Fresh Strawberry Mousse Cake with Mango-Peach Gelèe

Fresh Strawberry Mousse Cake with Mango-Peach Gelèe, originally uploaded by Sifu Renka.

Oh my - another good-looking cake!

Photo note:


"For our church's induction service of Rev. TT, I was kindly asked by AC to bring something sweet for the refreshment time. I decided to make a fresh strawberry mousse cake, but decided to top it with a pureed mango and peach gelèe layer.

Inspired by some recipes from Florence (Do What I Like), I ended up with a large cake pan of mousse cake which I sliced up into bricks (for both presentation and ease of service for all the consumers. I was later told that a couple girls rushed to sample a slice only to find one slice remaining, which they had to split into three. I guess it was well received.)

Recipe:

Chiffon Cake Base recipe:
Ingredients:
4 egg yolks
1/4 tsp salt
1 tbsp Grand Marnier
1/4 tsp vanilla extract
40g castor sugar
75ml corn oil
110ml water
150g cake flour
3/4 tsp baking powder
4 egg whites
1/2 tsp cream of tartar
40g sugar

Method :
1. Mix egg yolks, salt, rum, vanilla extract, and sugar well with a hand whisk.
2. Stir oil into the yolk mixture.
3. Stir water into the yolk mixture.
4. Sift together flour, salt, and baking powder. Fold dry ingredients into the yolk mixture.
5. Whip egg whites in a clean mixing bowl until frothy. Add in the cream of tartar and whip until white. Add sugar in 3 additions and whip until egg whites is stiff. 6. Fold in 1/2 whipped white into yolk mixture.
7. Pour yolk mixture into the remaining egg white mixture and fold in.
8. Pour batter into a parchment lined 13 x 9 x 2-inch baking pan and bake at 175C for 30-25 minutes or until cooked.

Strawberry Mousse recipe:
Ingredients:
350g strawberry puree
4 tbsp icing sugar
1 tsp lemon juice
4 sheets of gelatin, bloomed
300ml whipping cream + 3 - 4 tbsp icing sugar

Method:
1. Dissolve gelatin in 3 tbsp of boiling water.
2. Puree strawberries. Boil puree with icing sugar in a saucepan. Leave aside to cool.
3. Stir warm gelatin into strawberry puree. Stir in lemon juice.
4. Whip cream with icing sugar until medium firm.
5. Fold in cooled strawberry puree into whipped cream until well mixed.

Mango-Peach Puree Topping:
Ingredients:
100g Mango + 75g Peach (skinless)
1.5 tbsp icing sugar
2 sheets of gelatine, bloomed
1 tbsp water

Method:
Puree mango and peach. Blend in icing sugar, bloomed gelatin and water.

Cake Assembly:
1. Line cake pan with buttered aluminum foil. Chill for 15 minutes.
2. Place the chiffon cake as the base and chill for 5 minutes.
3. Pour the strawberry mousse on top of the chiffon cake. Press cake firmly and chill for 2 hours.
4. Spread the mango-peach puree topping gently onto the surface of the mousse cake and chill till ready to serve.
5. Remove cake from foil, slice with a knife dipped in warm water.


Seen in: www.nowpublic.com/style/growing-genre-cookbooks-children?...