Raspberry Mousse Charlotte with Tonka Cream – Recipe
A raspberry Charlotte cake, as ordered by my good friend. Happy birthday, Ting!
I've made Ting her birthday cake for four years in a row now. The first one was a matcha chocolate cake in 2014, a few months after we first met each other. The second one was an Oreo cake, and the third one's been lost and neither of us can remember what it was! In any case, this is the fourth cake i the 'series'.
Ready? Let's go.
Ingredients for Genoise Sponge:
2 eggs
65g caster sugar
65g self-raising flour
10g unsalted butter, melted
Pinch of salt
Ingredients for Simple Syrup:
100g caster sugar
100ml water
1 tsp vanilla
Ingredients for Sides:
2 x packets of sponge fingers
Ingredients for Mousse:
5.5tsp gelatine powder, soaked in 50ml water
300g puréed raspberries
2 egg whites
150g caster sugar
400g double cream
To Decorate:
200ml double cream
2 tbsp caster sugar
1/4 tonka bean, finely grated
200g raspberries
Method:
1. Preheat the oven to 180°C and grease and line the bottom of 9" round springform pan with baking parchment.
2. With an electric whisk, whip the eggs and caster sugar in a large heatproof bowl over a pan of simmering water until thick, pale and fluffy. Remove from the heat and continue to whisk until cooled.
3. Sift in the flour, and fold in along with the salt and melted butter. Pour into the pan, tap on the counter a few times to remove big air bubbles, and bake for 10 minutes. Leave to cool completely.
4. Trim about half an inch around the cake and lay it on the bottom of the tin. Line the sides with the sponge fingers, and brush the sides and the bottom with a simple syrup (simply boil the ingredients together for 3 minutes).
5. To make the mousse, gently heat the raspberry purée and dissolve the gelatine in it. Leave to cool a little.
6. Whip the egg whites until they form stiff white peaks, and whisk in half the sugar until glossy.
7. In a separate bowl, whip the cream until it forms soft peaks, and lightly whisk in the sugar. Fold in the raspberry purée mixture, then carefully fold in the egg whites.
8. Pour into your prepared tin, and chill in the fridge for at least four hours, or overnight.
9. Decorate with the double cream whipped together with the sugar and tonka, followed by the raspberries on top. Unmould, then slice, serve and enjoy!
I've made Ting her birthday cake for four years in a row now. The first one was a matcha chocolate cake in 2014, a few months after we first met each other. The second one was an Oreo cake, and the third one's been lost and neither of us can remember what it was! In any case, this is the fourth cake i the 'series'.
Ready? Let's go.
Ingredients for Genoise Sponge:
2 eggs
65g caster sugar
65g self-raising flour
10g unsalted butter, melted
Pinch of salt
Ingredients for Simple Syrup:
100g caster sugar
100ml water
1 tsp vanilla
Ingredients for Sides:
2 x packets of sponge fingers
Ingredients for Mousse:
5.5tsp gelatine powder, soaked in 50ml water
300g puréed raspberries
2 egg whites
150g caster sugar
400g double cream
To Decorate:
200ml double cream
2 tbsp caster sugar
1/4 tonka bean, finely grated
200g raspberries
Method:
1. Preheat the oven to 180°C and grease and line the bottom of 9" round springform pan with baking parchment.
2. With an electric whisk, whip the eggs and caster sugar in a large heatproof bowl over a pan of simmering water until thick, pale and fluffy. Remove from the heat and continue to whisk until cooled.
3. Sift in the flour, and fold in along with the salt and melted butter. Pour into the pan, tap on the counter a few times to remove big air bubbles, and bake for 10 minutes. Leave to cool completely.
4. Trim about half an inch around the cake and lay it on the bottom of the tin. Line the sides with the sponge fingers, and brush the sides and the bottom with a simple syrup (simply boil the ingredients together for 3 minutes).
5. To make the mousse, gently heat the raspberry purée and dissolve the gelatine in it. Leave to cool a little.
6. Whip the egg whites until they form stiff white peaks, and whisk in half the sugar until glossy.
7. In a separate bowl, whip the cream until it forms soft peaks, and lightly whisk in the sugar. Fold in the raspberry purée mixture, then carefully fold in the egg whites.
8. Pour into your prepared tin, and chill in the fridge for at least four hours, or overnight.
9. Decorate with the double cream whipped together with the sugar and tonka, followed by the raspberries on top. Unmould, then slice, serve and enjoy!
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