AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Wednesday, February 28, 2007

Green Apple Mousse Cake





Digestive Biscuit Base:

160 gm. digestive biscuit
80 gm. melted butter

Apple Mousse filling: (7" round sprinform tin)
1 egg yolk + 20 gm. sugar
100 ml. fresh milk
80 gm. blended green apple until puree
80 gm. Whipped cream
1/4 lemon juice and zest
100 gm. diced apples
1 tsp. apple liquer (optional)
some apple green coloring
15 gm. gelatine powder + 60 gm. water

Cheese filling:

50 gm. green apple puree
1 egg (separate)
50 gm. castor sugar
150 gm. whipped cream
250 gm. mascarpone cheese (softened)
100 gm. philidelphia cream cheese
4 sheets of gelatine leaves (soaked in cold water) or 12 gm. gelatine powder

Topping Galze:

2 tsp. instant jelly
30 gm. sugar
250 gm. water
5 gm. gelatine powder
some apple green colouring
Some diced apples

Method:

(1) Blend biscuit till fine and add in melted butter. Mix thoroughly and press into an 8" cake ring with a base below. Refrigerate till harden.
(2) Bring milk and sugar to boil, add in egg yolk and stir till combined. Add in apple puree, gelatine mixture, diced apples, lemon juice, lemon zest, apple liquer and green colouring.
(3) Fold in whipped cream and pour into a 7" springform tin. Set in the refrigerator.
(4) For cheese filling: Combine cream cheese and egg yolk well. Double-boil for a while over a pot of simmering hot water. Stir in apple puree and gelatine mixture and stir till gelatine dissolves. Leave to cool then stir in mascarpone cheese.
(5) Fold in whipped cream till evenly mixed.
(6) When the apple mousse filling is set, remove from the springform tin.
(7) Pour some cheese filling onto the prepared biscuit base then place the apple mousse filling in the middle, then top up with the balance cream cheese filling mixture and smoothen the top. Set in the refrigerator.
(8) Cook all the topping till gelatine and instant jelly melts. Stir in diced apples. Cool it then pour on top of the set cream cheese filling. Set in the fridge again and then remove mousse cake from cake ring and decorate. Serve chilled.

28 comments:

Anonymous said...

This look so refreshing! What's that on the top? Agar? Konnyaku?Jelly?

regards,
Eileen

yochana said...

Eileen, it's instant jelly and gelatine cooked with water and sugar.

rgds

Anonymous said...

ohh!pls can u share the recipe of this delicious& colourful cake?

pink said...

dear auntyyochana,

would you please rank the difficulty level of this cake and share the recipe? it looks amazing and i would love to try it.

thanks
pinkconfetti

Anonymous said...

You are really good at baking! Ever thought of conducting baking classes?

yochana said...

Yes I ever thought of conducting classes...that is if I have enough students.

rgds

yochana said...

Hi pinkcofetti,

No problem....give me a couple of days..

rgds

didally said...

I would love to take your baking class if you ever conduct. =D I stay nearby, i will be so happy if you really conduct classes.

ioyces said...

Aunty, this cake is so delicious too! My friend and I loved it!!! :D And it looks so beautiful and appetising!! I hope that I will be able to make it too!! I forgot to ask how you make your cakes look so pretty!!

yochana said...

Haha...ioyces...long story!! Perhaps your next trip here, I'll teach you lor.
I'm glad you and your friend enjoy it.
rgds

Anonymous said...

Lucy, I dun have green apples at the moment. U think I can use red apples instead? Thanks.

Regards,
Eileen

Anonymous said...

Also, instead of mascarpone cheese can I use all Phili cheese?
Thanks again.

regards,
eileen

yochana said...

Hi eileen,

Yes, you can use the red apples...that shouldn't change the taste of the filling.

Yes you can also use 100% philidelphia cream cheese and omit the mascarpone cheese but of course with mascarpone cheese the filling will give a lighter, softer and creamy texture and it has a slightly tangy taste.

rgds

pink said...

dear aunty yochana,

thanks for posting up the recipe :) i would also LOVE to go to your cooking class! can think of 10-20 items off the bat.

thanks!
pink/pansy

Anonymous said...

Lucy, can i also omit the eggs in the 2 fillings? I dun take raw eggs. :P Thanks.

regards,
Eileen

yochana said...

Hi eileen,

yes you can leave out the eggs but substitute with some fresh cream.

rgds

Ning's Mummy said...

Hi yochana,

pls let me know if you are conducting class, I'm in for it.

Thanks!

leen said...

hi aunty,
Can I make this using aluminium disposable cake tin instead?After removing the cake from tin, i'm thinking of filling the 'ugly' sides with lady fingers, is it ok? How should I stick fingers to the cake, with whipped cream? Thanks for yr advice. 'bua Kai lik'-read in hainan...

Aunty Yochana said...

Hi leen,

yes you can use the aluminium foil tray but you will have difficulty in removing it unless you cut it open the sides then decorate with sponge fingers.

rgds

Anonymous said...

hi,Aunty,

Is the instant jelly the powder jelly mix in a box? The topping jelly when cool is still very runny (like water). i wonder if i got the wrong type of the instant jelly? thanks

Sarachan said...

Hi Yochana, I've just discovered your blog, it's really beautiful! I'd like to prepare this cake, but I have a doubt: here in Italy we do not have the instant jelly (we only have the gelatine leaves), so I don't know how to do the topping glaze... could you suggest me some solutions?
Many thanks (and sorry for my English :P)
Sara

Aunty Yochana said...

Hi sarachan

yes u can use gelatine powder to replace it, a tsp will do.

rgds

Sarachan said...

Hi Yochana, thanks a lot for the answer. I've got another doubt: for the step 4, how long should I double boil?
Many thanks!

Aunty Yochana said...

Hi Sarahchan

Just cook till it's slightly thicken and it coats your spoon a little.

rgds

Sarachan said...

Hi Aunty Yochana, thank you so much for all your suggestions, here is my cake http://bloggoloso.blogspot.com/2010/11/torta-la-fatina-delle-mele-verdi.html
Many many thanks!

Aunty Yochana said...

Hi sarachan

good job there...what language is that? I can't understand. I can only see the word "aunty yochana".

your fairy is really beautiful.
Thumbs Up!!

rgds..aunty

Sarachan said...

Hi Aunty, it's in Italian! ;)
I went to Singapore last year, it was only one day during my honeymoon, but it was very nice.
See you soon!

Aunty Yochana said...

Hi sarachan

OIC....keep up the good work.

rgds