Tuesday, October 23, 2012

Tiramisu Mousse Cake

Hi Everyone,
It's been a long time since my last post. I'm Sorry!
Anyway, Today I'm going to post the recipe for my daughter's 16 y.o. birthday cake.
Well as you can see my skill of frosting is still bad, but this cake tastes really nice, and I will try making it again.

For the savoyardis biscuit(lady finger biscuit) and chocolate coffee sponge recipe,
I referred to Carol's book "The First Book of Baking for Beginner's" and her blogs.

For the tiramisu mousse and coffee syrup recipes,  I referred to Aunty Yochana blogs.

My Tiramisu Mousse Cake Recipe

Ingredient for savoyardi biscuit ( lady finger biscuit) :
Yolk mixture
  •  4 yolks
  •  20g fine sugar
Egg white mixture
  •  4 egg whites 
  • 1/4 tsp of cream of tartar
  • 60g fine sugar 
100g cake flour
some icing sugar, for dusting.

  • 1)Whisk egg yolks and sugar till fluffy. 
  • 2)Whisk egg whites till foamy first, add cream of tartar and fine sugar continue whisking until soft peak. 
  • 3)Fold egg white mixture into the yolk mixture, then add in the 100g cake flour. Mix and folding the flour slowly until well combine. Do not over mix the batter. 
  • 4)Fill the batter into a piping bag fitted with 1 cm or smaller plain nozzle. Pipe finger biscuit onto a baking tray lined with baking paper. Dust with icing sugar and bake at preheated oven at 170°C for 12-15 mins. For crispier finger biscuit, continue baking at 120°C for another 15 mins or until the finger biscuit is dry. 
You can see how Carol makes the lady finger biscuit with photo here.

Ingredient for chocolate coffee sponge cake:- 

Yolk Mixture
  • 3 yolks 
  • 30g fine sugar 
  • 40g vegetable oil
  •  1Tbsp instant coffee
  •  50cc hot water
  • 20g cocoa powder
  • 95g cake flour
  • 1Tbsp kahlua
Egg White Mixture
  • 3 egg whites
  • A pinch of cream of tartar
  • 30g fine sugar
  • 1)Dissolve instant coffee in the hot water, leave to cool.
  • 2)Beat egg yolks and sugar until  creamy and sugar dissolved. Mix in the vegetable oil, coffee mixture, the cake flour and kahlua, and combine well.
  • 3)Whisk egg whites till foamy first, then add cream of tartar and fine sugar continue whisking until soft peak. 
  • 4)Fold in 1/4 of the egg white mixture into the yolk mixture first, folding it till well combine. Mix and folding the rest of the yolk mixture to the egg white mixture until well combine. Do not over mix the batter. 
  • 5) Pour the batter on to a 43cm x 30cm  baking tray lined with baking paper.
  • 6) Baked at preheated oven at 170°C for 12-15 mins or till done.
  • 7) Remove the cake from the tray immediately when it is out off the oven, to avoid drying out the cake. Leave to cool before cutting out two 7inch cakes .
You can see how Carol makes the chocolate coffee sponge cake here.

Ingredient for tiramisu mousse:
  • 2 egg yolks
  • 1whole egg
  • 60g fine sugar
  • 8g gelatine powder(soak in 2 Tbsp of cold water)
  • 250g mascarpone cheese
  • 200g whipped cream( whipped)
  • 2 Tbsp kahlua 
Ingredient for coffee syrup:
  • 15g instant coffee powder
  • 200g warm water
  • 2 Tbsp kahlua

Topping with some chocolate ganache and grated chocolate for final decoration.

For tiramisu mousse:
  • 1)Beat egg yolks, whole egg and sugar over a pot of simmering water. Make sure that pot is not sitting directly on the  hot water. Whisk till egg yolk is lemony in color. Leave cool to room temperature.
  • 2)Soak gelatine powder with water and microwave for about 20-25 secs. Add to the egg mixture.
  • 3)Add in mascarpone cheese and mix lightly. Don't over mix otherwise the cheese will be coarse.
  • 4)Fold in the whipped cream and kahlua. Combine and set aside.
For coffee syrup:-
  • 1) Mix all the ingredients together in a bowl. Mix well and set a side.
You can see how Aunty Yochana makes the tiramisu mousse and coffee syrup here.

To assemble the cake (8 inches tiramisu mousse cake):
  • 1) Line the cake pan with aluminum foil. Lay lady finger biscuits around the perimeter of the 8 inch pan, and place a piece of 7 inches chocolate coffee sponge cake at the bottom of the pan.  Brush coffee syrup onto the biscuit and sponge cake. Spoon 1/4 of the tiramisu mousse on top of the sponge cake. 
  • 2)Place 2nd layer with finger biscuits and brushed finger biscuit with coffee syrup, and top with mousse filling. 
  • 3)Third layer, do the same as 2nd layer.
  • 4)Place the 4th layer with chocolate coffee sponge and brush with coffee syrup. Top with remaining tiramisu mousse filling and sprinkle the top with grated chocolate. Cover cake with plastic wrap and refrigerate for few hours or overnight.
  • 5)Remove cake from the pan, place it onto a plate and decorate with chocolate ganache.

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