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Strawberry Mousse Cake: (7-Inch Cake)
Sponge Cake Viennoise 7-inch Cake
Whole Strawberries Hulled 100g (for decoration)
Strawberry Jam (as necessary)
Pâte Sucrée Disk
Cake Flour 120g
Powdered Sugar 40g
Egg Yolk 1
Sugar 2 Tbsp.
Strawberry Liqueur (or similar) 1 Tbsp.
Hulled Strawberries 150g + 100g
Sugar 60g (4½ Tbsp.)
Balsamic Vinegar 1 Tbsp.
Water 2½ Tbsp.
Heavy Cream 200ml
Hulled Strawberries 100g
Lemon Juice ½ Tbsp.
Gelatin 5g (½ Tbsp.)
Water 2 Tbsp.
1. Prepare a flat 18cm (7") disc of pâte sucrée. The ingredient amounts listed above will make two discs of this size; you can divide the dough in half and freeze the portion you’re not going to use.
Bake one 18cm (7") Sponge Cake Viennoise (you can also find this in basics) according to that recipe. Slice the cake into three layers and set aside.
2. Wash and hull strawberries, then dry thoroughly.
3. Begin preparing the gelatin for the strawberry gelatin and mousse in two separate small bowls or cups; put 2 and 2½ tablespoons of water in each bowl, respectively, then sprinkle the gelatin into the water and set aside.
4. Prepare syrup; mix water and sugar and microwave until hot. Stir until completely dissolved, then let cool. Stir in strawberry liqueur (or other fruit liqueur, such as Kirschwasser) and set aside.
Keep heavy cream chilled.
1.Make strawberry liquid for the gelatin.
Put the strawberries, sugar, and water for the gelatin in a saucepan and simmer over low heat until the water turns red.
Strain the liquid through cheesecloth and let cool. Set the strawberries aside for the mousse.
2. Make the strawberry mousse.
Roughly slice 150g (5 oz.) of strawberries plus the pale strawberries leftover from the gelatin. Pour balsamic vinegar over the slices, stir to coat, and leave in a bowl to marinate for about 30 minutes.
Take another 100g (3.5 oz.) of strawberries, cut them in half, and slice thinly.
Pour the marinated strawberries and any liquid into a food processor and purée.
Pour the heavy cream into a large bowl and whip until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff.
Microwave the prepared 6g of gelatin until it turns to liquid, then add to food processor and mix.
Take the sliced strawberries from 2 and the strawberry purée from 5 and add them to the whipped cream, then stir until mixed.
3. Assemble cake.
Warm enough strawberry jam to coat one surface of the pâte sucrée disk in the microwave to soften it, then coat the top of the tart. Place a cake-forming ring onto the plate the cake will be served on (if the ring you’re using is adjustable, size it slightly large than the tart base). Lay the base in the ring jam-side up.
Lay the first layer of the sponge cake on top of the tart base, then dab on one third of the syrup.
Pour one third of the mousse onto the sponge cake and spread smooth with a spatula. Make sure the mousse fills the gap between the edge of the ring and the sponge.
Lay the second layer of sponge cake onto the mousse and press down lightly. Dab half the remaining syrup onto the cake. Pour half the remaining mousse on top, again spreading smooth and pushing it down to fill the gap around the edges.
Lay the top layer of sponge cake on top, press down lightly, and dab with remaining syrup. Pour on remaining mousse and spread evenly; make sure there’s at least 5mm (¼") left at the top of the ring for the gelatin.
Chill for about two hours in the refrigerator to set.
4. Make strawberry gelatin.
Once the mousse has set, begin making the gelatin. Warm the 5g portion of prepared gelatin in the microwave to liquify; stir the gelatin and lemon juice into the strained strawberry liquid.
5. Finish cake.
Slice the strawberries reserved for decoration into 3mm (eighth-inch) slices and arrange in a decorative pattern on the top of the chilled cake.
Gently spoon the gelatin liquid on top of the cake in a layer to cover the strawberries, being careful not to make any bubbles.
Chill in the refrigerator for an hour to set the gelatin, and the cake is complete.
Things to Know:
1.When removing the ring from the cake, it will help to warm the ring a little by blowing on the outside with a hair dryer set to hot.
2. You can pour any leftover mousse and gelatin into a glass or clear dish to make a decorative little dessert.
3. Though it’s easier with a metal cake-setting ring, if you don’t have one, you can cobble together a makeshift ring from a milk carton; cut the sides out and tape together to form a ring of the size you need.
4. Though the balsamic vinegar marinade is the secret ingredient in this strawberry mousse, 1 tablespoon of lemon juice can be substituted. Don’t marinate if using lemon juice, though.
Mont Blanc Recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
* 4 egg whites, room temperature
* 1/8 teaspoon salt
* 1/8 teaspoon cream of tartar
* 1 cup less 1 Tablespoon sugar
* 3/4 teaspoon vanilla
* 3 pounds fresh chestnuts or one (1 pound 15 ounce) can chestnut puree
* 1 vanilla bean (if using fresh chestnuts)
* 3/4 cup water
* 1/3 cup sugar
* 1-1/2 cup whipping cream
* 1 to 2 Tablespoons sugar
* 1 teaspoon vanilla
* 1 egg white, room temperature
* 2 squares semisweet chocolate, grated
Preheat oven to 250 degrees F. Grease a baking sheet, sprinkle with flour, and mark one 9-inch circle or ten 3-1/2- inch circles (this may require more than one baking sheet).
In large bowl, beat egg whites with salt until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar until mixture holds long, stiff peaks when beater is lifted. Fold in remaining sugar and vanilla. Place in pastry bag fitted with 1/2-inch plain tube and pipe 1 large round or 10 small ones onto prepared sheet. Bake 1 hour or until meringue is firm to the touch. If meringues brown during baking, reduce heat. Transfer meringues to rack and let cool.
Peel chestnuts using small, sharp knife and leaving inner skin.
Preheat oven to 375 degrees F.
Place chestnuts in shallow heatproof dish and bake 10 to 15 minutes, or until skin dries and peels off easily. Rub nuts in rough cloth to remove skins. Place peeled nuts in saucepan with vanilla bean and water to cover and bring to a boil over high heat. Reduce heat, cover and simmer 25 to 30 minutes, or until very tender. Remove vanilla bean (it may be washed and reused.) Drain chestnuts, then put through food mill or sieve, or in food processor, and puree.
Briefly boil together 3/4 cup water and sugar to make thin sugar syrup, then set aside to cool. When cool, beat enough syrup into chestnut puree to make it thin enough to pipe through pastry bag but still thick enough to hold its shape. If using canned puree, sweeten to taste, making sure it is thin enough to be piped. Fit pastry bag with 1/8-inch plain tube and fill with puree.
Beat cream until stiff, then add sugar to taste and vanilla. Beat egg white in separate bowl until stiff peaks form, then fold into cream. Place cream mixture into pastry bag fitted with star tip. Arrange meringues on serving platter and pipe chestnut puree in bird's nest shape around edge of meringue. Pipe cream mixture in center, piling it high. Sprinkle grated chocolate over whipped cream and chill until serving time.
Yield: 10 servings
Things you should probably know
This French recipe piles chestnut puree on top of meringues and is finished with whipped cream for a rich classic dessert.
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Earl Gray Tea Cakes
120g Castor Sugar
150g Self-Raising Flour
1tbsp Earl Grey Tea Leaves
1. Heat the milk and pour it into the earl grey tea leaves. Cover the lid and leave it for 10 minutes. Strain and set aside the tea-infused milk for later.
2. Melt the butter over a pot of immering water. Leave to cool.
3. Beat the eggs and sugar with an electric mixer until pale and thick. Sieve in half of the self-raising flour and stir gently.
put the rest on later