remaining blueberry mousse.
11. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. Remove cake from the pan and place some fresh blueberries on top and dust with some snow powder or decorate the cake as desired before serving.

Recipe Notes

while the cake is baking in the oven, cook the blueberry puree.

Please keep in mind that all ovens temperature and baking time varies.

蓝莓慕斯巧克力蛋糕 

• 周末做了这个慕斯蛋糕，酸酸甜甜的饭后甜点。你也可以称它为裸蛋糕，因为蛋糕外层没有涂上奶油或者奶霜。装饰可随意搭配简单的鲜花或水果就可以了。
• 巧克力海绵蛋糕材料：
• 2个 蛋黄
• 25个 细砂糖
• 1/2茶匙 香草香精
• 80毫升 牛奶
• 25克 玉米油
• 35克 底筋面粉或普通面粉
• 1.5汤匙 可可粉
• 1汤匙 玉米粉
• 2个 蛋白
• 20克 细砂糖

•  蓝莓慕斯材料：
• 150克 蓝莓 （新鲜或冷冻的都可以）
• 80克 细砂糖
• 2汤匙 请水
• 1.5汤匙 柠檬汁
• 1.5汤匙 鱼胶粉 （用1汤匙清水浸泡）
• 250克 植物性鲜奶油 

• 做法：

1. 预热烤箱致摄氏180度。面粉，玉米粉一起过筛到一个碗里，备用。
2. 巧克力海绵蛋糕 – 把蛋黄，细糖和香草香精混合均匀。加入牛奶，搅匀后加入玉米油，搅拌均匀。再筛入粉类,搅拌均匀即可。
3. 将蛋白打致起泡，慢慢加细砂糖，打致硬发泡。（我的海绵蛋糕体做法是跟戚风蛋糕一样的）
4. 然后将蛋白霜分两次拌入面糊里翻拌均匀。将蛋糕糊倒入预先铺了烘焙纸的7寸元蛋糕盘中。
5. 放入预热烤箱烘倒数第二层烤约15分钟左右或竹签扎入蛋糕内部不沾糊就可以了。
6. 蛋糕出炉后，即倒扣，完全待凉后才脱模。**烤蛋糕期间就可以开始煮蓝莓酱**
7.  蓝莓慕斯 – 以中火将锅中的蓝梅，糖和2汤匙清水加入，用刮刀或汤匙压碎蓝莓。然后放在滤网挤出大约剩余120克的果酱。
8. 将果酱倒回锅中加热至微滚，放入浸泡好的鱼胶粉搅至融化，熄火。拌入柠檬汁，待凉。
9. 将鲜奶油搅打至硬性发泡（不须要很干），拌入果酱中，用手动打蛋器搅匀。
10. 组合 –  将海绵蛋糕切成两片。然后放一片入一个8寸圆形蛋糕活动盘里（底部铺纸）或用伸缩圆形慕斯圈也可以。倒入一杯的蓝莓慕斯，抹平。然后叠上第二片海绵蛋糕，再倒入剩余的蓝莓慕斯。
11. 用刮刀抹平慕斯。将整个蛋糕收进冰箱冷藏至少4小时或隔夜才脱模装饰。可放上适量的鲜蓝莓，撒上少许的防潮糖分或装饰随各人喜欢。

•  烤箱温度和烘烤时间务必根据自家烤箱来定

The post Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕 appeared first on Anncoo Journal.

Chocolate Mousse Cake 巧克力慕斯蛋糕

October 10, 2016, 5:39 pm

≫ Next: Blueberry Swiss Roll 蓝莓蛋糕卷

≪ Previous: Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕

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This sumptuous chocolate mousse cake is a wonderful dessert that is fit for birthdays or any special occasions. The chocolate chiffon cake is soft and light. It has 3 layers of chocolate mousse, a spread of ganache cream on top, and is also flavoured with kahlua liqueur. I’m sure your guests will ask for a second helping! It could become a family favourite.

 

Chocolate Mousse Cake

 

Save Print

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Author: Ann Low

Serves: 6-8 servings

Ingredients

• Cake ingredients
• 3 egg yolks (70g each)
• 35g corn oil
• 60g fresh milk
• 80g semi-sweet chocolate
• 1tsp vanilla extract
• 15g cocoa powder
• 35g plain flour
• ¼tsp baking powder
• ¼tsp baking soda
• 3 egg whites
• 40g sugar
• ½ tsp lemon juice or ¼ tsp cream of tartar
  
  Chocolate mousse
• 80g semi-sweet chocolate, melted
• 50ml dairy whipping cream
• 100ml fresh topping cream + 100ml dairy whipping cream
• 1tsp vanilla extract
• 1tbsp rum/kahlua liqueur
  
  Ganache cream
• 120 semi-sweet chocolate, chop to pieces
• 10g butter
• 85ml dairy whipping cream
• 1tsp vanilla extract
• 1tbsp Kahlua liqueur or rum

Instructions

1. Melt chocolate in double boiler and stir till smooth, set aside to cool.
2. In a large bowl, beat egg yolks lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
3. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
4. Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.
5. Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
6. Pour the batter in a 7 inch removable cake pan. Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.
7. Invert cake pan immediately and let to cool down after baked.
8. Chocolate mousse - Melt chocolate indouble boiler and set aside. Boil 50ml whipping cream at medium heat and mix into melted chocolate, stir well with a hand whisk followed by vanilla extract and kahlua liqueur.
9. Whisk 100ml fresh topping cream and 100ml whipping cream together to peak form (not too stiff). Fold into chocolate mixture with a rubber spatula.
10. Assemble cake - Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
11. Place one slice of cake on a cake board. Spread chocolate mousse on top and cover with the 2nd piece of cake over it. Spread chocolate mousse again followed by the 3rd piece of cake and chocolate mousse on top. Flatten the top and the sides of the cake with a spatula or scraper. Then chill the cake in refrigerator for at least 3 hours or overnight.
12. Ganache cream - Add chocolate and butter into a bowl. Boil whipping cream at medium and pour into chocolate. Stir well with a hand whisk to smooth. Lastly add vanilla extract and kahlua liqueur and stir well again. Leave ganache cream to cool..
13. Take the mousse cake from fridge and pour a layer of ganache cream on top and spread it with a spatula. Then place the mousse cake back into the fridge for 15 minutes and spread another layer of ganache cream on top (as shown in pic). Decorate the chocolate mousse cake as desired.

Notes

if you prefer to have a sweeter cream frosting, use all 200ml fresh topping cream instead of 100ml of whipping cream

chiffon cake recipe is the same here

3.5.3208

巧克力慕斯蛋糕 

蛋糕材料 (食谱是跟这里一样的）

• 3个 大鸡蛋 （全蛋约70克一个）
• 35克 玉米油
• 60克 鲜奶
• 80克 苦甜巧克力，切碎
• 1茶匙 香草香精
• 15克 可可粉
• 35克 普通面粉
• 1/4茶匙 泡打粉
• 1/4茶匙 苏打粉
• 3个 蛋白
• 40克 细糖
• 1/2茶匙 柠檬汁或1/4茶匙 塔塔粉

巧克力慕斯

• 80毫升 半甜巧克力
• 50毫升 动物性奶油 （淡奶油）
• 100毫升 植物性奶油 + 100毫升 动物性奶油 （这样慕斯就不会很甜）
• 1茶匙 香草香精
• 1汤匙 Kahlua酒 （咖啡酒）或兰姆酒

巧克力伽纳彻酱

• 120克 半甜巧克力，切碎
• 10克 牛油
• 85毫升 动物性奶油
• 1茶匙 香草香精
• 1汤匙 Kahlua 咖啡酒或兰姆酒

 做法：

1. 将巧克力碎隔水煮溶，搅拌至滑，备用。
2. 蛋黄打散，加入油，再拌入牛奶和溶化巧克力，混拌均匀。
3. 将所有粉类筛入蛋湖内并搅拌成巧克力糊。
4. 蛋白用搅拌机打致起泡沫状，加入柠檬汁或塔塔粉，分次加入细糖，以中高速度打发至坚挺状。
5. 然后蛋白霜分3次拌入巧克力面糊里，翻拌至均匀。
6. 倒入一个7寸圆型活动底蛋糕模内，放入预热烤箱倒数第二层，以摄氏165度烤约50分钟。
7. 蛋糕出炉后，即倒扣，完全待凉后脱模。
8. 巧克力慕斯 – 将巧克力隔水融化，备用。50毫升奶油煮滚，倒入融化巧克力搅拌均匀，然后加入香精和咖啡酒，再搅匀至光滑，
9. 将100毫升 植物性奶油 + 100毫升 动物性奶油混合均匀，打发。拌入巧克力糊里，翻拌均匀即可。
10. 蛋糕组合 – 把巧克力蛋糕表面稍微切平， 再切开3片。
11. 在一片蛋糕体上涂上一层慕斯，然后叠上第二片蛋糕体，同样涂上慕斯，再叠上第三片蛋糕体和层慕斯在上面。然后抹平整个蛋糕后放入冰箱冷藏至少3个小时或到隔天。
12. 巧克力伽纳彻酱 –  将巧克力隔水融化，备用。85毫升奶油中火煮滚，倒入融化巧克力搅拌均匀，然后加入香精和咖啡酒，再搅匀至光滑待凉。
13. 从冰箱拿出慕斯蛋糕，将伽纳彻酱适量淋的在蛋糕上面，抹平再放进冰箱15分钟至伽纳彻酱凝固。然后淋上第二层伽纳彻酱再抹平便可。蛋糕表面装饰随各人喜欢。

*****************

The post Chocolate Mousse Cake 巧克力慕斯蛋糕 appeared first on Anncoo Journal.

Blueberry Swiss Roll 蓝莓蛋糕卷

November 17, 2019, 4:50 pm

≫ Next: Yuzu Mousse Cake 柚子茶慕斯蛋糕

≪ Previous: Chocolate Mousse Cake 巧克力慕斯蛋糕

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This Blueberry Swiss Roll cake is soft and moist with the filling of tangy, refreshing blueberry mousse filling. No gelatin is used in the blueberry filling but just thickened with little cornstarch.  This cake is quick to make using the same method as the chiffon cake and is done within 60 minutes. This roll cake can stay fresh and soft for 2 to 3 days in the refrigerator and is definitely a delicious light dessert treat for everyone at home after a heavy meal. It’s also very suitable for the coming Christmas holidays to impress your guests at home.

 

Perfect to serve this Blueberry Swiss Roll for the coming Christmas holidays!

You may like to check this blueberry chiffon cake recipe 您或许对这蓝莓戚风蛋糕食谱 有兴趣

 

Blueberry Swiss Roll

A delicious light dessert treat for everyone at home after a heavy meal

• 4 egg yolks (used large eggs)
• 60 g caster sugar
• 1/2 tsp vanilla extract
• 30 ml fresh milk
• 30 ml corn oil
• 50 g cake flour/plain flour
• 20 g rice flour
• 1 tbsp cocoa powder

Meringue

• 4 egg whites
• 1/2 tsp lemon juice
• 50 g caster sugar

Blueberry mousse

• 100 g fresh blueberries (or frozen blueberries)
• 50 g caster sugar
• 1 tbsp lemon juice
• 1 tsp corn flour (corn starch) (+2tsp water)
• 120 g fresh topping cream (non dairy whipping cream)

1. Preheat oven temperature to 180 deg C. Sift cake flour, rice flour and cocoa powder into a bowl, mix well and set aside. Line 10 x 11or 10 x 12 inch baking tray lined with parchment paper

2. Combine egg yolks and sugar in another bowl, mix well. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture the second time into egg mixture and stir well.

3. Make meringue – Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.

4. Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold before the next until just combined.

5. Pour chocolate batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven at 170 deg C for about 18 minutes. Remove cake from pan immediately after baked. Then remove the parchment paper and leave to cool.

6. Blueberry filling – Place blueberries in a blender and puree to fine. Then pour blueberry puree into a small pot together with sugar and lemon juice, bring to boil. Lower heat and stir for about 2 minutes. Turn high heat again to boil, and stir in cornstarch solution to thicken blueberries mixture. Off heat and leave to cool, then place it in the fridge to chill for about 10 minutes.

7. Whisk whipping cream to stiff peak form. Stir well blueberry mixture again and fold whipped cream evenly into blueberry mixture with a rubber sputula.

8. Place chocolate sponge cake (can use either side) on a plastic sheet or parchment paper (with a dry cloth placing beneath the plastic sheet to prevent slip while rolling up the cake).

9. Spread blueberry mousse on top of the cake. Gently roll up the sponge cake to make a Swiss roll and chill it to set for about an hour. Fill the remaining bluebrry mousse into a piping bag with nozzle tip #852 and pipe on cake. Place the roll cake back to the fridge and chill for 1 – 2 hours before serving.

This Blueberry Swiss roll can be made 2-3 days ahead before serving

• 蓝莓蛋糕券

• 蛋糕很松软，蓝莓慕斯酸酸甜甜的，很好吃！是一道很好的饭后甜品也很适合当来临的圣诞节甜点。

材料：

• 4个 蛋黄 （用大鸡蛋）
• 60克 细砂糖
• 1/2茶匙 香草香精
• 30毫升 牛奶
• 30毫升 玉米油
• 50克 底筋面粉或中筋面粉
• 20克 粘米粉
• 1汤匙 可可粉
• 蛋白霜
• 4个 蛋白
• 50克 细砂糖
• 1/2茶匙 柠檬汁
• 蓝莓慕斯
• 120克 鲜蓝莓
• 50克 细砂糖
• 1茶匙 栗米粉 + 2茶匙水 （搅匀）
• 130克 植物性奶油
• 做法：

1. 预热烤箱致摄氏170度。面粉，粘米粉，可可粉一起过筛到一个碗里，备用。准备1个10 x 11或 10 x 12寸长方型烤盘 ，底部铺纸。
2. 将蛋黄和细糖混合均匀。加入牛奶及香精，搅匀后加入玉米油，搅拌均匀。再筛入粉类,再搅拌均匀。
3. 蛋白霜 – 用搅拌机把蛋白及柠檬汁打致起泡泡，细砂糖分3次加入，打致硬性发泡。
4. 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
5. 将巧克力面糊倒入烤盘中用刮刀抹平，轻轻的敲出气泡。放入预热烤箱烤约18钟 （*也要根据自己的烤箱温度而定）。蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，待凉。
6. 蓝莓慕斯 – 将鲜蓝莓放入搅碎器里打成泥，然后倒入小锅中和细糖及柠檬汁煮滚，用小火焖煮2分钟。再调大火，倒入栗米粉水搅至浓稠即可。熄火待凉，放入冰箱冷藏10分钟。
7. 打发植物性奶油，拌入蓝莓酱（蓝莓酱要搅拌一下才加入奶油），用橡皮刮刀翻拌均匀即可。
8. 蛋糕摆在塑胶纸或油纸上（蛋糕两面都可以卷；底部放一快干布可防滑而且这样蛋糕比较好券起来）。
9. 涂上一层蓝莓慕斯在蛋糕上。用手推动蛋糕往前卷起来，卷好后的蛋糕放进冰箱冷藏约一个小时定型，取出。把剩余的蓝莓慕斯装入裱花袋里(用裱花袋装入#852号嘴)挤出花纹在蛋糕卷上，再收进冰箱冷藏一到两个小时即可享用。

• 蛋糕卷可放入冰箱冷藏2-3天都没问题

 

 

 

The post Blueberry Swiss Roll 蓝莓蛋糕卷 appeared first on Anncoo Journal.

Yuzu Mousse Cake 柚子茶慕斯蛋糕

February 13, 2020, 5:18 pm

≫ Next: Chestnut Cream Cake 栗子奶油蛋糕

≪ Previous: Blueberry Swiss Roll 蓝莓蛋糕卷

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This Yuzu Mousse cake is not only a perfect dessert to serve in this warm weather but it’s also great as a birthday treat or for any occasions.  This cake which can be made ahead in a day or two, is moist, citrusly tangy and full of yuzu fragrance.  Preparation too is extremely easy without much effort and all the ingredients are easily available in the supermarkets.  Just bake 2 slices of sponge cake in pie trays for about 15 mins and sandwich with yuzu mousse.  The yuzu mousse is a combination of yuzu marmalade, yuzu drink with lemon juice, then mix with non-dairy cream and finally top it off with a jelly topping.

 

Sorry that I didn’t have time to take a picture of the sliced cake as everyone fell in love with it and it was finished off quickly once it’s served. 

Recipe/食谱 –>> Orange Yuzu Jelly 柳橙柚子茶果冻

Yuzu Mousse Cake

Moist, citrusly tangy and full of yuzu fragrance. and is definitely great as birthday treat or for any occasions

Sponge Cake

• 2 egg yolks
• 20 g caster sugar
• 35 ml fresh milk
• 35 ml corn oil
• 70 g cake flour

Meringue

• 2 egg whites
• 30 g caster sugar

Yuzu Mousse

• 80 g yuzu marmalade
• 100 ml yuzu juice drink
• 3/4 tbsp gelatin powder (soak with 2 tbsp water)
• 3 tbsp lemon juice
• 300 ml non-dairy fresh topping cream

Yuzu Jelly Topping<br /><br />

• 2 tbsp yuzu marmalade
• 350 ml yuzu juice drink
• 1/2 tbsp lemon juice
• 1/2 tbsp caster sugar
• 1/2 tsp agar agar powder
• 2 tsp gelatin powder (soak with 2 tbsp water)

1. In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake fllour and mix well.

2. Meringue – whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.

3. Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.

4. Pour the batter into 2 pieces – 21cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely and gently remove from pie tray.

5. Yuzu Mousse – blend yuzu marmalade and yuzu drink together in a pot over medium low heat, stir till light boil. Add gelatin and stir till dissolved, followed by lemon juice and continue to stir for another minute. Off heat and leave mixture till cool and place it in the refrigerator for about 5-10 minutes to thicken slightly.

6. Whisk fresh topping cream to peak form but not too stiff and mix evenly into yuzu mixture with a rubber spatula .

7. Assemble mousse cake – Place one piece of the sponge into an adjustable cake ring or spring form pan (lined cake pan) and spread half of the yuzu  mouse on top. Then place the second piece of  sponge cake on top, followed by the remaining yuzu mousse. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. 

8. Jelly topping – In a small pot, stir well yuzu marmalade and yuzu drink. Then add sugar, lemon juice and agar agar powder, then bring to boil at medium heat. Then drop in soaked gelatin and keep stirring for about 2 minutes at low heat and strain mixture through a sieve. Leave liquid to cool down slightly before pouring onto mousse cake.

9. Chill mousse cake in the refrigerator until mousse is set for at least 4 hours or overnight. Decorate cake as desired before serving.

柚子茶慕斯蛋糕

味道清新，口感轻盈，带有柚子茶的清香味， 很适合做为生日礼物的一款蛋糕。~~ 蛋糕一切开整个蛋糕就被解决掉了！

材料：

海绵蛋糕

• 2个 鸡蛋黄 
• 20克 细砂糖
• 1/2 茶匙 香草精
• 35克 牛奶
• 35克 玉米油 
• 70克 底筋面粉

蛋白霜

• 2个 蛋白 
• 30克 细砂糖

柚子茶慕斯

• 80克 柚子茶果酱
• 100毫升 柚子茶汁 
• 3/4汤匙 鱼胶粉 （吉利丁粉）+ 2汤匙水浸泡
• 3汤匙 柠檬汁
• 300毫升 植物性鲜奶油

柚子茶上层果冻面

• 2汤匙 柚子茶果酱
• 350毫升 柚子茶汁
• 1/2汤匙 柠檬汁
• 1/2汤匙 白糖
• 1/2茶匙 菜燕粉
• 2茶匙 鱼胶粉 （吉利丁粉）+ 2汤匙水浸泡

做法：

1. 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入面粉，再搅拌均匀即可。
2. 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
4. 将面糊倒入2个- 21cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱摸。然后用手轻轻把蛋糕脱离烤盘。
5. 柚子茶慕斯 – 将柚子茶果酱和汁搅匀，用中小火搅至微滚。加入浸泡好的鱼胶粉，搅至融化，加入柠檬汁，再不停搅拌约一分钟。熄火过滤液体待凉后放入冰箱冷藏约5-10分钟至稍微浓稠。
6. 将鲜奶油搅打至硬性发泡（不须打的很干），倒入柚子茶混合物里，用橡皮刮刀翻拌均匀即可。
7. 组合慕斯蛋糕 – 放一片海绵蛋糕在伸缩圆形慕斯圈内或活动底蛋糕模，倒上一半的柚子茶慕斯，抹平。盖上第二片海绵蛋糕，把剩下的慕斯倒上，用刮刀或三角齒刮板抹平。然后送入冰箱冷藏最少4个小时或至隔夜。
8. 上层果冻 – 将柚子茶果酱和汁放入小锅中搅匀，加入糖，柠檬汁及菜燕粉，用中火煮至滚。然后放入浸泡好的鱼胶粉搅至融化，（小火）继续搅约2分钟，过滤。让液体稍微待凉才倒在慕斯蛋糕上即可。
9. 将慕斯蛋糕收入冰箱冷藏最少4小时或隔夜至慕斯凝固。蛋糕表面装饰随各人喜欢。

 

 

The post Yuzu Mousse Cake 柚子茶慕斯蛋糕 appeared first on Anncoo Journal.

Chestnut Cream Cake 栗子奶油蛋糕

March 30, 2020, 6:02 pm

≫ Next: Black Sesame Yoghurt Mousse Cake

≪ Previous: Yuzu Mousse Cake 柚子茶慕斯蛋糕

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Due to the Covid 19 outbreak, I’ve been staying at home for 3 days to avoid the risk of catching the virus (Wish everyone to be safe and in good health). I baked two cakes in one day, so we can the enjoy the sweet treats for a few more days! As usual I always like to use the quickest method to bake my cakes.

I was checking my pantry and suddenly I saw this chestnut puree that I bought (just don’t remember when I got this) and the expiry date is due in a year.  So without second thought, I baked a simple Chestnut Cream Cake and I am sharing the recipe with you today.  I was delighted when the  cake tart turned out soft and delicious and not too sweet, much to my liking.  Adding some rum liqueur to the chestnut cream makes the taste simply more wonderful.  Can’t wait to grab another slice!

 

 

Print Recipe

Chestnut Cream Cake

The chestnut cream makes the taste simply more wonderful.  Soft and delicious and not too sweet. Can't wait to grab another slice!

Prep Time 25 minutes

Cook Time 15 minutes

Author Ann Low

Ingredients

• 2 egg yolks used large egg
• 20 g caster sugar
• 1/2 tsp vanilla extract
• 40 g fresh milk
• 35 g corn oil
• 60 g cake flour
• 1 tbsp corn flour (starch)
• 1 tsp cocoa powder

Meringue

• 2 egg whites
• 30 g caster sugar

Chestnut Cream filling

• 220 g chestnut paste unsweetened
• 1/2 tsp rum liqueur
• 150 mi dairy whipping cream
• 100 g icing sugar sifted

Metric - US Customary

Instructions

• In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour, corn flour and cocoa powder, mix well.
• Meringue - whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
• Pour the batter into 2 pieces - 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before topping with chestnut cream.
• Chestnut cream - blend chestnut paste with rum until smooth. Whisk whipping cream with icing sugar for about a minute till soft peaks form. Then fold into the chestnut paste in 2 batches. (you may double the filling recipe and stack up the cakes in 2 layers).
• Gently remove cake from pie tray and spread chestnut cream on cake. Dust with some cocoa powder and some chestnuts on top and place in the refrigerator to chill for a few hours before serving.

Tried this recipe?Mention @ann_journal and hashtag #ann_journal!

栗子奶油蛋糕 Chestnut Cream Cake

蛋糕的口感中多了栗子和兰姆酒的清香，不会太甜；真的很好吃！

材料：

• 2个 鸡蛋黄 （用大鸡蛋）
• 20克 细砂糖
• 1/2 茶匙 香草精
• 40克 牛奶
• 35克 玉米油 
• 60克 底筋面粉
• 1汤匙 玉米粉
• 1茶匙 可可粉

蛋白霜

• 2个 蛋白 
• 30克 细砂糖

栗子奶油酱 （分量只够做一片蛋糕）

• 220克 栗子泥 （无含糖分）
• 1/2 兰姆酒
• 150毫升 动物性谈奶油
• 100克 糖粉，过筛

做法：

1. 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入粉类，再搅拌均匀即可。
2. 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
4. 将面糊倒入2个- 20cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱涂上栗子奶油酱。
5. 栗子奶油酱料 – 将栗子泥和兰姆酒拌匀至顺滑。谈奶油和糖粉搅打均匀至打发至湿性发泡的状态（稍微打发），约一分钟就可以了。然后分2次拌入栗子泥里，翻拌均匀即可。（喜欢的话可以把栗子奶油做双份，把蛋糕叠高做成两层）
6. 用手轻轻把蛋糕脱离烤盘，然后涂上栗子奶油酱，放上几粒栗子撒上可可粉就大功告成了！放入冰箱冷藏数小时即可享用。

 

 

The post Chestnut Cream Cake 栗子奶油蛋糕 appeared first on Anncoo Journal.

Black Sesame Yoghurt Mousse Cake

August 14, 2011, 6:00 pm

≫ Next: Charlotte Aux Fraises (Strawberry Charlotte) 草莓夏露蕾特

≪ Previous: Chestnut Cream Cake 栗子奶油蛋糕

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Hello everyone, It’s Monday again! I hope you have had a great weekend. For my post today, I’m sharing with you a truly delicious recipe ~ Black Sesame Yoghurt Mousse Cake. I especially love black sesame for its unique and exotic flavour. I remember when I was a little girl, my grandma used to make “Chee Ma Woo芝麻糊”  for our family. “Chee Ma Woo芝麻糊” is a very fragrant and smooth sweet soup made from blended black sesame seeds but too bad I was too young to learn from my grandma to make this sweet soup during that time. I really hope you readers can share your “Chee Ma Woo芝麻糊” recipe with me if you’ve one.

Here is a little information from About.Com ~ Black sesame seeds are very healthy, being an excellent source of calcium, iron, magnesium, protein and essentail fatty acids (EFA), helping to keep your skin and hair soft. 

Here is the recipe adapted from清怡甜点 with some modication
Sponge Cake
2 large Eggs
125g Optima flour
30g Water
1 tbsp Black sesame paste
40g Corn oil (to be added last)

• Beat all the ingredients together until thick and fluffy at high speed.
• Lower speed gradually add in black sesame paste, mix well and lastly add corn oil into it, mix well again.
• Pour batter into 2 pieces 8 inches (lined) square tray.
• Bake at preheated oven 180C for about 8-10 mins.
• Remove cake from cake tray immediately after baked.
• Leave to cool on wire rack.

Black Sesame Yoghurt Mousse
200ml Plain yoghurt
1 1/2 tbsp Gelatine powder
3 tbsp Water
4 tbsp Sugar or icing sugar
2 tbsp Black sesame paste
320ml Fresh topping cream (non-dairy)

Boil sugar syrup for brushing on sponge cake before adding mousse on it. – 200ml water and 70g sugar.

 

 

• Soak gelatine powder with water for 5 minutes and heat it over a hot water bath.
• Add sugar and black sesame paste to the yoghurt, stir well until sugar dissolved then slowly pour in gelatine (cool down gelatine a little if it is still hot), stir well again.
• Whip up fresh topping cream to soft peak form and mix into the black sesame mixture.

To Assemble

• Place the first layer of sponge cake at the bottom with a square cake ring. Brush sugar syrup on cake.
• Pour half of the black sesame yoghurt mousse onto the sponge cake and spread the mousse evenly with a palette knife.
• Place the second layer of the sponge cake (brush sugar syrup) onto the mousse and spread remaining mousse on it. Using a scraper to level the top.
• Chill the cake for at least 4 hours or till overnight.
• Take a sharp knife and run it around the edge of the cake to loosen the cake from the cake ring and trim sides of cake.
• Decorate as desired with some toasted black sesame seeds on top.

Enjoy!

I’m submitting this recipe to Food palette series 

Charlotte Aux Fraises (Strawberry Charlotte) 草莓夏露蕾特

February 9, 2012, 11:30 pm

≫ Next: Black Forest Cake – Revisited 黑森林蛋糕

≪ Previous: Black Sesame Yoghurt Mousse Cake

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I love Korean Strawberry for they are always sweet and juicy and they are in season right now. I made this Charlotte Aux Fraises or Strawberry Charlotte for YN’s birthday last weekend. This lovely cake is full of sweetness and fragrance from the fresh strawberries. It is light and smooth, just melts in your mouth. Definitely a keeper for sure 

5 from 1 reviews

Charlotte Aux Fraises (Strawberry Charlotte)

 

Save Print

Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Author: Ann Low

Ingredients

• Cake Base
• 100g Digestive biscuits
• 60g Melted Butter
  
  Strawberry Yogurt Mousse
• 15g Gelatin powder + 3 tbsp water
• 330g Fresh strawberry
• 100ml water
• 85g Egg white
• 80g Sugar
• 110g Plain yogurt
• 160g Fresh topping cream (non-diary cream)
• 100g Whipping cream (diary cream)
  
  To Decorate
• Lady Fingers
• Fresh strawberries (about 600g)
• Snow powder or icing sugar

Instructions

1. Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan (8 inch spring form pan) and chill in the refrigerator for later use.
2. Soak gelatin powder with 3 tbsp water for 5 minutes. Rinse strawberries and cut into pieces and puree it with 100ml water in a food processor or liquidizer.
3. In a sauce pot light boil strawberry puree under medium heat. (Add soaked gelatin into it when strawberry is almost boiled and stir with a hand whisk till gelatin dissolved). Remove strawberry puree once it is boiled and leave to cool in a larger bowl.
4. Make Meringue: Whisk egg white at medium speed until foamy. Then, add in sugar gradually and whisk until soft peak form. Leave aside for later use.
5. In another mixing bowl, whisk fresh topping cream and whipping cream together until soft peak form. (you can also use all 260g fresh topping cream instead if you prefer a sweeter mousse).
6. Sift yogurt first. Then fold it in the strawberry puree. Add in meringue and whisked cream and mix well.
7. Pour mixture into the cake tin and refrigerate for at least 3 hours or overnight.
8. Decorate with strawberries and sift some snow powder on top.
9. Cut one end or half of the lady fingers (depending the height of your cake) with a sharp knife. Then line them up around the cake and tie up with a ribbon.

3.5.3226

5 from 1 reviews

草莓夏露蕾特

 

Save Print

Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Author: Ann Low

Serves: 35 mins

Ingredients

• 饼低
• 100克 消化饼干碎
• 60克 融化牛油
  
  
• 草莓优格慕斯
• 15克 鱼胶粉 （吉利丁粉）+ 3 汤匙水
• 330克 新鲜草莓
• 100毫升 水
• 85克 蛋白 （约2粒全蛋）
• 110克 细砂糖
• 110克 原味优格
• 160克 植物性鲜奶油
• 100克 动物性谈奶油
  
  
• 装饰
• 手指饼
• 新鲜草莓 （约600克）
• 防潮糖分或糖粉

Instructions

1. 用手把饼干碎与融化牛油抓匀，压入（8寸）活动蛋糕盘底部，压平压紧。铺好饼干后，放入冰箱备用。
2. 草莓优格慕斯 - 将鱼胶粉+3汤匙水浸泡5分钟.。冲净草莓切小块状和100毫升水搅打至浆。
3. 将草莓浆用中火微煮滚马上离火，放入另一个大碗中待凉。（当草莓浆将要滚的时候，加入浸泡好的鱼胶粉，搅匀至融化即可）。
4. 蛋白霜 - 将蛋白打起至小泡沫，细糖分次加入，打至湿性发泡至7成状态，提起蛋白时，蛋白端尖会程构形，备用。
5. 在另一个干净的碗，将植物性鲜奶油和动物性谈奶油混匀打发至7成状态，就是奶油端尖会程构形。（如喜欢奶油更甜的话，可以用260克鲜奶油，就不要加谈奶油）。
6. 将原味优格筛入草莓浆里混匀。然后把蛋白霜和打发奶油倒入，再翻拌均匀即可。
7. 将混合物倒入饼摸内，放入冰箱冷藏3个小时或隔夜。
8. 从冰箱拿出蛋糕，在草莓优格慕斯上加上新鲜草莓作装饰，再筛上防潮糖粉。
9. 用小刀将手指饼的一头切平，然后把手指饼围在蛋糕边，再用丝带围圈打个美丽的结就完成了。

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Enjoy!

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Black Forest Cake – Revisited 黑森林蛋糕

November 26, 2012, 5:00 pm

≫ Next: Mandarin Orange Cream Cake 橘子鲜奶油蛋糕

≪ Previous: Charlotte Aux Fraises (Strawberry Charlotte) 草莓夏露蕾特

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Black Forest Cake is an old fashioned classic cake that originated from Germany, and it is one of my favourites. I’ve made this lovely cake many times, especially for family or friends’ birthdays. It is a perfect combination of layers of pitted, dark sweet cherries and a layer of chocolate mousse in between chocolate sponge cake. Brush on some sugar syrup with Kirsch liqueur to make this cake fragrant and moist.

According to Wikipedia, the cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany, but rather from the specialty liquor of the region known as Schwarzwalder Kirschwasser. A colourless fruit brandy traditionally made from distilled tart cherries. This ingredient, with its cherry pit flavour and alcohol content, gives the cake its distinct flavour.  Kirschwasser is often simply called Kirsch in both German and English speaking countries.

5 from 1 reviews

Black Forest Cake - Revisited

 

Save Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Ann Low

Ingredients

• Chocolate Sponge Cake
• 3 Eggs
• 20g Water
• 165g Optima flour/Sponge cake mix
• 48g Melted Butter
• 1 tsp Vanilla extract
• 1 tbsp Chocolate paste
  
  Mousse filling
• 60g Semi sweet chocolate – chop to small pieces
• 50g Whipping cream
• 1 tsp vanilla extract
• 100g Fresh topping cream and 85g Whipping cream
  
  
• Topping
• 300g Fresh Topping cream – whip to peak form – for adding dark sweet cherries and covering the whole cake
• 1 small Canned Dark sweet cherries – drained
• **Kirsch syrup – measure 150ml hot water with 50g sugar, still till sugar melted and leave to cool. Add in 1 tbsp of Kirschwasser (cherry liqueur) and mix well.

Instructions

1. Chocolate sponge cake - Add eggs, water and optima flour and whisk at high speed till thick and fluffly then add vanilla extract and chocolate paste, mix well. Lastly add in melted butter and mix well again.
2. Pour batter into a 8″ round cake tin (lined) and bake in preheated oven at 180C for about 20-30 mins.
3. Remove sponge cake immediately from cake tin after baked and leave cake to cool then cut to 3 slices.
4. Mousse filling - In a large bowl, chop semi sweet chocolate to small pieces. Boil 50g whipping cream and pour on to the chocolate pieces. Use hand whisk to stir chocolate cream till smooth or you can put the bowl of chocolate cream over a pot of hot water for a few seconds and stir chocolate cream till smooth and add 1 tsp vanilla extract, leave to cool.
5. Whisk 100g fresh topping cream together with 85 whipping cream till peak form (not too stiff) and fold into the chocolate cream with a hand whisk and put chocolate mousse in the fridge for few minutes till semi-set. (you can also use all 185g fresh topping cream instead if you prefer a sweeter mousse)
6. Assemble cake - Place the base of chocolate sponge on cake board and brush with some kirsch syrup. Spread its top with whipped fresh cream and strew the dark sweet cherries over the fresh cream.
7. Place the 2nd layer of chocolate sponge on top of cherries, brush kirsch and spread semi-set chocolate mousse evenly on cake follow by the last slice of chocolate sponge with kirsch sugar syrup.
8. Then spread whipped fresh cream all over the cake and decorate cake as desire or with red cherries on top of the cake and chocolate rice or flakes at the side. Chill the cake for a few hours before serving.

Notes

If you can't get the optima flour or sponge cake mix from the baking supplies store, you may follow the cake recipe from here to bake a chocolate sponge cake.

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黑森林蛋糕

材料：

巧克力海绵蛋糕

• 3个 全蛋
• 20克 清水
• 165克 预拌海绵蛋糕粉
• 48克 融化牛油
• 1 茶匙 香草香精
• 1 汤匙 巧克力香精

莫斯馅料

• 60克 半甜苦巧克力 – 切碎
• 50克 谈奶油
• 1茶匙 香草香精
• 100克 鲜奶油 + 85克 淡奶油

外/内层奶油

• 300克 鲜奶油 – 打发 – 涂在内/外层用
• 1小罐 酒渍樱桃 – 滤干
• 樱桃糖酒 – 150毫升热水 + 50克 细糖，搅匀待凉。然后加入1汤匙樱桃酒

做法：

1. 巧克力海绵蛋糕 – 将鸡蛋，水和蛋糕粉加入碗中，用高速度打发至浓稠，加入巧克力香精，搅匀。最后倒入牛油，再拌匀即可。
2. 将巧克力面糊倒入一个8寸圆形蛋糕烤盘（底部铺纸）。送进预热烤箱摄氏180度烤约20-30分钟。
3. 烤好后即可倒扣取出蛋糕，放在凉架上待凉切成3片。
4. 莫斯馅料 – 巧克力碎放入碗中。50毫升谈奶油煮滚，倒入在巧克力碎上搅拌均匀至光滑。假如巧克力酱不太好搅的话，可以隔热水约几秒钟把巧克力酱搅至光滑，才加入香草香精，再拌匀即可待凉。
5. 将100克鲜奶油和85克谈奶油混匀均匀打发至7成状态，就是奶油端尖会程构形。（如喜欢奶油更甜的话，可以用185克鲜奶油，就不要加谈奶油）。然后放入冰箱冷藏几分钟至莫斯半凝固。
6. 蛋糕组合 – 把一片蛋糕放在蛋糕贴盘上，用毛刷扫上适量的樱桃糖酒，然后涂上适量打发好的奶油。排上适量的酒渍樱桃。
7. 叠上第二片蛋糕，扫上适量的樱桃糖酒。涂上打发好的巧克力莫斯后，再叠上第三片蛋糕，重复涂上樱桃糖酒。
8. 最后把整个蛋糕涂上适度的奶油，然后撒上适量的巧克力粒装饰。放入冰箱冷藏数小时即可享用。

• **假如在烘焙店买不到预拌海绵蛋糕粉的话，可以照这里的食谱烘个松软的巧克力蛋糕。

 

 

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Mandarin Orange Cream Cake 橘子鲜奶油蛋糕

April 9, 2015, 5:45 pm

≫ Next: Chocolate Mousse Cake 巧克力慕斯蛋糕

≪ Previous: Black Forest Cake – Revisited 黑森林蛋糕

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Today I’m sharing with you this simple and easy recipe, Mandarin Orange Cream Cake that is full of orange fragrance. It is very suitable for birthday and home gathering. The sponge cake is very soft and moist and the recipe calls for very little flour and rice flour but more egg whites than yolks. What you need for the filling are mandarin oranges and fresh cream. You can also use strawberry or any other fresh fruits that you prefer and even pile the cake as high as you like.  As I wanted to make a quick cake, I only sandwiched the mandarin oranges with 2 pieces of sponge cake.  In total, you need only one and half hour or even less to complete the whole process of this yummy cake.

 

Mandarin Orange Cream Cake

 

Save Print

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Ann Low

Serves: 8

Ingredients

• Sponge
• 40g Plain flour
• 15g Rice flour
• 40g Butter
• 140g Egg whites (about 4 eggs), room temperature
• 90g Caster sugar
• 90g Egg yolks (about 5 egg yolks), lightly beaten
  
• 
  Filling：
• 2 small can Mandarin orange, drain. reserve 200ml orange syrup + 1bsp cointreau, mix well
• 150g Fresh topping cream (植物性奶油)
• 1 tbsp Cointreau (香橙酒）

Instructions

1. Preheat oven to 200 deg C. Sift both flours together twice. Line 2 pieces 8 x 1.5 inches high square cake tray with parchment paper.
2. Melt butter in a pot, keep warm. Set aside.
3. Place egg whites into a clean bowl and beat until foamy. Add caster sugar in 3-4 batches and beat until egg whites are glossy and stiff peaks form.
4. Slowly add in egg yolks and fold lightly with a rubber spatula. Add sifted flour in batches and fold gently, then add warm melted butter and fold through. Pour batter into prepared cake pan and spread evenly with a palate knife. Bake for 10-12 minutes.
5. When cake is done, unmould from pan, remove parchment paper and leave to cool.
6. Filling: Mix fresh cream and 1 tbsp cointreau together and whisk to peak form.
7. Place sponge cake on a cake board. Brush orange liqueur syrup evenly on sponge cake. Spread whisked fresh cream on sponge cake. Layer mandarin oranges on top and spread a little more fresh cream over it. Cover the 2nd piece of sponge on top, brush on orange syrup and frost fresh cream over it. Trim the sides of the cake for a cleaner and even look. Decorate the cake as desired.
8. Chill the cake for several hours or overnight before consuming.

3.5.3208

 

橘子鲜奶油蛋糕

• 材料：
  40克 普通面粉
  15克 粘米粉
  40克 牛油
  140克 温室蛋白（约4粒）
  90克细糖
  90克 蛋黄，打散（约5粒）

馅料：

• 2小罐 橘子，滤干；保留200毫升橘子糖水+1汤匙香橙酒，拌匀
• 150克 植物性奶油
• 1汤匙 香橙酒

做法：

1. 预热烤箱致200摄氏度。准备2个8寸 x 1.5寸高方烤盘，底部铺纸。粉类过筛2次。
2. 融化牛油，保温备用。
3. 用电动搅拌器将蛋白打致泡泡状态，细糖分次（3-4次）加入打致光滑及硬发性。
4. 慢慢的加入蛋黄，用塑胶刮刀轻轻翻拌均匀，分次加入粉类，拌匀。最后倒入软化温牛油，拌匀即可。将面糊平均倒入2个烤盘里，送进烤箱烘烤约10-12分钟。（蛋糕烤好一个，才把另一个烤盘放进烤箱）。
5. 蛋糕烤好后，立刻把蛋糕取出，倒扣撕去底部烤纸，待凉。
6. 馅料：将植物性奶油和1汤匙香橙酒混合均匀，打发。
7. 在蛋糕上涂上一层橘子酒汁，然后涂上奶油，铺上橘子，再涂上一层薄薄的奶油。叠上第二片蛋糕， 涂上橘子酒汁. 抹上适量的奶油。把蛋糕边修平。蛋糕表面装饰随你喜欢。
8. 完成的蛋糕先放冰箱冷藏数小时或隔天即可享用。

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Chocolate Mousse Cake 巧克力慕斯蛋糕

October 10, 2016, 5:39 pm

≫ Next: Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕

≪ Previous: Mandarin Orange Cream Cake 橘子鲜奶油蛋糕

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This sumptuous chocolate mousse cake is a wonderful dessert that is fit for birthdays or any special occasions. The chocolate chiffon cake is soft and light. It has 3 layers of chocolate mousse, a spread of ganache cream on top, and is also flavoured with kahlua liqueur. I’m sure your guests will ask for a second helping! It could become a family favourite.

 

Chocolate Mousse Cake

 

Save Print

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Author: Ann Low

Serves: 6-8 servings

Ingredients

• Cake ingredients
• 3 egg yolks (70g each)
• 35g corn oil
• 60g fresh milk
• 80g semi-sweet chocolate
• 1tsp vanilla extract
• 15g cocoa powder
• 35g plain flour
• ¼tsp baking powder
• ¼tsp baking soda
• 3 egg whites
• 40g sugar
• ½ tsp lemon juice or ¼ tsp cream of tartar
  
  Chocolate mousse
• 80g semi-sweet chocolate, melted
• 50ml dairy whipping cream
• 100ml fresh topping cream + 100ml dairy whipping cream
• 1tsp vanilla extract
• 1tbsp rum/kahlua liqueur
  
  Ganache cream
• 120 semi-sweet chocolate, chop to pieces
• 10g butter
• 85ml dairy whipping cream
• 1tsp vanilla extract
• 1tbsp Kahlua liqueur or rum

Instructions

1. Melt chocolate in double boiler and stir till smooth, set aside to cool.
2. In a large bowl, beat egg yolks lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
3. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
4. Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.
5. Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
6. Pour the batter in a 7 inch removable cake pan. Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.
7. Invert cake pan immediately and let to cool down after baked.
8. Chocolate mousse - Melt chocolate indouble boiler and set aside. Boil 50ml whipping cream at medium heat and mix into melted chocolate, stir well with a hand whisk followed by vanilla extract and kahlua liqueur.
9. Whisk 100ml fresh topping cream and 100ml whipping cream together to peak form (not too stiff). Fold into chocolate mixture with a rubber spatula.
10. Assemble cake - Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
11. Place one slice of cake on a cake board. Spread chocolate mousse on top and cover with the 2nd piece of cake over it. Spread chocolate mousse again followed by the 3rd piece of cake and chocolate mousse on top. Flatten the top and the sides of the cake with a spatula or scraper. Then chill the cake in refrigerator for at least 3 hours or overnight.
12. Ganache cream - Add chocolate and butter into a bowl. Boil whipping cream at medium and pour into chocolate. Stir well with a hand whisk to smooth. Lastly add vanilla extract and kahlua liqueur and stir well again. Leave ganache cream to cool..
13. Take the mousse cake from fridge and pour a layer of ganache cream on top and spread it with a spatula. Then place the mousse cake back into the fridge for 15 minutes and spread another layer of ganache cream on top (as shown in pic). Decorate the chocolate mousse cake as desired.

Notes

if you prefer to have a sweeter cream frosting, use all 200ml fresh topping cream instead of 100ml of whipping cream

chiffon cake recipe is the same here

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巧克力慕斯蛋糕 

蛋糕材料 (食谱是跟这里一样的）

• 3个 大鸡蛋 （全蛋约70克一个）
• 35克 玉米油
• 60克 鲜奶
• 80克 苦甜巧克力，切碎
• 1茶匙 香草香精
• 15克 可可粉
• 35克 普通面粉
• 1/4茶匙 泡打粉
• 1/4茶匙 苏打粉
• 3个 蛋白
• 40克 细糖
• 1/2茶匙 柠檬汁或1/4茶匙 塔塔粉

巧克力慕斯

• 80毫升 半甜巧克力
• 50毫升 动物性奶油 （淡奶油）
• 100毫升 植物性奶油 + 100毫升 动物性奶油 （这样慕斯就不会很甜）
• 1茶匙 香草香精
• 1汤匙 Kahlua酒 （咖啡酒）或兰姆酒

巧克力伽纳彻酱

• 120克 半甜巧克力，切碎
• 10克 牛油
• 85毫升 动物性奶油
• 1茶匙 香草香精
• 1汤匙 Kahlua 咖啡酒或兰姆酒

 做法：

1. 将巧克力碎隔水煮溶，搅拌至滑，备用。
2. 蛋黄打散，加入油，再拌入牛奶和溶化巧克力，混拌均匀。
3. 将所有粉类筛入蛋湖内并搅拌成巧克力糊。
4. 蛋白用搅拌机打致起泡沫状，加入柠檬汁或塔塔粉，分次加入细糖，以中高速度打发至坚挺状。
5. 然后蛋白霜分3次拌入巧克力面糊里，翻拌至均匀。
6. 倒入一个7寸圆型活动底蛋糕模内，放入预热烤箱倒数第二层，以摄氏165度烤约50分钟。
7. 蛋糕出炉后，即倒扣，完全待凉后脱模。
8. 巧克力慕斯 – 将巧克力隔水融化，备用。50毫升奶油煮滚，倒入融化巧克力搅拌均匀，然后加入香精和咖啡酒，再搅匀至光滑，
9. 将100毫升 植物性奶油 + 100毫升 动物性奶油混合均匀，打发。拌入巧克力糊里，翻拌均匀即可。
10. 蛋糕组合 – 把巧克力蛋糕表面稍微切平， 再切开3片。
11. 在一片蛋糕体上涂上一层慕斯，然后叠上第二片蛋糕体，同样涂上慕斯，再叠上第三片蛋糕体和层慕斯在上面。然后抹平整个蛋糕后放入冰箱冷藏至少3个小时或到隔天。
12. 巧克力伽纳彻酱 –  将巧克力隔水融化，备用。85毫升奶油中火煮滚，倒入融化巧克力搅拌均匀，然后加入香精和咖啡酒，再搅匀至光滑待凉。
13. 从冰箱拿出慕斯蛋糕，将伽纳彻酱适量淋的在蛋糕上面，抹平再放进冰箱15分钟至伽纳彻酱凝固。然后淋上第二层伽纳彻酱再抹平便可。蛋糕表面装饰随各人喜欢。

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Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕

May 13, 2018, 11:50 pm

≫ Next: Blueberry Swiss Roll 蓝莓蛋糕卷

≪ Previous: Chocolate Mousse Cake 巧克力慕斯蛋糕

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I made this quick (minus the chilling time), simple and yummicilious Blueberry Mousse Chocolate Cake over the weekend as an after meal treat.  You can also name it as Naked Mousse Cake because there is no frosting. The two layered chocolate sponge cake (the mixing method is exactly the same as making a chiffon cake) is light and soft and pairs well with the sourish blueberries mousse filling and the fresh blueberries on top. Definitely a perfect light and moist cake for any occasions.

Blueberry Mousse Chocolate Cake

Perfect to serve this simple and yummicilious , light and moist cake as an after meal treat or for any occasions!

Author Ann Low

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 8 servings

Ingredients

 

MetricUS Customary

Chocolate Sponge Cake

• 2 large eggs

• 25 g caster sugar
• 1/2 tsp vanilla extract
• 80 ml fresh milk
• 25 g corn oil
• 35 g cake flour or plain flour
• 1.5 tbsp valrhona cocoa powder
• 1 tbsp corn flour (cornstarch)
• 2 egg whites
• 20 g caster sugar

Blueberry Mousse

• 150 g fresh or frozen blueberries
• 80 g caster sugar
• 2 tbsp water
• 1.5 tbsp lemon juice
• 1.5 tsp gelatin powder soak with 1 tbsp water
• 250 g non-diary whipping cream

Instructions

 

• Preheat oven at 180 deg C. Sift flour, corn flour and cocoa powder together into a bowl. mix well and set aside.
• Chocolate sponge cake - Combine egg yolks, sugar and vanilla extract in another bowl, mix well. Add milk, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture and stir well again.
• Beat egg whites until foamy. Gradually add sugar and beat until egg whites to peak form.
• Fold the egg whites evenly into into egg yolk batter with a rubber spatula in two batches. Then pour mixture into a 7 inch round cake pan (lined base with parchment paper).
• Bake at 2nd lower rack in the oven for about 15 minutes or skewer inserted comes out clean. Invert cake pan immediately and let to cool down after baked.
• Invert cake pan immediately and let to cool down after baked.
• Blueberry Mousse - cook blueberries, sugar and water in pot over medium heat. Mash blueberries with a spatula or spoon. Then press blueberries through a strainer to extract as much liquid as possible. Blueberries liquid should be measure to around 120g after strained.
• Return blueberries liquid to pot and lightly boil liquid together with soaked gelatin. Stir till gelatin melted, off heat and add lemon juice, stir well again and leave blueberry liquid mixture to cool.
• Whisk whipping cream to peak form but not too stiff and mix evenly into blueberry liquid mixture with a hand whisk.
• Assemble mousse cake - Cut chocolate sponge cake into 2 slices and place one piece of it into a 8 inch round removable cake pan or adjustable cake ring and spread half of the blueberry mouse on top. Then place the second piece of chocolate sponge cake on top, followed by the remaining blueberry mousse.
• Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. Remove cake from the pan and place some fresh blueberries on top and dust with some snow powder or decorate the cake as desired before serving.

Notes

while the cake is baking in the oven, cook the blueberry puree.

Please keep in mind that all ovens temperature and baking time varies.

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蓝莓慕斯巧克力蛋糕 

• 周末做了这个慕斯蛋糕，酸酸甜甜的饭后甜点。你也可以称它为裸蛋糕，因为蛋糕外层没有涂上奶油或者奶霜。装饰可随意搭配简单的鲜花或水果就可以了。
• 巧克力海绵蛋糕材料：
• 2个 蛋黄
• 25个 细砂糖
• 1/2茶匙 香草香精
• 80毫升 牛奶
• 25克 玉米油
• 35克 底筋面粉或普通面粉
• 1.5汤匙 可可粉
• 1汤匙 玉米粉
• 2个 蛋白
• 20克 细砂糖

•  蓝莓慕斯材料：
• 150克 蓝莓 （新鲜或冷冻的都可以）
• 80克 细砂糖
• 2汤匙 请水
• 1.5汤匙 柠檬汁
• 1.5汤匙 鱼胶粉 （用1汤匙清水浸泡）
• 250克 植物性鲜奶油 

• 做法：

1. 预热烤箱致摄氏180度。面粉，玉米粉一起过筛到一个碗里，备用。
2. 巧克力海绵蛋糕 – 把蛋黄，细糖和香草香精混合均匀。加入牛奶，搅匀后加入玉米油，搅拌均匀。再筛入粉类,搅拌均匀即可。
3. 将蛋白打致起泡，慢慢加细砂糖，打致硬发泡。（我的海绵蛋糕体做法是跟戚风蛋糕一样的）
4. 然后将蛋白霜分两次拌入面糊里翻拌均匀。将蛋糕糊倒入预先铺了烘焙纸的7寸元蛋糕盘中。
5. 放入预热烤箱烘倒数第二层烤约15分钟左右或竹签扎入蛋糕内部不沾糊就可以了。
6. 蛋糕出炉后，即倒扣，完全待凉后才脱模。**烤蛋糕期间就可以开始煮蓝莓酱**
7.  蓝莓慕斯 – 以中火将锅中的蓝梅，糖和2汤匙清水加入，用刮刀或汤匙压碎蓝莓。然后放在滤网挤出大约剩余120克的果酱。
8. 将果酱倒回锅中加热至微滚，放入浸泡好的鱼胶粉搅至融化，熄火。拌入柠檬汁，待凉。
9. 将鲜奶油搅打至硬性发泡（不须要很干），拌入果酱中，用手动打蛋器搅匀。
10. 组合 –  将海绵蛋糕切成两片。然后放一片入一个8寸圆形蛋糕活动盘里（底部铺纸）或用伸缩圆形慕斯圈也可以。倒入一杯的蓝莓慕斯，抹平。然后叠上第二片海绵蛋糕，再倒入剩余的蓝莓慕斯。
11. 用刮刀抹平慕斯。将整个蛋糕收进冰箱冷藏至少4小时或隔夜才脱模装饰。可放上适量的鲜蓝莓，撒上少许的防潮糖分或装饰随各人喜欢。

•  烤箱温度和烘烤时间务必根据自家烤箱来定

Blueberry Swiss Roll 蓝莓蛋糕卷

November 17, 2019, 4:50 pm

≫ Next: Yuzu Mousse Cake 柚子茶慕斯蛋糕

≪ Previous: Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕

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This Blueberry Swiss Roll cake is soft and moist with the filling of tangy, refreshing blueberry mousse filling. No gelatin is used in the blueberry filling but just thickened with little cornstarch.  This cake is quick to make using the same method as the chiffon cake and is done within 60 minutes. This roll cake can stay fresh and soft for 2 to 3 days in the refrigerator and is definitely a delicious light dessert treat for everyone at home after a heavy meal. It’s also very suitable for the coming Christmas holidays to impress your guests at home.

 

Perfect to serve this Blueberry Swiss Roll for the coming Christmas holidays!

You may like to check this blueberry chiffon cake recipe 您或许对这蓝莓戚风蛋糕食谱 有兴趣

 

Blueberry Swiss Roll

A delicious light dessert treat for everyone at home after a heavy meal

Author Ann Low

Prep Time 40 mins

Cook Time 25 mins

Course Dessert

Cuisine International

Difficulty Easy

Servings 1 Swiss Roll

Ingredients

 

MetricUS Customary

• 4 egg yolks used large eggs
• 60 g caster sugar
• 1/2 tsp vanilla extract
• 30 ml fresh milk
• 30 ml corn oil
• 50 g cake flour/plain flour
• 20 g rice flour
• 1 tbsp cocoa powder

Meringue

• 4 egg whites
• 1/2 tsp lemon juice
• 50 g caster sugar

Blueberry mousse

• 100 g fresh blueberries or frozen blueberries
• 50 g caster sugar
• 1 tbsp lemon juice
• 1 tsp corn flour (corn starch) +2tsp water
• 120 g fresh topping cream (non dairy whipping cream)

Instructions

 

• Preheat oven temperature to 180 deg C. Sift cake flour, rice flour and cocoa powder into a bowl, mix well and set aside. Line 10 x 11or 10 x 12 inch baking tray lined with parchment paper
  
• Combine egg yolks and sugar in another bowl, mix well. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture the second time into egg mixture and stir well.
  
  
• Make meringue - Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
  
  
• Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold before the next until just combined.
  
  
• Pour chocolate batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven at 170 deg C for about 18 minutes. Remove cake from pan immediately after baked. Then remove the parchment paper and leave to cool.
  
  
• Blueberry filling - Place blueberries in a blender and puree to fine. Then pour blueberry puree into a small pot together with sugar and lemon juice, bring to boil. Lower heat and stir for about 2 minutes. Turn high heat again to boil, and stir in cornstarch solution to thicken blueberries mixture. Off heat and leave to cool, then place it in the fridge to chill for about 10 minutes.
  
  
• Whisk whipping cream to stiff peak form. Stir well blueberry mixture again and fold whipped cream evenly into blueberry mixture with a rubber sputula.
  
  
• Place chocolate sponge cake (can use either side) on a plastic sheet or parchment paper (with a dry cloth placing beneath the plastic sheet to prevent slip while rolling up the cake).
  
  
• Spread blueberry mousse on top of the cake. Gently roll up the sponge cake to make a Swiss roll and chill it to set for about an hour. Fill the remaining bluebrry mousse into a piping bag with nozzle tip #852 and pipe on cake. Place the roll cake back to the fridge and chill for 1 - 2 hours before serving.
  
  

Notes

This Blueberry Swiss roll can be made 2-3 days ahead before serving

Keyword blueberry, Swiss roll

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• 蓝莓蛋糕券

• 蛋糕很松软，蓝莓慕斯酸酸甜甜的，很好吃！是一道很好的饭后甜品也很适合当来临的圣诞节甜点。

材料：

• 4个 蛋黄 （用大鸡蛋）
• 60克 细砂糖
• 1/2茶匙 香草香精
• 30毫升 牛奶
• 30毫升 玉米油
• 50克 底筋面粉或中筋面粉
• 20克 粘米粉
• 1汤匙 可可粉
• 蛋白霜
• 4个 蛋白
• 50克 细砂糖
• 1/2茶匙 柠檬汁
• 蓝莓慕斯
• 120克 鲜蓝莓
• 50克 细砂糖
• 1茶匙 栗米粉 + 2茶匙水 （搅匀）
• 130克 植物性奶油
• 做法：

1. 预热烤箱致摄氏170度。面粉，粘米粉，可可粉一起过筛到一个碗里，备用。准备1个10 x 11或 10 x 12寸长方型烤盘 ，底部铺纸。
2. 将蛋黄和细糖混合均匀。加入牛奶及香精，搅匀后加入玉米油，搅拌均匀。再筛入粉类,再搅拌均匀。
3. 蛋白霜 – 用搅拌机把蛋白及柠檬汁打致起泡泡，细砂糖分3次加入，打致硬性发泡。
4. 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
5. 将巧克力面糊倒入烤盘中用刮刀抹平，轻轻的敲出气泡。放入预热烤箱烤约18钟 （*也要根据自己的烤箱温度而定）。蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，待凉。
6. 蓝莓慕斯 – 将鲜蓝莓放入搅碎器里打成泥，然后倒入小锅中和细糖及柠檬汁煮滚，用小火焖煮2分钟。再调大火，倒入栗米粉水搅至浓稠即可。熄火待凉，放入冰箱冷藏10分钟。
7. 打发植物性奶油，拌入蓝莓酱（蓝莓酱要搅拌一下才加入奶油），用橡皮刮刀翻拌均匀即可。
8. 蛋糕摆在塑胶纸或油纸上（蛋糕两面都可以卷；底部放一快干布可防滑而且这样蛋糕比较好券起来）。
9. 涂上一层蓝莓慕斯在蛋糕上。用手推动蛋糕往前卷起来，卷好后的蛋糕放进冰箱冷藏约一个小时定型，取出。把剩余的蓝莓慕斯装入裱花袋里(用裱花袋装入#852号嘴)挤出花纹在蛋糕卷上，再收进冰箱冷藏一到两个小时即可享用。

• 蛋糕卷可放入冰箱冷藏2-3天都没问题

 

 

 

Yuzu Mousse Cake 柚子茶慕斯蛋糕

February 13, 2020, 5:18 pm

≫ Next: Chestnut Cream Cake 栗子奶油蛋糕

≪ Previous: Blueberry Swiss Roll 蓝莓蛋糕卷

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This Yuzu Mousse cake is not only a perfect dessert to serve in this warm weather but it’s also great as a birthday treat or for any occasions.  This cake which can be made ahead in a day or two, is moist, citrusly tangy and full of yuzu fragrance.  Preparation too is extremely easy without much effort and all the ingredients are easily available in the supermarkets.  Just bake 2 slices of sponge cake in pie trays for about 15 mins and sandwich with yuzu mousse.  The yuzu mousse is a combination of yuzu marmalade, yuzu drink with lemon juice, then mix with non-dairy cream and finally top it off with a jelly topping.

 

Sorry that I didn’t have time to take a picture of the sliced cake as everyone fell in love with it and it was finished off quickly once it’s served. 

Recipe/食谱 –>> Orange Yuzu Jelly 柳橙柚子茶果冻

Yuzu Mousse Cake

Moist, citrusly tangy and full of yuzu fragrance. and is definitely great as birthday treat or for any occasions

Author Ann Low

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Dessert, Mousse Cake

Servings 8 people

Ingredients

 

MetricUS Customary

Sponge Cake

• 2 egg yolks
• 20 g caster sugar
• 35 ml fresh milk
• 35 ml corn oil
• 70 g cake flour

Meringue

• 2 egg whites
• 30 g caster sugar

Yuzu Mousse

• 80 g yuzu marmalade
• 100 ml yuzu juice drink
• 3/4 tbsp gelatin powder soak with 2 tbsp water
• 3 tbsp lemon juice
• 300 ml non-dairy fresh topping cream

Yuzu Jelly Topping

• 2 tbsp yuzu marmalade
• 350 ml yuzu juice drink
• 1/2 tbsp lemon juice
• 1/2 tbsp caster sugar
• 1/2 tsp agar agar powder
• 2 tsp gelatin powder soak with 2 tbsp water

Instructions

 

• In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake fllour and mix well.
  
  
• Meringue - whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
  
  
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
  
  
• Pour the batter into 2 pieces - 21cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely and gently remove from pie tray.
  
  
• Yuzu Mousse - blend yuzu marmalade and yuzu drink together in a pot over medium low heat, stir till light boil. Add gelatin and stir till dissolved, followed by lemon juice and continue to stir for another minute. Off heat and leave mixture till cool and place it in the refrigerator for about 5-10 minutes to thicken slightly.
  
  
• Whisk fresh topping cream to peak form but not too stiff and mix evenly into yuzu mixture with a rubber spatula .
  
  
• Assemble mousse cake - Place one piece of the sponge into an adjustable cake ring or spring form pan (lined cake pan) and spread half of the yuzu  mouse on top. Then place the second piece of  sponge cake on top, followed by the remaining yuzu mousse. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. 
  
  
• Jelly topping - In a small pot, stir well yuzu marmalade and yuzu drink. Then add sugar, lemon juice and agar agar powder, then bring to boil at medium heat. Then drop in soaked gelatin and keep stirring for about 2 minutes at low heat and strain mixture through a sieve. Leave liquid to cool down slightly before pouring onto mousse cake.
  
  
• Chill mousse cake in the refrigerator until mousse is set for at least 4 hours or overnight. Decorate cake as desired before serving.
  
  
  

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柚子茶慕斯蛋糕

味道清新，口感轻盈，带有柚子茶的清香味， 很适合做为生日礼物的一款蛋糕。~~ 蛋糕一切开整个蛋糕就被解决掉了！

材料：

海绵蛋糕

• 2个 鸡蛋黄 
• 20克 细砂糖
• 1/2 茶匙 香草精
• 35克 牛奶
• 35克 玉米油 
• 70克 底筋面粉

蛋白霜

• 2个 蛋白 
• 30克 细砂糖

柚子茶慕斯

• 80克 柚子茶果酱
• 100毫升 柚子茶汁 
• 3/4汤匙 鱼胶粉 （吉利丁粉）+ 2汤匙水浸泡
• 3汤匙 柠檬汁
• 300毫升 植物性鲜奶油

柚子茶上层果冻面

• 2汤匙 柚子茶果酱
• 350毫升 柚子茶汁
• 1/2汤匙 柠檬汁
• 1/2汤匙 白糖
• 1/2茶匙 菜燕粉
• 2茶匙 鱼胶粉 （吉利丁粉）+ 2汤匙水浸泡

做法：

1. 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入面粉，再搅拌均匀即可。
2. 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
4. 将面糊倒入2个- 21cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱摸。然后用手轻轻把蛋糕脱离烤盘。
5. 柚子茶慕斯 – 将柚子茶果酱和汁搅匀，用中小火搅至微滚。加入浸泡好的鱼胶粉，搅至融化，加入柠檬汁，再不停搅拌约一分钟。熄火过滤液体待凉后放入冰箱冷藏约5-10分钟至稍微浓稠。
6. 将鲜奶油搅打至硬性发泡（不须打的很干），倒入柚子茶混合物里，用橡皮刮刀翻拌均匀即可。
7. 组合慕斯蛋糕 – 放一片海绵蛋糕在伸缩圆形慕斯圈内或活动底蛋糕模，倒上一半的柚子茶慕斯，抹平。盖上第二片海绵蛋糕，把剩下的慕斯倒上，用刮刀或三角齒刮板抹平。然后送入冰箱冷藏最少4个小时或至隔夜。
8. 上层果冻 – 将柚子茶果酱和汁放入小锅中搅匀，加入糖，柠檬汁及菜燕粉，用中火煮至滚。然后放入浸泡好的鱼胶粉搅至融化，（小火）继续搅约2分钟，过滤。让液体稍微待凉才倒在慕斯蛋糕上即可。
9. 将慕斯蛋糕收入冰箱冷藏最少4小时或隔夜至慕斯凝固。蛋糕表面装饰随各人喜欢。

 

 

Chestnut Cream Cake 栗子奶油蛋糕

March 30, 2020, 6:02 pm

≫ Next: Honeydew Jelly Mousse Cake 哈密瓜果冻慕斯蛋糕

≪ Previous: Yuzu Mousse Cake 柚子茶慕斯蛋糕

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Due to the Covid 19 outbreak, I’ve been staying at home for 3 days to avoid the risk of catching the virus (Wish everyone to be safe and in good health). I baked two cakes in one day, so we can the enjoy the sweet treats for a few more days! As usual I always like to use the quickest method to bake my cakes.

I was checking my pantry and suddenly I saw this chestnut puree that I bought (just don’t remember when I got this) and the expiry date is due in a year.  So without second thought, I baked a simple Chestnut Cream Cake and I am sharing the recipe with you today.  I was delighted when the  cake tart turned out soft and delicious and not too sweet, much to my liking.  Adding some rum liqueur to the chestnut cream makes the taste simply more wonderful.  Can’t wait to grab another slice!

 

 

Chestnut Cream Cake

By adding rum in the chestnut cream makes the taste simply more wonderful.  Soft and delicious and not too sweet. Can't wait to grab another slice!

Author Ann Low

Prep Time 25 mins

Cook Time 15 mins

Ingredients

 

MetricUS Customary

• 2 egg yolks used large egg
• 20 g caster sugar
• 1/2 tsp vanilla extract
• 40 g fresh milk
• 35 g corn oil
• 60 g cake flour
• 1 tbsp corn flour (starch)
• 1 tsp cocoa powder

Meringue

• 2 egg whites
• 30 g caster sugar

Chestnut Cream filling

• 220 g chestnut paste unsweetened
• 1/2 tsp rum liqueur
• 150 mi dairy whipping cream
• 100 g icing sugar sifted

Instructions

 

• In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour, corn flour and cocoa powder, mix well.
• Meringue - whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
• Pour the batter into 2 pieces - 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before topping with chestnut cream.
• Chestnut cream - blend chestnut paste with rum until smooth. Whisk whipping cream with icing sugar for about a minute till soft peaks form. Then fold into the chestnut paste in 2 batches. (you may double the filling recipe and stack up the cakes in 2 layers).
• Gently remove cake from pie tray and spread chestnut cream on cake. Dust with some cocoa powder and some chestnuts on top and place in the refrigerator to chill for a few hours before serving.

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栗子奶油蛋糕 Chestnut Cream Cake

蛋糕的口感中多了栗子和兰姆酒的清香，不会太甜；真的很好吃！

材料：

• 2个 鸡蛋黄 （用大鸡蛋）
• 20克 细砂糖
• 1/2 茶匙 香草精
• 40克 牛奶
• 35克 玉米油 
• 60克 底筋面粉
• 1汤匙 玉米粉
• 1茶匙 可可粉

蛋白霜

• 2个 蛋白 
• 30克 细砂糖

栗子奶油酱 （分量只够做一片蛋糕）

• 220克 栗子泥 （无含糖分）
• 1/2 兰姆酒
• 150毫升 动物性谈奶油
• 100克 糖粉，过筛

做法：

1. 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入粉类，再搅拌均匀即可。
2. 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
4. 将面糊倒入2个- 20cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱涂上栗子奶油酱。
5. 栗子奶油酱料 – 将栗子泥和兰姆酒拌匀至顺滑。谈奶油和糖粉搅打均匀至打发至湿性发泡的状态（稍微打发），约一分钟就可以了。然后分2次拌入栗子泥里，翻拌均匀即可。（喜欢的话可以把栗子奶油做双份，把蛋糕叠高做成两层）
6. 用手轻轻把蛋糕脱离烤盘，然后涂上栗子奶油酱，放上几粒栗子撒上可可粉就大功告成了！放入冰箱冷藏数小时即可享用。

 

 

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Honeydew Jelly Mousse Cake 哈密瓜果冻慕斯蛋糕

June 15, 2021, 6:05 pm

≪ Previous: Chestnut Cream Cake 栗子奶油蛋糕

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This Honeydew Jelly Mousse Cake is very suitable to serve for everyone to enjoy especially during this hot and humid weather. This cake is very refreshing and light, especially with the full fragrance of honeydew jelly and honeydew mousse. Definitely worth an effort to make this cake even there are extra steps. The whole cake is made from scratch with a large honeydew (more than 2 kg) that I bought from the wet market. After cutting up the fruit I realized that it wasn’t sweet enough, so I transformed it into a mousse cake. I blended the honeydew into juice and made 7 layers – sponge cake, mousse, jelly, mousse, sponge cake, mousse and jelly again. To spend less time making this mousse cake, I made the jelly one day ahead and stored it in the refrigerator. Then prepare the other steps of making this yummy cake the next day. The whole cake needs to be chilled for at least 4 hours or overnight before making the last layer of jelly on top. Do not fret when you gape at the long recipe.  In actual fact, this is a very simple and elegant cake which is definitely perfect for all occasions.

 

Honeydew Jelly Mousse Cake ~ a simple and elegant cake ~

Honeydew Jelly 哈密瓜果冻

Sponge cake 海绵蛋糕

Honeydew Mousse  哈密瓜慕斯

Assemble Mousse cake 组合慕斯蛋糕

Honeydew Jelly Topping 哈密瓜果冻 （上层）

I’ve also bought a roll of plastic film transparent wrapper making mousse cake. Really convenient to wrap around the cake with this wrapper instead of an adjustable cake ring with the mousse stuck to the sides. Also very neat and clean when removing the wrapper from the cake. You can order this wrapper online through Taobao (pic from Taobao), Lazada, Shopee or Qoo10.

Honeydew Jelly Mousse Cake

This cake is very refreshing and light, especially with the full fragrance of honeydew jelly and honeydew mousse.  Definitely worth an effort to make this cake even there are extra steps. 

Do not fret when you gape at the long recipe.  In actual fact, this is a very simple and elegant cake which is definitely perfect for all occasions.

 

Author Ann Low

Prep Time 1 hr

Cook Time 30 mins

Chilling Time 4 hrs

Total Time 5 hrs 30 mins

Course Dessert

Cuisine East & West Fusion

Difficulty Medium

Servings 8 servings

Ingredients

 

Honeydew Jelly (7 inch round pan)

• 420 g honeydew flesh plus 50ml water
• 330 g honeydew juice
• 50 g caster sugar
• 1 tsp agar agar powder
• 2 tsp gelatin powder
• 1/2 tsp honeydew flavour
• a drop of green colouring

Sponge Cake (2 pieces - 8 inch pie tray)

• 2 egg yolks used 65g egg
• 20 g caster sugar
• 1/2 tsp vanilla extract
• 40 g fresh milk
• 35 g corn oil
• 50 g cake flour/plain flour
• 2 tbsp corn flour (starch)
• 2 egg whites
• 30 g caster sugar

Sugar Syrup

• 150g hot water
• 2 tbsp caster sugar stir till sugar melted and leave to cool

Honeydew Mousse

• 250 g honeydew flesh plus 2 tbsp water
• 50 g coconut milk
• 30 g caster sugar
• 2 tbsp gelatin + 3 tbsp water soaked
• 150 g honeydew juice
• 2 tsp lemon juice
• 1/2 tsp honeydew flavour
• 160 g non dairy fresh topping cream

Honeydew Topping

• 200 g honeydew flesh plus 75g water
• 180 g honeydew juice
• 1 tbsp sugar
• 1/2 tsp gelatin powder
• 1/4 tsp agar agar powder
• 1/4 tsp honeydew flavour
• a drop of green colouring

Instructions

 

Honeydew Jelly

• Chop 420g honeydew flesh to small pieces and blend together with 50ml water till fine. Then pass through a strainer and extract around 330g honeydew juice.
• Pour 330ml honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/2 tsp honeydew flavour and green colouring, stir well again. 
• Strain mixture into a 7 inch round pan. (better to use a shallow pan, about 2 inches high, so that the jelly will not break easily when removing)
• Leave to jelly slightly cool down and place inside refrigerator to chill for a few hours to set. (I made this jelly one day ahead).

Sponge Cake

• In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour and corn flour, mix well.
• Whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
• Pour the batter into 2 pieces - 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing from tray.

Prepare Honeydew Mousse

• Chop 250g honeydew flesh to small pieces and blend together with 2 tablespoon of water till fine. Then pass through a strainer and extract around 150ml honeydew juice and set aside.
• Pour 50g coconut milk and sugar into small pot and stir to a boil at medium heat. Add soaked gelatin and stir till dissolved.
• Then pour in the 150g honeydew juice, continue to stir well for a minute at low heat. Add 2 teaspoons of lemon juice, stir well again and off heat. Add 1/2 teaspoon honeydew flavour, stir well, strain and leave to cool. 
• Whisk 160g fresh topping cream to stiff peaks (chill honeydew mixture -step 5 - in fridge to thickens a little before whisking the topping cream).  Take honeydew mixture out from the fridge, stir well and fold in whipped topping cream.

Assemble Mousse Cake

• Place one piece of the sponge into an adjustable cake ring or spring form pan. Line the sides of the (inside) cake ring with plastic wrapper and brush sugar syrup on cake. Then spread honeydew mouse on top (divide mouse into 3 portions).
• Carefully release honeydew jelly from pan and place on top of mousse. Then again mousse on top of jelly (must fill the gap at the sides of the cake as well). 
• Place the second piece of  sponge cake on top, brush sugar syrup followed by the remaining honeydew mousse. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. 

Honeydew Jelly Topping

• Chop 200g honeydew flesh to small pieces and blend together with 75g water till fine. Then pass through a strainer and extract around 180g honeydew juice.
• Pour 180g honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/4 tsp honeydew flavour and green colouring, stir well again.
• Strain honeydew liquid mixture and cool down slightly and gently pour onto mousse cake. 
• Chill mousse cake in the refrigerator for an hour and decorate cake as desired before serving.

Notes

Is optional to add the green colouring to give a nice pastel colour to the cake (I didn't add).

Keyword honeydew, honeydew jelly mousse cake

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哈密瓜果冻慕斯蛋糕

几天前买了一个超过2公斤的大哈密瓜，切开了觉得一点也不甜，就拿来做个果冻慕斯蛋糕吧！加上2片海绵蛋糕，一共做了7层。整个蛋糕真的很清爽香气十足，很适合天气炎热享用。

• 哈密瓜果冻 （7寸圆烤盘）
• 420克 哈密瓜果肉 + 50克 水 
• 330克 哈密瓜汁
• 50克 细砂糖 
• 1 茶匙 菜燕粉
• 2 茶匙 鱼胶粉 
• 1/2 茶匙 哈密瓜香精 
• 1滴青色素 

• 海绵蛋糕
• 2个 鸡蛋黄 （用65克鸡蛋
• 20克 细砂糖
• 1/2 茶匙 香草精
• 40克 牛奶
• 35克 玉米油
• 50克 底筋或普通面粉
• 2汤匙 玉米淀粉
• 2个 蛋白
• 30克 细砂糖

• 糖浆
• 150克 热水  搅匀至糖融化，待凉
• 2汤匙 细砂糖 

• 哈密瓜慕斯
• 250克  哈密瓜果肉 +2 汤匙 水 
• 50克 椰奶 
• 30克 细砂糖
• 2 汤匙 鱼胶粉+3汤匙水，浸泡 
• 150克 哈密瓜汁 
• 2 茶匙 柠檬汁
• 1/2 茶匙 哈密瓜香精 
• 160克  植物性奶油

• 哈密瓜果冻 （上层）
• 200克  哈密瓜果肉+75克 水 
• 180克 哈密瓜汁
• 1 汤匙 细砂糖
• 1/2 茶匙 鱼胶粉 （吉利丁粉）
• 1/4 茶匙 菜燕粉
• 1/4 茶匙 哈密瓜香精 
• 1滴青色素

做法：

 

 哈密瓜果冻

1. 哈密瓜切成小块状和50克水放进果汁机打滑。然后过滤挤出330克哈密瓜汁。
2. 哈密瓜汁倒入小锅中和细糖，菜燕粉及鱼胶粉一起用中火煮滚，然后改换底火不停搅拌1分钟，熄火。 加入1/2茶匙哈密瓜香精和一小滴青色素（可不放），搅匀。
3. 然后直接过滤到入一个7寸圆烤盘。（用一个约2寸高的烤盘比较好倒出果冻，）
4. 果冻稍微待凉，放进冰箱冷藏至凝固。（我是早一天煮好果冻）

海绵蛋糕 

1. 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入粉类，再搅拌均匀备用。
2. 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
4. 将面糊倒入2个- 20cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱摸。

准备哈密瓜慕斯

1. 250克哈密瓜切成小块状和2汤匙水放进果汁机打滑。然后过滤挤出150克哈密瓜汁，备用。
2. 将50克椰奶和细糖放入小锅中，用中火搅至滚。放入浸泡好的鱼胶粉，再搅至融化。
3. 倒入150克哈密瓜汁，继续搅拌1分钟（小火）。放入2茶匙柠檬汁搅匀，熄火。最后加入哈密瓜香精和青色素拌匀即可。过滤液体待凉。
4. 打发160克植物性奶油至硬性发泡 （打发奶油之前，把哈密瓜液体-步骤5- 放进冰箱冷藏至稍微浓稠慕斯才不会太稀）。再把哈密瓜液体搅拌一下，拌入打好的奶油即可。

组合慕斯蛋糕  

1. 放一片海绵蛋糕在伸缩圆形慕斯圈内或活动底蛋糕模（蛋糕边缘围上透明硬质装饰软包装塑料纸），刷适量糖浆在蛋糕上，然后铺上哈密瓜慕斯（慕斯分成3分）。
2. 从盘子取出做好的哈密瓜果冻慢慢摆在慕斯上面（步骤1）（要小心的取出，要不然果冻就很容易烂掉）。再铺上第2层慕斯 （边缘也要填满）。
3. 叠上第二片海绵蛋糕，刷上适量的糖浆，然后铺上剩下的慕斯（第3层）抹平即可。放入冰箱冷藏最少4小时或至隔夜。

 哈密瓜果冻 （上层）

1. 200克哈密瓜切成小块状和75克水放进果汁机打滑。然后过滤挤出180克哈密瓜汁。
2. 将哈密瓜汁倒入小锅中和细糖，菜燕粉及鱼胶粉一起用中火煮滚，然后改换底火不停搅拌1分钟，熄火。 加入1/4茶匙哈密瓜香精和一滴青色素，搅匀。
3. 过滤哈密瓜液体。让液体稍微待凉才慢慢的倒在慕斯蛋糕上即可。
4. 将慕斯蛋糕收进冰箱冷藏1个小时即可切片享用 （蛋糕装饰随各人喜欢）。

• 放一点青色素会让蛋糕更好看 （我没放）
• 8cm宽 慕斯蛋糕装饰硬围边 – 可在淘宝，Lazada，Shoppee或Qoo10 买得到。