Monday, December 1, 2008

Strawberry Jelly Cream Cake

อยากอ่านหน้านี้เป็นภาษาไทย คลิก ที่นี่ คะ

What is not to love about this beautiful dessert?

I am sure that this colourful individual cake absolutely captures attention from both children and those who are young at heart.
Because of its stunny appearance and in addition of it, it tastes so good. Surprisingly, it's easy to make one..Only thing that this dessert consumes is your time. So be patient on it.
The original receipe which I got is from a Thai baking book called "Bakery in my heart by Nashanok Panyahitanont (ณชนกช์ ปัญญาหิตานนท์)". I really do love this book. Its receipes are organized and easy to follow.

Strawberry Jelly Cream Cake
is made by three things together;
Strawberry Jelly, Cream Mouseseline, and Vanilla Sponge Cake.
(9 cups)
Note: Prepare tins or pans that you want to mold in. I use pudding tins and I get 9 cups.
For Vanilla Sponge Cake
6 whole eggs
120 g Sugar
120 g Cake Flour
1 tsp Baking Powder
20 g Unsalted Butter (melt)
60 g Fresh milk
1 tsp Vanilla Extract

Preheat oven to 180C. Grease butter on 11.5 X 15.5 X 1 inch tray and line with parchment.
Beat eggs and sugar in high speed until it's fluffy and light in colour as called Ribbon Stage.
Sift together flour and baking powder. Add into batter and gently fold batter till well combined.
Pour melt butter, milk and vanilla in batter. Fold Gently.
Pour the batter into the prepared tray. Put in oven and bake for 15 minutes or until a cake tester inserted in the center of the tray comes out clean.
Remove from tray and cool completely on a wire rack. Cut 9 small round pieces by using a metal ring or a muffin tins.

For Strawberry Jelly
100 g Instant strawberry Jelly Mix
2 cups Water (devided)
1 1/2 pieces Gelatin (10" each)
Fresh Strawberry for decorating
Put gelatin into cold water for 15 minutes.
Mix 1 cup of water and instant strawberry jelly mix together into a saucepan and heat them till boil.
Put soft gelatin and stir till combined. Pour remaining water and whisk till dissolved. Devided among prepared tins (about 1/3 high of prepared tin). Decorate by put cut fresh strawberry into tins. Fridge at least three hours or until jelly is set.

For Cream Mouseseline (Adapted from Nashanok's receipe)
250 g Fresh milk
1 1/2 tsp Vanilla Extract
4 egg yolks
60 g Sugar
30 g Corn Flour
120 g Salted Butter (or unsalted butter with 1/4 tsp of salt)
Heat milk on medium -low heat.
Mix egg yolks and sugar in small bowl. Sift corn flour into egg batter.
When milk boils, pour 1/3 of heat milk into egg batter. Whisk constantly. Put them back into a milk saucepan and heat. Stiring constantly til batter shines and thick. Remove from heat and set aside till it 's cool completely.
Put batter into mixing bowl and beat them until smooth. Slowly put butter into a bowl. Beat until fluffy and light.

To Assemble the cake:
Take set jelly out from fridge. Fill a piping bag with cream mouseseline and pipea layer of cream onto jelly. (again it should be 1/3 high of tin)
Put round cut sponge cake on top of cream mouseseline. Gently press on cake to make every layers sticked together.
Put in fridge for at least one hour.
Take out from fridge. Put 1/3 of tin into hot water. Becareful not to put in too hot water or put it in there for too long time as jelly will be liquid. Upside down tins. Shake it gently and put onto a plate that want to serve.

Tips: Instead of strawberry jelly, you can substitute with your choice of fruit you like. For those who have their own favorite receipe of sponge cake, you can use it. The last time I made this dessert I used sponge cake recipe that is (I named it myself) Thai style cake that used SP. For me, Sponge cake using SP tastes better and richer. And it works quite well with creme mouseseline in this receipe. The reason I didn't put my favorite sponge receipe at this time because I don't know how easy anyone can get this "SP". Will post next time for my favotire sponge receipe.

Have a good baking day