(for the ladyfingers)
1 1/3 cups all-purpose flour, sifted
3 large egg whites
115g granulated sugar
7 large egg yolks
1/2 cup confectioners' sugar
(for the raspberry mousse)
1 T powdered gelatin
75mL cold water
1 1/3 cups raspberry puree
1 1/2 T lemon juice
1 1/3 cups heavy whipping cream, well chilled
(for the meringue)
130g granulated sugar
2 large egg whites
(for the decoration)
2 pints fresh raspberries
1/4 cup confectioners' sugar
[how to make]
(for the ladyfinger)
*Preheat the oven to 350 degrees.
*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites into stiff peaks, adding the sugar a little at a time halfway through the beating time.
*Reduce the speed to low, add the egg yolks, and beat until incorporated.
*Transfer the mixture to a bowl.
*Carefully fold in the flour, just until incorporated .
*On a large piece of parchment paper, draw two parallel lines 25 1/2" long and 2 3/4" apart.
*Invert the paper; the lines should be visible through the paper.
*Using a pastry bag fitted with a 1/3" plain pastry tube, pipe side-by-side "fingers" of batter between the two parallel lines.
*Sift some of the confectioners' sugar over the top of the fingers, twice, at 15-minute intervals.
*On a separate sheet of parchment paper, draw two circles using a template (such as another cake ring) that is 3/4" smaller than the cake ring in which the cake will be assembled.
*Invert the paper, the lines should be visible through the paper.
*Using the outline of the circles as a guide, pipe two disks of batter, starting in the center and moving out in a spiral pattern to the edge.
*Sift confectioners' sugar over the top of the disks, twice, at 15-minute intervals.
*Bake for 9 minutes.
(for the raspberry mousse)
*Sprinkle the powdered gelatin over cold water and stir to moisten it; let soften for 5 minutes.
*In a saucepan, warm the raspberry puree, then stir in the gelatin mixture until fully melted and the lemon juice. Let cool slightly.
*Whip the cream, then fold it into the puree mixture.
(for the meringue)
*In a small heavy saucepan, heat the sugar and 1 T water over high heat to 250 degrees.
*Meanwhile, using a standing or hand held mixer, begin beating the egg whites until soft peaks form.
*When the syrup reaches 250 degrees, pour it in a steady stream down the inside edge of the bowl with the mixer on medium speed and continue beating until all of the syrup is incorporated and the egg whites are stiff and glossy.
*Fold the meringue into the whipped cream puree mixture.
(for the assembling)
*Place the cake ring on a serving plate and line the edges with the ladyfingers (flat sides in), trimming off any overlapping portion.
*Place one of the ladyfinger disks at the bottom of the ring.
*Scrape in half of the mousse.
*Distribute some of the raspberries on top of the mousse (set aside the most attractive ones for the top).
*Cover them with the second ladyfinger disk, pressing down lightly to evenly set the disk.
*Cover the disk with the remaining mousse and spread it out evenly.
*Place the remaining raspberries on top.
*Dust with confectioners' sugar.
*Refrigerate overnight.
-makes 8-
Note: I found this recipe in "French Pastry Workshop" by Eric Kayser.
Labels: cake recipe, charlotte cake recipe, mousse cake recipe, raspberry cake recipe
(for the gelee)
1 1/2 cups blueberries
1/4 cup granulated sugar, divided
3 t lemon juice, divided
1 1/2 sheets leaf gelatin
2 T water, plus more for blooming gelatin
(for the cake)
2 large eggs, separated, at room temperature
1/4 cup granulated sugar, divided
1 T milk
1/4 t almond extract
1/4 cup plus 2 T cake flour
2 T almond flour
1/4 t fine sea salt
(for the mousse)
3 sheets leaf gelatin
1/2 cup blueberry puree
1/2 cup mascarpone cheese, at room temperature
1/4 cup granulated sugar
3/4 cup heavy cream
1/2 t vanilla extract
1/4 t almond extract
pinch fine sea salt
(for the glaze)
6 sheets leaf gelatin
1 cup sugar
2/3 cup corn syrup or glucose ryrup
1/2 cup water
1/2 cup sweetened condensed milk
7 oz. good quality white chocolate, finely chopped
food color (optional)
[how to make]
(for the gelee)
*Combine blueberries, 2 T sugar, and 1 1/2 t lemon juice in a small saucepan.
*Bring to a simmer over medium heat, smashing berries slightly as you stir, until blueberries are softened and bursting.
*Transfer to a food processor and puree until completely smooth. (You should have 1 cup of blueberry puree.)
*Measure out 1/2 cup of puree and place back into saucepan.
*Put the remainder in a jar and refrigerate it for later.
*Cut gelatin sheets into 1" strips and submerge in cool water for at least 5 minutes to soften.
*Add remaining 2 T sugar and 1 1/2 t lemon juice, along with 2 T water to saucepan with puree.
*Heat until it just barely begins to bubble.
*Wring out softened gelatin with your hands, squeezing out as much water as you can.
*Add to saucepan with warm blueberry mixture and whisk until completely dissolved.
*Pour blueberry mixture into 1" silicone sphere molds.
*Refrigerate overnight until completely set, then gently remove from molds.
(for the cake)
*Preheat oven to 350 degrees.
*Line a quarter sheet pan with aluminum foil or a silicone baking mat; grease or butter foil (parchment works as well).
*Place egg yolks in a bowl; vigorously whisk with 3 T of sugar until lightened in color.
*Whisk in milk and almond extract.
*Sift in the cake flour and almond flour; add salt and fold until just incorporated.
*In a clean bowl, whip egg whites until frothy.
*Add remaining 1 T sugar and beat until whites hold medium peaks.
*Fold 1/3 of whites into batter mixture to lighten, then scrape the batter mixture into the bowl with the whites, folding until just incorporated and no pure white streaks remain.
*Pour batter into prepared sheet pan, spread into a thin, even layer.
*Bake for 9 to 10 minutes or until cake is spongy to the touch and just barely starting to darken around the edges. Let cool completely.
(for the mousse)
*Cut gelatin into 1" strips and submerge in cool water to soften.
*Meanwhile, rewarm reserved 1/2 cup blueberry puree in a saucepan over medium heat until it is once again smooth.
*Wring out water from softened gelatin and add to warm blueberry puree, whisk until smooth. Set aside and let cool to lukewarm.
*In a bowl, whisk room temperature mascarpone with sugar, salt and extracts until smooth and paste-like.
*Add lukewarm blueberry mixture and whisk until smooth.
*In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks.
*Add 1/3 of cream to the blueberry mixture and fold to lighten, then add the entire blueberry mixture to the bowl with cream and fold until fully incorporated.
(To assemble)
*Spoon or pipe the mousse into silicone molds, not quite all the say full.
*Gently press a gelee sphere, curved side down, into the top each mousse-filled mold.
*Scrape with an offset spatula to make the top perfectly level with the top of the mold.
*Finally, cut top out rounds of sponge cake exactly the same size as the base of the molds and press onto the top of the mousse.
*Freeze at least 3 hours or overnight until completely firm.
*Before you make the glaze, remove cakes from molds and place on a frozen cookie sheet lined with parchment paper. Return to freezer until just before glazing.
(for the glaze)
*Cut gelatin into 1" strips and submerge in cool water for at least 5 minutes to soften.
*Place white chocolate in a heat-proof bowl and set aside.
*Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is completely dissolved and mixture is clear.
*Remove from heat, then add gelatin (Squeeze out as much water as possible first) and whisk until dissolved.
*Whisk in sweetened condensed milk.
*Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until chocolate is completely melted and mixture is smooth.
*Let glaze cool, stirring occasionally, until glaze reaches approximately 95 degrees on an instant-read thermometer.
*When the glaze reaches the 95-95 degrees, add powder or gel food coloring as desired.
(To finish)
*Remove cakes from freezer and place on a parchment lined cookie sheet, elevated off the sheet using small jars or cookie cutters (ideally something smaller in diameter than the cake itself so the glaze can drip off).
*Pour glaze generously over cakes, taking care to ensure there are no bare spots left.
*Allow the excess glaze to drip off for 5 to 10 minutes, then gently scrape the edges to remove any remaining dops.
*Carefully transfer cakes using a small offset spatula to cardboard cake rounds .
*Glazed cakes will keep in the refrigerator for up to 5 days. Let come to room temperature before serving.
-makes 15 mini cakes-
Note: I found this recipe at loveandoliveoil.com.
Labels: blueberry gelee recipe, blueberry mirror glaze recipe, mini cake recipe, mousse cake recipe
(for the cake)
1/4 cup (60 ml) unbleached all-purpose flour
1/4 teaspoon (1 ml) baking powder
1/4 cup (60 ml) unsalted butter, softened
1/4 cup (60 ml) sugar
1 egg
(for the mousse)
5 t (25 ml) gelatin
1/3 cup (75 ml) cold water
1 cup (250 ml) milk
4 egg yolks
1 cup (250 ml) sugar
4 cups (1 L) fresh raspberries or 4 cups (1 L) frozen and thawed raspberries (1 package of 600g)
3 T (45 ml) lemon juice
1 1/2 cup (375 ml) 35% cream
(for the coulis)
1 L fresh raspberries or 4 cups (1 L) frozen raspberries, thawed
1/4 cup (60 ml) sugar
(for the topping)
fresh raspberries
fresh blueberries
whipped cream
[how to make]
(for the cake)
*Preheat the oven to 180°C (350°F). and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Butter the sides.
*In a bowl, combine the flour and baking powder. Set aside.
*In another bowl, cream the butter and sugar with an electric mixer.
*Add the egg and beat until smooth.
*At low speed, add the dry ingredients.
*Spread into the pan and bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool completely.
*Line the inside wall of the pan with a strip of parchment paper. Set aside.
(for the mousse)
*In a bowl, sprinkle the gelatin on the water and let bloom for 5 minutes. Set aside.
*In a saucepan, bring the milk to a boil. Set aside.
*In a bowl, beat the egg yolks and sugar with a whisk.
*Gradually whisk in the warm milk.
*Pour the mixture back into the same saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon.
*Add the gelatin and whisk until completely dissolved. Set aside.
*In a food processor or blender, puree the raspberries and lemon juice until smooth. (Pass through a fine sieve, if desired.)
*Stir in the custard and let cool.
*In a bowl, whip the cream until soft peaks form.
*Fold the whipped cream into the raspberry mixture.
*Pour on the cake. Invert a plate over the pan to prevent the surface of the mousse to dry.
*Refrigerate for 8 hours or overnight.
(for the coulis)
*In a food processor or blender, puree the raspberries and sugar until smooth. Strain.
(for the assembly)
*Unmould the mousse and remove the parchment paper.
*Garnish the cake with fresh berries and whipped cream.
*Serve with raspberry coulis. Store in the refrigerator.
-makes 8-10-
Note: I adopted the recipe from ricardocuisine.com.
Labels: cake recipe, mousse cake recipe, raspberry mousse cake recipe
(for sponge cake)
1 egg
2 T caster sugar
2 T self rising flour
1 T plain flour
(for raspberry mousse)
1 lb fresh or frozen raspberries
4 egg yolks
1/2 cup caster sugar
1 cup milk
1 1/2 T gelatine
1/4 cup creme de cassis liqueur
1 cup cream
(for raspberry topping)
2 t gelatine
1 T creme de cassis lequeur
(for chocolate bark)
3.5 oz white chocolate melts, melted
(for decoration)
raspberries
icing sugar
>how to make<
(for sponge cake)
*Preheat the oven to 350 degrees.
*Lightly grease a 8 3/4" springform tin and line the base with baking paper.
*Beat the egg and sugar in a small bowl with electric beaters for 5 minutes, or until thick and fluffy.
*Sift the flours together three times, then fold into the egg mixture with a metal spoon.
*Spread evenly into the prepared tin and bake for 10 to 15 minutes, or until lightly browned and shrunk slightly away from the edge.
*Remember from the tin and leave to cool on a wire rack.
*Clean the springform tin, fit the base into the tin upside down and lightly oil the pan and line the base and side with plastic wrap.
(for raspberry mousse)
*Blend or process the raspberries in butches until smooth and press through a plastic strainer to remove the seeds.
*Reduce 1/2 cup raspberry puree for the toppin.
*Beat the egg yols and sugar in a heatproof bowl for 5 minutes, or until thick and pale.
*Bring the milk to the boil and gradually pour onto the egg mixture, beating continally.
*Place the bowl over a pan of simmering water and stir for about 10 minutes, or until the mixture thckens slightly and coats the back of a spoon.
*Allow to cool.
*Sprinkle the gelatine in an even layer over 1/4 cup water in a small heatproof bowl and leave to go spongy.
*Put a large pan with about 1.5" water on to boil.
*When it boils, remove from the heat and carefully lower the gelatine bowl into the water, then stir until dissolved.
*Cool slightly.
*Stir the gelatine mixture, raspberry puree and liqueur into the custard mixture, then refrigerate until thick but not set.
*Beat the cream until soft peaks form and fold into the raspberry mixture with a metal spoon.
*Place the sponge into the base of the prepaered pan and pour the raspberry mixture evenly over the top. *Refrigerate for several hours, or until firm.
(for raspberry topping)
*Sprinkle the gelatine in an even layer over 1/3 cup water in a heatproof hbowl and leave to go spongy.
*Put a large pan filled with about 1.5" water on to boil.
*When it boils, remove from the heat and lower the gelatine bowl into the water, then stir until completely diissolved.
*Cool slightly.
*Stir in the reserved raspberry puree and the liqueur, pour evenly over the set mousse, then refrigerate until set.
(for decoration)
*Cover a baking tray firmly with plastic wrap, spread the chocolate thinly over the plastic and allow to set.
*When set, break into large angular pieces.
*Cut the miroire into wedges, place pieces of chocolate on the back of each slice and decorate with extra raspberries, dust lightly with icing sugar and serve.
-serves 8 to 10-
Note: I found the recipe in "The Essential Dessert Cookbook".
Labels: mousse cake recipe, Raspberry Miroire recipe, raspberry mousse recipe
(for Genoise)
3 eggs, room temperature
9 T sugar
3 egg whites, room temperature
1/8 t cream of tartar
1 T + 1.5 t sugar
1/2 cup + 1 T very finely ground almonds
1/4 cup + 1 t al purpose flour
1 T + 1.5 t butter, melted
(for Syrup)
1/2 cup sugar
1/4 cup water
1 T vodka
1 t fresh lemon juice
(for Mousse)
12 oz bag individually frozen strawberries, thawed and dreained (juice reserved)
2 t unflavored gelatin
1/4 cup sugar
2 cups well-chilled shipping cream
1/2 p strawberries, halved
red currant jelly, melted
>how to make<
(for genoise)
*Preheat oven to 375 degrees.
*Place dabs of butter in corners of two 16" x 12" baking sheets.
*Line with parchment.
*Whisk whole eggs and 9 T sugar in large bowl set over pan of simmering water until eggs are barely warm.
*Remove from over water.
*Using electric mixer, beat eggs until tripled in volume.
*Using clean dry beater, beat whites and crea, of tartar in another bowl until soft peak from.
*Add 1 T plus 1.5 t sugar and beat until stiff but not dry.
*Gently fold whites into whole eggs.
*Gently fold in ground almonds, flour and butter.
*Spread 3 cups batter on each prepared pan to form 1/8" thick layer.
*Bake until light brown and springy to touch, 15 to 20 minutes.
*Cool completely in pan.
(for syrup)
*Cook sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and bring to boil.
*Remove from heat and let cool.
*Mix in vodka and lemon juice.
(for mousse)
*Puree thawed berries in processor.
*Strain through fine sieve, pressing on pulp.
(If necessry, add reserved berry juice so puree measures 1 cup.)
*Transfer 1/4 cup puree to small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften.
*Bring remaining puree and sugar to hoil in heavy medium saucepan, stirring until sugar dissolves.
*Remove from heat.
*Add gelatin and stir until dissolved.
*Let stand until cool but not set, stirring frequently.
*Beat cream until peaks form.
*Fold 1/4 of cream into strawberry mixture to lighten; fold in remaining cream.
(for assembly)
*Using cardboarde, form only the sides of a 6" square mold with 3" high sides.
*Line with foil.
*Place on foil-covered 6" cardboard square.
*Cut four 6" squares from genoise.
*Place 1 in mold.
*Brush lightly with syrup.
*Spread 2 cups mousse over.
*Top with another genoise layer, pressing gently.
*Brush lightly with syrup.
*Spread with 2 cups mousse.
*Top with another genoise layer.
*Brush lightly with syrup.
*Spread with 1 1/2 cups mousse.
*Top with last genoise layer, pressing gently.
*Spread remaining mousse over top.
*Refrigerate until set, at least 30 minujtes.
*Remove sides of mold from dessert.
*Arrange berries atop cake.
*Brush with melted currant jelly.
*Refrigerate until set.
-serves 8-
Note: I found this recipe in "Cakes" by Bon Appetit.
Labels: layer cake recipe, mousse cake recipe, Strawberry cake recipe, Strawberry Mousse Cake recipe
8oz baking chocolate
4oz butter
4oz caster sugar
4 large egg yolks
2 T Irish Cream
450ml heavy cream
Decoration Ideas:
Raspberries & sauce
Grated chocolate & cocoa powder
Biscuit & whipped cream
>how to make<
*Grease a piece of parchment paper and fit it inside a 9" springform cake pan.
*Melt the chocolate in a bowl over a pan of simmering water.
*Put the butter, sugar, egg yolks, Irish Cream and melted chocolate into a food processor.
*Mix well for 3-4 minutes.
*Whip the cream to soft peaks.
*Transfer the chocolate mixture to a large mixing bowl and fold in the whipped cream.
*Pour the mixture into the prepared cake pan and place in the freezer overnight.
*Serve straight from the freezer.
*Decorate as suggested.
-makes 8-
Labels: chocolate mousse cake recipe, frozen cake recipe, mousse cake recipe
Cake:
1 cup unsalted butter
9 oz bitter or semi sweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse:
3 cups fresh orange juice
1/3 cup sugar
2 1/2 t unflavored gelatin
3 T fresh lemon juice
14 oz white chocolate, chopped
6 T sour cream
2 cups chilled whipping cream
5 oz chocolate curls
unsweetened cocoa powder
>how to make<
(for cake)
*Preheat oven to 325 degrees.
*Butter 10" diameter springform pan.
*Line bottom with parchment.
*Butter parchment.
*Dust pan with flour.
*Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
*Remove from heat and whisk in sugar, eggs and ground nuts.
*Pour batter into prepared pan.
*Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
*Cool completely on rack.
*release cake pan sides.
*Turn out cake onto work surface.
*Peel off parchment.
*Cut off outer 1/2" edge of cake.
*Clean cake pan.
*Reattach cake pan sides; brush sides of pan with vegetable oil.
*Set cake in center of pan.(There will be space around cake that will be filled in with mousse.)
*Refrigerate cake.
(for mousse)
*Boil orange juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
*Meanwhile, sprinkle gelatin over lemon juice in small bowl.
*Let stand 10 minutes to soften.
*Add gelatin mixture to orange juice mixture and stir to dissolve.
*Add 14 oz white chocolate and whisk over low heat just until melted.
*Whisk in sour cream.
*Pour into large bowl.
*Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
*Beat chilled whipping cream to stiff peaks.
*Fold into white chocolate mixture.
*Pour mousse over cake in pan, covering top and sides completely.
*Refrigerate cake overnight.
*Run small sharp knife around pan sides to loosen cake.
*Release pan sides.
*Place cake on platter.
*Sprinkle chocolate curls over top of cake.
*Place cocoa powder in fine sieve.
*Dust cocoa very lightly over chocolate curls.
-serves 12-
Labels: chocolate cake, Christmas cake recipe, mousse cake recipe, orange mousse
