Cooking Collaboration with Gina from Pink Wings
So I’m pretty excited about this post because I got to do a bit of a food collaboration with Gina from Pink Wings! Her blog is awesome and is the perfect combination of food and fashion, so go check her out. We decided on doing a 4th of July theme is this is what she came up with! Hope you all enjoy the recipe!
Strawberry White Chocolate Mousse Cakes
Makes three 3-inch cakes
· 50g powdered sugar, sifted
· 50g almond powder/flour, sifted
· 40g egg yolks
· 30g egg whites
· 45g cake flour, sifted
· Strawberry jam (opt.)
· 100g egg whites
· 60g granulated sugar
White Chocolate Mousse:
· 1 Tbsp water
· ¾ tsp gelatin powder
· 6 oz quality white chocolate, chopped roughly (I used Milka chocolate bars)
· 1½ cups cold heavy cream
· 9 medium-size strawberries, hulled
· Blueberries, for garnish
Preheat oven to 450F. Prep a large jelly roll pan with a silpat.
To make the joconde batter, whisk together the powdered sugar and almond powder. Add the egg yolks and 30g egg whites and beat until the mixture is pale yellow and thick. Fold in the cake flour. Set aside.
Make the French meringue by starting with a clean mixing bowl and clean beaters. Pour 100g egg whites into the bowl and begin beating. Once it starts to foam up, gradually pour in the sugar while continuing to beat. It is done when the meringue forms stiff glossy peaks.
Gently fold the French meringue into the joconde batter until there are no white streaks remaining.
If you want to design the joconde, pipe strawberry jam in diagonal stripes onto the silpat about a ½ inch apart. Then pour the batter over that, gently smoothing it out flat. Leave about an inch of space from the edge of the silpat. Bake for 6-7 minutes or until the cake springs back after pressing your finger into it. Let cool on a wire rack.
Ready your pastry rings by placing them on a small pan fitted with parchment paper.
Once cool, place a piece of parchment paper on top of the joconde, place a wire rack face-down over that, and flip the cake over. Gently peel off the silpat. Cut three strips (for my pastry rings I cut about 10 inches long, 2 – 2 ½ inches wide) of cake. With the leftover cake cut 3 circles for the base. Make the circles a bit larger than you think you need so that it will make a tight, leak-proof base.
For the mousse:
Throw the chopped chocolate in a medium bowl and set aside.
Place your water in a small bowl and sprinkle the gelatin powder over top of that. Let it sit at least 5 minutes.
Pour ½ cup heavy cream into a small saucepan and place over med-high heat. Once it begins to simmer, remove from heat and whisk in the gelatin until dissolved. Pour the hot cream over the white chocolate and whisk until smooth. Let that cool to room temperature, about 5-8 minutes. Stir occasionally.
In a clean bowl, beat the remaining 1 cup of cream until soft peaks. Spoon a third of that into the white chocolate and whisk. Gently fold in the rest of the cream.
First fit your joconde strips along the sides of your rings. Then place the cake base inside of that. Squeeze 3 (or as many as can fit) strawberries in the middle. Then fill with mousse. Bang each ring on the counter a handful of times to make sure there are no hidden air pockets. Use the back of a knife to scrape off excess mousse and level off the top of the cake. Freeze for about 2 hours until firm. Or refrigerate overnight.
When removing from the rings, it helps hold your hands around them for about 20 seconds so that the outside of the mousse softens. Then carefully shake the cakes out, or use a toothpick to gently prod them out.