September ’09: Strawberry Mousse Cake, 阿麻籽雜果鬆餅

Made a strawberry mousse cake for Yujia’s birthday (Happy 21 Yujia Red heart).  Shouldn’t have swap the gelatin for jello Confused or the cake would be a lot sturdier..
There was also a very pretty layer of strawberries in the middle of the cake – but I drowned it with all the mousse Tongue out


Ingredients:

SPONGE CAKE:
Flour……………1 1/2 cup
Eggs……………..4
Milk……………….2 tablespoons
Sugar…………….1 cup
Vanilla extract……………………
1 teaspoon
Salt……………………..
1/2 teaspoon
Vegetable oil…………………
2 tablespoons

STRAWBERRY MOUSSE:
Fresh strawberries………………1 cup
Egg yolk………………………………….1
Sugar……………………………………….
3-4 tablespoons (may want to add more if you like your cakes real sweet)
Vanilla extract……………………….
1 teaspoon
Milk…………………………………………..1/2 cup
Unflavored gelatin…………………
2.5 teaspoons
Whipping cream………………………
1 cup [I used around 2 cups]
Fresh strawberries sliced in half……………………2/3 cup [Used up 2 whole boxes]

The Process:

SPONGE CAKE:

1. Prepare ingredients:
– add sugar and salt together.
– add milk, oil, and vanilla together.
– sift the flour.
2. Add the sugar+salt into the eggs and blend with an electric mixer immediately.
3. Blend until the egg mixture becomes foamy and tripled in size (around 5 minutes).
4. Add in the flour and mix well.
5. Pour some of the mixture into the milk+oil and stir until well blended.
6. Pour it back into the original cake mixture and use your spatula to fold until well blended.
7. Pour into a cake mold and bake for 35 minutes at 180 C.

STRAWBERRY MOUSSE:

1. Blend and puree 4/5 cup of fresh strawberries.
2. In a saucepan, mix the sugar, egg yolk, and vanilla.
3. Pour the strawberry puree (around 2/3 cup) into the egg mixture. Mix well.
4. In another saucepan, add the gelatin and milk and heat until gelatin has dissolved. Pour it into the strawberry mixture and continue heating until everything comes together.
5. Remove the mixture from the heat and place the saucepan in cold water until it reaches room temperature.
6. Whip the cream until stiff peaks form. Pour it into the strawberry mixture.
7. Fold until blended thoroughly.
8. Place the 1st layer of sponge cake in the center of the mold and arrange sliced strawberries on top. Pour in the mousse until strawberries are covered.
9. Place the 2nd layer of sponge cake in the center and cover it with more mousse. Refrigerate until set (4 hours). Decorate and serve.


阿麻籽雜果鬆餅~

十分健康的鬆餅, 高纖無油。還以爲會很 dry & rubbery,卻意外地非常鬆軟!Open-mouthed

材料:

A) 麥片。。。。。。。。。。。。。1/2杯
低筋麵粉。。。。。。。。。。。。1/2杯
阿麻籽粉。。。。。。。。。。。。1/2杯
提子乾。。。。。。。。。。。。。1/2杯 [改用了藍莓乾]
蘋果(切細粒)。。。。。。。。。。1/2杯
梳打粉。。。。。。。。。。。。。1/2茶匙
發粉。。。。。。。。。。。。。。1茶匙
黑糖。。。。。。。。。。。。。。1/2杯
鹽少許

B) 牛奶。。。。。。。。。。。。。。1/2杯
雞蛋。。。。。。。。。。。。。。1隻

以上份量約可做10個直徑2.5吋之小鬆餅.

做法:

1. 將材料(A)拌勻,
2. 將材料(B), 打發好, 再加入材料(A)內. 不用過份攪拌, 以免鬆餅變得硬.
3. 混合好的材料用湯匙舀入鬆餅模內, 再置於180度(350F)的焗爐內焗約15分鐘, 完成.

3 Comments (+add yours?)

  1. Betty
    Oct 04, 2009 @ 17:52:11

    OOOH. WOW. we need to bake together sometimes! u are amazing! who ever marry you is soooo lucky!!!

    Reply

  2. Ada
    Oct 05, 2009 @ 04:34:29

    hi andrea! just found out that you bake! haha i try to bake once in a while, but couldn’t stand the heat so i made ice-cream instead last week! =]]] redbean yogurt favor yumyum. by the way, what is this "a ma zi"?

    Reply

  3. yujia
    Mar 05, 2010 @ 03:03:57

    I need to comment on this one too!!Though it’s a bit late for me to see it~~lol~~I love the strawberry mousse cake!!! You are sooo thoughtful and sweet!!! muah~~

    Reply

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