Tuesday, December 12, 2006

Rock Melon Mousse Cake



Cake ingredients:

90 gm. Chocolate Optima Flour
5 nos. eggs
30 ml. water
1/2 tsp. ovalette
30 ml. cornoil

Rock melon mousse:

150 gm. Rock melon puree - blend finely
1 Tbsp. gelatine powder + 50 gm. water (soak together for 5 mins.)
2 egg yolks
30 gm. sugar
150 gm. Non-Dairy Whipped cream
1/2 Tbsp. Kirsch liquer

Top layer:

Rock Melon - scoop into small round balls

Gelatine Mixture: Mix all together and boil till gelatine dissolves. Cool slightly before pouring on top of mousse.

250 gm. Water
1 Tbsp. Gelatine + 50 gm. Water (soak)
30 gm. sugar

Method:

(1) For cake: Mix all the ingredients together into a mixing bowl except cornoil.
(2) Whisk till thick then add in cornoil and pour into a 8" Square tray.
(3) Bake in the oven at 180C for about 20 mins. Take out from oven and leave to cool on a wire rack.
(4) Place the cooled cake into a 7" sq. cake ring.
(5) For filling: Boil rock melon puree and sugar together till boiling , take off from the heat, add in egg yolks and stir till smooth. Put back onto stove and then add in gelatine mixture and stir till dissolved. Leave to cool till lukewarm.
(6) Fold in whipped cream and kirsch.
(7) Pour on top of chocolate sponge cake and leave in the refrigerator to let it set.
(8) When set, arrange scooped melon on top of the mousse and then pour in the gelatine mixture. Put in the refrigerator to let it set.
(9) Serve chilled.
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18 comments:

  1. AnonymousDecember 12, 2006 4:01 pm

    hi yochana! i followed baking mum's banana cake link to your blog. it's absolutely amazing! may i ask if you are a full time chief? all your creations are gorgeous! many thanks for sharing the recipes, can't wait to try the banana cake!

    ReplyDelete
  2. AnonymousDecember 12, 2006 4:29 pm

    Hi Aunty Yochana,

    Just to clarify...for this cake, there will be two gelatine mixture? one for the mousse and one for the topping?

    thanks
    Sandra

    ReplyDelete
  3. AnonymousDecember 12, 2006 4:31 pm

    Hi Aunty Yochana,

    Another question...can I substitute the Kirsch with rum?

    thanks
    Sandra

    ReplyDelete
  4. Aunty YochanaDecember 12, 2006 5:42 pm

    Hi pinkconfetti, thanks for your kind words. Happy bakng..

    Hi Sandra,

    Yes, there will be 2 time gelatine mixture. One for the mousse and one for the topping.

    rgds

    ReplyDelete
  5. AnonymousDecember 12, 2006 11:46 pm

    Hi Aunty Yochana

    May i know what is the difference between non dairy cream and whipped cream? How many types are there? Which one needs to be whipped and which ones don't? Can all be used as cake toppings or can they only they used as mousse?

    Thanks!

    ReplyDelete
  6. Aunty YochanaDecember 13, 2006 4:29 pm

    Hi aimei,

    Dairy whip cream contains 35% fat and they are more delicious in terms of taste.e.g. President, Elle vire, Even, Frischli

    Non-dairy whip cream is for mousse also but they are not so tasty. It is also suitable for decorating cakes. e.g. of non dairy whip cream: Pour & whip, Topping Pride, Rich, Baker's Mix

    rgds

    ReplyDelete
  7. AnonymousDecember 13, 2006 4:38 pm

    Hi Aunty Yochana

    What can I get the chocolate Optima Flour as I understand Phoon Huat don't sell them.

    thanks
    Sue

    ReplyDelete
  8. Aunty YochanaDecember 13, 2006 4:40 pm

    Sue,

    I just bought it today from Sun Lik called Chocolate sponge mix.

    rgds

    ReplyDelete
  9. AnonymousDecember 14, 2006 1:29 pm

    Hi Lucy

    Can check if I can substitute rum for kirsch or simply just omit?

    thanks
    Sandra

    ReplyDelete
  10. Aunty YochanaDecember 14, 2006 4:09 pm

    Hi sandra,

    You can either add rum or just omit it.

    rgds

    ReplyDelete
  11. AnonymousDecember 18, 2006 4:11 pm

    Thanks Yochana for your prompt reply.

    Will be trying out this soon and let u know how it goes..

    Sandra

    ReplyDelete
  12. ZuryneeJanuary 30, 2007 4:49 pm

    hi yochana, i used the mousse recipe to make a mango mousse :) Came out nice. Thanks for sharing.

    ReplyDelete
  13. fmnJuly 16, 2009 11:54 pm

    thank you for sharing your recipes

    ReplyDelete
  14. fmnJuly 16, 2009 11:55 pm

    do you have any latest recipes?me ansd my friends in canada love baking your cakes.

    ReplyDelete
  15. AnonymousJune 08, 2011 9:31 pm

    Hi

    I am enquiring about the steps for the cake.

    First: Top layer

    Rock Melon - scoop into small round balls

    Gelatine Mixture: Mix all together and boil till gelatine dissolves. Cool slightly before pouring on top of mousse.

    250 gm. Water
    1 Tbsp. Gelatine + 50 gm. Water (soak)
    30 gm. sugar


    The first step is soak the 50gm water with 1tsp gelatine then add in 250gm water, 20gm sugar to boil.
    Next, Pour the scooped melon to the top of the mousse and then pour this gelatin mixture once it cools?

    Could you guide or correct me with this part?


    Hope to receive from your response soon, thanks.

    ReplyDelete
  16. AnonymousJune 08, 2011 9:51 pm

    Hi,

    I have another question. Can i substitute Ovalette or could i omit it? Will it affect the taste or texture?

    Thanks, hope to get from you response soon.

    ReplyDelete
  17. Aunty YochanaJune 09, 2011 11:56 am

    Hi

    yes you can omit the ovalette. It will not affect the texture.

    rgds

    ReplyDelete
  18. Aunty YochanaJune 09, 2011 11:59 am

    Hi

    your method is correct.

    rgds

    ReplyDelete