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.
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
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.
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.
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.
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.
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).
Sift yogurt first. Then fold it in the strawberry puree. Add in meringue and whisked cream and mix well.
Pour mixture into the cake tin and refrigerate for at least 3 hours or overnight.
Decorate with strawberries and sift some snow powder on top.
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.
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.
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
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.
Pour batter into a 8″ round cake tin (lined) and bake in preheated oven at 180C for about 20-30 mins.
Remove sponge cake immediately from cake tin after baked and leave cake to cool then cut to 3 slices.
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.
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)
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.
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.
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.
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.
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
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.
Melt butter in a pot, keep warm. Set aside.
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.
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.
When cake is done, unmould from pan, remove parchment paper and leave to cool.
Filling: Mix fresh cream and 1 tbsp cointreau together and whisk to peak form.
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.
Chill the cake for several hours or overnight before consuming.
This sumptuouschocolate 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.
Melt chocolate in double boiler and stir till smooth, set aside to cool.
In a large bowl, beat egg yolks lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
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.
Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
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.
Invert cake pan immediately and let to cool down after baked.
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.
Whisk 100ml fresh topping cream and 100ml whipping cream together to peak form (not too stiff). Fold into chocolate mixture with a rubber spatula.
Assemble cake - Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
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.
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..
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
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 20mins
Cook Time 25mins
Total Time 45mins
Servings 8servings
Ingredients
Chocolate Sponge Cake
2large eggs
25gcaster sugar
1/2tspvanilla extract
80mlfresh milk
25gcorn oil
35gcake flour or plain flour
1.5tbspvalrhona cocoa powder
1tbspcorn flour (cornstarch)
2egg whites
20gcaster sugar
Blueberry Mousse
150gfresh or frozen blueberries
80gcaster sugar
2tbspwater
1.5tbsplemon juice
1.5tspgelatin powdersoak with 1 tbsp water
250gnon-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.
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
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
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.
Moist, citrusly tangy and full of yuzu fragrance. and is definitely great as birthday treat or for any occasions
Author Ann Low
Prep Time 30mins
Cook Time 30mins
Total Time 1hr
Course Dessert, Mousse Cake
Servings 8people
Ingredients
Sponge Cake
2egg yolks
20gcaster sugar
35mlfresh milk
35mlcorn oil
70gcake flour
Meringue
2egg whites
30gcaster sugar
Yuzu Mousse
80gyuzu marmalade
100mlyuzu juice drink
3/4tbspgelatin powdersoak with 2 tbsp water
3tbsplemon juice
300ml non-dairy fresh topping cream
Yuzu Jelly Topping
2tbspyuzu marmalade
350mlyuzu juice drink
1/2tbsplemon juice
1/2tbspcaster sugar
1/2tspagar agar powder
2tspgelatin powdersoak 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.
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 25mins
Cook Time 15mins
Ingredients
2egg yolksused large egg
20gcaster sugar
1/2tspvanilla extract
40gfresh milk
35gcorn oil
60gcake flour
1tbspcorn flour (starch)
1tspcocoa powder
Meringue
2egg whites
30gcaster sugar
Chestnut Cream filling
220gchestnut pasteunsweetened
1/2tsprum liqueur
150midairy whipping cream
100gicing sugarsifted
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.
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 1hr
Cook Time 30mins
Chilling Time 4hrs
Total Time 5hrs30mins
Course Dessert
Cuisine East & West Fusion
Difficulty Medium
Servings 8servings
Ingredients
Honeydew Jelly (7 inch round pan)
420ghoneydew fleshplus 50ml water
330ghoneydew juice
50gcaster sugar
1tspagar agar powder
2tspgelatin powder
1/2tsphoneydew flavour
a drop of green colouring
Sponge Cake (2 pieces - 8 inch pie tray)
2egg yolksused 65g egg
20gcaster sugar
1/2tspvanilla extract
40gfresh milk
35gcorn oil
50gcake flour/plain flour
2tbspcorn flour (starch)
2egg whites
30gcaster sugar
Sugar Syrup
150ghot water
2tbspcaster sugarstir till sugar melted and leave to cool
Honeydew Mousse
250ghoneydew fleshplus 2 tbsp water
50gcoconut milk
30gcaster sugar
2tbspgelatin + 3 tbsp watersoaked
150ghoneydew juice
2tsplemon juice
1/2tsphoneydew flavour
160gnon dairy fresh topping cream
Honeydew Topping
200ghoneydew fleshplus 75g water
180ghoneydew juice
1tbspsugar
1/2tspgelatin powder
1/4tspagar agar powder
1/4tsphoneydew 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).