Today, my Bebe turns 14. Happy Birthday, Beatrice! We will have a simple dinner at home together with her grandparents, and plan to go for seafood dinner after her mid-term examination. This morning her phone was flooded with birthday wishes on FB, SMS, What’sApp from classmates, school seniors, ballet dance friends, uncles and cousins. Birthday wishes are still coming in…I think she has more friends than I have 🙂
Her Strawberry Mousse Delight :
Will update recipe soon..
Updated as at 8th July 2012
For Sponge Cake : click here for recipe.
For Strawberry Mousse : recipe from Aunty Yochana
400ml UHT whipping cream ( I used Pour and Whip Non-Dairy )
350g strawberry puree
120g sugar ( I used 90g, you may need to adjust to your taste )
1tsp strawberry paste ( I omitted )
25g gelatine powder mixed with 100g water ( I have only 20g gelatine powder left, so I mixed with 80g water )
Method : Mix strawberry puree, sugar and strawberry paste ( if using ) into a saucepan and warm it over a stove to melt the sugar. Then add in gelatine mixture. Leave to cool. Fold in whipped cream. Keep in the fridge for use later.
For Sugar Syrup : Mix ¼ cup sugar and ¼ cup water. In a saucepan, bring the mixture to a boil, stirring until sugar is dissolved. Remove from heat and allow to cool.
Cake Assembly : Trim top off cake layer to make flat surface. Slice the cake horizontally into two layers. Lightly brush the surfaces (cut sides) with sugar syrup. Place one cake layer (cut side with sugar syrup face up) on a cake board. Pour strawberry mousse on top of the cake. Place the other cake layer (cut side with sugar syrup face down) on top of the mousse. Brush sugar syrup on the cake layer and pour mousse on top. Cover the sides with the balance mousse. Leave in the fridge to let it set for at least 4 hours. Decorate as desired. Serve chilled.