Soursop Mousse Cake~红毛榴慕絲蛋糕

~Soursop mousse cake~

This is a overdue post ..lol..sorry for the delay in post and replies to comments to my dear friends and readers . i have been quite busy lately with work and kids..hope you are still with me and i am back in action..:p


 I make this Soursop Mousse Cake for Mother's Day celebration. Using  soursop (fruit) to make cake for my mum and my mil(mother in-law). This is a new flavour to them. My mum is very adventurous she don't mind trying new things but not my mil. I know they like Soursop and I BET they will like this Soursop Mousse Cake... fingers cross when I serve this cake... :p
When i serve them, it is what i expected my whole family love it....LOL
Share a bit with you how does this cake taste. This cake taste sweet and sour (more to sweet) , the mousse is velvety and creamy... sandwich in between layers of sponge cake. It is simply scrumptious.



红毛榴莲慕絲蛋糕.~ 今年做的母亲节蛋糕是红毛榴莲慕絲蛋糕..

做给妈妈和家婆是同类的蛋糕. 开始时还担心, 家婆不能接受.
还好妈妈,家婆和家人都很喜欢. 觉得红毛榴莲口味很特别, 好吃.

味道是酸酸,甜甜,慕絲间夹着海绵蛋糕. 这配搭不太甜也不腻..超好吃..^^

~Soursop fruit...刺果番茘枝..又名为..红毛榴莲..没有榴莲味的榴莲~

Recipe is from 'Baking with FRUITS' a book from Kelvin Chai with a little changes

食谱来自 '艳丽耀目水果烘焙' 是Kelvin老师的书..做了少许的变动..:p

Soursop cake...刺果番茘枝慕絲蛋糕

 Ingredients for sponge cake: 

 120g sponge mix    
 2 eggs   
 30ml water   
 30g melted butter 
 (I make double portion for this) 


To do: 
1) Whisk sponge mix, eggs and water until light and fluffy.  Fold in melted butter until combined.


 2) Pour batter into a 18cm(7 inches) baking tray. (I used a 8 inches size baking tray for my round cake and 7 inches for my square) Bake in a preheated oven at 180c for 20 minutes. ( I baked mine for 35 minutes) 


 3) Leave to cool and slice into 2 pieces. Store in a container to prevent from dryness.


 Soursop Cream Ingredients:


a) 
250g soursop flesh 
50g castor sugar 
250ml water 
1 tbsp gelatine powder 


b)
250g fresh cream (whipped)


8" baking tray 
a piece of bubble wrap ~ cut into the size of 8" or 8" square ~ depends on what shape of baking tray you are using
(i use big bubble type)

To do:
 1) Cook soursop flesh, sugar, water and gelatine powder over low heat until gelatine melted. Remove, let it cool a little and transfer to blender. Blend it into puree.

~Cooked and cooled soursop mixture is blend into puree..把煮好放凉的红毛榴莲打成泥~

2) Whipped non dairy whipping cream. Fold in whipped cream into soursop puree...

           ~before whip...还未打发的植物性鲜奶油~

 ~after whipped ..以打发的植物性鲜奶油~ 

                                                                                                

3) Place the prepared bubble wrapped onto the bottom of the baking tray. Spread half of the cream evenly. Cover with a piece of sponge cake. Spread the other half of the cream and cover with the last piece of sponge cake.

~Bubble wrap with big bubble..the size of the bubble is as big as a cherry..

气泡包装纸..这是比较大的气泡..半粒气泡大概有一棵樱桃那么大~

~place bubble wrap into baking tray..把气泡纸放在烤盘低~

~this is the finish assembled cake..ready to put into fridge to chilled until it is set, about 4-6 hours...完成了, 要送进冰箱, 冰上4-6个小时至凝固~

~this is the Soursop cake...红毛榴莲慕絲蛋糕出炉了..呵呵~

~This square one is for my mum..这粒四方慕絲是送给我的妈妈的~

~da..da..da..my mum likes it...:D

啦..啦..啦..妈妈还蛮喜欢..^^..~

~strawberries are all eaten..so i add-on some mango marshmallow...草苺吃完了..来点芒果棉花糖也不错~

~This is the second cake..round for my mil..第二粒蛋糕送给家婆的~

~same decoration, with strawberries..a bit more this time...又是草苺做装饰..加多了一点点~

~my lazy job, using a cake side liner to dress up the side..nice right?..LOL

懒人做的装饰,旁边用了蛋糕拉边纸..围上就行了..美美~

~Seen so much of the cake .. let me serve you a piece..:D

..来来请你吃片..好过看我口水多过茶..呵呵..^^..~

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