Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Choco-durian-mousse cake

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Pound & Butter
View previous topic :: View next topic  
Author Message
Carrie Ow
lurker


Joined: 26 Jun 2008
Posts: 44
Location: Ang Mo Kio

PostPosted: Sat Feb 21, 2009 9:05 pm    Post subject: Choco-durian-mousse cake Reply with quote

Bake this cake for a bday party.

And the pictures could be obtained from ..

http://bake-with-love.blogspot.com/2009/02/bs-granny-chocolate-o-durian-mousse.html ]

Choco-O-Durian Mousse Cake

Ingredients

Durian sponge
4 Eggs
250g optima flour
1 tsp ovalette
70g water
1 tsp durian paste
drops of green colouring
70ml corn oil (to be added last)


1. Beat the above ingredients together till thick and fluffy (approx 10mins).
2. Fold in corn oil and pour into a 9" round tin.
4. Bake at 175C for about 45mins or till cooked.
5. Turn cake onto a wire rack and leave it to cool.

Chocolate Mousse
100g good quality chocolate, chopped and melted
200g whip cream, whipped till stiff
20g rum

1. Whip cream till stiff, fold in melted chocolate and rum.

Durian Mousse
2 egg yolks
50g sugar
250g durian flesh
75ml milk
200g whipping cream, whipped
10g gelatin powder
3 tbsp water

1.whisk egg yolks and sugar in a bowl over simmering water until puffy, stir in durian flesh and cook for a while to warm it up.
2. Soak gelatin powder with water and let it bloom. Microwave for a while until gelatin melts and add into durian flesh mixture. Stir till well combined.
3. Add in milk and stir thoroughly.
4. Gently fold in whipped cream making sure its mixed thoroughly

Assemble
1. Spread chocolate mousse on top of a slice of cake, and them top up with the other layer of sponge cake.
2. Pour the durian mousse onto the sponge and level it. Top the cake with the last piece of sponge. Chill cake till set.
A. Cream the whole cake with cream and decorate as desired.

cheers


recipe adopted from aunty yochana 2 http://auntyyochana.blogspot.com/2006/07/choc-o-durian-mousse_22.html
_________________
Baking, has it's therapeutic effect..

Http://www.bake-with-love.blogspot.com
Back to top
View user's profile Send private message Visit poster's website
iazzy
lurker


Joined: 29 Mar 2006
Posts: 67
Location: South Korea now back in S'pore

PostPosted: Thu Feb 26, 2009 3:32 pm    Post subject: Reply with quote

hi Carrie,

Can I know what is 'ovalette' and where I get them? thanks!
Back to top
View user's profile Send private message
Bella
lurker


Joined: 23 Dec 2008
Posts: 39

PostPosted: Fri Feb 27, 2009 10:31 am    Post subject: Reply with quote

adapted from Diana's Dessert, "Ovalette is a stabiliser used in baking sponge cakes. It helps the eggs to rise rapidly and stiffly. As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother."

it is orange in colour and can be bought at NTUC, Giant, Phoon Huat, Sun Lik or anywhere that sells bakery stuffs. happy baking! Very Happy
Back to top
View user's profile Send private message
iazzy
lurker


Joined: 29 Mar 2006
Posts: 67
Location: South Korea now back in S'pore

PostPosted: Fri Feb 27, 2009 3:27 pm    Post subject: Reply with quote

Oic, thanks Bella for the detailed explanation. Smile I suppose the ovalette is in a liquid form? Thanks again ;)
Back to top
View user's profile Send private message
Bella
lurker


Joined: 23 Dec 2008
Posts: 39

PostPosted: Fri Feb 27, 2009 3:37 pm    Post subject: Reply with quote

nope iazzy, ovalette is in creamy form, not in liquid.
Back to top
View user's profile Send private message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Feb 27, 2009 4:05 pm    Post subject: Reply with quote

you can leave ovalette out if you cannot get it. Its not crucial and won't affect the overall taste of the cake.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Bella
lurker


Joined: 23 Dec 2008
Posts: 39

PostPosted: Fri Feb 27, 2009 4:15 pm    Post subject: Reply with quote

Hi Gina, if I omit ovalette, how do I ensure my cake wouldn't fail? just need to whisk the batter more?
Back to top
View user's profile Send private message
Carrie Ow
lurker


Joined: 26 Jun 2008
Posts: 44
Location: Ang Mo Kio

PostPosted: Sat Feb 28, 2009 10:21 pm    Post subject: Reply with quote

Hey sorry iazzy , did not reply to your enquires.. as I lent my lappy to my uncle.. So no access to internet.. =)

But thanks to Bella and gina for explaining!

Hmm.. I think I read it somewhere before that using ovalette can kind of like stablise the sponge cake.. Am I right? Please correct me if I'm wrong.. =P
_________________
Baking, has it's therapeutic effect..

Http://www.bake-with-love.blogspot.com
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Pound & Butter All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group