Double mousse cake with raspberry and lychee jelly inside and rose flavor.
Ingredients (for 6 cakes):
Lychee Jelly:
Gelatin 5 g
Lychee 80 g
Syrup (from canned lychee) 80 ml
Raspberry jelly:
Raspberry 80 g
Water 30 ml
Sugar 30
Lemon juice 1 tbsp
Gelatin 5 g
Joconde sponge cake:
Almond flour 120 g
Sugar powder 125 g
Eggs 150 g
Butter 25 g
Egg whites 110 g
Sugar 15 g
Wheat flour 30 g
Raspberry and lychee mousses:
Egg yolks 3 pcs
Milk 400 ml
Sugar 60 g
Raspberry puree 200 g
Sugar for raspberry puree 80 g
Lychee puree 200 g
Sugar for lychee puree 80 g
Cream 33% 400 ml
Gelatin 23 g
Rose water* - 4 tbsp
Preparation:
Lychee jelly:
Soak gelatin powder with water or lychee syrup and let it bloom. Cut lychee. In a saucepan, cook lychee and its syrup (if using canned lychee), or lychee, water and sugar, till it bubbles. Remove from heat. Add gelatine and stir. Transfer to a container (silicone mold). Keep in a freezer till you need it.
Raspberry jelly:
Soak gelatin. Blend the raspberries ( strain through a sieve if necessary). Put raspberry puree, water and sugar in saucepan. Heat until boiling, add gelatin and stir. Transfer to a container. Keep in a freezer till you need it.
Joconde sponge cake:
Preheat an oven to 180 C. Whisk almond flour, sugar powder and eggs for 5 min. Add melted butter and whisk. Whisk egg whites until soft peaks. Add sugar and whisk until medium peaks. Add sieved wheat flour and meringue. Stir gently and pour in baking mold. Bake in oven for nearly 10 min. Remove from oven and let it cool.
Raspberry mousse and lychee mousse:
Soak gelatin. Beat the egg yolks with sugar. Put them in saucepan. Add warm milk gradually. Cook stirring until thickening (82 C). Add gelatin. Pour half of custard in another saucepan. Blend raspberries with sugar and put them in one pan. Blend lychee with sugar and put them in another pan. Add 2 tbsp of rosewater in each saucepan. Blend custard mixture with raspberry, and then blend other one with lychee. Let them cool. Whisk cream 33%. Add half of whipped cream in raspberry custard mixture and stir well. Then add another half of wipped cream to lychee custard mixture and stir.
Cake assembly:
Cut the biscuit with round cutter smaller than your cooking rings and put it on the bottom of your mold or ring. Remove frozen lychee and raspberry jelly from silicone mold. Pour raspberry mousse and put lychee jelly, pour raspberry mousse again and let gelatin set in fridge for 15 min. Put another biscuit and frozen raspberry, pour lychee mousse. Keep in fridge for nearly 4-6 hours.
Mousse mixture should be liquid so it will be easy to pour. If it’s thickened, heat it a little.
If you’re using silicone molds instead of cooking rings, freeze cakes to remove them easily. Then keep cakes in fridge for a few hours before eating them.
* We used North American Herb & Spice Co., Essence of Pure Rose Petals, but I suppose you may also use rose syrup instead of sugar or rose cooking flavoring.
7 апр 2016
