I find citrus fruits here are mostly fresh and sweeter in flavor. Lemon here is less sour and juicy. I always wonder why westerners can use in all their food: salad, seafood, white meat and sauces. As though lemon is like the salt to the pepper. Orange here is all seasonal citrus fruit. I do not enjoy fresh slice orange back in Malaysia as much as I do here. There two fruits become the primary essence to this mousse cake.
What goes well with cream cheese? Lemon. I came up with lemon cheese mousse.
I bought a big packet of fresh mango cubes from Costco. I do not need to wait for the mango season, I think. So I thought insert mango element into this entire cake.
I adored this cake personally and hope you do too. White chocolate might not your favourite but by adding this last element as frosting, it is something different and it is a good “different”.
Problem is: why the white chocolate does not appear as white?? Wishing to have pure white powder to do the whitening effect.
Components you need:
Lemon cheese mousse
White chocolate glacage/glaze
- 150g mango puree
- 1/2 anise star
- 5g sugar
- 1 tsp lemon juice
- 2.5 gelatin leave (Soak in cold water till soften)
1. Bring mango puree to boil, add in anise star and sugar and mix well. Switch off heat.
2. Stir in soften gelatin the mango mixture. Stir in lemon juice. Sift the mixture to remove the anise star.
3. Allow the mixture to reduce temperature to 28C.
4. Pour into mango mixture slowly into a 6” cake ring ( Wrap cling film around the bottom of the cake ring)
5. Allow to harden in the freezer for 4 hours or more.
(a)What is gelee?
A jellied substance.Liquid becomes solid by the addition of gelatin, pectin or other gelling agent.
- 84g whole egg
- 20g icing sugar
- 10g cake flour
- 10g plain flour
- 60g almond flour
- 84g egg white
- 20g castor sugar
- 17g Western Star unsalted butter( Or any unsalted butter )
- 1 whole orange
1. Sifted all flours. Line a 6” round cake pan with baking paper.
2. Bring whole orange to boil in a pot. Once boiled,peel off the skin , slice into small chunks and remove the seeds. Process the orange in a processor or blend in a blender to form a paste.
3. Beat egg and icing sugar in a bowl until pale and lightly thick. (Lift up whisk, you can see batter is slowly drip down). Add in 2/3 of orange paste and mix well.
4. In another clean bowl: Beat egg white to foamy, slowly add in sugar, continue beating to achieve soft peaks.
5. Fold in the egg-orange mixture into this meringue (egg white) to well combine.
6. Take out some batter , fold in melted butter.
7. Fold in all flours into remaining egg batter till well combined.
8. Fold in the butter-mixture earlier (6) back into flour batter (7).
9. Pour batter onto prepared pan. Bake in preheated oven at 180C for 20-25 minutes, until skewer inserted in the middle of cake comes out clean, depending on individual oven for the temperature and time.
10. Remove from cake ring and allow to cool down completely. Keep in refrigerator.
(a)What is Joconde?
A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.
Lemon Cheese Mousse:
- 50g castor sugar
- 3 tbsp water
- 175g Bulla whipping cream ( or any dairy whipping cream)
- 30g egg yolk
- 2tbsp lemon juice
- 140g Philadelphia cream cheese ,room temperature ( Or any cream cheese)
- 25g Vaalia natural yoghurt( or any plain yoghurt)
- 2tsp lemon essence
- 40g egg whites
- 42g castor sugar
- 11g water
- 5g gelatin leaves ( soak into cold water until soften)
- 6g CHOYA extra shiso, Traditional Japanese Umeshu(Plum liqueur) optional
- In a bowl: beat whipping cream till stiff peaks formed. Set aside in refrigerator.
- In a pot: Boil sugar and 3tbsp water till sugar dissolved. Remove from heat.
- Slowly pour in the sugar syrup into beaten egg, continued heating until reached 82C while whisking. Stir in soften gelatin.
- Remove from heat, beat until light and pale.
- In another bowl: Beat cream cheese , then add in plain yoghurt, lemon essence and Umeshu until well combined.
- Fold in whipped cream (1) into cheese mixture (5).
- Then fold in egg-yolk mixture earlier (3) into cheese-cream mixture (6).
- Boil sugar and water till 117C. Start beating egg whites till foamy, slowly pour in sugar syrup, beating till stiff peaks formed. This is known as “Italian Meringue”.
- Fold in italian meringue into (7). Pour into a piping bag.
White Chocolate Glacage/Ganache:
make this after mousse cake has set properly
- 250g Bulla whipping cream (pouring cream or whipping cream can be used here)
- 20g sugar
- 50ml glucose
- 150g Cadbury baking white chocolate( any baking white chocolate )
- 6g gelatin leaves (Soak into cold water till soften)
1. In a pot: bring cream, sugar and glucose to boil at 85C.
2. Add in chocolate in few additions and stir to combine.
3. Stir in soften gelatin and continued to mix until incorporated. Sift .
4. Allow the mixture to cool down to 25-28C. ( you can use another pot of cold water sit underneath your ganache to help in this process)
Part I : Assemble:
1. Place a 6” cake ring onto a prepared baking tray with baking paper underneath.
2. Line a piece of 6cm in height of acetate strip around the cake ring as shown in picture.
( Get a 6” cake ring with 6cm height if you can find. My cake ring is smaller in height so acetate strip is for increasing the volume of my cake.)
3. Remove the mango gelee from freezer, cut into 5.5 inches of round disc.
4. Slice the orange joconde into 2 thin slices, and cut into 5.5 inches of round disc
5. Pipe some lemon mousse onto the cake ring, then place the first orange joconde. Pipe in lemon cheese mousse.
6. Place the mango gelee, then pipe all remaining lemon cheese mango. Place the last orange joconde onto the mousse. Press down the joconde to allow excess mousse flows out, remove excess mousse with palette knife. Place in freezer to allow to get harden.
Part II: Assemble:
1.Remove the mousse cake from freezer. Using warm cloth to rub around the cake ring. Flip the mousse cake upside down ( Mousse part faces up; sponge part faces down). Push up the mousse cake from cake ring.
2. Place the mousse cake onto a wire rack which sitting on a baking tray. Pour white chocolate ganache over the mousse cake. Allow to sit there for few minutes until excess ganache flows down.
3. Allow cake set in refrigerator for 30 minutes. Decorate however you prefer asthis is your cake now.
- Allow cake to bring back to coolroom temperature for few hours, then you can slice and serve.
- Boil the whole orange first so that the flavors from the orange is more readily to perfume the entire cake. (I cannot stop eating the orange sponge by itself, the orange is like the perfume of the cake, seriously yummy. Complimenting my product is not my style but the orange joconde is really irresistible.)
- My advice: if you do not enjoy white chocolate ganache, you can choose not to use it because some people included me just dislike the sweetness of white chocolate. However the combination is really up to standard.
- Again, I do not really enjoy over rating my own products.(Many times of failure too) This cake is really well structured. The lemon has lightened the cheese flavor; the orange acts as the perfumed for the cake. Husband and I finished more than ½ of the mousse cake in a day.
- If happened you are not anise star fan, remove from your mango gelee too. Anise Star does not act as the primary flavor of the gelee, but remove if you do not enjoy it.
- Adding plum liqueur Umeshu is optional if you prefer no alcohol.
Adding this Japanese traditional Umeshu (CHOYA)梅酒 is the extra flavor with the sweetness and sourness of the plum. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol. This plum liqueur is recommended by my sister, it helps for good sleep, promote good blood circulation and good digestion. Please do not over indulge ~
HAPPY TRYING~ ^_^
Today word: Stop living in fear you’ll always do the wrong thing. If God gives you something to do, He’ll give you the anointing to do it.-Joyce Meyer