芒果百香果慕斯棉花蛋糕【Mango and Passion Fruit Mousse Cotton Cake】
厨苑食谱
厨苑食谱
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Ingredients

  • 1. 葵花油加热至出现纹路
  • 2. 加入鲜奶翻拌均匀
  • 3. 将蛋白以电动搅拌机打发至呈粗泡沫状
  • 4. 把打好的蛋白霜分
  • 5. 将蛋糕糊倒入
  • 6. 放入预热烤箱
  • 7. 取出蛋糕
  • 8. 冷却后
  • 1. 将吉利丁片浸泡水中至软
  • 2. 将鲜奶隔水加热后
  • 3. 把酸奶
  • 4. 把鲜奶油和糖粉以电动搅拌机打发至
  • 5. 以同样的
  • 6. 取出
  • 7. 将吉利丁粉加入热水
  • 8. 从冰箱里取出慕斯蛋糕
  • 7 inches loose bottom round pan
  • 1 egg above 62g, with shell
  • 1. Heat sunflower oil with low heat until lines appear on it.
  • 2. Add fresh milk , mix well.
  • 3. In another bowl, whisk the egg white until mixture appear with small bubble.
  • 4. Gently fold 1
  • 5. Pour the batter into 7 inches round cake pan, and lightly tap the pan to remove air bubble.
  • 6. Bake in water bath method at preheated oven for 150C for 60 mins until it cooked.
  • 7. Remove from oven, invest the cake immediately and let it cool before cutting into 3 layers.
  • 3/4 gelatine powder
  • 7 tbsp hot water
  • 1. In a small bowl, soak gelantin sheet in the cool water until soft state and squeeze up the water.
  • 2. Heat fresh milk
  • 3. Combine yogurt, passion fruit and mango pureer, mix well.
  • 4. Whisk whipping cream with icing sugar to form mousse state, pour the meringue into gelantine mixture and well mixed. (divide it into 3 portions)
  • 5. In the same 7 inches round 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.
  • 6. Lay another layer of cake and pour in another portion of passion fruit mousse and let it set for 15 minutes in the fridge.
  • 7. Meanwhile, dissolve gelatin powder in the hot water.
  • 8. Remove the cake from the fridge, pour in passion fruit jelly mixture and chill for at least 4 hours or overnight before serving.
  • 9. Take out mousse cake, use a hot towel to wrap around the cake tin until the top of jelly started to loosen from the mould.

Instructions

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