Cherry Mousse Cake
Ingredients:
2 Large Eggs
125g Optima Flour
25g Water
15g SP
1 tsp vanilla essence
35g Corn oil or melted butter – to be added last
- Beat all the ingredients together till thick then slowly add in corn oil and well.
- Bake in a 8″ lined cake tin at pre-heated oven 170C – 30 mins.
- Leave cake to cool and cut into 2 slices.
Prepare Cherry Mousse – 1 big can of Dark Sweet Pitted Cherries
170g Dark sweet pitted cherries
110g Cherry syrup
40g Sugar
15g Gelatine powder
250g Whipped fresh cream
1/2 tbsp Kirsch liqueur
- Put dark sweet cherries and cherry syrup into blender and puree it.
- Boil sugar, cherries puree and gelatine powder together. Leave to cool.
- Fold in whipped fresh cream and kirsch liqueur to the cherries puree.
- And spread mousse on cake and place dark sweet cherries on it and cover with 2nd piece of cake, then spread the balance on top. Leave the mousse cake to set in refrigerator for few hours to set.
Cherries syrup
120g Dark sweet pitted cherries syrip
20g Sugar
1 tsp Gelatine powder + 1/4 tsp Agar agar powder
- Put all ingredients together and boil till sugar and gelatine, agar agar powder dissolved.
- Let it cool down a little and slowly pour on mousse cake.
Great job done!! Wondering where i cud get the Kirsch Liquer in KL?
And wat is SP?
Wow, both cakes look supreme….I am really impressed.
Thank you for your compliment.
1 piece of gelatin leaf is equivalent to how many gram?
Hi March Tia, You can use 7 gelatin leaves for this recipe.
Sorry 1 more question…..do I have to spread the cherries gelatine syrup with a palette knife? Will it flow down to the side of the cake? It will be nice if you can explain more on how to assemble the cake together…..Thanks for your help!
You must wait for the mousse to set before pouring the gelatine syrup over it. No way to use palette knife because the gelatine sets quickly. The assemble is the same as my other mousse cakes like the honeydew or mango mousse cake. Please click on the Recipe Index and locate Mousse cake.Must remember to wait for the mousse to set, otherwise your mousse will get cloudy after pouring the gelatine syrup.Goodnite 🙂
Hi Ann, I want to bake this cake on Saturday for my husband's birthday on Sunday. Need your help here…..do I have to put the cake into an adjustable cake ring before I spread the mousse like your Banana Chocolate cake? Also how do I get 250gm of fresh whipped cream Is it beating 150gm fresh cream with 100gm whipping cream till soft peak? Thanks for your help Ann!
Hi Ai Li, Yes you need the adjustable cake ring for this mousse cake. For the fresh cream, you use all red man topping cream. No need to add the whipping cream because this cake is not very sweet like the chocolate cream in the banana cake.
@Passionate Baker
Hi Passionate Bake, Sorry I'm in Singapore not KL but you can check online Bakewithyen.com for the address. They are at KL.
SP is cake stabilizer.
1 piece of gelatin leaf is equivalent to how many gram?
Hi March Tia, You can use 7 gelatin leaves for this recipe.
Sorry 1 more question…..do I have to spread the cherries gelatine syrup with a palette knife? Will it flow down to the side of the cake? It will be nice if you can explain more on how to assemble the cake together…..Thanks for your help!
You must wait for the mousse to set before pouring the gelatine syrup over it. No way to use palette knife because the gelatine sets quickly. The assemble is the same as my other mousse cakes like the honeydew or mango mousse cake. Please click on the Recipe Index and locate Mousse cake.
Must remember to wait for the mousse to set, otherwise your mousse will get cloudy after pouring the gelatine syrup.
Goodnite 🙂
Hi Ann, I want to bake this cake on Saturday for my husband's birthday on Sunday. Need your help here…..do I have to put the cake into an adjustable cake ring before I spread the mousse like your Banana Chocolate cake? Also how do I get 250gm of fresh whipped cream Is it beating 150gm fresh cream with 100gm whipping cream till soft peak? Thanks for your help Ann!
Hi Ai Li, Yes you need the adjustable cake ring for this mousse cake. For the fresh cream, you use all red man topping cream. No need to add the whipping cream because this cake is not very sweet like the chocolate cream in the banana cake.
@Passionate Baker
Hi Passionate Bake, Sorry I'm in Singapore not KL but you can check online Bakewithyen.com for the address. They are at KL.
SP is cake stabilizer.
Great job done!! Wondering where i cud get the Kirsch Liquer in KL?
And wat is SP?
Thank you for your compliment.
Wow, both cakes look supreme….I am really impressed.