Monthly Archives: May 2018

Strawberry Mousse Cake

I first made this cake for my son’s 13th birthday last year. He specifically wanted a strawberry cake. It came out alright…but the cake was slightly dry and the mousse layer was too thick…..

My son’s birthday cake

I have been wanting to remake and “upgrade” it ever since, but never had a chance. It’s Mother’s Day, so I thought this is the perfect time! I added a jelly glaze on top to brighten both the colour and flavour. Each of the three layers has a different texture but they match very well together. It looks much prettier than last time too! I can now share it with my mom and my family. Happy Mother’s Day to all our moms! I wonder what my kids are doing to surprise me this year…….

Makes one 6 inch cake

For the cake

  • 2 eggs, separated
  • 75 g granulated sugar
  • 75 g cake and pastry flour, sifted
  • 2 g baking powder
  • 1 g salt
  • 5 mL pure vanilla extract
  • 5 mL fresh lemon juice
  • 30 mL vegetable oil

For the mousse and jelly glaze

  • 400 g fresh strawberries, washed and hulled
  • 160 g granulated sugar
  • 10 mL fresh lemon juice
  • 250 mL cold whipping cream
  • 4 x 1 g gelatin sheets

To make the cake

  1. Preheat oven to 350°F
  2. Sift together flour, baking powder and salt, set aside
  3. Whisk together egg yolks and 60 g of sugar until pale
  4. Mix in vanilla and oil, then gently fold in flour mixture
  5. In a separate bowl, make a meringue by whisking together egg whites and lemon juice until frothy
  6. Slowly add in 15 g of sugar, whisk until medium peak
  7. Gently fold meringue into flour mixture
  8. Pour batter into a lightly-greased 6 or 7 inch cake pan, lined with parchment paper at the bottom (see notes)
  9. Bake for about 20 minutes
  10. Let cool, then trim top and side of cake

Notes : I baked my cake in a 7 inch springform pan and trimmed it to fit into a 6 inch cake ring. You can just bake and assemble your cake in the same pan.

To make the mousse and jelly glaze

  1. For the mousse, place a large mixing bowl in the freezer for about 15 minutes
  2. Soak 3 gelatin sheets (1 g each) in cold water for a few minutes
  3. Blend strawberries and strain seeds out through a mesh
  4. Add sugar and lemon juice, and cook over medium heat until sugar is dissolved
  5. Set aside half of the puree for the glaze
  6. Drained gelatin and add to remaining puree, stir until dissolved, let cool
  7. Whisk whipping cream in the cold mixing bowl until stiff peak
  8. Fold in strawberry gelatin mixture until just blended
  9. Pour on top of cake, smooth with a spatula and refrigerate for at least 3-4 hours until set
  10. For the jelly glaze, soak 1 gelatin sheet in cold water for a few minutes
  11. Reheat the saved strawberry puree over medium heat
  12. Add drained gelatin and stir until dissolved
  13. Let cool, pour on top of mousse layer and refrigerate for another 3-4 hours until set
  14. Release cake from pan or ring and decorate as desired

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Homemade Pop Tarts

My daughter loves to read ever since she was very young, and she loves all kinds of books…novels, science, history, comics and even cook books ! So, a lot of times, our bedtime reading will include looking at recipes, sweet or savoury, and deciding what we should try. Pop tarts was one of them that’s on the top of our list. It’s easy, colourful, fun and of course, super yummy ! Personally, I like them without the sprinkles, but my daughter will definitely disagree. She had so much fun putting on the glaze and the sprinkles….yeah, might be just a little too much…..    

Makes about 6 tarts

For the crust

  • 360 g all-purpose flour
  • 20 g granulated sugar
  • 2 g salt
  • 240 cold unsalted butter, cut into small pieces and chilled
  • 2 eggs
  • 30 ml milk
  • 5 ml pure vanilla extract

For the glaze 

  • 120 g icing sugar 
  • 30-45 ml milk

Other ingredients

  • Fruit jam of choice (I used raspberry)
  • 1 egg white for brushing
  • 30 g vanilla sugar or granulated sugar 
  • Sprinkles for decorating
  1. To make the glaze, mix together icing sugar and milk until smooth, set aside
  2. To make the crust, put flour, sugar and salt in a large mixing bowl
  3. Rub in chilled butter with fingers until butter is pea-sized
  4. Mix in eggs, milk and vanilla
  5. Gently press dough together, do not knead
  6. Wrap with plastic wrap and refrigerate for at least an hour or overnight
  7. When ready to bake, preheat oven to 350°F
  8. Roll dough to about 0.5 cm in thickness. If dough was in the fridge overnight, let it sit at room temperature for about 20 minutes before rolling
  9. Cut into 8 cm x 12 cm rectangles (2 rectangles per tart)
  10. Place half of the rectangles on baking sheet lined with parchment paper
  11. Spoon 1-2 tablespoons of fillings on top
  12. Brush sides with egg white and cover with the other half of rectangles
  13. Press sides gently to seal, then press down with a fork
  14. Make a few holes on top to vent
  15. Brush top with egg white and sprinkle with vanilla sugar or granulated sugar
  16. Bake for about 30 minutes
  17. Cool, then decorate with glaze and sprinkles