Strawberry and chocolate mousse cake

I miss my baking so much, since moving to my new house I don't have the time like I use to have. Because I am now so busy, I can only bake something easy and less time consuming.

Although my plan was to make a simple mousse cake, I somehow made a two layer mousse cake to then bake a chocolate sponge for it and made a chocolate mirror glaze!! Phew!
Did I make it easy for myself? Well, not when you see the washing up I had after!

Anyway I felt amazing, despite all the washing up cos my kids were both super impressed!
Mummy have done it again!
 

I had this vision in my head how I want this cake to look.
I realised I had nothing to decorate it with so I rushed out to buy more strawberries but only to find that the strawberries the supermarkets had were way too big for my cake, so I ended up using raspberries instead.

Which is why so many people thought I have accidentally typed in strawberries mousse instead of raspberries!
I should have said it's a Strawberry mousse cake topped with fresh raspberries.
When you make this cake feel free to use raspberries or strawberries.

My late Birthday cake post

 

 

 Have been looking back at some of my cake photos and happen to realise I haven't blogged about my birthday cake on here.  I must have been carried away with thoughts for being another year older.

 

Yes, it's scary to say I've reached my 40th Birthday already!! Ekkk!!

 

Summer is almost over and today is the last day of August.

But it reminds me that my Wedding Anniversary is only round the corner.

With preparing the kids for going back to school, I haven't had time to think about what cake I'll be making this year.

 

My hubby loves Black Forest,  I have made one for him on Valentine's Day. I guess I can make one again as it's been over 6 months since we've had one.

 

Time have been flying by. Soon my baby boy will be 4 in October, he wants a Spider-Man cake!

How am I going to make a Spider-man cake using fresh cream and fruits?

I think I'll  have to start expanding my cake knowledge and brave myself  into making fondant cakes.

At least they won't melt and I can make them in a few days in advance.

 

But at the moment, I still enjoy eating as well as making fresh cream cakes.

Mango Mousse recipe



 

 

Ingredients:

350g whipping cream

300g mango puree

3. Tbsp icing sugar

10g gelatin

60g water

Method:

Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.

Once the gelatin has cooled, pour into mango puree and mix well.

Whisk the whipping cream until mousse state and add icing sugar.

Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it for cake making.

You will need to chill it in the fridge for at least 4 hours before eating.

Best if chilled over night.

For sponge recipes click here

 

 

 

 

Strawberry Mousse cake

Simple and elegant, strawberry mousse cake with a chocolate sponge and strawberry gelée.

This is a 9 inch cake using a spring form tin, line the bottom of the cake tin with baking paper.

Biscuit base:

150g digestive biscuits

75g melted butter

Crush biscuits and add melted butter to form your biscuit base. Chill for 30 mintues.

Recipe for the Strawberry mousse:

300g strawberries

50g caster sugar

300ml whipped cream
4 tbsp icing sugar

16g gelatine

60g water

Puree the berries with sugar and set aside.

Soak gelatine in water for 5 minutes and dissolve to liquid.

Whisk cream and add icing sugar.

Add the gelatine into the fruit puree and whisk to combine, add this into the cream and fold to combine.

Strawberry gelée:

 (set using a 7 inch seamless round cake tin)

50g strawberries

50g raspberries

50g caster sugar

(or less sugar depending how sweet your berries are)

1. tsp gelatine

1 tbsp of water to dissolve

Line cling film inside the cake tin.
Soak gelatine with water for 5 minutes and dissolve into liquid.
Puree the berries with sugar and add gelatine.
Pour into the tin and chill in fridge to set.

Chocolate sponge:

  1 egg
20g caster sugar
20g self raising flour
5g cocoa powder
10g oil

Whisk egg and sugar until ribbom stage.
Sift flour and cocoa powder together and fold into the egg batter.
Add oil and fold well to combine.
Pour into a 7 inch round cake tin with bottom lined, bake in a preheated oven at 180c for 8 minutes.

To assemble refer to this link or see below.

And whisk 200ml of cream with icing sugar to taste to cover the cake and decorate with strawberries and chopped pistachio nuts.

Pipe with cream small dots around the cake.

Strawberry & Raspberry mousse entremets

 

This recipe is for a 6 inch square cake tin. You will need to use this cake for 3 seperate stages in making this cake.

Simple chocolate mousse

My version of the chocolate mousse is very easy and I don't use raw eggs.
 

All you need is:

300ml of whipping cream

Half the batch of chocolate ganache from this recipe here.

Method:
 

Whisk cream until mousse state and add 2. Tbsp of icing sugar to sweeten
(adjust the amount of icing sugar to suit your taste as the ganache is quite sweet.) 

Whisk chocolate ganache until light and fluffy. 

Add the cream and ganache together and fold until combined. 

Chill the mousse in the fridge or use immediately if you are making a mousse cake. 

Durian Mousse cake

 

 

Ohhhh... I love Durian, my husband loves Durian, my daughter loves it too.....I'm training my 3 year old son to like it but not sure if he is as keen as we are.

 

In the UK, fresh Durain is very hard to find. We always stock up on frozen ones we buy from the chinese supermarket so that whenever we fancy Durians, we have it at available at home.

This makes it very convenient for me when I want to make Durian cakes.

 

I have found the basic sponge cake recipe for a mousse cake is too firm and I really need something that's soft and fluffy to compliment the smooth and creamy mousse.

Like the 'melt in the mouth' feeling.

 

I came up with this sponge as an experiment and it worked a treat.

It was a soft and fluffy sponge that was a perfect match for the mousse cake.

Chocolate Mousse cake

I made this very special cake for a very special young man that I have known for 6 years! 

Where have the time gone?

It is his birthday today and I hope he likes chocolate! 

Don't count the calories! Haha.... 

Happy Birthday Squib! Many happy returns. 

Here's the recipe and I hope you will try this and make it for someone special for their birthday too. 

To make this chocolate mousse cake you will need a 7 inch chocolate sponge, recipe is here.

Chocolate mousse recipe here and chocolate ganache recipe here.

Mango Mousse cake

 

 

Prepare an 8 inch sponge cake.

 Recipe is here

 

 

Cut into 3 equal layers ( my son inspecting my cake)

 

 

Recipe for the mango mousse.

Ingredients:

350g whipping cream

300g mango puree

3. Tbsp icing sugar

10g gelatin

60g water

Method:

Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.

Once the gelatin has cooled, pour into mango puree and mix well.

Whisk the whipping cream until mousse state and add icing sugar.

Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it.

 

Here is a short video of how my cream is beaten to Mousse state.

How To make this cake

 

 

Brothers birthday cake

My brother celebrated his birthday two months ago and I surprised him with this 

Raspberry & Mango mousse cake. 

I wanted to make the cake to look sharp & not too feminine. 

Mousse cakes are very time consuming to make as I have to bake the sponge, 

 make up the mousse and wait over night for it to set then decorate it with tempered chocolates. 

I think it looked better than what I had in mind. 

Happy birthday :)