Lemon Lavender Mousse Cake скачать в хорошем качестве

Lemon Lavender Mousse Cake

This is my first time making a mousse cake. Since I have all the time in the world, I decided to research and create my own cake. The chiffon base was soft and delicious. The mousse is simple to work with since it sets easily, and has a rich texture without being too heavy. On top of that, the subtle hints of lemon and lavender also elevates the dessert and creates a pleasantly complex flavour profile. It's my first time working with lavender so I was very gentle with the amounts I added, but the flavour still infused very nicely in milk. Below is my tweaked recipe, the yield can easily be doubled or tripled: Yield: 3 mini cakes Cake mould: 2.5 inches diameter Mouse mould: 3 inch diameter Lemon Lavender Almond Chiffon cake: 20 g granulated sugar 1 medium egg, separated 8 g vegetable oil 20 g milk 7 g almond flour (or cornstarch) 13 g all purpose flour zest of half a lemon 1 tsp lemon juice 1 tsp edible lavender 1 pinch of salt Preheat oven 180c or 356f. Line baking tray with parchment paper for later. Slowly drizzle vegetable oil into egg yolk and whisk until incorporated and pale in colour. Add milk, lavender, and lemon zest into a small pot and heat on low heat until steaming without boiling, turn off heat and cover to let steep for at least 10 minutes. When milk is steeped, fish out lavender but leave in lemon zest, add the slightly cooled milk into egg mixture, and whisk to combine. (Make sure milk is not too hot so to not cook the eggs). Mix together flour, almond flour, and salt Whisk dry ingredients little at a time into egg yolk mixture until smooth. In a clean, medium sized bowl, add lemon juice to egg whites, and whisk while slowly adding a spoonful of sugar at a time, adding in the next addition when the precious sugar is completely combined (make sure there is no oil or water in the egg white or else it will not whip). Mix until Meringue has stiff peaks Combine one third of meringue into egg yolk mixture, then pour the combined mixture back into meringue. Gently fold until combined. Spread chiffon cake batter onto baking sheet and level into 1 centimetre thickness. Bake for 15 minutes or until golden brown on top. Let cool on a cooling rack. Lavender Lemon Mousse: 90 g heavy cream 6g (1 packet) powdered gelatin 12 g water 65 g milk 20 g sugar 50 g mascarpone cheese 1 tsp lavender zest of one lemon pinch of salt 2 drops purple food colouring Combine lemon zest, lavender, and milk in a pot and heat on low heat until steaming without boiling. Turn off heat, cover and let steep for at least 10 minutes. Mix water with gelatin and let sit. Whisk together softened mascarpone, chilled cream, salt, and sugar. Whisk until texture is temporarily left behind on surface of mixture when whisk is lifted. Fold infused milk into cream mixture slowly and incorporate. Divide mousse in half and colour one half purple. Assembly: 3 heap tsp raspberry jam lemon wedges mint lavender Cut out 6 chiffon cake layers. Place one layer of chiffon cake into middle of mousse mold, spread a heap teaspoon of raspberry jam, cover with one more layer of cake. Pour in white coloured mousse into mould until cake is covered, chill 10 minutes. When first layer of mousse is set, pour in purple mouse, chill 10 more minutes. Remove from mould and garnish with lemon, mint, and lavender. Music: Track: Someday Artist: Federico Fabbiano Music provided by Oak Studios    • [No Copyright Music] Someday - Acoustic Fo...