Saturday, April 24, 2010

Pink Pink Pink! Girly rose infused mousse cake

It was my best friend's birthday day (a milestone one XD) and I thought it would be cute and nice to make her a girly girly? How about pinky pink!?

What else can be more girly than the elegantly fragrant rose?

This cake smells absolutely beautiful! It's packed with the rose fragrance and would make you want to act like a lady! I have to admit that probably not everyone would like the favour of it; but if you like rose tea, you will probably love it! It's love or hate situation here ;p (Not a preferable choice for man, for sure)

The mousse is smooth, silky and fragrant. First the elegant rose fragrance calm your senses, then the smooth silky mousse slip and melt on your tongue. Hmmm.....!

The elegant rose infused mousse cake

6" round

Egg white // 120g
Sugar // 70g
Hazelnut meal // 30g
Almond meal // 70g
Powdered sugar // 20g

1. Beat egg white, sugar and powdered sugar until stiff peak and glossy.

2. Combine all the flour together, fold into the egg white mixture bit by bit.

3. Place the mousse ring on to the greased baking sheet, fill the bottom by using a pastry bag with a large round tip.

4. Bake 324F for 8 - 9 minutes.

:Rose mousse:
Milk // 140g
Whipping cream, heavy(A) // 140g
Dried rose petals // 4g
Egg yolk(A) // 48g
Honey // 50g
Gelatin powder // half a packet
Egg yolk(B) // 22g
Sugar // 40g
Whipping cream, heavy (B) // 165g

1. In a small saucepan, heat milk over low heat until almost boiled. Sprinkle in rose petal. When milk is boiling, turn off heat and cover with cloth for 10~15 minutes or until the rose fragrance are pleasantly released. Pour in whipping cream (A) to milk mixture.

2. Pour hot milk into egg yolk (A) bit by bit, combine well and pour back into the saucepan. Sprinkle the gelatin powder, go through sieve and let sit aside.

3. In another saucepan, place in sugar with a little bit of water, cook until temperature reaches 120C/248F. Beat egg yolk until light and fluffy, pour in the hot syrup. Continue to beat until well blended.

4. Beat whipping cream (B) in a stand mixer until stiff peak, fold in rose cream mixture and finally the yolk syrup mixture.


1. Place the mousse ring on a flat surface (a baking sheet will do).

2. On a pastry plastic stripe (sold in baking supply store), paint melt chocolate with a brush. Let cool until bendable consistency. Wrap around to form a circle and place it inside the mousse ring.

3. Place the cake base into the bottom of the mousse ring. Fill the ring with rose mousse.

4. Transfer the cake into the refrigerator to chill for at least 2 hours.

comment | 1 comments:
Claudia said...

This cake looks amazing *__* and since I adore rose flavour, especially with strawberries, I can't wait for this recipe! :D

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