可可粉
兩大匙
做法:
1.烤爐先以175度加熱
2.將牛油.淡奶/牛奶及煉奶混成均勻.
3.自發粉及soda過篩慢慢加入牛油和奶中
4.拌好的面糊分成兩份,其中一份加入可可粉拌勻,分別放入兩個模.(因為素食蛋糕要切片很考
功夫,所以分開烘可以逹到更好的效果.)
5.180度烤20分鐘即可.(温度和時間視乎各人的爐而定.)
Mango Mousse :
17g Gelatine Powder
(我用同等量veg gelatine)
60g Hot Water
350g Whipping Cream
(我用植物性奶油,所以糖可以免)
3 Tbsp Icing Sugar
300g Mango Puree (if regrigerated, bring to room
temperature)
芒果泥(可用果汁機打)
1Tbsp Rum
200g (我沒放)
220g Cubed Mango
芒果丁
Mango puree topping:
150g mango puree (bring to room temperature)
1 Tbsp gelatin
4-1/2 Tbsp boiling water
Method
1) In a mixing bowl, whip whipping cream with icing sugar to mousse
state. Refrigerate to chill.
打到稍看到紋路就可以了...^^
2) In a small
bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully
dissolved, add to mango puree. Add rum to the mixture. Mix
well.
3) Add the mango
mixture to whipped cream. Mix well till incorporated.
4) Use a 17cm inch
cake ring (or spring form pan), place a layer of cake and pour in mango mousse,
or use a large piping tip to pipe the mixture. Do take note of the corners. Add
mango cubes and cover them with some mousse. Let it slighlty set for about 10
minutes in the fridge.
5) Lay another
cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the
fridge.
6) Meanwhile,
dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Pour
the topping onto the set mousse carefully. Let the cake chill for at least 3
hours before removing the cake ring and decorate with sliced mango, blueberries
and edible flowers.
