Genoise Crème Mousseline Cake

This is a birthday cake I prepared for my FIL.  It is a 2 layers of genoise cake brushed with kirsch, filled with vanilla cream mousseline, cut strawberries, and complete with strawberry glaze. I wanted to make a thicker strawberry glaze but because I have used up most of the strawberries for the centre and sides, I have to make do with the remaining ones.  As a result, the strawberry glaze was thin and imperfect.  Luckily, the chocolate shavings and strawberries have helped to hide the flaw.  I am really no good at decorating cakes, still needs a lot of practice to perfect my decorating skills.  The cake tasted good despite being ‘dressed up’ uglily. 

  

 Sources : Genoise Sponge from Okashi Sweet Treats Made with Love, Crème Mousseline from The Pleasure Monger. 

Genoise Crème Mousseline Cake

Genoise Sponge (Makes one 6” cake)

Ingredients

98g cake flour

145g eggs

110g sugar ( I find it a little sweet, will try to cut down to 90g )

13g glucose

25g unsalted butter

38g milk

¾ tsp vanilla extract

Method

1. Preheat overn to 170C.  Sieve flour twice, then line baking pan with parchment paper.

2. Using a clean bowl, beat eggs with a whisk.  Add sugar and glucose, then place bowl over a double boiler and mix well.

3. When egg mixture is warm, beat on high speed until light and fluffy.  Reduce speed to low and continue beating for about one minute.  Gently fold in flour with a spatula.

4. Combine butter, milk and vanilla extract in a bowl and place over a double boiler.  Once butter has melted, stir through to mix.

5. Add one-sixth of egg batter to the butter mixture and mix well.  Add butter mixture to egg batter and fold through evenly.

6. Pour batter into prepared baking pan and bake for about 40 minutes.

7. Once cake is done, remove from the pan and place on a wire rack in a plastic bag to cool. 

Tips : Cooling the sponge in a plastic bag helps to retain its moisture.

Crème Mousseline                           

( I’ve omitted lychee juice, lychee liquer and essence of rosewater and replace with 2tsp kirsch)

Ingredients

235g milk

1tsp vanilla paste ( I used vanilla extract )

3 egg yolks

75g caster sugar

20g plain flour

5g corn flour

135g unsalted butter

1tbsp canned lychee juice * ( omitted  )

1tbsp lychee liquer * ( omitted )

1tbsp essence of rosewater * ( omitted )

2tsp kirsch ( not in the original recipe, I added kirsch to replace * )

Method                    

1. Bring milk and vanilla extract to boil in a saucepan, then remove from heat and set aside.

2. Whisk egg yolks and sugar till mixture is thick and pale yellow.  Add flours to this and mix well.

3. Pour the hot milk from step 1 to the egg mixture,and fold to mix thoroughly.  Return this to the saucepan and bring to boil on high heat ( I will use low or medium heat on my next attempt as the mixture burns easily ). Stir continuously.  This forms the pastry cream.  Beat the pastry cream, whilst in the saucepan, until smooth, thick and glossy.  It should resemble the gloopy filling you see in cream puffs.   Remove the saucepan from the heat, and transfer the pastry cream to a clean tray.   Cover the tray with cling film and let it cool in the freezer.  Do not allow it to freeze. 

4. In a clean bowl, beat butter until creamy.  Add the cooled pastry cream and beat until combined. At this point, beat in the lychee juice, liquer and essence of rosewater ( I omitted and beat in kirsch instead ).  This is your crème mousseline. 

Sugar Syrup

1tbsp kirsch mixed with 2tbsp of water – for brushing onto the cake

Strawberry Glaze

100g strawberry puree

30g caster sugar ( suggest to add gradually and taste to suit your preference )

1tsp gelatine powder, soaked in 2tbsp ice water to soften

Place strawberry puree and sugar in a small saucepan and bring to boil.  Add softened gelatine and mix well.          

Cake Assembly

Slice the cake horizontally into half.  Place one piece of genoise cake on the cake board, brush each layer of cake with kirsch mixture, spread or pipe crème mousseline evenly. Arrange cut strawberries.  Place the remaining piece of genoise cake on top.  Cover the sides of the cake with crème mousseline.  Chill in the fridge for awhile until it is set.  Prepare strawberry glaze and spread evenly to cover the top of the cake.  Decorate as desired.

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2 thoughts on “Genoise Crème Mousseline Cake

  1. This is basically a fraisier but with added chocolate. If you get a chance, look in the Laduree “sucré” book, it shows the best presentation I’ve ever seen of a fraisier.

    I don’t think you found your cake too sweet because of the quantity of sugar. It’s more likely because you added glucose. There’s no need to add glucose, and it’s not a usual ingredient in a genoise cake. And the mousseline should just have cornflour, not plain flour. Hope that helps 🙂

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