It has been the longgesttt week of my life. Yet, I’ve enjoyed it. Its the second week of school and I started working at a bread and cake bakery called 85°C. So far, I love working there; it doesn’t even seem like I’m working at all since I get to be around food! They put me on the cakes department and while I don’t get to be the one who makes the cakes, I pack them and make the cake display look pretty, and that’s close enough for me. One of the “valentine day specials” (thank you for rubbing it in my face 85) is called the Pink Valentine which is a vanilla cake with strawberry mousse. I thought that it would taste even better if it was strawberry mousse with chocolate cake, and decided to try it out here at the dorms.
After doing my recipe research, I found a recipe for a chocolate sponge cake as opposed to a regular cake since I wanted it to have a lighter texture to it. Making these mini cakes made me miss my Kitchen Aid stand mixer cause there was a lot of whipping of egg whites, yolks, cream, etc. An electric hand mixer will have to do for now.
The sponge cake recipe is the same method as when I made the tiramisu, where the egg whites are to be whipped separately and then folded in with the yolks. The only difference here is that I used cocoa powder instead of espresso.
Another valentines day special is called the Pure Love. It is a mini cake which consists of a chocolate cake layered with chocolate mousse, dusted with chocolate cookie crumbs and powdered sugar. AND THEN it is topped off with a FERRO ROCHERR. It is so tempting for all of us workers. However, one of the workers at 85 says that he’s going to buy all the ladies at 85 a Pure Love on Valentines Day. Can’t wait to finally try it.
After I made the cakes, I decided to top it off with some chocolate lattice. I melted chocolate, made some “design” and let them cool in the fridge overnight so they could set before I put them into the mini cakes.
Strawberry Cheesecake Mousse with Chocolate Sponge Cake
makes 6 mini cakes
Chocolate Sponge Cake:
Recipe adapted from here
½ c sugar
¾ c flour
¼ c cocoa powder
Preheat the oven at 350 degrees. Line a baking tray with parchment paper.
Separate the egg yolks from the egg whites. Whisk the egg whites until foamy and gradually add in ¼ c sugar until stiff peaks form. Set aside.
In a separate bowl, beat yolks and remaining ¼ c sugar until pale and creamy. Gently fold in the yolk mixture into the egg whites.
Sift the flour and cocoa powder into the egg mixture and gently fold in until just incorporated. Spread evenly into the baking pan and bake for 15-20 min, until the cake springs back when poked. Place in the refrigerator to cool completely while you prepare the mousse.
Strawberry Cheesecake Mousse:
Recipe adapted from Food Network
3 Tbsp boiling water
1 c heavy cream
1 envelope unflavored gelatin
2 Tbsp sugar
¼ tsp vanilla extract
1 (8 oz) package cream cheese
¾ c strawberry preserves
Take a small bowl for the boiling water. Sprinkle in gelatin until dissolved and set aside for it to bloom.
In a large bowl, beat the heavy cream until stiff peaks. Gradually add in sugar and vanilla. Microwave cream cheese until soft and beat into whipped cream until smooth. Beat in the gelatin until completely dissolved. Fold in the preserves until completely combined.
I used the cake molds from the tiramisu and encircled the inside with an acetate film lining and taped the ends together.
Take a cup or biscuit cutter that fits the cake molds and use it to cut out cake circles. Drop the cake cut outs into the molds. Pour the mousse mixture into the molds and set into the fridge for at least 3 hours. Decorate with chocolate shavings!