Sweet Memory甜蜜回忆:Mango Tofu Cheese Mousse Coconut Cake芒果豆腐奶酪慕丝椰子蛋糕

mango coconut cheese mousse1

Summer is here.The heat and temperature always the enemy for any mousse cake or chocolate work in my kitchen. I am missing the autumn and winter here.

Last saturday was our 2 years anniversary and here is the cake to celebrate this 2 magic years.

mango coconut cheese mousse(FB)

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Few components you need:

  • Blueberry panna cotta
  • Coconut joconde
  • Lemon joconde
  • Mango tofu cheese mousse
  • Red chocolate glacage/glaze

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love letter to husband

Blueberry Panna Cotta:

  • 85g blueberry puree
  • 25g Bulla cream( or any pouring or whipping cream)
  • 25g Liddells Lactose free full cream milk ( or any fresh milk)
  • 1 tbsp castor sugar
  • 3g gelatin leaves(soaked in cold water till soften)

1.Process fresh /frozen blueberries into puree.

2.In a pot: Bring cream, milk and sugar to just boil. Once sugar has dissolved, turn off the heat.

3.Fold in soften gelatin, stir to combine.

4.Pour the mixture into a 6″cake ring with cling film wrapped around the bottom of the cake ring. Allow to freeze to hardened.

blueberry panna cotta

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Coconut Joconde:

  • 53g egg whites
  • 25g castor sugar
  • 35g icing sugar
  • 35g coconut powder
  • 9g cake flour

1.in a clean bowl: beat egg whites till foamy, slowly add in sugar and continued beating till stiff peaks formed.

2.Process desiccated coconut into powder form if you cannot find coconut powder.

3.Fold in coconut powder and cake flour till well combined.

4.Pour in piping bag, pipe onto a 6″ cake ring(about 1” in thickness) with baking paper lined onto the baking tray.

5.Dust icing sugar generously onto cake batter.

6.Bake at preheated oven of 180C for 12 minutes or more until slightly golden, depending on individual oven.

7.Allow to cool completely. Set aside for later use.

coconut joconde

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Lemon Joconde:

  • 35g eggs
  • 20g castor sugar
  • 45g egg whites
  • 40g icing sugar
  • 30g almond powder
  • 10g cake flour
  • 8g Western Star unsalted butter, melted( or any unsalted butter)
  • 1 tbsp lemon juice
  • 1 drop of lemon essence
  • 1 lemon zest

1.In a bowl: Beat eggs and icing sugar till ribbon stage, fold in lemon juice, zest and essence.

2.In another clean bowl: beat egg whites till foamy, add in sugar slowly and continued beating till soft peak formed.

3.Fold meringue step (2) into egg-lemon mixture step (1).

4.Take small amount of batter from step (3) and mix well with melted butter in a small bowl.

5.Sift in cake flour and almond powder into remaining cake batter from step (3).

6.Fold in flour mixture from step (5) into butter mixture from step (4).

7.Pour into a 6″ cake ring on a prepared baking pan lined with baking paper. Bake at 200C for 8 minutes until golden brown,depending on individual oven.

8.Allow to cool down completely and keep for later use.

 

Note:

What is Joconde?

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 joconde

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Mango Tofu Cheese Mousse:

  • 200g mango puree
  • 250g Philadelphia cream cheese ,leave at room temperature
  • 50g egg yolk
  • 30g castor sugar
  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 20g castor sugar
  • 50g tofu
  • 7g gelatin leaves(soaked in cold water until soften)

1.Beat whipping cream and sugar until stiff peaks formed and set aside in refrigerator.

2.Beat egg yolk and sugar to well combined. Whisk continuously over a pot of simmering water until 82C until pale and thick. Remove from heat. Fold in soften gelatin. Stirring until gelatin dissolved.

3.Fold in mango puree into step (2).

4.Mash the tofu.

5.Beat cream cheese until soft. Fold into tofu. Fold the cheese-tofu mixture into step (3) and mix well.

6. Cool down over pot of cold water till 26-28C.

7.Fold in whipped cream in step (1) into cheese mixture in step (5). Pour into piping bag. Set aside in refrigerate.

mango cheese mousse

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Assemble Part 1:

1.Line baking paper on baking tray. Line acetate strip around a 7″ cake ring.

2.Place coconut joconde into the cake ring.

3.Pipe 1/3 of the mango tofu cheese mousse onto the coconut joconde until cover the joconde completely.

4.Place lemon joconde onto the mousse and continued piping in another 1/3 of mousse to cover the lemon joconde.

5.Remove blueberry panna cotta from freezer and from the cake ring. Place blueberry panna cotta onto the mousse and finally pipe in with remaining cheese mousse completely.

6.Smooth the top. Allow to set in the freezer for at least 4 hours or overnight.

assemble 1

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red chocolate glacage

 

chocolate glacage frosting

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Assemble Part 2:

1.Remove mousse cake from freezer and lightly blow hot air around the cake ring with blower for few seconds. Remove mousse cake from cake ring. Remove acetate strips.

2.With a cooling rack sits on top of a baking tray, place hardened mousse cake onto cooling rack.

3.Pour the cooled chocolate glacage over the mousse. Allow excess to drip down.

4.Decorate.

5.Place the cake back to refrigerate to allow the cake bring back to right temperature(as now the cake is still hardened stage).

6.Slice and serve.

glazing mousse

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Note:

1. Ensure the blueberry panna cotta has to be hardened in freezer before remove from the cake ring and place into the cake.

2.Red chocolate buttons are not available here so I bought it online. If you don’t like the vibrant red, welcome to substitute with white chocolate and add few drops of your favourite food colouring into the chocolate glacage. Use just white chocolate if preferred no colouring at all.

3.Decoration is up to your own imagination but if you are wondering what I used for the decoration: red chocolate button ,white chocolate and some chocolate transfer sheet( got it online as well)

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HAPPY TRYING!

 

TODAY’s Realization:

There were many times,I doubted my ability in what I am doing or learning whether baking or photographing. Failures in baking are bitter in taste but I know as long as I am determined to restart,back to basic,stand right up, the chances of getting it right is not far away.

In photographing world: Never though I would want to explore more since I have no knowledge nor potential in this field. There were many times, I doubted my ability leading to putting down the camera. Admittedly,I need to try harder than anyone just to get a decent picture.

I have to accept:some born with the skills while I need to try harder.

Never try to compete or compare with others if I choose this as passion. It exhausts me at times but learning to do one at time, no rush and no competing  can reduce the stress and taking my time to learn as much as I can.

Do for myself.Accept my flaws. Transform the pressure into energy and stand right back up. It is alright to sit down and rest awhile to regain our motivation. Have you rest enough?

有多次都会犹豫对烘焙和拍摄的能力是有限吗?

毕竟我不是天生有这些的潛力,总是要比别人多努力,由其是在拍摄方面。别人轻易的收获,而我却拍到手痛。

如果要比较,大家都比我好。因此学习接受,接纳自己的短与长。毕竟别人的成功都是因他们非常努力坚持,我这非常敬佩。

我在学习我拥有的,学习珍惜。

朋友,累了的话,不如歇一下,然后在继续做你喜欢的。

朋友,每一个你都是我能学习的对像,谢谢你们曾经的坚持,我才能明白了:做好自己就足够了。

谢谢每个都曾在我的生活中出现过:你的鼓励是我的动力。而有些的批评,也多谢你的直言,你让我成长。

谢谢你.

Your comments are deeply appreciated. ^_^

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24 thoughts on “Sweet Memory甜蜜回忆:Mango Tofu Cheese Mousse Coconut Cake芒果豆腐奶酪慕丝椰子蛋糕

  1. 哇~ 看到我真的是“目不转睛”,佩服你所做的作品,每一次都让我好喜欢。我好希望自己能做到像你一样的程度,但我还需要时间来慢慢磨练与学习。

    赞同你的一句话:做好自己就足够了

    我每当看到朋友们超赞的作品与拍摄手法,都觉得自己无法达到那样的高水准,心里总有些自叹不如别人。但想想别人也是从中慢慢坚持而来的,而我却想一步登天,那时多么好笑的是吖。
    如今已学会放开心胸,学习看待:不要羡慕别人所拥有的;而是要看到自己拥有而别人所没能有的。
    这句话常在我心留着。。。

  2. This is just perfect , I will try to make it this week for my daughters birthday ! But I have question – is there anything I can use instead of almond flour as we have nut allergy in the family ???

    • Hi Elina:
      Thanks fro visiting. ^_^
      There are few suggestion in replacing the lemon joconde.
      1)double the amount for the coconut joconde recipe.Spread the batter into a baking tray lined with parchment paper, and bake at 180C for 15 minutes.
      2)Replace the lemon joconde with your favourite sponge cake .
      3)replace the almond flour by 30g of cake flour, so total cake flour in use = 40g. The texture will no longer taste like joconde but just normal sponge cake. The taste should be still very nice.
      Hope these suggestions are usable to you. Hope you enjoy the process in baking this. Do let me know if you like.Welcome to visit my facebook too.

      Love,
      hellosweetdessert

      • Hi Elina:
        Sorry for not explaining clearly.The reason to double the recipe for coconut joconde is to replace the lemon joconde since your family is allergic to nuts. Sorry to hear that.So you are welcomed to use the coconut joconde in the entire cake. This is the first suggestion.Hope I answered your questions. Hope you enjoy the cake with your family.Happy birthday to your daughter.

        love,
        hellosweetdessert

  3. Aww, thank you for your very kind answer 🙂 I love your blog so much , this is the first blog so easy to read and follow the recipe ! Perfection !
    Hopefully my cake will turn out good 🙂 fingers crossed 🙂 will let you know and definitely gonna follow in Facebook !
    Thank you for this wonderful blog !

    • Hi Elina:
      Thanks for your reply. I am so blessed that you like my blog. I hope your cake turns out tasty and your family likes it. Hope your daughter has a marvelous birthday party by her beautiful, trendy mom. You have a very impressive blog there.
      Thank you for your like on facebook. ^_^
      Love,
      hellosweetdessert

  4. Pingback: Tort "Exotic Green" / Exotic Green Cake - simonacallas

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