Thursday, August 21, 2014

Blueberry and White chocolate Mousse cake 蓝莓白巧克力慕斯蛋糕

This was the Birthday cake that I made for my daughter few weeks ago. The idea of this cake came from Jane. She tried a nice cake from a famous bakery shop during her trip to Seoul. After she described to me the taste, and I made few research, then I came out with this mousse cake which well received by everyone who was tasted!


 
I still like to see a "naked" cake like this ^_^, and also like this way of decorating a cake..
 
the making process..
 
My kid's favourite pet also celebrated together ^_^
 
 
Using the same recipe, next time I can also make into raspberry & etc..

I was tried to have the same height of each level, thus I have some leftover of blueberry mousse. If you wish to try this recipe, maybe you can only make 75% of the blueberry mousse. And I especially love the white chocolate mousse which was not overly sweet !
If you don't have a microwave oven to melt the white chocolate, you can use double boiler method. Melt the white chocolate over a bowl of simmering hot water. Once you see the white chocolate started to melt but not totally melt, remove the pan immediately, then stir with the remaining heat to melt the chocolate. If you keep over hot water for too long, it tend to splits.


Blueberry and White chocolate Mousse cake 蓝莓白巧克力慕斯蛋糕
*makes a 6” round cake 

Chocolate Sponge cake
2 egg yolks (A size)
10g caster sugar
30g corn oil
30g milk
10g cocoa powder ( I use Valrhona cocoa powder)
33g cake flour

2 egg white (A size)
30g caster sugar
50g fresh blueberries 

Method

  1. Lightly whisk egg yolk with sugar. Add in corn oil, stir to combine.
  2. Add in milk, stir to combine, then add in cocoa powder, mix well.
  3. Add in cake flour, mix well, set aside. The batter is thick paste form.
  4. Beat egg white until foamy, gradually add in sugar, beat till stiff peaks.
  5. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
  6. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well. Add in fresh blueberries.
  7. Pour batter into the 6 ½” round pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 20mins (at lower rack), then increase to 170C and continue to bake for 15mins.
  8. Remove cake from oven and cool on a wire rack (prefer to invert the cake pan). Once cake is slightly cool down (10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.
  9. Once cake has cooled down, slice the cake and fill in to 6” cake ring or removable bottom cake pan. Set aside while preparing the mousse. 

Blueberry mousse

100g fresh blueberries
15g caster sugar  

150g natural yogurt
150g dairy whipping cream
15g caster sugar
1tsp gelatine powder (will increase to 2tsp next time)
1tbsp water 

Method

  1. Beat whipping cream and sugar over high speed in a mixing bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form. Keep in the refrigerator while doing the next step.
  2. Cook blueberries with sugar in a saucepan, till thick paste, set aside to slightly cool.
  3. Add blueberries compote into yogurt, use a hand blender, process till fine.
  4. Sprinkle gelatine powder and water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
  5. Once gelatine slightly cooling down, then add into blueberry yogurt mixture, mix well.
  6. Remove whipped cream from the refrigerator, add with blueberry yogurt mixture, mix well. Pour blueberries mousse into a cake ring or cake pan, smooth the top. Keep in the refrigerator while preparing white chocolate mousse. 

White chocolate mousse
100g dairy whipping cream
50g white chocolate
25g dairy whipping cream
1tsp gelatine powder
1tbsp water 

Method
  1. Beat 100g dairy whipping cream over a bowl of iced cold water till soft peak, keep in the refrigerator.
  2. Microwave white chocolate with 25g dairy whipping cream for 30sec, stir to mix well.
  3. While microwave the white chocolate, melt gelatine powder with water over a bowl of simmering water.
  4. Immediately add into white chocolate mixture, stir to well combine.
  5. Soon the white chocolate mixture has cooled down (don’t need to wait completely cool down), bring whipped cream out from refrigerator, immediately add in white chocolate mixture and stir to combine well.
  6. Pour white chocolate mousse into the cake ring or cake pan, smooth the top. Keep in the refrigerator for overnight. Decorate as desired.
Recipe by Sonia a.k.a Nasi Lemak Lover
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe



42 comments:

Hasna Hamza Layin said...

ooo...my..thts a lovely one!!blueberry is my fav. and lovveedd thee color.. It came out so neaatt!!

Anne Regalado said...

Sonia , this is one of your prettiest cake yet ! 3 of my fave flavor in a cake *drool :D Belated Happy Birthday to your lovely daughter !

Mel said...

Looks lovely.....and to those who has tasted this cake....how lucky as Im sure it must be delicious.

Diana Gale said...

This is gorgeous!!!

Cecilia Yap said...

This cake is so lovely and I liked the combination too.

Victoria Bakes said...

I'm a coward when it comes to mousse anything... So I can only admire and wait to eat when others make it :) simply love the Napoleon look of the cake

Ann Low said...

Awesome birthday with 3 layers! Happy belated birthday to your daughter :D

Venicemay said...

What can I do with the white chocolate if I don't have a microwave? Are there any solutions?

Cass @ 揾到食 said...

越简单的,越漂亮!

Esther Lau said...

Very sweet birthday cake! The decoration look simple yet beautiful!

May Law said...

简单又漂亮的蛋糕!

Sharon 之味 said...

很漂亮的生日蛋糕。。。*^_^*

Jessie-CookingMoments said...

Hi Sonia, this cake after enlarge & see lagi sui! Like the multi-layer of cakes! Happy belated birthday to your daughter again!

Somewhere in Singapore said...

A very nice and beautiful cake...

Wei 薇 said...

Nice and beautiful mousse cake. I just do a black and white chocolate mousse cake past few day, after read your method I realize I did a wrong step, I keep the cake in freeze, no wonder my cake so hard like ice cream. Now I know should keep in refrigerator. 笨笨的我。 哈哈

Phong Hong said...

What a lovely cake! The pet is so cute hee..hee..

Sonia ~ Nasi Lemak Lover said...

Venice, you can use double boil method, melt the white chocolate over a bowl of simmering hot water. Once you see the white chocolate started to melt but not totally melt, remove the pan immediately, then stir with the remaining heat to melt the chocolate. If you keep over hot water for too long, it tend to splits. Hope this helps.

mui mui said...

Hi Ah Chi,
A very lovely naked mousse cake :p
The three colours look fun and pretty.
Happy belated birthday to your daughter.
mui

Cheryl - Bakingtaitai said...

I like the way you decorate the cake, simple and pretty!

Angie Schneider said...

Such a lovely and pretty birthday cake!

Judit + Corina @ Glamorous Bite said...

That cake looks so adorable and is just right for a celebration! J+C

Diana Gale said...

WOW. I have book marked this. It is simply gorgeous!

Venicemay said...

Thank you Sonia! Will try to bake it tomorrow and hopefully can be success :D #creditstosonia

Anonymous said...

Lovely cake, thanks for sharing your recipe, i love your blog :)

My Little Space said...

Emm..mm... I love mousse cake but not mouse cake. hehe... Wish I can have some of yours lovely cake. Yummm...
Hope you're going to have a fabulous week ahead dear.
Blessings, Kristy

Baby Sumo said...

Wow Sonia, what a beautful cake! Your photos also turned out so nice. Really looks like something out of a magazine.

Jeannie Tay said...

Sounds so delectable, looks pretty too with the pastel colors.

Anonymous said...

hi sonia..thanks for sharing this great recipe...i made this over the weekend and it tastes good but the blueberries mousse that i made is very soft, should i add more gelatine powder? coz it melts in a few minutes after i took it out from the fridge...

thanks

Sue

Sonia ~ Nasi Lemak Lover said...

Sue, I fridge it overnight, after cut not so fast melt actually, but I agreed it on more soft side , next time I am going to add one more teaspoon of gelatine powder. Thanks for trying out anyway.

mai has said...

so yummy and so rare too!:-)

lena said...

the cake decoration is pretty! i see the layers are very even too! nice!

Haffa Bexi said...

Nicee.. come over & link ur recipes to my event Back to School Lunch Ideas ur participation is most welcomed :)

Aunty Young(安迪漾) said...

很舒顺德配搭,赞!

Gloria said...

Awesome... Just wow.. I am a big fan of all your creation.and this is definitely one gorgeous cake..

Michelle said...

Hi, is corn oil important for the chocolate sponge cake? Will it work if I use orangic extra virgin coconut oil?

Michelle said...

Hi, is corn oil important for the chocolate sponge cake? Will it work if I use orangic extra virgin coconut oil?

Michelle said...

Hi, is corn oil important for the chocolate sponge cake? Will it work if I use orangic extra virgin coconut oil?

Sonia ~ Nasi Lemak Lover said...

Michelle, not necessary to use corn oil, any vegetable oil will do, not sure coconut oil will it be strong taste.

Michelle said...

Thanks Sonia! I tried coconut oil on cupcakes before, taste will be covered by chocolate, can try on your recipe :)

Mabel Chen said...

Hi Sonia, thank you for sharing the recipes.. it is really pretty! Love the color combinations. I have one question, how to you from the side of the chocolate cake later so neatly? Especially it is a sponge cake. Thank you

Mabel Chen said...

A typo there.. trim the cake

Sonia ~ Nasi Lemak Lover said...

Mabel, no I didn't trim it , original cake .

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