Baking 113 Day 6
Tuesday, October 27
I love this little cake! It is so cute and it makes the perfect little personal dessert.
Ribbon (or stencil) Sponge Cake
filled with pomegranate mousse and topped with passion fruit mousse.
Decor paste.
Butter 3.5 oz
Powdered Sugar 3.5 oz
Egg whites 3.5 oz
Cake flour 3.8
Food coloring (as needed)
1. Cream together butter and p. sugar. Slowly beat in egg whites. Beat in flour and food coloring.
using a stencil, or your fingers, make a design on a silpat using the decor paste. (it needs to be thin.)
put in freezer.
Sponge Cake
Powdered Almonds 3.5 oz
Powdered Sugar 3 oz
Cake flour 1 oz
Whole eggs 4.75 oz
Egg whites 3.25 oz
Sugar .4 oz (2 & 1/2 tsp)
Butter, melted 1.25 oz
1. Sift together the p. almonds, p. sugar, and cake fl. Whip with the whole eggs until light and fluffy.
Make a meringue with the egg whites and sugar. Gently fold the meringue into the other mixture. Stir a little of the batter into the melted butter then add back to batter.
2. Pour onto frozen stencil paste and gently spread to cover the paste. Bake in the oven for about 12 minutes. The cake should have no color on it when it is done.
Mousse.
Gelatin 5 g
Sugar 25 g
Water 15 g
Fruit Puree 150 g
Heavy Whipping Cream 135 g
*Make twice using two different fruit purees.
Soak Gelatin sheets in cold water. Stir sugar and water in a pot over heat until sugar dissolves. Squeeze the water out of the gelatin and add gelatin to the sugar/water. Stir until gelatin melts. Add the fruit puree.
Whip HWC. Slowly fold the fruit puree into the whipped cream and refrigerate until firm.
Cut strips of the sponge cake and put in a silicone circle or oval mold (fill the molds with an acetate strip first) so the stencil is facing outward. Put a layer of sponge cake on the bottom. Make sure everything is fit in tight. Fill the cake with one fruit mousse (halfway up the acetate strip). Using the other fruit mousse, fill the mold all the way to the top of the acetate strip. Freeze until mousse is solid. Enjoy!
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