Monday, 4 July 2011

Vanilla Mousse Cake

The thought that was haunting me for a while, ever since I had that gorgeous piece of cake in Germany, finally took its shape in my kitchen, though not to a hundred percent, it was about 75%  close to the one I had. The best part is, it is eggless and delicious, the only drawback in the process was, with the combination of summer heat and my impatience the vanilla mousse started to melt during the photo shoot. The rest of the cake was given a good 12 hours to chill and it was perfect for a good decadent bite.
Adapted from Nita Mehta.

Vanilla cake
Condensed Milk        200 g (1/2 can)
Milk                            100 ml
Butter                         80 g
Sugar                          2 tbsp (powdered)
Flour                          125 g
Soda bi carb               3/4tsp
Baking powder          3/4tsp
Vanilla                        1tsp
Walnuts and black cherry preserve for garnish

Whisk flour, soda bi carb and baking powder .
In a bow, combine sugar and butter, add condensed milk and beat well.
Add the milk and vanilla, beat to mix well.
Add in the flour mixture gradually, beating  on low speed until smooth and light.
Transfer to a greased and dusted baking tin and bake for about 35 - 40 minutes at 160*c/325*F.

Vanilla mousse
Gelatin                          4 tsp
Condensed milk           1/2 can
Cream                            300 g
Vanilla                           1tsp
Water                            100 ml

Sprinkle gelatin over the water in a small bowl.
Combine vanilla and the condensed milk and mix well.
Whip the cream and set aside.
On low heat stir the gelatin until it is dissolved. Add this to the beaten condensed milk+vanilla mixture.
Fold in the whipped cream.

Cut the cake into two, pour the mousse on the bottom layer of the cake and chill until set. When it is almost set place the other half of the cake on the mousse and let it set for a few more hours.
When done garnish with nuts on the sides( apply a little sugar syrup on the sides ) and top it with any fruit preserve. I have used black cherry preserve. 

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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