法式草莓慕斯蛋糕 [Fraisier]

话说本来我家男人的生日蛋糕。。是上个星期就应该要弄给他跟他和家人在聚餐时就要切的。。。可是后来基于上个星期弄两个翻糖都已经把我累垮了。。就延后到这周末才动工。。。也好啦。。其实另外一个原因是完全还没有把握去弄一个漂亮且全新尝试的蛋糕给老公。。。上星期碰巧我们上Modern French Pastry这一课 ～ 有学到几样很不一样的（可以说是）蛋糕。。我们学东西就应该活学活用。。。趁着星期六就挑选了一种比较没那么复杂的蛋糕。。做给老公当是小小的补偿。。

法式草莓慕斯蛋糕 [Fraisier] 

杏仁海绵蛋糕 (Almond Sponge)

A:

Whole Egg ~ 75g

B:

Almond Powder (break big chunks) ~ 65g

Icing Sugar (sifted) ~ 65g

Low Protein Flour (sifted)~ 15g
(sift icing sugar & flour then mix with almond powder) 

C:

Egg White ~ 55g

Sugar ~ 10g

D:

Butter ~ 15g (Melted & Warm)

Procedure:

Oven preheat at 200*C

1) Beat the whole eggs (A) with whisk attachment until pale and fluffy

2) In a separate mixing bowl, whip up egg white with sugar (C) to make a French meringue

3) Fold in meringue (C) & sifted dry ingredient (B) into the whipped whole egg (A). Fold in lightly to prevent collapse.

4) lastly fold in melted warm butter and mix well.

5) Spread the batter evenly on a baking tray lined with silpat or parchment/baking paper

6) Bake at 200*C for 10 minutes. Let cool on wire rack.

香草慕斯 (Vanilla Mousse)

A:

Milk ~ 250g

Vanilla Essence ~ 1+ 1/2 tsp

Lemon Zest ~ 1/2 nos

B:

Sugar ~ 70g

Corn Flour/custard powder ~ 20g

Egg Yolk ~ 60g

C:

Gelatine Powder ~ 9g

Cold Water ~50g

D:

Whipping Cream ~ 350

E:

Strawberry (For place into filling) ~ 500g (Wash, cut half)

Procedure:

 1) Bring (A) and half of the sugar from (B) to boil

2) for (B) mix the remaining sugar into corn flour first (this is to prevent lumps), then add in egg yolk. Mix well

3) When (A) is boil, pour 1/2 amount of the boiling liquid into (B), mix and stir well with whisk then pour back into (A) and cook till thick, leave flame & set aside. (This is actually pastry cream with lemon zest)

4) mix (C) together and wait till gelatine "bloom", then add into the liquid while it's still hot. Stir well and let the gelatine fully dissolved. Set aside till full cool down to room temperature.

5) When the pastry cream is fully cool down, whip up the whipping cream (D), then fold in the pastry cream. Ready to assemble

To Assemble:

1) Cut the sponge sheet with desire cake ring. This cake needs 2 piece of sponge, one for the base, another for the top.

2) Place one sponge at the base of the cake ring, then pipe in a thin layer of vanilla mousse.

3) Line the half strawberries side by side with sides stick closely to the cake tin. place some in the center too.

4) Pipe the vanilla mousse between strawberries to fill in the gaps until covers all the strawberries.

5) Place another layer of sponge at the top. Press with some pressure.

6) finally spread a very thin layer of the vanilla mousse to cover the sponge.

7) keep refrigerated for overnight or at least 4 hours to let the gelatine set.
8) to unmould, place the cake on a cup, simply warm the ring with blow torch or wrap around the ring with warm towel. then, pull the ring downwards. 

9) deco: For me, i glaze with a very thin layer of piping gel, and decorate with fresh berries. DONE!!

老公不喜欢又甜又腻的蛋糕。。所以这Fraisier就最适合了！！大棵大棵的草莓真令人为之锤涎～～ 虽然只是个小小的蛋糕。。可是老公还是很喜欢。。"老公生日快乐。。爱你哦～" ^_^