Monday, November 19, 2012
I came home from the competition and made another one.... to take proper pics for the blog...and also for my hubby's birthday.
My girls were crazy for this cake. We blew candles that night and had a slice each and then scoot them off to bed. The next day, when I picked them up from kindergarden, the first thing they said to me was, "Mom, let's go home and eat cake". My hubby called them monsters because they ate half the cake in less than 24 hours. Hahahaha, my husband rarely calls them this, but usually it's me calling them names, hahahah. We are a family of humour. I never thought Lyanne will love a fruit flavoured cake this much. But Lydia, yes, I know she will.
Try your best to use greek yogurt, it makes a lot of difference. I can't get greek yogurt in KK and I didn't have the time to make a trip to Ipoh, so I settled with Marigold plain yogurt of which is not a very good choice. The mousse seems not as creamy. Dutch Lady plain yogurt is a better choice. If not, any full fat natural yogurt will be ok. One of the coach for the competition after eating my cake, said it reminded him of mojito and recommended that I add vodka to spice it up, but I didn't since my kids will be eating this too. So, if you want to add some uumph to it, add some or add more :p
I'm not sure if gelatin is a better choice or this instant jelly. I used gelatin during the competition and it's not easy to glaze them nicely. But it seems this instant jelly glaze that I bought this time is not as stretchy as the one I some time ago, and this one is cloudy and more 'solid'.
My kids can't stop looking at the cake, LOL
I know some of you may think, won't the watermelon turn watery after you ball them?
Hmm.... they did have some juice in the bowl after balling, but it didn't keep on releasing and releasing. As long as you don't press them or keep them in a warm place, they are ok.
My watermelon didn't leak into my cake even after 24 hours, still as dry as before.
Don't buy pre cut watermelon to make this, but a whole watermelon. When I made this cake for the competition, I cut the watermelon and balled it straight away. The melons tasted superb with the cake.
I had half a melon left, brought it back home and made this cake, this one that you are seeing now. The texture is no longer as good.
Lime Watermelon Charlotte with Mint Basil Glaze
Original recipe from: Le Cordon Bleu at Home
2 large eggs (Grade A, 65gm shells on)
63gm cake flour
35gm icing sugar for dusting
Lime Yogurt Mousse
1 Tbsp gelatin granules
200gm greek yogurt
40gm lime juice
Zest from 3 limes
100gm sugar (depends on how tart the lime and the yogurt is)
200gm whipping cream
Mint Basil Glaze
15 mint leaves
4 sweet basil leaves
3/4 tsp instant jelly
1 Tbsp sugar
1 Tbsp lime juice
Watermelon balls as needed
The sponge biscuit (note: This amount is for KA, Kenwood seems to yield lesser biscuits, I've tried it 3 times and it seemed so)
1. On a big piece of non stick baking paper/parchment paper, draw two or three long rectangle about 5cm in height. Flip the paper over and place on baking pan. Use another piece of paper and draw a 7 inch circle. Flip the paper over and place on another baking pan.
2. Preheat oven at 200C, fan off.
3. Prepare sponge biscuit. Separate the eggs-white n yolks. Beat egg white with a pinch of salt until it’s all foamy. Gradually add in sugar and beat until stiff. Put in egg yolks and FOLD. Sift in flour and FOLD. Place batter into piping bag with 1cm plain piping nozzle.
4. Pipe batter onto prepared trays, fingers for rectangle and tight spiral for the circle(pipe slightly out of the circle).
5. Sift icing sugar over the piped batter. Let it rest for 30 seconds and sift more icing sugar over. Be generous.
6. Place tray on the lowest deck and bake for 10 minutes. (bake 1 tray at one time) Cool sponge biscuit before use. (if your oven has a hotter lower heat, put it higher instead of the lowest)
7. Trim the ‘rectangle’ by removing the pointy end and the first and last finger. Fit the sponge finger slab into an 8 inch pan (removable base). Place the round piece in the center, trimming it to fit tightly.
* If you worry you don't have enough batter to pipe, make 50% extra batter, extra sponge can be eaten as a delicious snack.
The Lime Mousse
8. In a heat proof bowl, put water and sprinkle gelatin over the water. Let it sit for 2 minutes and then melt the gelatin either over hot water or zap in microwave for 15 secs.
9. Combine yogurt, lime juice, lime zest, and sugar. Add 1 drop of green food colouring if preferred. Let it sit for a while until the sugar melts. Taste it. It should be very slightly oversweetened and tangy.
10. Beat whipping cream until stiff and then pour in half the lime yogurt mixture, mix it on low speed. Then add in balance of lime yogurt mixture. Whisk on low speed to combine. Pour in melted gelatin and whisk to combine.
11. Pour the mousse mixture into the prepared sponge lined pan. It should be 1cm lower than the rim of the sponge ring.
12. Put the mousse into the fridge and chill for 5 hours (or overnight)
Final Assembly -Watermelon and glaze
13. Bring water and sugar to boil and tear in mint and basil. Turn off the heat and let it sit for 5 minutes. Meanwhile arrange watermelon balls on top of mousse. Strain the minty syrup. Bring it back to a boil and sprinkle in instant jelly. Cook until the mixture is smooth. Put in lime juice. Brush the hot jelly over watermelon balls. (if jelly solidifies before application, reheat it and it will melt). Decorate with some mint or basil leaves if preferred.
14. Chill cake for another 1 hour to serve.