Group A1: Cake Base
Ingredient
KG
0.500
Water
0.300
Eggs
0.100
Total Weight: 0.900
Group A2: Cake Base
Ingredient
KG
Oil
0.100
Total Weight: 0.100
Group B1: Mousse
Ingredient
KG
Water
0.050
Gelatine powder
0.010
Total Weight: 0.060
Group B2: Mousse
Ingredient
KG
Soy Milk
0.250
Sugar
0.050
Total Weight: 0.300
Group B3: Mousse
Ingredient
KG
Whipping Cream
0.250
Total Weight: 0.250
Group C: Topping
Ingredient
KG
Instant jelly powder
0.010
Sugar
0.100
Water
0.500
Food colouring (pink)
0.001
Total Weight: 0.611

Method (Cake base):

  1. Whisk all ingredients (A1) at high speed for 7 minutes.
  2. Add in ingredient (A2) at low speed, mix until well combined.
  3. Pour batter into a baking mould  12”x 12’’ (approximately 500gm).
  4. Bake at 180°C for 15 minutes.

Method (Mousse):

  1. Soak ingredient (B1) for 10 minutes. Heat ingredients (B1) and (B2) until 80°C and mix well. Add in ingredient (B3) and continue to fold in evenly.
  2. Cut the cake into small pieces. In any preferred glasses or cake mould, place cake and cover with mousse.
  3. Put into the chiller for minimum 4 hours for the cake to set.

Method (Topping):

  1. Bring ingredients (C) to boil at 100°C while stirring continuously.
  2. Leave mixture at room temperature to slowly cool down to 40°C.
  3. Pour the mixture on the surface of the mousse cake and allow it to set. Decorate according to preference before serving.
Display Conditions

Display Conditions

Chilled

Finished Product

Finished Product

Cake, Dessert