Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

chocolate banana 5

by sivia

                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.
                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^
Let’s get started, shall we?
chocolate-banana-1.1

Components you need:

  • Chocolate sponge
  • Torched banana/ fresh banana
  • Coffee chocolate round disc (optional)
  • Chocolate mousse
  • Chocolate glacage/glaze

chocolate-banana-2.1

 

chocolate-banana-3.1

Chocolate Sponge: 

  • 2 egg yolk
  • 10g castor sugar
  • 15g salad oil
  • 30ml Liddells lactose free milk ( or any milk)
  • 15g cake flour
  • 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 2 egg white
  • drop of lemon juice/white vinegar
  • 20g castor sugar
1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.
2)Whisk yolk and sugar together to well combine.
3)Add in oil and milk.Mix well.
4)Add in sifted flours in 2 additions, mix to well combined.
5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.
6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.
7)Bake: 180C, 10-15 minutes depending on individual oven.
8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)
chocolate sponge
Note:
(a)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.

Torched Banana:

  • 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
  • some brown sugar(optional)
  • torched gun
1)Peel off bananas and halve it.
2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)
3)Caramelize each banana with torch.Set aside for later use.
torched banana
Coffee Chocolate round disc: (optional)
  • some  coffee chocolate button or some baking chocolate.
1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set
2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]
3)Fold the egg mixture step (2) into melted chocolate at step (1).
4)In a clean bowl: beat whipping cream until soft peak formed.
5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.
chocolate mousse
Note:

(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.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.
2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.
3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).
4)Arrange torched banana slices all over the mousse.
5)Cover with remaining chocolate mousse.
6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.
assemble 1

Chocolate Glacage:

  • 260g Bulla cream ( or any cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
  • 6g gelatin leaves (soak in cold water till soften)

1)In a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and stirring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • You can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

 

Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.
2)Place mousse cake onto a cooling rack sitting above a baking tray.
3)Pour the chocolate glacage all over the mousse.Allow to drip excess.
4) Decorate however you like.
chocolate glacage
Note:
1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.
2.Do not sprinkle sugar onto sliced banana if preferred less sweet.
3.If you have no torch gun, you can just arrange sliced banana.
4. This  cake is preferably eaten fresh with the bananas inside.
5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.
6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.
chocolate banana 4

chocolate banana 2

by sivia

Hope you enjoy this another version of chocolate banana.
Thank you for dropping by and deeply appreciate your comments ^_^
Today’s word:
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Banana L’Opera 香蕉欧培拉蛋糕

 

Banan L'opera

by sivia

I wanted to try second time of opera and the banana concept is the key from one of my readers here(U know who u r :P, thank you so much) I wanted to do it from how she told me: Strong banana and chocolate flavour,less on the coffee(unlike the classic one).I am aiming to reduce the sweetness by adding less buttercream onto this cake,but it still taste very delish!Here you go~

Opera cake 2

by Sivia

 

Few components:

  • Banana Joconde
  • Coffee(Decaf) syrup
  • Coffee(Decaf) buttercream
  • Banana buttercream
  • Dark Chocolate Ganache Filling
  • Dark Chocolate Glaze

 

  •  chocolate banana Opera 3

Banana Joconde:

  • 63g almond powder
  • 63g icing sugar
  • 18g cake flour
  • 85g eggs
  • 1 ripen banana, mashed
  • 80g egg whites
  • 16g castor sugar
  • 18g Western Star unsalted butter ( or any unsalted butter)

Banana Joconde

 

1)Preheat oven to 200c.Line baking paper onto a 30cmX30cm baking tray.

2)Sift almond powder, icing sugar and cake flours.Set aside.

3)In a mixing bowl: beat eggs until ribbon stage(a), fold in the almond-icing-flour mixture and banana mashed.(Do not over mix)

4)In another clean mixing bowl: Beat egg white till foamy stage, slowly add in sugar and continued beating till stiff peak achieved.

5)Fold in 1/3 of meringue(b) into the egg-flour mixture to ligthen it.Then, fold in the remaining meringue.(Do not over mix otherwise deflate the air bubbles)

6)Pour in the melted butter and mix to just well combined.

7)Bake at 200C for 8-15 minutes,or to light golden brown,depending on individual oven.

 

Note:

(a)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture.

 (b)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.

 Simple  Coffee Syrup (Decaffeinated)

 

Simple coffee syrup

 

Italian Buttercream:

  • 1/2 cup sugar
  • 30ml water
  • 2 egg whites
  • 225g Western Star butter,unsalted(room temperature) or any unsalted butter

 

1)Combine water and sugar in a saucepan over medium heat.Bring it to boil. Once it starts boiling, insert a candy thermometer.

2)Standby your butter cubes on other side.

3)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to soft peaks by the time sugar reaches 112C.)

4)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar directly into egg white without hitting edge or side of bowls or beater)

5)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is at or lower than 35C.)

6)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient.

7)When all butter has been added, continued beating at high speed until incorporated or a completely smooth buttercream is obtained.

 

italian meringue buttercream

Note:

(a)Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.

(b)Ensure you butter is cut into small cubes and it is in room temperature, not too soft and not firm to touch. When you touch it, it leaves a soft dent on the butter.

(c)If your kitchen happen to be hot, you can use a bowl of cold ice sits underneath the italian meringue while adding your butter into. It helps to prevent butter to split due to  the heat from italian meringue.

 

From Italian Meringue buttercream we prepared, we make into 2 different flavours:

 

a)Decaf Coffee Buttercream:

  • 2/3 of italian buttercream(prepared above)
  • few tsp of the decaf coffee syrup(prepared earlier)

1)Whip all these together to get a smooth decaf coffee buttercream.

 

b)Banana Buttercream:

1 ripen banana,mashed(or few drops of banana essence)

1/3 of italian buttercream(Prepared ealier)

1)whip all together to get a smooth banana buttercream.(notice: using banana mashed will see chunks of banana puree,it is ok.If want to avoid it,use banana essence)

Dark Chocolate Ganache Filling:

 

Dark chocolate filling

Dark Chocolate Glaze:

 

Dark chocolate glaze

Another version of Chocolate glacage:

  • 260g  Bulla whipping cream ( or any whipping cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 6g gelatine leaves
  • 30g water (use to soak the gelatine)

1)in a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and strring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)add in the soaked gelatine sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

 

chocolate banana Opera 4

 

 

 

Assemble:

1)Cut the banana joconde into 3 equal parts.

2)Brush Decaf coffee syrup onto the first joconde.

3)Spread decaf coffee buttercream then spread the chocolate ganache.

4)Add 2nd layer joconde.

5)Brush with syrup,then spread banana buttercream.

6)Spread chocolate ganache.

7)Layer the last joconde,brush syrup.

8)Spread decaf coffee buttercream.

9)Set inside the fridge to chill for few hours till buttercream has harden.

10)Remove cake from fridge,warm up the chocolate glaze if harden.

11)Pour the chooclate galze on top of the buttercream layer.(Dont worry to run over the edges)

12)Trim the 4 sides.Set in fridge for 30 minutes.

13)Decorate how ever u like.Slice and serve.

Banana chocolate Opera assemble

 

chocolate banana opera assemble2

 

 

Note:

1)Since no added colouring,I suggest to eat this cake fresh,not to keep too many days because of the added fresh banana in buttercream. 🙂

2)If you prefer stronger coffee flavour,welcome to add more into your syrup(coffee essence also can be used,but I tried to keep everything natural)

3)Dear friends,if you prefer sweeter ,double the recipe for the buttercream. As you can see from my buttercream layers,it consists of 2 layers decaf coffee buttercream & 1 layer banana buttercream 🙂

chocolate banana Opera 6

by Sivia

chocolate banana Opera 5

by Sivia

 

Sometimes,life is so full of unspeakable series that we never expect.I want to dedicate this cake for my love one,my only husband:” You’ve been so tired these days.You’ve become much stronger from all the things we have been through. I love you today and everyday.Thank you.”

 

Happy Trying 🙂

 

Ambroise, Refined version ( Hidemi Sugino)

ambroise4

Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop or eat his master piece, I am truly appreciated all the cakes he made, my kind of idol. Hopefully one day, I will be tasting his art work, his ideas , his efforts, his master piece.

There are few things as you can see from these pictures , few differences comparing to Hidemi’s:

·       the colour of the chocolate glacage,

·       where is the gold leaf?

·       Where is the vibrant green colour of the pistachio joconde?

·       And where is correct sugar amount?

 

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I have heard so much of people who got highest privilege to taste this artwork, similar outcome:heavy and sweet. From the way it looks, it looks chocolaty and from the recipes I read, it is slightly sweeter to my taste.

After staying here for years, my sweetness  level has dropped drastically, especially chocolate. Now, the sweetness of a piece of LINDTS milk chocolate ball is overpowering for my taste, let alone for CADBURY chocolate. One word: my mouth is pain from taking that level of sweetness.So, I decided to refine this recipe, for all ingredients I could find here , for the sweetness I prefer.

 

Few changes I attempted for a reason:

a)Sugar level: I reduced so I can enjoy it,genuinely.

b) Pistachio joconde is not green enough: I couldn’t find pistachio paste here, and normally this kind of paste is flavoured and coloured such as Sevarome Pistachio Paste.I want to make it as natural as possible. The pistachio here also is not raw or in deep green colour.S o I blended my pistachio and mix with some water to be a paste, it is organic and permeates-free that I want this for as homemade.

c)Chocolate Glacageis not dark enough: The recipe requires Valrhona cocoa powder, but all I can find and prefer is Hershey cocoa. I love the aromatic of Hershey!

d) Where is my gold leaf: Again, cannot find here, so I used Edible Gold Sprinkle.

The joy of eating this winner dessert:

1)It is not overpowering with sugar or heavily chocolaty.

2)melts into mouth  instantly because low in gelatin. Now I understand why this cake is so precious and it melts easily in your mouth,basically no gelatin added, all from the cream. Once I remove from freezer, the mousse immediately slipped through my hand , it is really soft. I only dare to try this out during cold weather. Summer heat is the enemy for this dessert.

The taste of this petitely designed master piece, it is definitely worth my 2 days job.

 

 

Ambroise5

Few components you need:

  • Pistachio Mousse
  • Pistachio Joconde
  • Raspberry Jam
  • Sirop d’imbibage
  • Chocolate Joconde  (all above here prepared on Day 1)
  • Dark Chocolate Mousse (prepared Day 2 )
  • Chocolate Glacage (Prepared day 2 or 3, depends how long your mousse has frozen)

ambroise3

This recipe from : La Petite Vancouver & Gourtmet Baking

serves :one 6-inch cake orthree to four 2.5-inch entremets

(A)Mousse a la pistache(Pistachio Mousse)

  • 130g Bulla whipping cream( or any dairy whipping cream)
  • 70g milk (Liddells lactose milk I used)
  • 1/10 vanilla pod
  • 40g egg yolks
  • 15g granulated sugar ( I reduced to 10g)
  • 2g gelatine leaves
  • 20g pistachio paste ( I grinded my own pistachio and mix with some water to make a paste)

1. Combine the pistachio paste with milk in a saucepan and bring to boil

2. Add in the vanilla pod

3. In a separate mixing bowl, combine the sugar and egg yolks and mix them until you get a pale yellow colour

4. Pour the pistachio-milk-vanilla mixture into step 3 little by little and mix until smooth

5. Pour step 4 back into the saucepan and heat it up in a low-medium heat. While heating it up, whisk the mixture vigorously until the mixture harden.Note don’t whisk too long or else you will ended up with scrambled egg texture.

6. Soften the gelatine leaves in a cold water

7. Add the soften gelatine into step 5

8. Beat the whipping cream until soft peak

9. Add 1/3 of the whipped cream into the mixture and mix well. Once incorporated, you can then add in the rest of the whipped cream and mix untilsmooth.

10. Pour the mixture into a circular mousse’s ring and set in freezer

 

(B)Biscuit aux pistaches (Pistachio Joconde)

  •  60g almond paste
  • 25g pistachio paste
  • 30g whole egg
  • 27g egg yolk
  • 17g egg white
  • 30g corn starch
  • 13g Western Star unsalted butter( or any unsalted butter)

French meringue

  • 53g egg white
  • 33g granulated sugar  ( I reduced to 25g)

1. Preheat oven to 200°C

2. Combine the almond paste and pistachio paste in a mixing bowl and whisk until incorporated

3. Continue whisking and add in the whole eggs, egg yolks and egg whites little by little and mix well until thicken

4. Sift in the all purpose flour and mix well

5. Prepare french meringue and add it into the mixture and mix well

6. Add melted butter into the mixture and mix well

7. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(C)Raspberry Jam (Framboise pepins)

  •  35g sugar ( I reduced to 10g)
  • 20g glucose
  • 8g water
  • 100g fresh or frozen raspberries
  • 4g pectin mixed with
  • 23g sugar ( I reduced to13g)
  • 6g lemon juice
  1. Bring the sugar, glucose, and water to a boil in a saucepan
  2. Mix the raspberries in and continue to boil
  3. Mix in the pectin-sugar and boil until raspberry has broken down and soft
  4. Cool in an ice bath and add the lemon juice
  5. Refrigerate until needed
  6. The recipe called for 50g of this jam

(D)Sirop d’imbibage

  •  20g Sirop à 30°B [ 13 sugar + 7 g water }—> (I reduced to 8g sugar+7g water )
  • 15g water
  • 15g raspberry liquor

1. Prepare the sirop à 30°B and microwave it until sugar dissolved

2. In a bowl combine the sirop à 30°B, water and raspberry liquor and mix well

 

(E)Biscuit joconde au chocolat (Chocolate Joconde)

  •  24g almond powder
  • 24g icing sugar (I reduced to 18g )
  • 24g egg yolks
  • 10g egg whites
  • 19g all purpose flour
  • 7g cocoa powder ( preferably Valrhona ,but I only can find Hershey and I love it)
  • 9g melted butter( Western Star unsalted butter I used)

French meringue

  • 44g egg whites
  • 45g granulated sugar ( I reduced to 25g)

1. Preheat oven to 200°C

2. In a mixing bowl, sift in the almond powder and icing sugar and mix well

3. Add in the egg yolks, egg whites and whisk until smooth

4. Sift in the all purpose flour and mix well with spatula

5. Sift in the cocoa powder and mix well with spatula

6. Prepare french meringue(On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak) and add 1/3 of it to the mixture and mix until smooth.Add the rest of the french meringue and mix until smooth.

7. Add in the melted butter and mix well8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(F)Mousse au chocolat noir(Dark Chocolate Mousse)

  •  225g whipping cream
  • 105g 66% dark chocolate ( preferably Valrhona , but I only can find Hershey )

Pâte à Bombe

  • 35g creme fraiche
  • 30g granulated sugar (I reduced to 15g)
  • 55g egg yolks

For Pâte à Bombe:

 1. Mix the creme fraiche, sugar in a saucepan and bring to boil ( or until all sugar melted )

2. In a separate bowl add in the egg yolk and whisk it until pale yellow in colour

3. Add mixture in step1 into step2 little by little while keep mixing at the same time.

4. Mix well using electric mixer

 

For chocolate mousse

1. Beat whipping cream to soft peak

2. In a double boiler, melted the dark chocolate ( chocolate’s temperature should not exceed 45°C )

3. Add the Pâte à Bombe into the melted chocolate and mix well

4.Add 1/3 of the soft-peak whipped cream to step 3 and mix well

5. Add the rest of the soft-peaked whipped cream to the mixture and mix well

chocolate glaze

 

Assembly

  1. Pipe pistachio mousse onto cake ring moulds,let it set little in freezer.
  2. brush one side with the sirop d’imbibage and place it on top of the pistachio mousse,brushed side down.  Then brush the other side with the syrup.
  3. Freeze
  4. Once frozen, take it out of the freezer and spread 50g of framboise pepins(raspberry jam) on top
  5. Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.0″ cookie cutter and 2.5″cake ring)
  6. Cut the chocolate joconde using the same size of cookie cutter.
  7. Assemble top-side down. Line a baking pan with acetate sheet and place the 3″ cake rings (or any size of rings you want) on top.
  8. Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top)
  9. Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top.
  10. Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
  11. Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
  12. Use a small blow torch or hair dryer and heat up the side of the ring ( don’t heat up too long or else you will melt the mousse )
  13. Once the ring loosen, use both hand to pull down the ring.
  14. You can put the cake back to the fridge while you now starting to prepare the chocolate glaze.
  15. Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula
  16. Refrigerate an hour  and decorate with chocolate petals and gold leaf(I decorate with gold sprinkles)

how to make ambroise

I must keep this experience in words and pictures for my future reference,hopefully.

Pages of recipe seem intimidating,after you try , it might increase your confident in making “long long recipe”. But worth 2 days of work  if sugar is reduced to your preference.The texture is marvelous.

 

ambroise6

ambroise2

The best chocolate Mousse cake I ever tried,with the efforts to recreate this, it is worth the wait.

 

Happy trying.:) Secretly wishing to own Hidemi Sugino’s cookbook in English version 😛

 

Welcome to leave your comment here, love to hear from you ^_^

Opera Swiss Roll for Valentine 欧培拉蛋卷

opera swiss roll4

Opera cake  is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with chocolate ganache and coffee buttercream and covered in a chocolate glaze.

For those who loves coffee and chocolate, Opera cake would be highly recommended to you.

What about turning Classic Opera cake into a simple swiss roll instead for this Valentines?

May all of my friends here have a wonderful Valentines with your loved one.

Valentines is not just celebration between 2 love birds, it is a day to give all your love to your loved one, your beautiful friends and family.

Happy Valentines Day everyone~

opers swiss roll3

Yields two small size swiss rolls

Few components you need:

  • Joconde sponge

  • Coffee Italian Meringue Buttercream ( decaffeinated version)

  • Chocolate glaze

Opera swiss roll

opera swiss roll5

Joconde Sponge:

  • 30g oil
  • 90g almond flour
  • 45g icing sugar
  • 180g whole eggs
  • 150g egg whites
  • 90g castor sugar
  • 75g cake flour

1)      Sift the almond flour and icing sugar together. Lightly beat the whole eggs.

2)      Mix the almond mixture into beaten eggs to well combine. Fold in oil. Mix well.

3)      Beat egg whites and sugar in a clean mixing bowl to foamy stage, slowly add in sugar and  continued beating to reach soft peaks.

4)      Fold in 1/3 of meringue from step (3) into flour mixture from step (2). Fold in the remaining meringue in 2 additions. (remember do not over folding otherwise deflating the air pockets in the egg whites.)

5)      Pour the batter into a 10” X 14” baking tray with lined baking paper.

6)      Bake batter in preheat oven of 180C for 15 minutes or 170C for 25minutes, depending on individual oven.

7)      Once baked, lay the golden brown side onto a new sheet of baking paper.  Peel off the baking paper from the joconde. Let it cool completely.

 

Note:

(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.

how to make joconde joconde 2

Coffee Italian Meringue Buttercream:

  • 190g  Western Star butter, unsalted ( or any unsalted butter )
  • 80g castor sugar
  • 40g water
  • 80g egg whites
  • 16g castor sugar
  • 1.5 tsp coffee powder (or  decaffeinated  coffee  granules, I used Nespresso decaf coffee capsule)
  • I tbsp hot water

1)      Mix coffee granules with 1 tbsp hot water until dissolved. Set aside.

2)      Bring butter to room temperature (when you touch the butter, it leaves a dent easily but not melting)

3)      In a pot:  heat water and 80g castor sugar on high heat until sugar dissolved. The aim is to cook the sugar syrup to reach 118C-120C.

4)      Meanwhile, beat egg whites to bubble stage, slowly add in 16g sugar and continued beating to reach soft peak.

5)      Once sugar syrup reached 118C, switch off heat and wait till bubbles disappear. While motor still running slowly on the egg whites, slowly pour in the sugar syrup into meringue from step (3). Beat it until the meringue has cooled down inside the bowl. (Touch the bottom of mixing bowl if it is completely cool down.)

6)      Once meringue has cooled down completely, throw in cubed butter one by one. Beat until the Italian meringue buttercream comes  together.

7)      Fold in coffee syrup and beat until well incorporated.

coffee italian meringue buttercream

Assemble 1:

1)      Spread the the buttercream onto the swiss roll. Slice into half. Now you have two slices of joconde.

2)       Ensure baking paper is sitting underneath the roll. Roll into a good roll with the help of rolling pin. Seal the baking paper, and cover with another layer of aluminium foil for double secure.

3)      Repeat this step for another slice of the swiss roll. Place them into refrigerator for 4 hours. Now you can have two swiss rolls.

methods8

Chocolate Glacage/glaze:

  • 30g Western Star unsalted butter ( or any unsalted butter )
  • 100g  Cadbury baking dark chocolate button ( or any baking dark chocolate)
  • 100g Bulla cream ( or any dairy cream)
  • 50g Liddells lactose free milk ( or any fresh milk) milk
  • 3 gelatin leaves ( add if you can find) soak in cold water until soften.

1)      Heat up cream and milk on low heat. Switch off heat once just come to boil.

2)      Pour the hot cream mixture into chocolate. Mix well until all chocolate has melted.

3)      Fold in softened butter. Mix well and fold in soften gelatin leave. Mix well. Strain the glaze.

4)      Let it cool down to room temperature. Stir well every now and then.

OR    heat up cream , milk and chocolate together until all well combined. Then fold in butter. Mix well then fold in soften gelatin leave. Strain.

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Assemble 2:

1)       Remove roll out, and spread the coffee buttercream on top of the swiss roll. Smooth out nicely with a spatula. Place back into refrigerator to allow the buttercream  for 1-2 hours to set.

2)      Remove the swiss rolls out from refrigerator and place onto a cooling rack. Pour the chocolate glaze over the two rolls evenly.

3)      Allow the excess chocolate glaze to drip down.

4)      Place the rolls back to refrigerator for 30 minutes to set properly.

5)      Take out the roll and trim off the both ends to see all the distinctive layers. Place back into refrigerator for 30 minutes to set little bit more.Slice and serve.

methods10

glazing swiss roll

opera swiss roll2

opera swiss roll 6

Note:

  1. Ensure the eggs have to be cold.
  2. Ensure the butter to be added slowly to a completely cooled meringue. Do not panic if see butter and meringue curdled, just keep beating longer until all comes together.
  3. You can use either  coffee granules or decaffeinated coffee.
  4. Ensure to strain the chocolate glaze to get a smooth glaze.
  5. Remember to stir the glaze every now and then to avoid the top skin formed.
  6. If you want your swiss roll to be flavoured with more coffee, you can brush some coffee syrup (1 tsp coffee powder mix with 1 tbsp hot water) onto the joconde sponge.
  7. Chocolate glaze will only looks shiny glossy when roll first coated with glaze  at room temperature. Once store in refrigerator,it will lose it shine and it is okay. Chocolate glaze for the Opera supposed not to be shiny for consumption due to the contents of the glaze to make as such for better taste and texture. Shiny chocolate glaze gives good appearance for the cake but lack of good flavour as a glaze for the Opera.Enjoy everyone~ ^_^

valentine's day decorations ideas (

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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DSC_5251

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. ^_^