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A very good friend is leaving to the other side of Atlantic Ocean, I am not a good feeling teller. The only way I can think of to express my care and wishes for her is making a cake that she likes. She love fruity mousse and dark chocolate, this is the cake I think she would love (and she did!)~ Very refreshing raspberry mousse hidden under a layer of sweet peach mousse. A light and fluffy chocolate cake base adds a touch of bittersweet which balances the sweetness of the mousses. I don't consider baking merely making food, it's also a love transferring process. The tastes of cakes tell the cake makers' emotions and feelings when the cake is made. My friend, can you taste my wishes and love from the deepest corner of my heart?! |
Ingredients (8 inch)
Raspberry Mousse
1 cup fresh raspberries or frozen, 1/2 tablespoon unflavored gelatine, 1/2 tablespoon Grand Marnier, 1 cup whipping cream, 1/8 cup sugar
Peach Mousse
200g can peach (drained), 100g peach juice (the juice in the can), 50g white sugar, 1 cup (250ml) whipping cream, 1 1/2 tablespoon gelatine powder, cold water (just enough to soak the gelatine)
Chocolate Chiffon Cake Base
3 eggs, 75g sugar, 3 tablespoons vegetable oil, 1/2 tablespoon Rum, 65g cake flour, 3 tablespoons milk, 2 tbs cocoa powder, 1/2 teaspoon baking powder
(Please visit Glossary for explanations of ingredients and baking terms)
Difficulty: ¡ï¡ï¡ï¡î¡î
1. Separate egg whites and egg yolks. Oven preheat to 180C/350F. 2. Beat egg yolks together with 30g sugar, milk, oil and rum, mix well. 3. Mix cake flour, cocoa powder and bp, sift the flour into egg yolk mix and combine until no lumps. 4. Gradully add the rest of sugar in egg whites and beat egg whites until stiff peaks form. 5. Combine egg yolk and egg white mixtures, bake for 25 - 30 min . 6. Take the cake out of oven and flip over on a cooling rack. Unmold the cake when cooled. |
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1. Chop the peach into small cubes or blend it into paste (more smooth with paste but I like eating little cubes of peach with the mousse ) 2. Sprinkle gelatin on water, let it sit for 3 min to become spongy, and then heat up the gelatine over hot water until all dissolved. 3. Heat up the peach juice and sugar together until all sugar dissolved. Blend in peach cubes/past). Pour in gelatine and mix well. Turn off the heat.Remove from heat and scrape into a large bowl. Let cool for 5 minutes. 4. Beat the whipping cream with electric mixer at medium speed until fluffy but still can flow a bit (like smoothies). NOTE: Easier with an ice bath, especially in summers. 5. Combine whipped cream with cooled raspberry juice mixture. Mix in Grand Marnier and chill. |
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1. Puree raspberries in a blender. In a small sauce pan, heat up raspberry puree together with sugar until sugar is all dissolved. 2. Sprinkle gelatin on water, let it sit for 3 min to become spongy, and then heat up the gelatine over hot water until all dissolved. Stir in gelatin into raspberry sauce. Remove from heat and scrape into a large bowl. Let cool for 5 minutes. 3. Beat the whipping cream with electric mixer at medium speed until fluffy but still can flow a bit (like smoothies). NOTE: Easier with an ice bath, especially in summers. 4. Combine whipped cream with cooled raspberry juice mixture. Mix in Grand Marnier and chill.
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To hide the raspberry mousse, make the mousse in a smaller cake pan (eg. 6 inch). Take the mousse out when it's firm. Place it on the cake base, pour in the peach mousse and chill. |
