Longan Mousse Cake
I made this Longan Mousse Cake for YN’s Birthday on the 7th Feb and also celebrates “My Blog First Anniversary” on the same day.
I completed 249 posts and 96318 visitors this past year which exceeded my own expectations. It’s been such a great year and I got to know so many great bloggers who I consider to be friends. I’m really grateful to all of you who visit my blog. Its really means a lot to me…THANKS TO BLOGGERS!
Sponge Cake
2 Large cold eggs
30g Ice water
125g Optima flour
35g Corn oil or melted butter
1tsp Vanilla essence and few drops of rose pink colouring
- Put all ingredients in mixing bowl except corn oil and whisk till thick.
- Then slowly add in corn oil, mix well and pour into a 8″ lined cake tin.
- Bake at preheated oven 180C for about 20 mins.
- Remove cake from tin, leave to cool and cut cake into 2 slices.
Longan Mousse
2 cans Longan in syrup~strain longan & keep syrup, cut 50g longan into small pieces
200g Longan syrup
100g Full cream milk
20g Sugar
20g Gelatine
100g Whipping cream + 200g Fresh topping cream
1/2 tsp Almond essence (optional)
Method:
- Soak gelatine with 2 tbsp water.
- Boil 200g longan syrup and sugar together till sugar dissolved, add gelatine~stir well till boiled.
- Remove from heat and add milk & almond essence into it, mix well~leave to cool and put in fridge for about 5-8 minutes till longan mixture thickened a little.
- Whip up fresh cream and whipping cream together to soft peak and fold into longan mixture with a hand whisk. Add in 50g longan pieces.
- Sandwich the cake layers with longan mousse in an adjustable cake ring.
- Press whole longan gently on top of longan mousse.
- Chill the longan mousse cake for at least 4 hours or overnight.
Jelly Topping
200g Longan syrup + 80g water & a drop of rose pink colouring
1tsp Gelatine
30g Instant jelly
- Boil jelly topping ingredients together and let it cool down a little. Then slowly pour liquid on top of the logan mousse cake.
Kitchen note: Add few pieces of fresh red berries or red chelory (wash and pat dry), on top of longan before pouring jelly topping.
Hey anna, whats a beautiful cake it is, amazing, I dont know how to say, just one word: stunning ^^. And I have one question, How did you decorate round the side of this cake, is that chocolae. I can you instruct us how to decorate like that. Thanks anna.
Hi Chuncnguyen, Thank you for your nice words. Yes, those are chocolate nibs. Just spread some fresh cream at the sides of the cake and gently press the chocolate nibs on to it.
Hi anna, Thank you so much. I got it but I dont know how to make chocolate nibs. You bought it at the baking store or you create it by yourself, or you bought some amount of chocolate and you chop them up . Can you help me please ?.
It is store bought. You can chop it from the chocolate bar too.
Wow, this cake is just stunning! A little bit retro too. I love it! belated congrats on a year blogging. I'm just over a year, but not as prolific as you. Love your posts here. Will be back!
MH: Sorry I confused you. If you want to add Topping cream then don't add sugar. Dairy whipping is without sugar.
note: Dairy whipping cream is also cooking cream like making choc ganache, cooking pasta or the seafood baked rice is under my Rice/Noodles.
Happy New Year 🙂
Sorry if I sound silly but just want to reconfirm.
Topping cream = non dairy which has sugar added
Whipping cream = dairy cream and needs to add sugar to whip together
Correct? MH
Une Cuillere: Thank you for your comment.
Erica: Congratulations to you too!
Katherine, Simone, Kris, Ju, COLARGOL, Christine: Thank you! Thank you!
Natasha: Thanks! I can send you the whole cake…hahaa…
MH: Topping cream is very sweet and whipping with no sugar added. From my experienced is not easy to whip up whipping cream alone, how about you?
If you want to add whipping cream then don't add the sugar.
May I know what's the difference between whipping cream and fresh topping cream? Can I just use 300g dairy whipping cream? MH
How preatty this cake, it is beautiful, bravo
What a beautiful cake to celebrate the anniversary of your wonderful blog! Congratulations!
Did you save a piece of cake for me?
Best wishes,
Natasha.
Happy Anniversary, congrats!
祝你虎年進步！
You're a really talented baker!
Happy Anniversary, Ann! You have done great job and shared beautiful recipes. Thanks and wish you many great years to go. Look forward to your future posts 🙂
Sawadee from Bangkok,
Kris
Happy blogoversary Ancoo and that sure looks like a gorgeous cake to celebrate!
what a stunning and delicious looking cake!
Congratulations on your blog anniversary, mine is this week too!
Your cake is so beautiful !!
Happy Blog Anniversary!! 🙂
Kisses
Michelle: 谢谢赞赏。
祝你虎年行大运，财源滚滚来！
Sophie: Thank you for your compliment *o*
Hungry tummies: Oh really! You should tell me earlier, I can make something special for you 🙂
Congratulations! You blog shares the same birthday with me too 🙂 Thanks for the cake!
What a refreshing & apart looking fabulous cake!!
You are certainly the master of special cakes!!
My favourite fruit-loongan.
ur cake alwis make me surprised!:)
wish u Happy chinese Tiger year. woohoo.
Hello Friends: Thank you for all your compliments.
Pei-Lin: Yes especially when the cake is fully chilled~~*.*
Angie: Come and share with me 🙂
Fimere: Merci pour votre commentaire agréable.
RV: Thank you ;D Optima flour is actually sponge mixed which consists of superfine flour, cornflour and sugar.
What a fresh and lovely cake! Gimme a slice please….
Ann,
thanks for taking time to reply despite your busy CNY prep.
Now I learn something new!
Happy Tiger New Year to your family and you!!!
You will always stun me!
congrats on your blog's anniversary. your cake looks way too pretty to eat! i love the colors!
WOW! Beautiful and Happy Anniversary!
I am late, but Happy BlogAnniversary!
Happy blogoversary and Happy New Year! The cake is gorgeous, beautiful pink color.
Mimi
wow..such a lovely cake…. great way to celebrate birthday and blog anniversary…. Happy Anniversary and wish you more Success Anncoo….
btw, what is the optima flour.. is it a replacement for APF?
il est magnifique ça ne peut être que délicieux
bonne soirée
Longan mousse cake looks unbelievably beautiful! Although it's freezing here, I would still love to try them!
Happy Blogoversary!! Your longan mousse cake looks so refreshing, good on hot, hot days like today!
Happy Lunar New Year to you & family, too!
Looks awesome and mouthwatering cake..
cheers
Cookie: No special reason. I just lazy to put the cold eggs in room temp for sponge cake and its still work and also quicker to beat up the batter to fluffy and thick.
Mary & Tina: Thanks [*-*]
Thank you all for your lovely comments.
Mamatkamal: hehee…thanks~I'm flattered:)
Shandy: Thank you! You're great too!
Kristy: This is the first time I made this cake, I think the colour looks sweet, very suitable for Valentine's day.
Oh..thanks for the TAQ. Will do that later when I'm free.
BOB: Thanks for your comment. Please visit often.
Lia: hehee…I'm blushing *=*
Juliana: Thanks!
Pete: Thank you for coming. 谢谢哦!
金77：谢谢光临，下次留一大片请你宝贝吃 :DD
Divina: Sure, how about I send by DHL or Fedex…hahaa…
Hello Friends,
I'm sorry that I did not reply your comment immediately due to Chinese New Year is only a few days away and I'm very busy on baking, cleaning my house and many other preparations I need to do. At least now I can relax a little and am here with you 😉
Congrats Anncoo!
The cake looks lovely.
Beautiful cake dear…So creative and cute…
Looks fabulous and delicious!Would be great for Valentine's Day and Chinese New Year.
You never fail to amaze us with beautiful bakes.
Just curious: we r usually taught to leave all ingredients at room temp (not cold). Do u know why this is an exception here?
What a beautiful and gorgeous cake. I actually hope you can make this for me. 🙂
Wow! this look so yummy and interesting! love the logans on top! 🙂
What a beautiful cake ! Just suitable for CNY
Hello Anncoo! What a pretty looking cake:)!
Anncoo, I have a TAQ for you. Please kindly drop by my blog ya! Thank you.
oh wow what a beautiful cake
嗨！您好！很漂亮的蛋糕，我的宝贝超喜欢哦^^
Wow, looks nice and delicious.Very creative artwork!
So beautiful and mouth watering!
What a beautiful cake, I love the pretty layers!
You cakes are always gorgeous…and ahhh…Chinese New Years…. :)))