2 egg white
40 g caster sugar
30 g flour
10 g ground poppy seed
With these ingredient make a sponge cake.
This amount will give you two 20 cm x 1 cm in diameter cakes.
Bake in two spring forms.
Use this mousse on any base. I used red velvet cake mix to make the base.
Spread the cake base layer with raspberry jam and top with the mousse.
Yummy, creamy light foamy dessert.
The raspberry mousse
450-500 gr raspberry
330 g hung yoghurt
200 ml double cream
20 g Dr Oetker gelatine + water
Icing sugar or sweetened condensed milk
10 g gelatine
125 ml water
225 g sugar
150 g dark chocolate
30 g cocoa powder
65 ml double cream
Bring the water and sugar to boil until 110 C°.
Add the chocolate, cocoa powder and double cream.
At 60 C° add gelatine.
At 29 C° strain and blend with a hand blender.
Strain again and use.
Sometimes you simply can’t buy hoisin sauce at grocery shop.
I don’t use this sauce frequently and I don’t like dosens of half bottles of sauces in the fridge.
Instead of having dosens of half full sauce bottles in my fridge, I would rather make fresh when I need this kind of a sauce.
Only a few minutes to make a fresh sauce.
4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar
2 teaspoons rice wine vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce (to your tasting)
1/8 teaspoon black pepper
For the glaze
4 leaves gelatine, or approximately 6-7 grams
2 tbsp caster sugar
175ml double cream
100g white chocolate, finely chopped
Red food colouring until it makes the right red colour
8 leaf can set 2 pints of liquid.
8 leaves are equal to 13 grams.
its rather hard to have nice, thin and even slices, more than two of your sponge cake.
here I will show you how to make it.
First, you have to measure how high it is.
As a second step you have to decide how thick slices you would like to have.
10 mm. or 5 mm thick?
It’s rather easy.
You will need
Measuring tape or liner
1 guitar string, the thinnest one
Put the cake onto an even surface, a chopping board.
take the measuring tape and measure the hight you want, for example 10 mm, and stick one toothpick into the cake. Repeat this three more times or more.
Place the string over and under the toothpicks to fix their position.
this will fix the position of the string.
Now, if you’re ready, cross the two ends of the string and gently pull. The crossing strings will cut the cake .
Try to pull both ends with regular power. If you can finish the slice this way or complete the job with a knife.
The should be as thick as you have measured.