Friday, November 23, 2012
If you don’t like yogurt you will HATE this cake. That was the reaction given to me by my brother’s neighbour’s kid. “Yucks, this cake tasted horrible!”. Well, later my mom told me, this boy doesn’t even eat cheese on his pizza. Ok, so that explains it.
Another kid exclaimed to my niece when she saw the cake , “Eh, why your cake has nothing one”. I think they are pretty used to elaborately topped cakes from local bakeries. Some bakeries here will use plastic toppers like toys and such to visually enhance it. Adults instead found this deco to be elegant and beautiful.
Well, my niece has turned 9, and she is the type that prefers simple designs rather than anything that looks elaborate and this cake is for her. Her sister will prefer more colourful stuff.
When the cake was cut and served, it wasn't well recieved by the kids. But my sister in law loved this cake. She told me, one of her favourites from the other cakes I've made, that she's eaten before. LOL. The problem was, the cake wasn’t chilled well enough when it was served earlier, so it was pretty wobbly and mousse cakes are horrible when not properly chilled. She had one piece after the kids were gone and the cake was much better set.
It was a party held at home, and imagine how many times the fridge’s door was opened and closed. Hence, the cake softened up when it was finally served and the fridge wasn’t that cold too on a hot night, mid February is a killer time.
Nowadays, I’ve been baking sponge cakes without a referred recipe.. just throwing in what I felt like it. This is the recipe I concocted this time. I beat in the flour, milk and oil on low speed. It is still soft and fluffy.
Blueberry Yogurt Mousse Cake
5 Eggs (grade B), room temperature
100gm cake flour sifted with ½ tsp baking powder
2 Tbsp milk + 1 tsp vanilla extract
2 Tbsp vegetable oil
1. Preheat oven at 150C(fan)/170C. Line the base of a 9 inch pan.
2. Beat eggs and sugar until ribbon stage ( stand mixer 5 mins, hand mixer 10 minutes on high speed)
3. Remove 60% the beaten eggs into another bowl.
4. With mixer on low speed, mix in flour by the tablespoon. When all the flour is incorporated, mix in milk mixture. Then mix in oil until well combined. The mixture is partially deflated but not totally flat.
5. Pour the reserved beaten eggs in and fold until well incorporated.
6. Pour the batter into the prepared pan, level it and bake for 25 minutes or until done.
7. Leave to cool in pan for about 30 minutes (elevated on a rack until slightly warm). Loosen the sides and invert the cake out onto the rack and leave it t cool down totally. (cake is 4cm thick)
8. Slice cake into 4 layers and trim each layer to fit an 8 inch ring. (Cake will be about 8.5 inch after cooling. Keep cake covered all the time before time of assembly to prevent drying out.
Sliced sponge cake
Blueberry Yogurt Mousse
Yogurt Mousse Coating
Blueberries for decoration
Mint sprigs for decoration.
8 and 9 inch cake ring
11 inch cake board
1. Prepare an 8 inch ring. Line the inside of the ring with either non stick baking paper or cling wrap. Place cake ring onto a 11 inch cake board.
2. Place one layer of cake into the cake ring and pour half the blueberry mousse in. Level the mousse.
3. Take another piece of cake and spread 1 Tbsp of the mousse on it. Place it cream side up in ring.
4. Remove gelee from freezer, peel away the plastic wrap and lay the gelee into the pan.
5. Take the 3rd piece of cake and spread 1 Tbsp of mousse on it. Place it cream side down onto the gelee. Gently press the cake to even out.
6. Pour balance of mousse in and top with final piece of cake. Gently press to even out.
7. Chill for 3 hours minimum before the next step.
8. Remove cake from fridge and remove cake ring and liners. Place a 9 inch cake ring around cake.
9. Put yogurt mousse into a piping bag, snip the end and squirt the mousse to fill up the sides first. Lastly pour the mousse over the cake and spread to level.
10. Chill the whole cake for 1 hour. Arrange blueberries deco on top(gently press in) and chill for another 4 hours.
11. When it’s time to remove the ring, prepare a towel and wet it with some very very hot water. Pick up the towel and wrap it around the cake ring for 3-5 seconds. (how long depends on how hot the towel is). If the ring can be moved and turned, the sides have been released and lift up the ring. (You can use a blowdryer, but it takes up a much longer time, up to 10 minutes to release the pan)
12. Decorate with mint leaves and place the cake back into the fridge until time to serve.
(Do this step while the cake is baking)
3 Tbsp sugar (amount depends on sweetness of blueberries)
¾ Tbsp gelatin
1. Put blueberries, water and sugar into a saucepan. Bring to a boil and lower to a simmer until blueberries are bleeding and getting all mushy.
2. While waiting for the blueberries to cook, put water into a large measuring cup (or a 2 cup capacity bowl will work just as fine). Sprinkle gelatin over the water and let it sit to bloom.
3. When the blueberry is done cooking, place a strainer over the gelatin and pour the blueberries and syrup over. Press the berries and reserve the scraps for the mousse layer.
4. Remove the strainer and gently stir the gelee mixture. Taste, if not sweet enough, add more sugar. You should have about 350ml of gelee.
5. Line a 8 inch round pan with cling wrap, make sure you have overlaps to ease lifting up. Pour the gelee solution into the lined pan. Freeze it until time of assembly. (If it has partially frozen by the time, it’s ok. Gelatin based jelly when thawed won’t lose its structure unlike agar)
Blueberry Yogurt Mousse
3Tbsp sugar (might need more later)
Scraps from the blueberry gelee
300gm plain yogurt (I used Dutch Lady, different brands different level of sourness)
300gm dairy whipping cream
2 Tbsp sugar
¾ Tbsp gelatin
2 Tbsp water
1. Cook blueberries with sugar until the colour starts to bleed (or u can zap them in microwave for 20 seconds on high, but remember to prick each berry)
2. Leave berries to cool down combine with yogurt and blueberry scraps. Blitz until the blueberries are fine. Set aside and keep chilled.
3. Put 2 tbsp water into a bowl and sprinkle gelatin in. Melt it either in the microwave or hot water bath. Refer here. Set aside while you whip the cream.
4. Put cream into a chilled bowl and whip until soft peaks and put in sugar and whip until medium stiff peaks. Beat in melted gelatin (remember to scrape every bit of the gelatin in).
5. Pour the blueberry yogurt into the whipped cream and fold.
6. Use this to assemble the cake right away.
Yogurt Mousse coating
(prepare only when it’s time to do the final coating, do not do this in advance)
300gm plain yogurt
300gm whipping cream
50gm sugar (amount depending on brand of yogurt)
¾ Tbsp gelatin
2 Tbsp water
1. Put 2 tbsp water into a bowl and sprinkle gelatin in. Melt it either in the microwave or hot water bath. Refer here. Set aside while you whip the cream.
2. Put cream into a chilled bowl and whip until soft peaks and put in sugar and whip until medium stiff peaks. Beat in melted gelatin (remember to scrape every bit of the gelatin in).
3. Pour the plain yogurt into the whipped cream and fold. Taste, add more sugar if needed.
4. Use this to coat the cake right away