Saturday 3 November 2012

鹅莓芒果慕斯蛋糕 Gooseberry Mango Mousse Cake





没有人过生日,但是,今天终于做了这粒慕斯蛋糕。看到冰箱还有几粒的芒果和鹅莓,便想到 Li shuan家的这芒果慕斯蛋糕,这是我一直朝思慕想的蛋糕。 我就是如此,东西没做到,就安枕难眠,看来今晚有觉可眠了!嘻嘻。。







鹅莓芒果慕斯蛋糕 Gooseberry Mango Mousse Cake 
(食谱来自Helena's Kitchen,谢谢Li Shuan 的分享)

Sponge Cake Base :16cm 圆模,16cm round mould

(A)
2粒蛋白 2 Egg Whites
35克幼糖 35g Fine Sugar
¼ 小匙苏打粉 ¼ tsp cream of tartar



(B)
2粒蛋黄 2 Egg Yolks
20克幼糖 20g Fine Sugar
50克奶粉 50g Milk powder (原食谱没放,我把牛奶看成奶粉加入了,没法子了。)
80克牛奶 80g Milk原食谱是50milk,由于放错了奶粉我只好加多了30克的牛奶)
24克粟油 24g Corn Oil
48克特幼面粉48g cake flour
20克可可粉 (和面粉筛过)20g cocoa powder (Sift togetherwith cake flour)

Method

1. 把蛋白和苏打粉用搅拌机打在至起泡。再慢慢加入糖,用搅拌机打至硬 (碗
   糊拿起,而蛋白糊不会掉下)
   Beat egg whites until mixture forms solf peaks.Gradually add in sugar,
   beating at high speed until frothy and stiff peaks form.

2. 蛋黄糊: 在另一个搅拌盆中用打蛋器拌匀蛋黄,幼糖,玉米油和鲜奶,加入可可
  面粉,搅拌均匀备用。
   To made egg yolk batter, combine egg yolks, caster sugar, corn oil,
   fresh Milk in a mixing bowl.  Fold in sifted flour until forms batter.

3蛋白糊次加入蛋黄糊里,用搅拌刀拌均匀
   Gently fold beaten egg white foam into egg yolk batter, use cut and
   fold  method until blended.

4预热烘炉,用160度烘35分钟。取出蛋糕,倒扣在桌子上,待完全冷却后,切
   成两片。
   Bake in pre-heated oven at 160c for 35mins. Remove from oven, invert
   cake onto table until completely cooled. Slice into 2 pieces.

芒果慕斯Mango Mousse :

17吉利丁粉17g Gelatin Powder
60克热水60g Hot Water
350克鲜奶油 350g Whipping Cream
5大匙糖粉5Tbsp Icing Sugar
300克芒果泥300g Mango Puree
220克芒果方块220g Cubed Mango



上层芒果果冻
Gooseberry mango puree topping:

100芒果泥100g mango puree
5粒鹅莓泥 5 Gooseberry Puree
1大匙吉利丁粉 + 4 ½ 大匙热水,1 Tbsp gelatinpowder + 4½ Tbsp boiling water

做法Method 

1.把鲜奶油和糖粉打发。
   Whisk whipping cream with icing sugar to form mousse state. 
   Refrigerate to chill.
2) 在另一个小锅中,将吉利丁粉放入热水里搅拌溶化,再加入芒果泥和
  泥,均匀
   Add in gelatin powder into hot water and stir until gelatin powder
   dissolved. Add in gooseberry & mango puree, mix well.

3) 芒果糊加入鲜奶油糊里,搅拌均匀
   Add the mango mixture into whipped cream mixture. Mix well.

4) 17cm圆形蛋糕脱模,放入一片可可蛋糕,把芒果方块放入蛋糕的边缘,然后再
  倒芒果慕斯。放入冰箱冷却10分钟。
   Use a 17cm cake ring , place a layer of cake and add in mango cubes and
   pour in mango mousse, slighlty set for about 10 minutes in the fridge.

5)继续放入第二片的蛋糕,然后倒完所有的芒果慕斯。放入冰箱冷却45分钟。  
  Lay another cake layer and pour the remaining mousse. Let it set for 45
  minutes in the fridge.

6) 这时将吉利丁粉 + 热水搅至溶化,加入芒果和莓泥.
   Combine gelatin powder with hot water, stir till gelatin powder 
  dissolved and add in mango & gooseberry  puree.

7. 把已经冷了的鹅莓芒果慕斯从冰箱拿出,小心的把(6)倒入鹅莓芒果慕斯蛋糕
   上。入冰箱冷却3小时以上。  
   Take out mousse cake from the fridge, pour in no. (6) on top of the 
   cake carefully. Chill for at least 3 hours before removing the cake ring and
   decorate the cake.

   **脱模时可用热毛巾围绕蛋糕的周围至到果冻开始脱落便可。
  








我把牛奶看成奶粉加入了, 幸好没破环了这蛋糕。


8 comments:

  1. Kenyang la yr hubby n kids. hari-hari u masak sedap.

    ReplyDelete
    Replies
    1. Hari-hari makan, semakin menjadi gemuk dan gemuk, hahaha....

      Delete
  2. 哇,好美的蛋糕,我很爱看gooseberry 真的很美。而且蛋糕的每一层都很均匀。好开心看到这个蛋糕用不同的呈现方式。赞赞赞!

    ReplyDelete
    Replies
    1. Li Shuan,
      谢谢你了,我还得向你多多学习呢!说真的,脱模时真的有点怕,怕这蛋糕给我弄翻了。。
      等你的下一个美美的作品哦!这样我就可以copy咯!

      Delete
  3. 真的很美哦!可以请我吃一片吗?

    ReplyDelete
    Replies
    1. Ann,
      谢谢你也来一起分享这蛋糕。来来来。。我来冲两杯茶,我们一起来宵夜吧!

      Delete
  4. 鹅莓,我还是头一遭听到呢!是新鲜的莓吗?很好奇它的味道。

    蛋糕做得真好看,也应该用了很多心思吧!

    ReplyDelete
    Replies
    1. 嗨!Eileen,
      这鹅莓我也是第一次在这儿看到,是新鲜的莓,有着很美的外表吸引了我,所以很高兴的买下了, 味道就很酸很酸的,哈哈!好看不好吃啊!
      请你吃蛋糕和这鹅莓,那么你就知道它的味道了,要有心里准备哦。。来!咬一口鹅莓。。。呵呵呵!

      Delete

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