無蛋椪柑慕斯蛋糕Eggless Mandarin Mousse Cake

明天是媽媽的生日,因小弟弟要回去新加坡了,所以提前一天替媽媽慶祝生日....^^
為什麼選椪柑口味的?哈哈哈.......因為出現小插曲,所以臨時改換材料.....原想用芒果,但買來的芒果果肉是白色的,沒有我要的黄色,於是換材料,想用橙,冰霜沒橙,柑倒是很多........靈機一動就改用柑做慕斯蛋糕,因顏色也夠亮麗..........還好出來的味道大家都說好吃......^^

媽媽,生日快樂哦....^^

食譜我參考了之前做的eggless-veggie-manggo-mousse-cake

這之用的是10"的模,份量用了一倍半.....

蛋糕體食譜(8寸模x2)

材料:
自發粉self-raising flour300g
soda粉 1/2荼匙
牛油 187g
3粒柑汁加牛奶 225ml
煉奶 225ml

可可粉 兩大匙

做法:
1.烤爐先以175度加熱
2.將牛油.淡奶/牛奶及煉奶混成均勻.
3.自發粉及soda過篩慢慢加入牛油和奶中
4.拌好的面糊分成兩份,其中一份加入可可粉拌勻,分別放入兩個模.(因為素食蛋糕要切片很考 

   功夫,所以分開烘可以逹到更好的效果.)

5.180度烤20分鐘即可.(温度和時間視乎各人的爐而定.)

慕斯的部份我參考了Helena's Kitchen

Mandarin Mousse :


25g Gelatine Powder素魚胶粉
(我用同等量veg gelatine)

90g Hot Water

熱水

535g Whipping Cream
動物性奶油(我用植物性奶油,所以糖可以免)

5 Tbsp Icing Sugar

糖粉

450g Mandarin Puree (if regrigerated, bring to room temperature)
柑泥(可用果汁機打)

1Tbsp Rum

200g (我沒放)
少少的橙皮碎

Mandarin puree topping:


225g mandarin puree 椪柑果泥 (bring to room temperature)


1 1/2 Tbsp gelatin   素魚胶粉

6 Tbsp boiling water

 熱水

裝飾

草莓

Fresh Blueberries鮮藍莓

小蜜柑

Method 


1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.


打到稍看到紋路就可以了...^^


2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mandarin puree. Add rum to the mixture. Mix well.



3) Add the mandarin mixture to whipped cream. Mix well till incorporated.



4) Use a 10 inch cake ring (or spring form pan), place a layer of cake and pour in mandarin mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add  cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge.



5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.



6) Meanwhile, dissolve gelatine in hot water for mandarin puree topping. Mix in mandarin puree. Pour the topping onto the set mousse carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate with sliced mango, blueberries and edible flowers.