The Spring Festival was the product of an agrarian society. The people who were farmers would plant in spring, harvest in autumn, relax a little in summer and rest in winter. The seasons thus became a living cycle and the harvests were dependant on nature. MD would like to wish all friends and bloggers a very Happy Chinese New Year 2014 .On this festive occasion , MD would like to share a Sweet Tangerine Mousse Cake .The cake goes through three stages of preparation , first the sponge cake , then the mousse and finally the gelatine topping .
Sponge Cake
250
Optima spongecake mix
4 cold large eggs
50 gms of water
60g corn oil
1 tsp vanilla essence
4 cold large eggs
50 gms of water
60g corn oil
1 tsp vanilla essence
Grease and flour a 9″ round cake pan. Do not use smaller pan, as than you might not have enough height to accommodate the whole layers. Preheat the oven at 180C.
Put all
the ingredients into a mixing bowl EXCEPT the OIL. Mix the ingredients well at
high speed till the consistency is thick.
Gradually add in the oil and continue to beat at slower speed until the oil is well mixed with the batter.
Pour into the pan and bake for about 25 to 30 mins. Remove the cake and turn the pan over on a cooling rack to cool. Slice the cake horizontally into 2 or 3 equal portions (depending on your preference).
Sweet Tangerine Mousse (Get riped,seedless and sweet tangerine,)
300 gm
tangerine (blend into a puree and sieve, discard the pulp)
26 gm gelatin
60 gm water
80 gm caster sugar
440 gm cold whipping cream
2 tsp of orange essence (optional) or 1 tsp orange emulco
5 sweet tangerine,peeled and separate into segments (you may add more to the filling if you like)
26 gm gelatin
60 gm water
80 gm caster sugar
440 gm cold whipping cream
2 tsp of orange essence (optional) or 1 tsp orange emulco
5 sweet tangerine,peeled and separate into segments (you may add more to the filling if you like)
Place
tangerine juice, gelatin, water, sugar into a bowl and bring to a boil. Keep
stirring to make sure all the ingredients blend well.Leave to simmer until it
reduces into half. Leave a side to cool.
Meantime,
whip the cream in a chill glass or metal bowl preferably. Otherwise, at
least keep the bowl cold by putting it in a tray of ice cold water as you whip.
Whip till you see soft peaks. Do not over whip.
As the
puree mixture has cooled down, gently fold into the whipping cream until
its well blended.
Putting the cake together with
the mousse
Place
the first layer into a springform pan, lightly bigger than the sponge cake.
Pour
some mousse onto the first layer, completely covering the cake and fill up the
gaps between the pan and the cake thoroughly. Lay the sweet tangerine segments
all round the mousse layer.
Lay the
2nd layer and do the same. If you have divided the cake into 3 layers, do the
same for the 3rd layer.
Then
chill the cake for at least 4 hours before layering the gelatin topping
over.
The Sweet Tangerine Gelatine topping (IMPT: Please read through the directions for this before preparing)
250 gm
sweet tangerine (pureed and sieved,discard the pulp)
250 gm water
2 tsp gelatine powder
2 tsp agar agar powder
60 gm sugar
250 gm water
2 tsp gelatine powder
2 tsp agar agar powder
60 gm sugar
Decoration
2 sweet tangerine, peeled and separate into
segments (optional)
Toasted almonds
Some whipped cream with orange essence (optional)
Toasted almonds
Some whipped cream with orange essence (optional)
Put sweet tangerine puree, gelatin powder, agar agar powder, sugar and water into a pot and bring to a boil. Divide the mixture into 2 equal parts and let it cool down. NOTE: Pour
one part onto the cake first and keep the other part warm so that the mixture
do not start to set as it cools further. You may also make two parts separately
so that you need not worry about keeping the other portion warm while waiting.
Before pouring the topping mixture, pile the orange segments in the centre or in a circular design. Then pour one part over the chilled cake. As the mixture may still be warm, some orange mousse may float to the top. Do not worry about it. Level the cake and put it into the fridge to chill for about 45 mins first. When the jelly topping is firm, pour the other portion of the mixture over to get a flawless topping. Make sure the 2nd portion of topping is also cooled. Chill in the fridge for another 1 hour or until topping is firm.
Slide a
knife around the sides of the cake tin and remove the cake from the springform
pan. You may then spread the toasted almonds all around the sides of the cake.
The mousse should be able to hold the almonds but for me, I had some extra
whipped cream and I find it easier for the almonds to stick after I spread some
mango flavoured whipped cream on it. You can omit the gelatine topping .
Adapted from :http://munchministry.com/recipe/mango-mousse/
HAPPY CHINESE NEW YEAR TO FRIENDS AND BLOGGERS AROUND THE GLOBE
Wow delicious cake
ReplyDeleteThis mousse made me hungry .. i can eat your whole cake :)
ReplyDelete