Black Current Mousse Jelly Cake

Black Current Mousse Jelly Cake.jpg

Black Current Mousse Jelly Cake 1.jpg

Ingredients for Cake
A)
2 large eggs
60 g castor sugar
60 g plain flour
10 g corn flour
1/2 tsp baking powder
1/2 tsp ovalette/emulsifier

B)
50 ml corn oil

Method
1) Combine Ingredients A in a mixer and beat on high speed for 5 minutes till thick and creamy. Fold in Ingredient B and combine till well mixed. Pour batter into a greaseproof paper lined 8 inch round cake pan. Bake in pre heated oven at 180 C for 15-20 minutes. Cool cake on a wire rack.

Ingredients for middle layer A
2 tsps agar agar powder
40 g castor sugar
100 ml water
125 ml fresh milk
2 egg yolks
3 tbsp black current (canned)

Ingredients for middle layer B
100 ml heavy whipping cream
1 tbsp icing sugar/castor sugar
(whisked till stiff)

Method
1) Combine egg yolks and milk together. Strain through a siever into a pot.
2) Add in agar agar powder, sugar and water and keep on stirring till its comes to a boil. Remove from heat immediately. Add in black current, mix well and soak the pot in cool water to cool down before adding the whisked whipping cream.
3) Place the cooled cake on and 8 inch round ring with a cake board. Pour on (2). Leave it to set.

Ingredients for top layer
300 ml black current syrup (canned)
40 g castor sugar
11/2 tsp agar agar powder

Method
1) Combine ingredients for top layer in a pot. Bring to a boil, stirring at all times. Cool boiled solution before pouring onto mousse layer of no. (3). Chilled well.

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