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Lychee Mousse Cake
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Cooking Rookie
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3ESource%3C/p%3E%3Cp%3EAdopted%20from%20Reader%E2%80%99s%20Digest%20%E2%80%9CBaking%20with%20Love%E2%80%9D,%20Raspberry%20Torte%20recipe%3C/p%3E%3Cp%3ETaste%205%20(out%20of%205)%3C/p%3E%3Cp%3EDifficulty%203%20(out%20of%205)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3E1.%20Use%202%209-inch%20spring-form%20pans,%20or%20you%20can%20also%20get%20along%20with%201%20if%20that%E2%80%99s%20all%20you%20got.%20Grease%20the%20base%20and%20side%20of%20one%20tin.%20Preheat%20the%20oven%20to%20350F.%3C/p%3E%3Cp%3E2.%20For%20the%20sponge:%20beat%20the%20sugar,%20vanilla%20essence,%20eggs%20and%201%20tsp%20cold%20water%20until%20fluffy.%20Mix%20flour%20and%20baking%20powder%20and%20sift%20over%20the%20egg%20mixture.%20Fold%20in%20with%20a%20whisk.%20Spread%20the%20sponge%20mixture%20in%20the%20greased%20tin.%20Bake%20for%2020-25%20minutes.%20Remove%20the%20tin%20from%20the%20oven,%20loosen%20the%20sides%20with%20a%20knife%20and%20open%20the%20spring-form.%20Turn%20sponge%20layer%20onto%20parchment%20paper%20or%20a%20silicon%20mat.%20Do%20not%20remove%20the%20base%20of%20the%20tin.%20Let%20the%20sponge%20cool.%3C/p%3E%3Cp%3E3.%20For%20the%20pastry:%20combine%20all%20the%20ingredients%20in%20a%20bowl,%20knead%20into%20a%20smooth%20dough.%20Shape%20into%20a%20ball,%20press%20flat,%20wrap%20in%20cling%20wrap%20and%20chill%20for%2030%20minutes.%20Grease%20base%20of%20the%20second%20spring-form%20tin.%20Roll%20out%20pastry%20to%20line%20base%20of%20tin%20and%20prick%20several%20times%20with%20a%20form.%20Bake%20for%2012-15%20minutes.%20Remove%20from%20the%20oven,%20cool%20on%20a%20wire%20rack.%20Remove%20from%20the%20tin.%3C/p%3E%3Cp%3E4.%20For%20the%20chocolate%20layer:%20melt%20chocolate%20in%20a%20bowl%20of%20simmering%20water%20(or%20in%20a%20microwave)%20and%20spread%20over%20cooled%20pastry%20base.%20Remove%20base%20of%20the%20tin%20and%20baking%20paper%20of%20the%20pastry%20base%20with%20top%20facing%20downwards.%20Place%20a%20cake%20ring%20around%20the%20pastry%20and%20the%20sponge.%3C/p%3E%3Cp%3E5.%20For%20the%20filling:%20puree%20the%20lychees,%20combine%20with%20sugar,%20yogurt%20and%20lemon%20juice.%20Sprinkle%20the%20gelatin%20over%201/4%20cup%20of%20warm%20water%20in%20a%20small%20saucepan.%20Stir%20over%20a%20low%20heat%20until%20dissolved.%20Stir%20into%20the%20lychee%20%20mixture.%20Beat%20the%20cream%20until%20stiff.%20As%20soon%20as%20the%20lychee%20mixture%20begins%20to%20set,%20stir%20in%20the%20cream%20and%20pour%20onto%20the%20sponge%20base,%20smooth%20the%20top.%20Allow%20to%20set%20in%20the%20fridge%20for%201%201/2%20hours.%3C/p%3E%3Cp%3E6.%20Cut%20the%20strawberries%20into%203-4%20slices%20lengthwise.%20Soak%20them%20in%20the%20lychee%20syrup,%20especially%20if%20they%20are%20not%20very%20sweet.%3C/p%3E%3Cp%3E7.%20For%20the%20glaze:%20combine%20lychee%20syrup%20with%20jam,%20place%20in%20a%20small%20sauce%20pan%20and%20bring%20to%20a%20boil.%20Remove%20from%20the%20heat%20and%20pour%20the%20mixture%20through%20a%20fine%20sieve%20(if%20the%20jam%20has%20seeds).%20Mix%20the%20gelatin%20with%202%20tbsp%20of%20warm%20water,%20and%20then%20add%20to%20the%20hot%20glaze.%3C/p%3E%3Cp%3E8.%20Arrange%20the%20strawberries%20on%20top%20of%20the%20lychee%20mousse.%20When%20the%20glaze%20has%20cooled%20a%20little,%20pour%20it%20over%20the%20strawberries.%20Chill%20in%20the%20refrigerator%20for%201%20more%20hour.%3C/p%3E%3Cp%3E9.%20When%20the%20cake%20is%20firm,%20loosen%20the%20cake%20with%20a%20sharp%20knife%20and%20gently%20remove%20the%20ring.%3C/p%3E%3Cp%3EAfterthoughts%3C/p%3E%3Cp%3E-%20Most%20of%20the%20steps%20in%20this%20recipe%20did%20not%20turn%20out%20as%20I%20expected,%20even%20though%20I%20followed%20them%20quite%20precisely,%20but%20the%20lychee%20mousse%20was%20so%20good,%20that%20I%20really%20think%20this%20cake%20tastes%205%20out%20of%205.%3C/p%3E%3Cp%3E-%20What%20went%20wrong?%20First,%20the%20pastry%20layer%20is%20very%20flaky.%20It%20seems%20to%20be%20suited%20for%20a%20crumble%20-%20it%20is%20absolutely%20impossible%20to%20roll.%20I%20would%20think%20that%20you%20need%20to%20add%20cold%20water%20to%20it,%20to%20make%20it%20a%20little%20more%20flexible,%20but%20the%20recipe%20did%20not%20ask%20for%20it,%20so%20I%20did%20not%20have%20water,%20and%20could%20not%20roll%20out%20the%20pastry.%20I%20simply%20pressed%20it%20to%20the%20tin%20with%20the%20fingers.%20And%20then%20when%20I%20tried%20to%20remove%20it%20it%20cracked,%20in%20so%20many%20places,%20that%20it%20was%20absolutely%20impossible%20to%20glue%20them%20together.%20So%20I%20had%20to%20discard%20the%20pastry%20layer%20:-).%3C/p%3E%3Cp%3E-%20Then%20the%20sponge%20was%20too%20soft%20to%20serve%20as%20a%20base.%20It%20also%20got%20stuck%20to%20the%20tin%20and%20was%20torn%20in%20the%20middle,%20but%20I%20just%20put%20the%20torn%20part%20back%20in%20and%20the%20moisture%20from%20the%20mousse%20glued%20it%20up.%20But%20overall,%20the%20sponge%20was%20not%20spongy%20enough%20to%20absorb%20all%20the%20mousse,%20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