Friday 9 October 2015

芒果百香果慕斯蛋糕 【Mango and Passion Fruit Mousse Cake】






这就是之前提到的一款, “较为安全”的蛋糕。
所谓的安全, 既是少了抹涂鲜奶油的步骤,
这样,蛋糕就会”站的稳“不会再歪来歪去了!
这宝贝儿子, 特爱水果之类的蛋糕, 
尤其是对芒果口味的蛋糕,更是情有独钟啊! 
平日不管去到哪, 都能轻易的看到一堆熟透的芒果。 
而今, 十万火急的想拥有它时, 
它却犹如奇珍异宝难以寻迹。 
最后, 穿越了几条街道才寻获几粒半熟的芒果,
然后, 再从冰箱里取出几粒百香果,
妈妈自栽的百香果, 又派上用场了! 
那一刻, 思绪不停的飘着, 反复的想着, 
如何将手中这一酸一甜之果解决掉。
好吧! 就来个天衣无缝的酸甜二重唱~芒果百香果慕斯蛋糕吧! 






芒果百香果慕斯蛋糕,  7寸圆形活底蛋糕模
蛋糕体食谱参考这里

材料
4粒蛋黄, 20克幼糖, 50克粟油,60克鲜奶, 85克低粉/蛋糕粉
4粒蛋白,60克幼糖, 1/2茶匙苏打粉

做法

1。在搅拌盆中用打蛋器拌匀蛋黄和幼糖,再加入玉米油,鲜奶拌匀。然后再加入面搅拌均匀备用。
2。把蛋白用搅拌机打在至起,再把糖分3次的加入,用搅拌机打至硬性发泡。
3。把蛋白糊分次加入蛋黄糊里,用搅拌刀拌均匀匀。
4。把面糊倒入7寸方模里,放入预热烤箱里175度烘30分钟, 再以165度烘烤15分钟。
5。取出,倒扣在桌子上,待完全冷却后,稍微削除蛋糕的边缘(大约0.25cm), 然后切成三片备用。 



慕斯层材料:
200克鲜奶油
30克糖粉
150克酸奶
210克芒果肉(用水果机打至成泥状)
80克百香果肉 (含籽)
80克鲜奶
11克吉利丁粉


上层百香果果冻材料:
100克百香果汁, 50克百香果果肉, 30克芒果泥
1+1/2大匙吉利丁粉 加入 6+3/4大匙热水

装饰: 百香果燕菜球 (食谱参考这里

做法
1.  将吉利丁粉和鲜奶隔水煮至吉利丁粉融化, 待冷, 备用。
2.  加入酸奶, 百香果肉和芒果泥混合, 拌匀, 倒入冷却的吉利丁液里, 搅拌均匀, 备用。
3.  将鲜奶油和糖粉, 以搅拌机打发至8分发, 然后倒入步骤(2)的混合液, 搅拌均匀即成慕斯浆。(将慕斯液平分成3份)
4。以同样的7寸圆形活底蛋糕模(洗净后), 铺下一片蛋糕,倒入一份慕斯液, 放入冰箱里15分钟。 
5.  再将第二片蛋糕铺上, 然后再倒入一份慕斯液, 放入冰箱15分钟。  取出, 铺上最后一片蛋糕,倒入最后一份慕斯液,  放入冰箱里冷藏至少4小时。
6.  取出, 以热毛巾围绕蛋糕的周围至慕斯开始脱落,以塑胶片围绕着蛋糕, 铺平。(透明塑胶片必须高过蛋糕, 如以下图中的做法) 
7. 将将吉利丁粉加入热水搅拌均匀, 以隔水煮至融化,加入百香果和芒果泥, 拌匀即成百香果果冻。
8.  从冰箱里取出慕斯蛋糕, 将百香果果冻液倒在蛋糕上, 放入冰箱里冷藏待隔夜才切片食用。 

** 蛋糕稍微带酸, 亦可在慕斯液里添加少许糖份。

以上这张照片是第二次的作品, 以8寸模所做的。 所不同的是, 这次在慕斯里加入了芒果肉块。 去年 外婆100天忌日,做了千层班兰蛋糕。 而今年在外婆的週忌, 我带回了这款个人非常钟爱的芒果与百香果口味的慕斯蛋糕。 

这酸酸甜甜非常开胃的蛋糕, 惹来大人和小朋友们的喜爱! 


【Mango and Passion Fruit Mousse Cake,  7 inches loose bottom round mould

Chiffon cake base ingredientsrecipe adapted from here
4 egg yolk, 20g castor sugar, 50g corn oil, 60g fresh milk, 85g cake flour
4 egg white, 50g castor sugar, 1/2 tsp soda powder

Method

1) In a bowl, place egg yolks and sugar together, use a hand whisk to mix until combined.  Add corn oil, fresh milk and sifted flour, continue mix well until smooth. set aside.
2) In a mixing bowl, bean egg whites until mixture forms soft peaks.  Gradually add in castor sugar, beating at high speed until frothy and stiff peaks form. 
3) Gently fold in 1/3 of meringue into egg yolk batter, mix well by using  a rubber spatula, then add the remaining meringue until blended.
4) Pour batter into ungreased 7-in round cake pan and bake in preheated oven at 175C for 30 minutes, then turn to 165C and continue bake for 15 minutes until it cooked.
5) Remove from oven, invert cake onto table, leave to cool.  Slightly trim the edges of the cake (about 0.25cm), and then cut into three pieces.

Mango & Passion Fruit Mousse Ingredients:-
200g whipping cream
30g icing sugar
150g yogurt cream
210g mango puree
80g passion fruit puree (with seeds)
80g fresh milk
11g gelatine powder


Passion Fruit Topping:
100g passion fruit juice (seedless), 50g passion fruit puree (with seeds)
30g mango puree
1+1/2 tbsp gelatine powder ADD 6+ 3/4 tbsp hot water

Decoration:  Passion fruit balls ( Recipe adapted from HERE)

Method:
1. In a small bowl, dissolve gelatine powder and fresh milk in low heat by using the double mehtod. Stir the mixture Stir until gelatin powder dissolve, let it cool. and set aside. 
2.  Combine yogurt, passion fruit and mango puree, mix well.  Then, add the passion fruit mixture into gelatin mixture and  mix well.  
3.  Whisk whipping cream with icing sugar to form mousse state,  pour over into gelatin mixture (method 2), mix well. (divide into 3 portions)
4. In the same 7-inch round cake pan(washed), place a layer of cake and pour in a portion of passion fruit mousse(do take note of the corners),  let it slightly set for 15 minutes in the fridge.

5.  Lay another layer of cake and pour in another portion of passion fruit mousse.  Let it set for 15 minutes in the fridge.    Remove from the fridge, lay the last layer of cake, pour the last portion of passion fruit mousse  and let it set for 4 hours in the fridge.
6.  Take out mousse cake from fridge,  use a hot towel to wrap around the cake tin until the top of jelly started to loosen from the mould.  Then,  use a piece of plastic sheet to cover around the mousse cake  , refer to the picture above)
7.  Meanwhile, dissolve gelatin powder in hot water.  Mix in passion fruit and mango puree and mix well 
8.  Remove the cake from the fridge, pour in the gelatin passion fruit jelly  and chill for least 3 hours or overnight before serving. 









7 comments:

  1. 没有吃过酸酸甜甜的蛋糕!不知道家人是否能接受!
    既然大人小孩都喜欢,应该好好吃!蛋糕很美!

    ReplyDelete
  2. May,第一张照片像pacman,嘻嘻!
    看到这个蛋糕,很自然的分泌了满口的唾液。。。哈哈哈!

    ReplyDelete
  3. 漂亮又高贵。。。有如大酒店的作品,你太棒了!

    ReplyDelete
  4. 喜欢蛋糕上简单的几球装饰,好看,创意! May 可以开蛋糕店了!

    ReplyDelete
  5. Such a gorgeous cake. Looks like it came out from a Michelin star kitchen. Love it.

    ReplyDelete
  6. 看到百香果加芒果慕斯, 我。。我流口水料。

    ReplyDelete
  7. 喜欢这个口味呢
    非常开胃 恨不得马上能吃到!!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...