Strawberry Mousse Cake (草莓慕斯蛋糕)

I made this for my mom's birthday. She loves it.

This cake require a special cake ring, or mousse ring. I used an adjustable 4" deep cake ring. 

PART A: Make Chiffon Cake

Ingredients:

Egg - 6 Large
Cake flour - 102g
Oil - 48g
Milk - 48g
Sugar - 72g for egg white
Sugar - 36g for egg yolk

Steps:

1. Follow the same steps in Chiffon Cake.  Adjust baking to 340°F, 25 minutes
Note: If you like to have less cake and more mousse, you can reduce the eggs to 5, and proportionally reduce other ingredients.
2. After cakes are cool, trim the cakes to 8". I used a bottom of an 8" pan as template to trim the cake.

PART B: Make Sugar Water

1. Boiling 75g water and 38g sugar until the sugar is fully melt. Set aside to let is cool.
2. Mix in 10g Brandy or Rum

PART C: Make Egg Yolk Cream

Ingredients:

Egg yolk - 94g (about 6 large egg yolks)
Sugar - 126g
Milk - 172g
Gelatin - approx. 15g (2 packs)
Brandy or Rum - 14g

Steps:

1. In a mixing bowl, add egg yolk and sugar, use a mixer to beat it.

2. Pour milk in a sauce pan, add gelatin powder, mix and cook the mixture over low heat .

3. Pour half of the milk mixture to the mixing bowl, mix well, and then pour all content of the mixing bowl into the sauce pan.
4. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. It should leave a path on the back of a spoon. Don't let the mixture boil.

5. Take the mixing out and let it cool. Then add Brandy or Rum.

PART D: Make Strawberry Mousse

Ingredients:

Fresh strawberry - 320g

Heavy whipping cream - 200g
Powdered sugar - 2 TBSP
Red food color
Egg yolk cream - from previous step

Steps:

1. Liquefy fresh strawberry with electrical blender.

2. Add the egg yolk cream slowly and mix well

3. Beat the heavy whipped cream and sugar, add some red food color.

4. Fold the strawberry mixture to the whipped cream.

PART D: Assembly and Chill

1. Pick strawberries that have similar size, cut off the bottom stem, and then cut them in halves.
2. Set cake ring to 9" size and on top of a cake board.
3. Put first 8" cake inside mousse ring. brush the cake with sugar water.
4. Place strawberry halves around the mousse ring.

5. Pour in some mousse, drop some chopped strawberries, then add more mousse. The mousse should be able to cover the top of the strawberry halves.

6. Place the other 8" cake on top of the mouse, brush the cake with sugar water.
7. Pour in the rest of the mousse. Flatten the cake surface.
8. Put in refrigerator overnight, or at least 3 hours.

PART E: Make Glaze

Ingredients:

Jam - 2 TBSP (if the fruit color is light, use apricot jam, otherwise, you can use blueberry jam. I used raspberry jam since that is what I have on hand.)

Lemon juice - a few drops (use water if you do not have lemon juice)

Steps:

1. Put jam and lemon juice in small sauce pan over low heat. Keep stir until the jam is soften and well mixed. Add some water if it is too thick
2. Use a filter to filter out lumps.

PART E: Final Decoration

1. Release the cake ring, and take the cake out.
2. Place fresh strawberry pieces on top of the cake.

2. Brush the glaze on fruits.

Enjoy

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