Inspired by Pierre Hermé's macaron Ispahan, I made a mousse cake with rose, raspberry, lychee layers topped with summer berries.
Let's break down the layers.
The sponge cake is a rose genoise cake, soaked with rose and sake. That's the darker pink on the sponge.
Bottom mousse layer is raspberry & strawberry meringue mousse.
Centre white layer is lychee meringue mousse.
Third layer is raspberry meringue mousse.
Top layer is raspberry, rose syrup and sake geleé.
Eaten altogether, the rose complements the raspberry and the lychee gives a lovely refreshing taste. The flavours blend very well together.
I made the purée by separately blending fresh raspberries and strawberries and canned lychee.
Rose Genoise Sponge
2 eggs
70g caster sugar
70g cake flour and a pinch of salt
20g milk
1-2 tsp rose essence/EO
1-2 tbsp rose syrup
Optional - pink / red colouring
180deg Celcius
23 minutes in fan forced oven
14cm / 15cm cake mould
Prepare a Bain-Marie. Combine the eggs and sugar and whisk til foamy, then place it in the BM and continue whisking til like warm (35-45 deg Celcius). Make sure the BM is lightly steaming and not on a rolling boil otherwise u end up with sweet scrambled eggs. 😂😅
Once slightly warm, frothy, light and fluffy, remove from BM and continue whisking til ribbon stage.
Sift flour & salt once and then again, into the egg mixture. Fold in lightly, so as not to beat out the air u just incorporated.
Mix milk with rose essence and syrup. Depending on how strong you want the rose flavour, add essence and syrup accordingly. Fold milk and essence & syrup into the mixture. If you want it more pink, add the colouring. I added two drops of red.
Pour into baking tray/mould and bake.
Once baked, remove from oven and tip it out from baking tray/mould on to a cooling rack. Set aside.
I spilt the dough and baked separately so that I didn't have to mess about having to slice the cake after. 😂😊😁👍
As you can see, my oven was a tad too hot and the cakes turned too brown but no matter... It's going to be hidden:P just make sure you adjust accordingly to your oven.
(Note to self: half the recipe would be sufficient as I had twice the amount required left over)
If you are still uncertain about the method, you can search for "genoise sponge" on YouTube or google.
Here's one step-by-step with illustration guide you might want to check out for the method.
https://cookpad.com/us/recipes/142963-moist-and-fluffy-sponge-cake-genoise-sponge-cake
Now we'll prepare the mousse.
I used fresh fruit purée and did not add sugar. If you are going to buy from Phoon Huat then be aware there is sugar included in their fruit purée.
Using a cake board (the gold base) and a 16cm x 3inch
Mousse:
[Raspberry]
280g raspberry purée
14g gelatin
56cc cold water
10cc lemon juice
30cc raspberry liqueur (optional)
[Lychee]
140g lychee purée
7g gelatin
28cc cold water
5cc lemon juice
15cc lychee liqueur (optional)
Meringue mousse:
2 egg whites
20g caster sugar
90g cream (min. 35% fat content)
20g caster sugar
Syrup wash:
Rose syrup
Sake (other alcohol of choice or just cold water)
-amount is aggaration, roughly 20cc rose syrup and 30cc alcohol/water or mix. All up to individual taste.
FRUIT PURÉE GELATIN
(Make the different flavours respectively)
-Prepare Bain-Marie.
-Measure cold water and then sprinkle the gelatin over it, let the gelatin bloom for 3-5 minutes. (Basically just set it aside, do not stir)
-Measure out the fruit purée.
-Place fruit purée and gelatin/water in the BM. Make sure temperature for the purée stays around 35-45 deg Celcius and for the gelatin only until it dissolves.
-Remove from BM and let gelatin cool abit. If the fruit purée gets too hot, the colour will turn.
-pour the cooled-slightly gelatin into the luke warm fruit purée and stir well, making sure the gelatin does not clump.
-stir in lemon juice and fruit liqueur (optional)
MERINGUE MOUSSE:
- whisk egg white til foamy, add sugar and whisk til stuff peaks
- beat cream and sugar til stiff
FRUIT MOUSSE:
- split egg white meringue in to 2 portions
- split whipped cream into 2 portions
(Repeat the following process for respective fruit flavours)
- whisk a small portion (approx 1/3) of whipped cream into fruit purée. Then whisk the remainder in til 80% incorporated.
- whisk a small amount (approx 1/3) of the meringue into mixture and then incorporate the remainder.
ASSEMBLING THE CAKE:
- place first rose sponge cake on cake board in the centre of cake ring.
- brush on the rose syrup/alcohol mix
- pour in the fruit mousse mix. I poured in the raspberry first.
- set in freezer for minimum 10 minutes.
- remove from freezer and ensure surface is set and hard
- place second rose sponge cake in the centre over the set fruit mousse
- brush on the rose syrup/alcohol mix
- pour in the next layer of fruit mousse mix. I poured in the lychee next.
- set in freezer for minimum 10 minutes
Prepare the fruit gelée now.
RASPBERRY ROSE GELÉE
35g raspberry purée
27cc rose syrup
4g gelatin
16cc cold water
5cc raspberry liqueur/sake
- Prepare Bain-Marie
- measure cold water, sprinkle gelatin and let it bloom.
- measure syrup
- place both in slightly steaming BM and warm until gelatin dissolves
- pour gelatin into syrup (should not warm over 40deg syrup) and stir well, ensuring the gelatin does not clump
- let the gelatin syrup mixture cool down slightly before stirring into purée otherwise the fruit will turn colour
- after mixing gelatin syrup mixture to the fruit purée, add in the alcohol
- put the mixture through a fine sieve and then pour onto the set cake and set in the fridge (not freezer this time) for 30min - 1 hour.
- Decorate with summer berries.
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