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Longan Mousse Cake

Ann Low
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!


Printable recipe
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.

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