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Blueberry Mousse Cake Recipe
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Ingredients: |
Cake:
25g cocoa powder
1/8 teaspoon baking soda
80 g sugar
4 eggs
65 ml cooking oil
70 g cake flour
Mousse:
200 g whipping cream
120 ml blueberry juice
100 g whole blueberries
40 g sugar
8 g gelatin sheets
Jelly:
10 whole blueberries
80 ml blueberry juice
10 g sugar
5 g gelatin sheets |
Method:
Cake:
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Sift cocoa powder and baking soda
together into mixing bowl. Pour in 65ml hot water and stir well. Stir
in 25g sugar.
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Separate egg yolks from eggs, reserving
egg whites. Add egg yolks one at a time and mix well. Stir in cooking
oil. Sift in cake flour and mix till batter is smooth.
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Pour egg white into another bowl and
whisk till large bubbles are formed. pour in sugar over 2 times and
whisk till egg white is frothy.
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Lightly but rapidly stir egg white into
batter over 2 times. Pour cake mixture into greased and lined
rectangular baking tray. Bake at 160 degrees Celsius for 35 minutes.
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Remove cake and allow to cool. Press out
a round slice of cake using mousse mould and leave it at bottom of
mould.
Mousse:
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Beat whipping cream till 60% frothy.
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Combine blueberry juice, blueberries and
sugar in mixing bowl. Heat till sugar is dissolved.
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Soak gelatin sheets in water then drain
dry. Add into blueberry juice and stir well. Cool mixture indirectly
over iced water till thickened.
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Add whipped cream over 2 times and stir
well to form mousse. Pour mousse onto cake in mould. Smoothen surface
and refrigerate for 2 hours.
Jelly:
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Arrange whole blueberries on solidified
mousse. Combine Blueberry juice and sugar, then heat till sugar is
dissolved. Stir in soaked and drained gelatin sheets.
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Cool jelly mixture to room temperature
before pouring onto mousse. Refrigerate for 20 minutes. Remove from
mould.
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