Chestnut Mousse Cake 栗子慕斯蛋糕
This rich creamy Chestnut Mousse Cake is so easy to make, full of chestnut flavour complemented well with English tea (I used Earl Grey tea). Perfect to serve for any occasion. As I can’t find the raw chestnuts from the market, I used those packed sweetened cooked chestnuts (from Scarlett 思家客 supermarket) and make it into chestnut paste. Then spread in layers together with the sponge cake. At the final stage, just pipe the remaining chestnut mousse on top of the cake and decorate with a few pieces of cooked chestnuts. As you can see, I actually whipped this Chestnut Mousse Cake as a birthday cake, secretly hoping there would be a slice of leftover for me but there wasn’t. I only licked the bowl clean after frosting 😀 No problem anyway ~~ as long as everyone is happy with the cake!
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Chestnut Mousse Cake
Ingredients
Sponge Cake
- 50 g corn oil
- 50 g cake flour or plain flour
- 1/2 tbsp corn starch
- 2 tea bags Earl Grey tea leaves
- 50 g fresh milk
- 5 egg yolks - 65g with shell
- 5 egg whites
- 1 tsp lemon juice
- 60 g caster sugar
Chestnut Paste
- 250 g cooked chestnut - from Scarlett
- 2 tea bags Earl Grey tea
- 150 g fresh milk
- 120 g diary whipping cream
- 40 g butter
- 35 g caster sugar
Chestnut Mousse
- chestnut paste
- 350 g non diary whipping cream
Instructions
Sponge Cake
- Separate the cold egg yolks and egg whites. Place egg whites in the mixing bowl, then in refrigerator for later use.
- In a bowl, combine corn oil and flour, cornstarch together with earl grey tea leaves, mix a hand whisk, followed by milk. Add egg yolks and mix till mixture again, set aside.
- Meringue - Whisk egg whites and lemon juice until foamy (low speed) . Add sugar in 3 separate rounds beat until egg whites with peaks form (tips flop over) at medium speed.
- Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then pour egg mixture to remaining egg whites and gently fold well again.
- Pour batter into prepared lined tray (11x14 inch) and spread out evenly with a rubber spatula. Gently tap the tray to release air bubbles.
- Bake in a preheated oven at 150 degrees C for 30 minutes.
- Turn cake over and remove non grease paper immediately after baked. Then place cake on a larger piece of clean parchment paper to cool down completely.
Chestnut paste
- Chop the chestnuts into smaller pieces and place into a pot. Add fresh milk and earl grey tea bags. Bring to a boil and simmer at low heat for about 5 minutes.
- Remove tea bags, then pour the chestnut mixture into a blender and blend to fine (a mini blender would be better, easier to blend). Add a little more milk if chestnut paste is too dry to blend.
- Then add whipping cream into it, continue to blend the puree to smooth.
- Add butter into pan under low heat, pour in chestnut paste and sugar, blend mixture into smooth paste. Then press chestnut paste through strainer and set aside to cool.
- Whisk non dairy whipping cream to peaks form. Fold 1/3 of the whipped cream to chestnut paste and mix well. Then fold in the remaining whipped cream.
- Use a 7 inch cake ring to cut out 2 pieces round cake.
- Spread a layer of chestnut mousse on cake, then cover with second piece of cake on top with another layer of chestnut mousse, cover the sides of the cake as well with a spatula.
- Pour the remaining chestnut mousse into piping bag with nozzle tip 801. Pipe chestnut mousse on top of the cake in circular form.
- Lastly place some whole chestnuts on cake and dust with some cocoa powder. Chilled chestnut mousse for a few hours in the refrigerator before consuming.
- 栗子慕斯蛋糕 Chestnut Mousse Cake
- 栗子慕斯绵软顺滑, 有一股栗子酱和红茶的香气, 绝配 ~~
- 海棉蛋糕
- 50克 玉米油
- 50克 底筋面粉或中筋面粉, 过筛
- 1/2茶匙 玉米淀粉
- 2 茶包 伯爵茶叶
- 50克 牛奶
- 5个 冷蛋黄 (65克连蛋壳)
- 5个 冷蛋白
- 1茶匙 柠檬纸
- 60克 细砂糖
- 栗子酱
- 250克 熟栗子 (在西家客有得卖)
- 2包 伯爵茶
- 150克 牛奶
- 120克 动物性淡奶油
- 40克 牛油
- 35克 细砂糖
- 栗子慕斯
- 栗子酱
- 350克 植物性鲜奶油
- 做法:
- 海绵蛋糕
- 从冰箱取出鸡蛋, 蛋黄和蛋白分开. 蛋白放入碗中收进冰箱冷藏备用.
- 在另一个碗放入玉米油,面粉,玉米淀粉和伯爵茶叶,搅拌均匀, 倒入牛奶,搅拌乳化. 加入蛋黄再拌匀, 备用.
- 蛋白霜 – 用电动打蛋器（低速度）把蛋白和柠檬汁打致起泡泡，细砂糖分3次加入, 然后用中速度将蛋白打发泡（打蛋器提起有鹰嘴弯勾）.
- 取出1/3的蛋白霜与面糊翻拌均匀, 然后把面糊倒在剩下蛋白霜中, 再翻拌均匀.
- 面糊倒在11×14烤盘上,底部铺上油布,用刮刀均匀抹平，轻轻的敲出气泡.
- 送进预热烤箱150度烤30分钟.
- 蛋糕烤好立刻把蛋糕取出，倒扣撕掉底部油布，再把蛋糕放在一张干净的油纸上待凉.
- 栗子酱
- 栗子切小放入锅中, 加入牛奶和茶包, 煮开然后小火焖煮约5分钟.
- 拿掉茶包, 把栗子及液体放入料理机搅打细腻 (用小的料理机比较容易操作). 觉得栗子酱太干的话, 可以再加一点牛奶下去.
- 接着加入淡奶油, 再继续搅打至栗子酱顺滑.
- 将牛油放入锅中,底火融化, 倒入栗子酱和细砂糖, 翻拌及均匀即可. 然后放在滤网挤出细腻的栗子酱, 待凉.
- 打发动物性鲜奶油. 1/3奶油参入栗子酱翻拌均匀, 然后加入剩下的鲜奶油再翻拌均匀即可.
- 用7寸莫斯蛋糕摸具, 切出2片蛋糕.
- 在一片蛋糕上涂上一层栗子酱莫斯, 盖上第二片蛋糕, 再涂上栗子酱慕斯, 旁边也要涂上.
- 把剩下的栗子酱慕斯入裱花袋装好花嘴(#801), 再蛋糕从面上外围挤上一圈栗子酱, 挤满就可以了.
- 最后放上几粒熟栗子装饰, 撒上适量可可粉即可. 栗子慕斯蛋糕收进冰箱冷藏数小时即可享用.
So gut, so lecker, tolle Bilder!
Grüße Gabriel
Thank you! 😀