Cupcakes/纸杯蛋糕

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I meant to make the cupcakes with my brand new Russian piping tips, I was so excited. HOWEVER, the butter cream frosting was too soft, it wouldn’t stand. Worse of all, I added too much of the wrong color to half of the frosting and the color became really ugly. Anyway, it didn’t turn out as I expected. Tasted good though…

Ingredients

  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounces cream cheese, softened
  • 3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
  • 2 teaspoons pure vanilla extract

Pillsbury lemon flavor premium cake mix 1 box

Bake the cupcakes as directed on the back of the box.

Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.

Decorate the cupcakes with the butter cream frosting. I also sprinkled something on top of them, so they wouldn’t look too ugly.

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我想用我新买的俄罗斯挤花嘴来装饰纸杯蛋糕。 然而, 我做出的奶油太软了, 它站不住。更糟糕的是, 我加了太多的错误颜色到一半的奶油里结果颜色变得非常丑。无论如何, 它并没有如我所料那样简单,虽然味道还不错。。。。。。

成分

  • 1/2 杯 (1 根) 咸黄油, 软化
  • 8盎司奶油芝士, 软化
  • 3至4杯糖粉 (取决于您想要的稠度和结霜的甜味)
  • 2茶匙纯香草精华

 

Pillsbury牌的柠檬口味的蛋糕粉1盒

按盒子后面的指示烘烤纸杯蛋糕。

使用电动搅拌器, 把黄油和奶油芝士搅在一起。慢慢地混入糖粉和香草, 然后打到平滑均匀。

用打好的奶油来装饰蛋糕。我还洒了一些东西在上面, 所以他们不会看起来太丑。

Mango Mousse Cake/芒果慕斯蛋糕

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For the base

  • 90g cake flour
  • 3 eggs
  • 50g water
  • 1/4 cups vegetable oil
  • 60g sugar
  • 1g baking powder
  • 1g salt

 

For the mango mousse

  • 300g Fresh mango puree (Ataulfo)
  • 50g  sugar
  • 3 tsp gelatin
  • 350ml whipping cream

 

For the top layer mango mirror:

  • 200ml fresh mango puree(Ataulfo)
  • 3 tsps. gelatin powder
  • 100ml hot wate
  • One Kent mango

Ataulfo Mango

pakistan Ataulfo mango

Kent Mango

Kent mango

 

Instruction:

  1. For the base:

Separate Egg yolk and white, beat yolks with 20 grams of sugar and beat until the color turns yellowish white. Add in 1/3 of vegetable oil at a time. Then add water and mix evenly. Sift the flour and baking powder into the egg mixture. Use a spatula to gently fold them together.

Whisk egg white until it forms big air bubbles, add sugar in 1/3 at a time, then salt. First whisk at high speed then low speed until egg white is in stiff form. (Container must be oil-free and water free)

Gently fold 1/3 of egg white into the egg york mixture, when well combined, add the mixture to the rest of the egg white and carefully fold them together.

Spread some cooking spread on the bottom of the rice cooker. Pour the batter into the rice cooker, Press the Cook button, when the button goes off in about 2 minutes, press it one more time.

Insert a toothpick to see if it is ready, if the toothpick comes out clean then it is ready. Immediately invert the cake for 20 minutes, let cool. Once cooled, slice the cake into halves.

2. For the mousse:

Puree the mango flesh with the sugar.

Put one third of the mango puree into the pot and stir in the gelatin until dissolved, over low heat. Remove from heat and stir in the remaining mango puree. Set aside to cool.

Once the mango puree has cooled down, whip the cream to soft peak stage.

Gently fold the cream into the mango puree and scoop ½ the mousse into the cake mold on top of the cake base we made. Repeat the procedure for another layer.  Spread the mousse evenly with a spatula. Chill in the fridge for several hours until set.

  1. For the top mango mirror layer:

Use a slicer to slice the mango into thin slices.

Once the mousse is set, dissolve gelatin in hot water. Add gelatin mixture into the mango puree and mix well. Spoon the mixture over the mousse. Add the thin mango slices together to form rose like flowers.  Leave the cake into the fridge overnight to set.

Notes:

I strongly recommend using ataulfo mango for mousse and mirror because ataulfo has smooth, firm flesh with no fibers making it easier to use in mousse. This kind of mango is small and oval in shape. But when it comes to mango flower, we need it to be firm enough to stand up, if we use ataulfo mango it will be too soft, so Kent mango is a better choice. Of course you don’t have to make mango flowers; you can use any other kind of fruits to decorate your cake, or nothing at all.

If you don’t have a rice cooker at home, you can do a cracker, biscuits base or any other kind of sponge, chiffon cake for this cake too. For me, a cracker or biscuits base will use a lot of butter, it is not healthy to me and a sponge or chiffon cake needs to turn my oven on, it is too hot in summer time to do that. If you don’t like mango use berries! Do whatever that fits you the best; there are no absolute rules on baking or cooking. You should have fun not pressure when it comes to making good food.

 

基底

  • 90克蛋糕粉
  • 3个鸡蛋
  • 50克 水
  • 1/4 杯植物油
  • 60克 糖
  • 1克 泡打粉
  • 1克 盐

 

芒果慕斯

  • 300ke 新鲜芒果泥 (Ataulfo)
  • 50克糖
  • 3茶匙明胶粉
  • 350毫升搅拌奶油

 

顶层芒果镜面

  • 200毫升新鲜芒果泥 (Ataulfo)
  • 3 茶匙明胶粉
  • 100毫升热水
  • 一个肯特芒果

 

方法:

  1. 基底:

分离蛋黄和蛋白, 加20克糖打蛋黄, 然后打到颜色变黄白色。分3次添加植物油。然后加水混合均匀。将面粉和泡打粉过筛到鸡蛋混合物中。用刮刀轻轻地将它们混合起来。

将蛋清搅拌至形成大气泡, 每次加1/3糖, 然后加盐。先高速打, 然后低速, 直到蛋清是干性发泡。(容器必须是无油和无水)

轻轻地将1/3 打发的蛋白倒入蛋黄混合物中, 轻轻至上而下搅拌好后, 将混合物加到其余的蛋白中, 并小心地将它们拌匀在一起。

在电饭煲的底部喷点油。把面糊倒入电饭煲, 按下煮按钮, 当按钮在2分钟后跳起时, 再按一次。

插入牙签, 看看它是否好了, 如果牙签出来是干净, 那么它就熟了。立即翻转蛋糕, 让它凉20分钟。冷却后, 将蛋糕切成两半。

 

  1. 慕斯:

把芒果果肉和糖一起在搅拌机里搅碎成泥。

将芒果泥中的三分之一放入锅中加入明胶搅拌小火加热直到溶解。 加入到剩下的芒果泥中搅拌。放一边稍凉一下。

芒果泥一旦凉下来, 就用搅拌器把奶油打到中性发泡

轻轻地将奶油混入芒果泥中拌好。 然后舀½慕斯到蛋糕模子里, 到我们刚刚做的蛋糕底座上面。重复这个过程做另一层。 用刮刀均匀涂抹慕斯。在冰箱里冷藏几个小时直到凝固。

 

  1. 顶部芒果镜面层:

 

使用削皮刀将芒果削成薄片。

一旦慕斯凝固,在热水中溶解明胶。在芒果泥中加入明胶混合物, 拌匀。把混合物勺在慕斯上用刮刀刮平。将薄芒果片加在一起, 形成玫瑰般的花朵放上去。 把蛋糕放到冰箱里过夜。

 

注意事项:

我强烈建议使用 ataulfo 芒果做慕斯和镜面, 因为 ataulfo 很光滑柔软, 果肉没有纤维更容易使用在慕斯里,吃起来更顺口。这种芒果很小, 形状椭圆形。但是当说到芒果花的时候, 我们需要它足够硬挺可以站的起来, 如果我们使用 ataulfo 芒果, 就会太软, 所以肯特芒果是一个更好的选择。当然, 你不必做芒果花; 你也可以用任何其他种类的水果来装饰你的蛋糕, 或者什么都没有。

如果你家里没有电饭煲, 你也可以做一个饼干基底或其他种类的海绵, 戚风蛋糕基底。对我来说, 饼干基底将使用大量的黄油, 它不健康而海绵或戚风蛋糕需要用到我的烤箱, 夏天太热了。如果你不喜欢芒果可以用其他浆果做,没有绝对的规则。在制作美食的同时, 你应该享受它带给你的乐趣而不是压力。

Durian Crepe Cake/榴莲千层蛋糕

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Recently I see so many people eating Durian crepe cake, it makes me wonder how it will taste like. So last Saturday I bought a big frozen durian home and decided to make one myself. Before I assembled the cake, the cream mixture looked kind of runny to me; I started to worry a little, but decided to finish it anyway. After I finished assembling, the cake was kind of shaky like pudding: jiggling around. I was like man this is going to be bad!!! However, when I eat it today I was shocked, the cake didn’t need to stay in room temperature for 15 minutes, it was ready to eat fresh out of the refrigerator. It tasted so GOOD, so soft and creamy, so fully of the fragrance of durian (of course only if you like durian). It is the exact Lady M crepe cake feeling I’ve been looking for. It is better than Lady M now (just kidding)!!!!!

Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original recipe.

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt

In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).

Crepe:

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature. Heating up a nonstick skillet over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. I usually end up making around 25-27 pieces 7 inches diameter crepe.

Durian and heavy cream mixture:

400g of heavy cream

2 tablespoons of sugar

450g Durian puree

 

Remove the prepared Pastry Crème Filling from the refrigerator.

Whip heavy cream with the sugar until it reaches medium peak.

Gently fold the whipped cream into the Durian puree, after mix them well, fold the mixture to the prepared chilled and thickened Pastry Crème Filling. If it is runny, refrigerate it for a couple of hours.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another piece of dry crepe and repeat the above process until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours before serving. Dust with powdered (confectioners’ sugar) and garnish it with berries.

 

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最近老看到别人吃榴莲千层蛋糕,搞的我很想吃。上个礼拜六出去买了个大榴莲回家决定做一个。 做好蛋糕抹层的奶油后我有点当心因为好像看起来太稀了但是还是决定做完它。 蛋糕层层搭起之后看起有点像果冻一样颤颤巍巍的,我想完蛋了,可能榴莲太稀了。放冰箱过夜后第二天吃的时候发现, 好吃的不得了一点也不会稀,也不要像之前一样要放外面15分钟才可以吃。 我感觉比Lady M 还要好吃了。 好有成就感!!!

準備:
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來。

千层蛋糕糊:
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯中筋面粉
7 大湯匙砂糖
鹽少许

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個小的平底鍋,热牛奶直到有小泡泡关火,稍微晾涼。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

奶油糊:
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油,打发

在一隻小碗,加入雞蛋、 麵粉、 糖和生粉 ;打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌,大約 5 分鐘,直到變稠。
關火。加入香草精和熱水 ;攪拌,直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時,拌入打发的奶油。
冷藏混合物,直到變稠 变凝固(最好冷藏一夜)

制作饼皮:
從冰箱取出準備好的千层蛋糕糊 至室溫:

不粘鍋中火,做第一片时候锅里喷一点点油。在锅内均勻分佈大約 ¼ 杯麵糊 ;快速的旋转锅子以便面糊均匀覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。我通常会做出25-27张7英寸的饼皮。

榴莲馅料奶油

400克鲜奶油

2大勺白砂糖

450克榴莲果泥(搅拌机搅拌)

從冰箱取出準備好的奶油糊:

鲜奶油加 糖用打蛋器打发到中性发泡,就是提起搅拌器奶油的尖是硬的但是还是一边倒。輕輕地把榴莲果泥糊加入到刚刚打发的奶油里,轻轻的搅拌均匀后再加入到前一晚準備好的奶油糊里轻轻的拌匀。

如果你对打发奶油有疑问,可以看看漾漾美味的奶油打发视频: http://bbs.wenxuecity.com/cooking/1516758.html  保证受益匪浅。

20 層的千层蛋糕:
蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀,完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。當準備食用时撒上糖粉或加点水果装饰。

Blue Berry Sponge Cake/蓝莓海绵蛋糕

I baked 3 cakes in the last 2 days. I want to bake a cake that has the really soft but rich texture. I am still trying to find the right recipe…

Here are the cakes:

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Blue berries syrup:

½ pint blue berries

3tbsps sugar

1tbsp water

Mix all the ingredients above in a cooking pan, bring it to boil then reduce the heat to low and cook for 10 minutes. Filter the mixture and set the syrup aside.

 

Blue berries cream cheese Frosting:

( good for 2 – 6″ cakes)

1 1/4 cups heavy whip cream
1/2 cup sugar
1 tsp vanilla extract
12 oz cream cheese

3 tbsps blue berries syrup

Whip cream cheese and blue berries syrup until it is creamy and fluffy.

Mix whip cream, sugar and vanilla extract together in a big mixing bowl and whip on high speed until soft peaks form.
Add the cream cheese mixture to the whipped cream and whip until stiff peaks form. Set whipped frosting in the refrigerator.
Cake:

Ingredients:

6 eggs at room temperature,

Cake flour 200 grams, sifted

Sugar 150 grams

Vegetable oil or melted butter 50 grams

Baking:

Preheat oven to 355Fahrenheit

Break the whole eggs into a large mixing bowl

Then pour the sugar into the bowl

Take a big cooking pan with some hot water in it, leave the bowl on top of it (the bottom of the bowl touches the hot water) and whip the eggs.

With the constant whipping, the egg will produce big bubbles; then it will become thicker.

Whip the egg until when you pick up the mixer the egg batter drop down will not disappear immediately and you can use it to draw clear lines. (The whole process takes about 12 minutes depends on the power of your mixer).

Add the flour to the batter in 3 times; with the help of a rubber scraper carefully stir it from the bottom to the top. Do not mix it in a circle direction to avoid defoaming of the egg.

Pour the vegetable oil or melted butter into the cake batter and continue to stir from the bottom to the top.

Spread the parchment paper on the bottom of the baking pan and pour the cake batter into it.

Bend the baking pan on the kitchen counter really hard a few times to get the air out. Bake in the preheated oven for 15-20 minutes. To see if it is ready, use a toothpick to insert inside the center of the cake if it comes out clean then it is ready.

Assemble:

Let the cake to cool down completely

Cut the cake into 3 even slices

Leave the first slice on a cake bottom pad and put it on the cake turntable

Add some frosting on top of the first cake slice, with the help of spatula, smooth the frosting on the surface evenly. Then add the second slice and repeat the same procedure until all 3 layers are stacked up. Use an icing decorator to smooth the surface and the side of the cake. Decorate the cake with your favor berries or fruits.

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蓝莓糖浆:

½品脱蓝莓

3大勺白 糖

1大勺 水

把上面的所有配料倒入锅里, 把它煮开, 然后把把火调小 煮10分钟。过滤混合物, 把糖浆放在一边备用。

蓝莓奶油奶酪霜:

(够做2 个6寸的蛋糕)

1 1/4 杯奶油

1/2 杯白糖

1茶匙香草精

12盎司奶油奶酪

3汤匙蓝莓糖浆

用搅拌器打奶油奶酪和蓝莓糖浆, 直到它变蓬松。

将奶油, 糖和香草精倒入一个大的碗里用搅拌器高速搅拌, 直到奶油变浓稠。提起搅拌器奶油仍会滴落。

加入奶油奶酪混合物到奶油里继续打, 直到凝固硬性发泡。放在冰箱里备用。

 

蛋糕:

蛋糕的食谱是君之的, 几乎没有改变。 http://blog.sina.com.cn/s/blog_4a5089ff0100cdet.html

配料

鸡蛋6个, 室温

低筋面粉200克,

细砂糖150克,

植物油或融化的黄油50克
烘焙:烤箱中层355 华氏度,15-20分钟

制作过程

准备一个稍微大点的盆,鸡蛋打入盆里。
再将白糖倒入。
取一个锅,锅里放入热水,把打蛋盆坐在热水里,并用打蛋器将鸡蛋打发。
随着不断的搅打,鸡蛋液会渐渐产生稠密的泡沫,变得越来越浓稠。

将鸡蛋打发到提起打蛋器,低落下来的蛋糊不会马上消失,可以在盆里的蛋糊表面画出清晰的纹路时,就可以了。(整个打发的过程约需要12分钟, 看你的打蛋器的马力有多大)
分3次倒入低筋面粉,用橡皮刮刀小心地从底部往上翻拌,使蛋糊和面粉混合均匀。不要打圈搅拌,以免鸡蛋消泡。
在搅拌好的蛋糕糊里倒入植物油或者融化的黄油,继续翻拌均匀。
在烤盘里铺上油纸,把拌好的蛋糕糊全部倒入烤盘。
把蛋糕糊抹平,端起来在地上用力震几下,可以让蛋糕糊表面变得平整,并把内部的大气泡震出来。把烤盘送入预热好355度的烤箱,烤15-20分钟,用牙签插入蛋糕内部,拔出来后牙签上没有粘上蛋糕,就表示熟了

组装:

让蛋糕完全冷却下来。

把蛋糕横切成3片

将第一个切片放在蛋糕垫上, 再放在蛋糕转盘上。

在第一片蛋糕上加一些奶酪霜, 在刮刀的帮助下, 均匀地抹在蛋糕上。然后将第二个切片覆盖上去, 重复同样的步骤, 直到所有3层蛋糕片都堆起来。使用一把刮蛋糕奶油专用刮刀把蛋糕的面和边都刮平。用你喜欢的浆果或水果装饰蛋糕。

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I didn’t have enough frosting for this last one, so this one I added some strawberries to the frosting and make a sandwich cake. Lol…

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栗子慕斯蛋糕

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看到一个很厉害的网友最近做了芋头的慕斯蛋糕,很想吃所以就买了栗子做了。我想如果用芋头做一定很香。她的做法在这: http://bbs.wenxuecity.com/cooking/1508576.html

为了方便我稍微改了一些东西,这个方子跟我以前用的一个很相似: https://caiqinchen.com/2014/09/01/blueberry-mousse-cake%e8%93%9d%e8%8e%93%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95/

一,栗子泥

材料:

  • 栗子肉400克
  • 菜油 30克
  • 椰奶 100克
  • 牛奶 50克

做法:

栗子煮熟挖出栗子肉(也可以买速冻的栗子肉),加入油,牛奶和椰奶在搅拌器里搅拌到细腻无颗粒。

二,栗子戚风蛋糕

材料:(8寸圆型烤模)

1,蛋黄糊材料:

  • 蛋黄 5个
  • 菜油 40克
  • 牛奶 60- 70克,
  • 低筋面粉 70克
  • 栗子泥180克
  • 朗姆酒 15克

2,蛋白霜材料:

  • 蛋白 5个(冷藏)
  • 细砂糖 60克,
  • 玉米淀粉 5克
  • 醋 一小勺,

烘烤温度为低温烘焙,烘焙温度为140°C/285F

制作过程:

  1. 蛋黄糊制作

鸡蛋冷藏取出,蛋白蛋黄分开。

蛋黄加糖,用手动打蛋器稍加打发,加菜油搅拌均匀,加牛奶和酒,加入栗子泥拌匀,

2,最后加低粉(过筛)略加拌匀至光滑细腻无颗粒。静置半小时。调好的面糊较稀,用刮刀挑起可以顺畅垂落成蝴蝶结状。

3,准备模具,把一条厚一些的厨房布用水完全浸湿,拧干,包住模具的四周。打开烤箱设定温度140°C/285F。

4,开始打发蛋白 , 糖和玉米淀粉混合(玉米淀粉有利打发的蛋白稳定)

蛋清放入干净无油的打蛋盆里加入醋,开始打发蛋白。糖和玉米淀粉混合物分三次加入,先高速打发成粗泡,第一次加糖和玉米淀粉,先低速打发到糖融合蛋白再高速打发到比较细腻的程度;第二次加糖和玉米淀粉,再先低速后高速打发蛋白至有软钩出现时;第三次把全部剩下的糖和玉米淀粉倒入,将蛋白打发至硬性发泡,拉起打蛋头蛋白成尖峰状。

4,分三次将蛋白与蛋黄面糊用切拌的手法拌均匀。

5,倒入包围厚厚一层湿布的8寸圆形活底模具,抹平表面。轻磕消去大泡。放预热的烤箱中层,烤50分钟后,表面盖锡纸,再烤40分钟左右,直到用手按压蛋糕表面有弹性,且有沙沙的声音。或用一根竹签插入蛋糕,取出竹签干净没有挂住的蛋糊即可。

6,出炉后带模具倒扣在凉架上,放至凉透再脱模。

三,意式蛋白霜

材料:

  • 蛋白 100克
  • 细砂糖 80克
  • 水 25克

制作过程

1,制作意式蛋白霜:把糖和水放入干净没有杂质的厚底奶锅,小火加热糖浆开始冒大泡泡。离火。

2,把蛋白放入干净无油的打蛋盆里,打发蛋白至“鸟嘴”泡沫状的湿性打发状态。

3,降低打蛋器的速度到中底速,沿着打蛋容器内壁,缓缓倒入高温糖浆到蛋白中,倒入时,糖浆呈细线状流入,糖浆全部倒完后,持续中速打发蛋白硬性发泡,蛋白坚挺直立。

四,栗子椰子慕斯

材料

栗子泥 350克

椰奶 150克

鲜奶油 180克

意式蛋白霜 150克

吉利丁粉 15克 + 冷开水 75克

朗姆酒 25克

制作过程:

1,将吉利丁粉加入冷开水浸泡。使吉利丁吸水膨胀备用。

2,栗子泥加入椰奶拌匀,

3,再加入隔热水融化的吉利丁,混合均匀,过程中如有不易拌匀的情形,稍微隔水加热,

4,加入朗姆酒拌匀,

5,鲜奶油打发至7分发,出现纹路还可以流动的状态。

6,加入完全冷却的意式蛋白霜到4中的芋泥中,切拌均匀。

7,先加入1/4打发好的鲜奶油到6中,用切半和翻拌的手法混合,不要画圆圈。

9,再将剩余的鲜奶油加入,混合均匀后,慕斯馅即完成了。

 

切记要做好蛋糕后才开始做慕斯馅, 因为蛋糕还要时间放凉。慕斯馅做好后很快就凝固了。

然后就可开始组装蛋糕了!(9寸慕斯圈)

1,准备好模具,慕斯圈底部包上锡纸,放在托盘中

2,把冷凉的蛋糕坯横切成3片

3,先放一片蛋糕在慕斯圈底部,挤入一层慕斯馅

5,上面放一片蛋糕坯,轻轻按压一下,重复以上步骤组装第二,三层

5,放入冰箱冷藏4个小时,直到凝固,

蜜桃淋面

蜜桃味橡皮糖 40克

水2/3 杯

将糖和水加热到糖化了

等糖水凉了就可以浇在蛋糕上了

放一些好看的水果在蛋糕上做装饰

放冰箱至少1-2个钟头

慕斯淋面凝固后,用电吹风吹热慕斯圈,取出做好的慕斯。

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Water Chestnut Cake/桂花马蹄糕

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马蹄粉125克

水 700 克

片糖和冰糖各100克

马蹄 100克

干桂花1汤勺

枸杞 几粒

把1/3的水加到125g马蹄粉中。用勺子搅拌一下。

剩余的水放入一个小锅子里,放入糖,枸杞和桂花煮成糖水。

煮开后加入马蹄丁。

边搅拌马蹄粉水边慢慢倒1/4 到煮沸的糖水里,要不停的搅拌。搅拌到最后,就能搅出很浓稠的粉浆。

将冲好的粉浆再慢慢的倒入剩下的马蹄粉水里也一样要不停的搅拌。

做好的粉浆倒入一个锡盘里后放锅里隔水蒸20分钟即可

蒸好的马蹄糕晶莹剔透

待凉后,切块用油微煎或隔水蒸,即可食用。

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Water chestnut powder 125g

Water 700 grams

Brown rock sugar and white rock sugar 100g each

Water chestnut 100g

Sweet-scented osmanthus 1 tablespoon

A few grains of Chinese wolfberry fruit

Add 1/3 of water to the water chestnut powder. Stir with a spoon.

Pour the remaining water to a small pot; add sugar, Chinese wolfberry fruit and sweet-scented osmanthus cook into syrup.

Add finely chopped water chestnut to the syrup.

Stir water chestnut powder and water mixture and pour 1/4 of it slowly to the boiling syrup, keep stirring until it forms thick batter.

Pour the battery slowly to the remaining water chestnut powder and water mixture and keep stirring.

Pour the batter to a tin container and steam over boiling water for 20 minutes

Once cooled, cut into pieces pan fried with little bit of oil or just steam over water.

Crepe Cake/千层蛋糕

I am so happy to share with you the recipe of this crepe cake I made for Thanksgiving. It was simply too good to be true! This time it is so good that I think I won’t miss Lady M anymore. Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original  recipe.

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

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Ingredients:
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2.5 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners’) sugar

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Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon low gluten wheat  flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).

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Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2.5 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).

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主要成份:
千层蛋糕糊(見下面食譜)
糕點奶油糊 (見下面食譜)
2.5 杯奶油
1 大匙,砂糖
糖粉 少许

準備:
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來。

千层蛋糕糊:
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯低筋小麦粉
7 大湯匙砂糖
鹽少许

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個小的平底鍋,热牛奶直到有蒸汽 稍微晾涼。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

奶油糊:
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油,打发

在一隻小碗,加入雞蛋、 麵粉、 糖和生粉 ;打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌,大約 5 分鐘,直到變稠。
關火。加入香草精和熱水 ;攪拌,直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時,拌入打发的奶油。
冷藏混合物,直到變稠 变凝固(最好冷藏一夜)。
從冰箱取出準備的千层蛋糕糊 至室內溫度:
烤盤上铺烤盤紙。
不粘鍋中火。在锅内均勻分佈大約 ¼ 杯麵糊 ;渦流,以覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。

從冰箱取出準備的奶油糊:
用打蛋器打2.5 杯的奶油和 1 湯匙糖。輕輕地把奶油糊加入到打发的奶油里。

20 層的千层蛋糕:
大蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀,完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。放在室溫 15 至 20 分鐘。當準備食用时撒上糖粉。

Savory Moon Cake/鲜肉月饼

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肉末385 克

盐 ½ 茶勺

老抽2大勺

鸡粉1茶勺

葱两根

姜末 1茶勺

糖1大勺

把以上材料搅和好放冰箱冰个1-2个小时。 家里什么肉末都剩点, 我就全部放一起做了。 大概1/3 牛肉, 1/3 肥肉,1/3 猪肉。 没有全部用完大概2/3 做8 个饼。

皮的食谱是田园时光美食的。

English: https://www.youtube.com/watch?v=a1mUoZjaMJo

Chinese: https://www.youtube.com/watch?v=rZjcAww_Nq0

谢谢田园, 这皮简直就是酥到没法形容。

水油皮材料(Water and oil pastry ingredients)

中筋面粉 130克(All purpose flour 130 g)

糖1汤匙(Sugar 1 tbsp)

猪油35克(Lard 35 g)

水70-80毫升(Water70-80 ml)

 

油皮材料(Oil pastry ingredients)

中筋面粉 90克(All purpose flour 90 g)

猪油45克(Lard 45 g)

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把以上水油皮和油皮的材料分开在两个碗里拌好,静置30分钟,之后取出来再揉到光滑。分别分成8 等分。

先把水油皮檊成圆片,再把 油皮的小面团作为馅料包入封口。

全部包好后静置15分钟,就是月饼皮。把包好面团按照屏幕显示的方法 擀成圆片 。

包入肉馅一定要把口包紧才不会烤后爆开。

包好以后把封口朝下,用擀面杖在饼上轻轻压一压 让里面的馅料均匀分布。

烤盘里放上烤纸或者Baking mat把所有的饼摆放好。烤箱预热315华氏度,先烤30分钟。

30分钟后 把饼翻一面,正面朝下再烤十分钟.

Ground  meat 385 g

 

Salt ½ teaspoon

Soy sauce 2 tablespoons

Chicken powder 1 teaspoon

Minced scallion 1/3 cup

Minced Ginger 1 teaspoon

Sugar-1 tablespoon

 

Mix all ingredients above and refrigerate for 1-2 hours.  I only use about 2/3 the meat above for 8 moon cakes.

The recipes of moon cake’s crispy shell is by 田园时光美食.

水油皮材料(Water and oil pastry ingredients)

中筋面粉 130克(All purpose flour 130 g)

糖1汤匙(Sugar 1 tbsp)

猪油35克(Lard 35 g)

水70-80毫升(Water70-80 ml)

 

油皮材料(Oil pastry ingredients)

中筋面粉 90克(All purpose flour 90 g)

猪油45克(Lard 45 g)

In 2 separated containers mix the ingredients for Water and oil pastry and oil pastry separately. Let stand for 30 minutes, then knead until smooth. Divide each of them into 8 equal portions.

Use a rolling pin to roll the water and oil pastry flat like dumpling skin,  then wrap the oil pastry inside the water and oil pastry and seal it really tight.

Rest the pastry for 15 minutes. Fellow the Picture instructions and wrap the meat inside the pastry and seal.

Make sure you seal them very well otherwise the meat is going to pop during baking process.

The seal side should face down, then use a rolling pin to gently press on the moon cake’s surface so the filling is even inside.

Place all the cakes on a Baking mat inside a baking sheet. Preheat oven to 315 degrees Fahrenheit, bake for 30 minutes.

After 30 minutes, turn the moon cakes and then bake the other side for 10 minutes.

 

Cream Cheese Filling Chocolate Cake/巧克力乳酪夹层蛋糕

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这是我根据君之的方子做了一些改动后做出的蛋糕, 非常好吃。最近不停的做巧克力蛋糕, 要换一换口味了。 哈哈哈哈。。。 下次一定做别的。

原方在此: http://blog.sina.com.cn/s/blog_4a5089ff0100g8jb.html

配料
巧克力蛋糕:面粉120克,可可粉25克,中号鸡蛋3个,细砂糖120克,黄油135克,泡打粉4克,小苏打1克,香草精1/2小勺
乳酪奶油:牛奶100克,细砂糖60克,蛋黄1个,低筋面粉5克,玉米淀粉5克,香草精1/4小勺,奶油奶酪140克,黄油65克
糖浆:水75克,细砂糖60克,朗姆酒25ML

巧克力浆︰½ 杯奶油,1 杯巧克力片,1 湯匙軟化黃油 可選不放

烤箱预热到375F度/190C 度

制作过程:
1、把鸡蛋打入碗里,加入细砂糖,鸡蛋打散即可,不要打发。
2、加入香草精。
3、低筋面粉、可可粉、泡打粉、小苏打混合后筛入鸡蛋里。
4、用橡皮刮刀拌匀成面糊。
5、黄油切成小块,隔水加热融化,趁黄油温热的时候,倒进面糊里。
6、继续翻拌,使黄油和面糊混合均匀。

7、将面糊倒入喷了油的7寸烤盘里,并用刮刀抹平。把烤盘放进预热好的烤箱,烤30-40分钟左右,牙签插入后抽出没有面糊即可。烤好后放烤盘里凉10分钟后倒出放架子上凉透。
8、接下来制作乳酪奶油馅。蛋黄用打蛋器打到浓稠,颜色略发白。
9、低筋面粉和玉米淀粉混合过筛入蛋黄糊里。
10、轻轻搅拌,使面粉和蛋黄糊混合均匀。
11、牛奶加糖,倒入奶锅里煮至沸腾。把煮沸的牛奶缓缓的倒1/3入第三步做好的蛋黄面糊里。边倒边不停的搅拌,防止蛋黄面糊结块。
12、把1/3的牛奶倒入蛋黄面糊并搅拌均匀后,把搅拌好的蛋黄面糊全部倒回牛奶锅里。并轻轻拌匀,加入香草精。
13、奶锅重新用小火加热,边加热边不停搅拌,直到面糊沸腾,变得浓稠后,立即离火。这个时候马上在煮好的蛋乳泥里加入奶油奶酪,不停的搅拌直到奶酪受热后变得软化,并完全和蛋乳泥混合在一起,成为光滑细腻的状态。放至完全冷却。
14、黄油软化以后,用打蛋器打发,直到体积膨松,颜色发白。

15、把第13步煮好的奶酪蛋乳泥倒入黄油里,用橡皮刮刀拌匀。
16、一直翻拌到均匀、光滑的状态,乳酪奶油馅就做好了。
17、把烤好的巧克力蛋糕,切成均匀的3 片。取一片蛋糕片,在表面和侧面都刷上足量的糖浆,使蛋糕完全湿润。
18、乳酪奶油均匀的涂在蛋糕片上, 盖上第二片蛋糕难后依次在涂上乳酪奶油直到把蛋糕做好。

19,放巧克力在一個小鍋裡,把奶油烧到冒小泡,注意不要燒開。熱奶油倒入巧克力混合。然後混勻直至表面光滑。拌入黃油來添加一些亮度。

20,当朱古力浆还没凝固时倒蛋糕上抹平。

21、做好的蛋糕,放进冰箱冷藏一晚,口味更佳。

IMG_3842

This cake is based on 君之’s recipe. I make some changes.

Original recipe is here: http://blog.Sina.com.CN/s/blog_4a5089ff0100g8jb.html

Ingredients:

Chocolate cake: cake flour 120g, 25g of cocoa powder, 3 medium eggs, sugar 120g, 135g of butter, baking powder 4g, 1g of baking soda, vanilla extra 1/2 teaspoon

Cream Cheese filling: milk 100g, sugar 60g, 1 egg yolk, cake flour 5g, 5g of corn starch, vanilla extra1/4 spoon, cream cheese 140g, butter 65g

Syrup: water 75g sugar 60g, rum 25ML

Mix water and sugar in a small pot and heat up until sugar melt add rum and let it cool down.

Chocolate ganache: ½ cup butter, 1 cup chocolate chips, 1 Tablespoon butter

Preheat oven to 375F degrees/190C degrees

Direction:

1, In a bowl, add sugar, eggs, and mix well.

2, Add vanilla extra.

3, Mix cake flour, cocoa powder, baking powder, baking soda and filter into egg yolks mixture.

4, Mix everything into batter with a spatula

5, Cut the butter into small pieces, melt it. While butter is still warm, pour it to the batter.

6, Continue to mix until well combined.

7, Sprayed oil to a 7-inch spring form baking pan then pour the batter into it. Put the baking pan into the preheated oven and Bake 30-40 minutes, inserted a toothpick into the cake if it comes out clean then the cake is ready.  Leave the cake inside baking pan and cool for 10 minutes, then take it out and cool it on a rack.

8, For cream filling, beat egg yolks with whisk until thickened and color turns slightly white.

9, Sift together the cake flour and corn starch into egg yolks.

10, Gently stir the flour and egg yolk together.

11, Pour milk and sugar in a pot and bring to boil. Pour 1/3 of milk slowly to egg yolk batter.  Stir constantly to prevent any clotting.

12, Pour the batter back to the milk pot. Add vanilla extra and stir slowly.

13, Heat milk pan over low heat and stir constantly until batter is boiling, immediately remove from heat when thicken. Add cream cheese, keep stirring until cheese melts into the batter and becomes very smooth.  Cool completely.

14, After the butter soften, whisk until fluffy and the color turns white.

15, Add the batter from step 13 to the butter, and mix well with a rubber spatula, mix until uniform, smooth, then cream filling is ready.

16, Slice the chocolate cake into 3 even slices. Take a piece of cake and brush enough of syrup on the surface and make sure the cake is moist.

17, Evenly spread cream cheese filling on the cake, add the second piece and repeat the process until the cake is built up.

18, Place chocolate in a little bowl, add cream to a pot and bring to bubbling, be careful not boil. Pour hot cream to the chocolate and mix well until the surface is smooth. Stir in butter for brightness.

19, Pour the chocolate to the cake’s surface and use a spatula to smooth the surface. Keep the cake in the refrigerator overnight for better flavor.

 

Chocolate Mouse Cake/巧克力慕斯蛋糕

IMG_3839

材料:

  • 4个鸡蛋
  • 砂糖 100克
  • 低筋面粉 80克
  • 牛奶 3大勺
  • 奶油30克
  • 可可粉20克
  • 朗姆酒一大勺
  • 柠檬汁/白醋一小勺

预热烤箱340度 烘烤时间30-40分钟。烤盘6寸。

做法:

1.开火把奶油融化到冒小泡关火加入牛奶混合, 慢慢的筛入可可粉。 搅拌到光滑无颗粒即可,加入朗姆酒搅拌均匀。

2.鸡蛋冷藏取出,蛋白蛋黄分开。蛋清放入干净无油的打蛋 盆里加入柠檬汁或白醋,像打戚风蛋糕一样打发蛋白。糖分三次加入将蛋白打发至硬性发泡,拉起打蛋头蛋白成尖峰状。

3.将蛋黄一个一个加入到打发好的蛋白里,等第一个蛋黄搅拌均匀后再放入下一个蛋黄,等加完全部的蛋黄后,高速打发大约3分钟,蛋糊成细密光泽状,提起打蛋头,观察蛋糊缓缓流下,滴下的蛋糊会保持同一姿势不会立刻散开就好。

4.低粉过筛入打蛋盆里,这时面粉在蛋糊上应该不会下沉。用切拌和从底部向上翻拌的手法,搅拌成无干粉的光亮糊状, 非常细腻。

5.取1/3面糊到巧克力溶液中,稍稍混合,再把巧克力混和物倒回在蛋糊里,继续搅拌均匀。

6烤模中喷点油,倒入巧克力面糊,在台面上顿几下烤模,震出气泡,放入烤箱中层,340度,30到40分钟。插入牙签拔出后光滑没有面糊即可。

做好的蛋糕放冰箱一两个小时就可以吃了。 我为了让它更好吃一点就加了些慕斯夹馅。

慕斯:

  • 1/4 杯) 熱水
  • 2 湯匙 無糖可可粉
  • 1/4茶匙即溶咖啡
  • 3/4杯 半甜的巧克力片
  • 1 杯 奶油
  • 1 湯匙糖

 

在一隻小碗,溶解可可粉和即溶濃咖啡粉在熱水裡。

在一個隔水鍋中,融化巧克力直到匀稠。關火,稍微冷卻。

在碗中用打蛋器攪拌濃奶油和糖直到硬态形式。

融化的巧克力和可可混合物攪拌。加入一半的奶油,攪拌后再加入剩餘的奶油,攪拌直至沒有白色的條紋。放入冰箱冷藏至蛋糕完全冷卻。

把蛋糕切成3等分, 在第一片蛋糕上均匀涂上奶油后放上第二片蛋糕然后依次操作。 把涂好的蛋糕放入冰箱冰几个小时后就可以吃了。

IMG_3832

Ingredients:

  • 4 eggs
  • Sugar 100 g
  • Cake flour 80 g
  • Milk 3 tablespoons
  • Heavy cream 30 g
  • Cocoa powder 20 g
  • Rum 1 tablespoon
  • Lemon juice/vinegar 1 teaspoon

 

Preheat the oven to 340F degrees; it is about 30-40 minutes of baking. 6-inch baking pan.

Direction:

  1. melt butter in a small pan then add milk and turn the heat of, slowly sifted cocoa powder into the mixture. Stir until smooth then add rum and mix.
  2. separate egg white and yolks in different containers. Egg white must be in a clean and oil free Bowl, add lemon juice or white vinegar to egg white and whip the egg white like how we make a chiffon cake. Add in sugar in three separate times, and whip until the egg white reach stiff peak form.
  3. Add the egg yolks one by one to the egg white, mix it every time you add the yolk, then whip at high speed for about 3 minutes, egg mixture will become really smooth, lift the egg mixture the egg batter will slowly drip, but the batter should stay the same position not spread out

Immediately

  1. sift the flour into the egg mixture but the flour will stay on top of the batter. Mix it from the bottom to the top, do not make circles, and the mixture will become light and fluffy, very delicate.
  2. take 1/3 of the egg mixture to the chocolate batter, mix slightly, then pour the chocolate batter back into the rest of egg mixture and continue to stir until mixed.

6 spray some oil in a pan, pour the batter to the pan, pounding the bottom of the pan on the counter a few times to make sure there is no more air in the batter. 340F degrees, bake for 30-40 minutes. After you insert a toothpick and it comes out clean the cake is ready.

Refrigerate for one or two hours the cake is ready to eat. I want it to taste even better so I add some mousse to the leyers.

 

Mousse:

  • 1/4 cup hot water
  • 2 Tablespoons sugar free cocoa powder
  • 1/4 teaspoon instant coffee
  • 3/4 Cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 Tablespoon sugar

 

In a small bowl, dissolve instant coffee powder and cocoa powder in hot water.

Melt the chocolate until smooth in a double water boiler. Turn off the heat, let cool.

Whisk heavy cream and sugar together until hard peaks formed.

Stir in cocoa mixture in melted chocolate. Add half of the cream stir and then add the remaining cream and stir until you don’t see any white streaks. Refrigerate until you are ready to make the cake.

Cut the cake into 3 equal slices, spread the mouse evenly on the first piece of cake the stack the second piece of cake on top of it AAthen repeat it until the cake is built. Refrigerate the cake for a few hours.