It is the strawberries season and I loaded more berries during my groceries shopping. I wish everyday is berries day so I can decorate my cakes with these juicy, vibrantly colourful berries.
This cake is designed for playing the fresh , red and juicy strawberries as the main component. Moreover, I want to create a flourless(or gluten free) cake by implementing the hazelnut and almond dacquoise. This dacquoise produces the best hazelnut aroma with a slight crunch to it ,which giving a new depth of texture to a normal mousse cake.
I have made this cake couple of times and I received very generous and amazing comments such as :” I am hiring your wife for my wedding cake!”,” I do not mind eat this everyday!”,” I have eaten half of the cake by myself “. I never thought men could love strawberry flavour mousse cake that much. Guess I must done something right to prove men can choose strawberry shakes too. 😛
I am over the moon for anyone accepting my creation with such positive comment.I am blessed.
So I do hope you all like it too. ^_^
(this recipe has been made for couple of times since 2015 till now)
Few components you need:
- Raspberry-strawberry gelee
- White chocolate mousse
- Hazelnut and Almond dacquoise
- Strawberry mousse
- Pink glacage/glaze
- 100g raspberry frozen
- 60g castor sugar
- 100g fresh strawberry puree
- 1/4 tsp lemon juice
- 6g gelatin leaves (soak in cold water until soften)
1)Heat up frozen raspberry together with castor sugar until thickened.
2)Blend the mixture into puree.Add in strawberry puree and gelatin.Mix well.Add in lemon juice.Mix well.Strain.
3)Pour into 4″cake ring(which wrapped with cling wrap at the bottom) sits underneath a tray lined with baking paper.
4)Allow to set in freezer for at least 4 hours or more.
White Chocolate Mousse:
- 60g Cadbury baking white chocolate ( or any baking white chocolate)
- 1 small egg, room temperature
- 1 tbsp castor sugar
- 100ml Bulla whipping cream ( or any whipping cream)
1)Beat whipping cream to soft peaks.
2)Melt white chocolate.
3)In a bowl: Beat egg and sugar until ribbon stage(a) over bain marie(b).(Ensure water is 40C )
4)Fold egg mixture through the whipped cream.
5)Scoop out one ladle of egg-cream mixture from step (4) and fold through melted white chocolate to well combine.Then fold it back to remaining egg-cream mixture.
6)Pour onto the hardened raspberry-strawberry gelee earlier and allow to set in freezer for at least 4 hours or more.
(a)What is ribbon stage?
A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.
(b)Bain marie or double boiler means a pan of hot water in which a cooking container is placed above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.
Hazelnut and Almond Dacquiose:
- 25g hazelnut meal
- 25g almond meal
- 10g Western Star unsalted butter ( or any unsalted butter)
- 50g castor sugar
- 6g corn flour
- 40g egg whites
- Icing sugar for dusting
1)Preheat oven to 170C. Line baking tray with baking paper or non-stick baking mat.
2)Melt butter. Mix hazelnut and almond meals with half of the castor sugar together.
3)Beat egg whites in a clean mixing bowl till bubbly foam, and slowly add in sugar while beating to stiff peaks meringue(c).
4)Fold in meringue into dry ingredients in 3 additions.
5)Add in spoonful of meringue mixture into melted butter.Fold together.
6)Pour butter mixture into rest of meringue mixture.Mix well.Pour into a piping bag.
7)Pipe in circular motion into a 4″ round disc .Dust with generous amount of icing sugar.
8)Bake for 18-20 minutes until lightly golden brown.
(a) Dacquoise is a dessert made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax‘, a town in southwestern France.
(b)If cannot find hazelnut meal, you can kindly eliminate hazelnut meal and increase almond meal to 50g.
(c)what is meringue?
Meringue means egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.
(d)Always remember when folding meringue into flour mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.
- 4g gelatin leaves(soak in cold water till soften)
- 180ml Bulla whipping cream ( or any whipping cream)
- 110g strawberry puree
- 40g castor sugar
1)Process fresh strawberries into puree.
2)Beat whipping cream to ribbon stage. [Picture 1 ]
3)Put half of strawberry puree and sugar in a saucepan.Gently warm till sugar dissolved.
4)Squeeze water from soaked gelatin, add into saucepan from step (3).Stir well.
5)Strain into mixing bowl. Add the remaining strawberry puree in.
6)Pour in whipped cream. Fold to combine.
1)Lightly torch the edges of the 4″ cake ring containing gelee and white chocolate mousse. Remove the set mousse from cake ring.
2) Place the hazelnut-almond dacquoise onto the base of a 6″ cake ring lined with baking paper in a tray.
3)Pipe in strawberry mousse around the cake ring. Place the raspberry gelee-white chocolate mousse onto the dacquoise.(White chocolate mousse touches the dacquoise)
4)Pipe in remaining strawberry mousse, smooth the top. Allow to set in freezer for at least 4 hours or more.
- 125g Bulla cream ( or any brand of cream)
- 10g castor sugar
- 25ml glucose ( or corn syrup)
- some pink food colouring
- 100g Cadbury baking white chocolate
- 3g gelatin leaves (soak in cold water till soften)
1)Bring cream, sugar and glucose to boil at 85C.
2)Add in chocolate in few additions.Combine.Stir
3)Stir in soften gelatin.Mix together with pink food colouring and strain.
4)Allow to cool down to 25C.
(a)Stir the glaze now and then before glazing to prevent skin forming.
(b)Remember to be quick and generous when pouring the glaze over the mousse.
1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.
2)Place cake back to freezer for 15 minutes.
3)Place a small cake ring onto a tray. Place the mousse onto the cake ring.
4)Pour the pink glaze over the mousse.Allow to drip off excess.
5)Decorate with some fresh strawberries and macaron shells, dust with some icing sugar or decorate with however you, go wild with your imagination.
Hope you like this sharing.