Blueberry and White chocolate Mousse cake 蓝莓白巧克力慕斯蛋糕 *makes a 6” round cake

Blueberry and White chocolate Mousse cake 蓝莓白巧克力慕斯蛋糕

*makes a 6” round cake 

 

the making process..

Chocolate Sponge cake

2 egg yolks (A size)

10g caster sugar

30g corn oil

30g milk

10g cocoa powder ( I use Valrhona cocoa powder)

33g cake flour

2 egg white (A size)

30g caster sugar

50g fresh blueberries 

Method

1. Lightly whisk egg yolk with sugar. Add in corn oil, stir to combine.
2. Add in milk, stir to combine, then add in cocoa powder, mix well.
3. Add in cake flour, mix well, set aside. The batter is thick paste form.
4. Beat egg white until foamy, gradually add in sugar, beat till stiff peaks.
5. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
6. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well. Add in fresh blueberries.
7. Pour batter into the 6 ½” round pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 20mins (at lower rack), then increase to 170C and continue to bake for 15mins.
8. Remove cake from oven and cool on a wire rack (prefer to invert the cake pan). Once cake is slightly cool down (10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.
9. Once cake has cooled down, slice the cake and fill in to 6” cake ring or removable bottom cake pan. Set aside while preparing the mousse. 

Blueberry mousse

100g fresh blueberries

15g caster sugar  

150g natural yogurt

150g dairy whipping cream

15g caster sugar

1tsp gelatine powder (will increase to 2tsp next time)

1tbsp water 

Method

1. Beat whipping cream and sugar over high speed in a mixing bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form. Keep in the refrigerator while doing the next step.
2. Cook blueberries with sugar in a saucepan, till thick paste, set aside to slightly cool.
3. Add blueberries compote into yogurt, use a hand blender, process till fine.
4. Sprinkle gelatine powder and water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
5. Once gelatine slightly cooling down, then add into blueberry yogurt mixture, mix well.
6. Remove whipped cream from the refrigerator, add with blueberry yogurt mixture, mix well. Pour blueberries mousse into a cake ring or cake pan, smooth the top. Keep in the refrigerator while preparing white chocolate mousse. 

White chocolate mousse

100g dairy whipping cream

50g white chocolate

25g dairy whipping cream

1tsp gelatine powder

1tbsp water 

Method

1. Beat 100g dairy whipping cream over a bowl of iced cold water till soft peak, keep in the refrigerator.
2. Microwave white chocolate with 25g dairy whipping cream for 30sec, stir to mix well.
3. While microwave the white chocolate, melt gelatine powder with water over a bowl of simmering water.
4. Immediately add into white chocolate mixture, stir to well combine.
5. Soon the white chocolate mixture has cooled down (don’t need to wait completely cool down), bring whipped cream out from refrigerator, immediately add in white chocolate mixture and stir to combine well.
6. Pour white chocolate mousse into the cake ring or cake pan, smooth the top. Keep in the refrigerator for overnight. Decorate as desired.