الموضوع: Kiwi Mousse Cake

Kiwi Mousse Cake
كعكة فاكهة الكيوي

Ingredients Required: Kiwi Mousse Cake
المفادير
Ingredient Quantity

1. 3" x 8" Yellow Sponge Cake 3 - Strips
2. Strawberry Preserves 5 ounces

3. Fresh Kiwi 2 - Peeled and Sliced

4. 8" Yellow Sponge Cake 1

5. Plain Syrup 3 ounces

6. Vanilla Pastry Cream 9 ounces

7. Whipped Whipping Cream 9 ounces
Preparation Instructions: Kiwi Mousse Cake

Process Instructions

1. Tranche Cake Using the three strips of sponge cake and the Strawberry preserves, build a cake onto a
plastic tranche board. Alternate cake with strawberry to build a three layer strip of cake, filled twice with the preserves.
Press it together firmly and freeze very solid.

2. Prepare Lining Prepare the mold by fitting the inside bottom of it with smooth liner. I use a blue paper/plastic plate cut
to fit. Remove the tranche cake from the freezer and trim the long side edges. The width of this cake must be the same
as the depth of the mousse cake mold that you are using. Slice the strip of cake into 1/4" to 3/8" thick pieces and
transfer them line the edge of the mold. Compress them tightly and squeeze the last one in. See the photo Album for a
good picture.

3. Prepare Kiwi Peel and slice two nice kiwi's. Arrange the fruit in a desired pattern and ensure that it balances - even
and centered. Freeze the mold

4. Slice Cake Slice the cake in three layers. The bottom of the cake will be the last piece inserted into the mold. The
diameter of the other two slices may need to be trimmed to fit easily into the mousse filled mold. Prepare and store
frozen, separated with a piece of waxed paper.

5. Prepare Mousse Make the mousse filling by folding the whipped cream into the pastry cream until it is uniform.

6. Fill Mold With a pastry bag and a flat tip (#1D) apply a layer of mousse to the bottom of the mold, directly to the back
side of the displayed fruit.

7. Fill Using the (trimmed) top layer of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with
1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread evenly out to the edge cakes.

8. Repeat Using the (trimmed) center slice of the cake - lay it carefully down into the mold. Press evenly and
firmly. Brush with 1/3 of the syrup. Apply the remaining mousse mixture and spread evenly and onto the edge cakes.

9. Finish Lay in the last layer of the sliced cake and press down evenly and firmly. Apply the remaining syrup. This cake
should fit in tight against the edge strips. Make sure this edge comes together good and secure.

10. Freeze Freeze solid - overnight. It must be rock hard in order to un-mold.

11. Dip In a bowl of hot water dip the frozen mold just up to the lip - for about 5-8 seconds. Invert over an 8" cardboard
cake circle. Press firmly on the mold and the cake should pop right out. Re-dip if needed. Center on cardboard. Peel the
paper circle from the top of the mousse cake.

12. Glaze The top will take two to three applications of glaze. The first one should be quick and thin. It will harden and
freeze while brushing the side of the cake heavyly with the melted apricot glaze. Now float on a nice coating to the top
surface, and let it harden. All exposed surfaces of the edge tranche cake should be brushed with the glaze.

Additionaal Comments: Stored chilled for several hours before serving. Cut with a sharp serrated knife that has been
rinsed in hot water after each cut

الموضوع الأصلي: Kiwi Mousse Cake || الكاتب: chef || المصدر: منتديات خريف الحب

www.hamst7oob.com

كلمات البحث

العاب ، برامج ، مأكولات, وصفات طعام,الصحه Health ,الفوتوشوب