Thursday, March 4, 2010

President: Cream cheese mousse cake with a layer of raspberry sauce, you will serve it with pride!

 

I have to say that I really want to make this cake the moment I saw it on the website, it's very lovely and the combination of the flavor and texture is very interesting for me.


The cake start with the pâte sucrée as a base, follow by the layer of the cream cheese mousse, a thin layer of raspberry sauce a sponge cake and finish with the cream cheese mousse and cream chantilly.
The flavor of the raspberry is going very well with the cream cheese, as you can see that the raspberry cheese cake is the classic cake too. But for this one the layer of the cheese is not firm, it's light and soft, in both texture and flavor.


I got the ingredients list and the picture form the Grand-patissier (Toshi Yoroizuka) website (you can click to see it, but it's in Japanese language). When the web give only the ingredients list (the portion is huge, ^ ^" ) , I have to think about the method to making it by myself, haha, and change some of them to make the cake more appropriate to make at home.
Some of you may want to ask why I have to make this kind of cake at home, well, I can only say that it's fun! When making this kind of cake you will have to plan (and planing is half the fun too, hahah). Because you have to think about time, the amount of the ingredient that you will use (to fill the pan the you choose perfect), and etc. After you start making the each layer of the cake, well, taste it a bit, and imagine how will they go together. And finally the assemble of the cake each of them over one another, transform the mixture of something into beautiful and delicious cake. It's like a magic that you can do (we all love to be the magician, right?).





This cake is not hard to make, mousse, pastry or genoise, they are basic part of baking. Only plan the time wisely, and you will make this cake with an ease. You can prepare it and leave it in the tin (cover with plastic warp) and then cut and decorate just before serving, so it's great for the party too.
You will be very happy to serve this cake, because I think the sentence "I made it by myself!" will make you face light up with pride.






President
makes 18x18 cm square cake

 

Pâte sucrée

180g .......................... Cake flour
1g .............................. Salt
100g ........................... Butter, cooled and cut into pieces
10g ............................. Sugar
35g ............................. Milk
1 ................................. Egg yolk

Sauce  au framboise
110g ........................... Raspberry puree
30g ............................. Raspberry
20g ............................. Sugar

Biscuit Genoise
3 ................................ Eggs
80g ............................ Sugar
5g .............................. Honey
20g ............................ Butter
8g .............................. Whipping cream
70g ............................ Cake flour

Mousse au fromage à la crème
3 ................................ Egg yolks
35g ............................ Sugar
60g ............................ Milk
3.5g ........................... Gelatin
250g .......................... Cream cheese
225g .......................... Whipping cream
25g ............................ Yogurt
1 tsp .......................... Lemon juice

Decoration
200ml ........................ Whipping cream
20g ............................ Icing sugar
.................................. Fresh Raspberry
.................................. Icing sugar




For the pastry: put the flour, salt and sugar in a bowl, cut the butter into pieces until the mixture resemble bread crumb.
Make a well in the middle of the flour- and-butter mixture and add the egg yolk with milk. Stir to incorporate the flour evenly until you have to begin using your hand, bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.
Turn out onto a work surface. Using your hands, press the dough into a flat, round disc, Cover with plastic wrap and refrigerate for 30 minutes.



Preheat the oven to 200°C. Roll out the pastry on a lightly floured work surface to 3 mm (1/8 inch) thick, place on the baking pan, and pick the pastry with a fork, then refrigerate for 30 minutes.
Line the pastry with baking paper and pour baking beads or uncooked rice over. Bake for 15 minutes, then remove the paper and weights and bake for 7-8 minutes, or until the pastry is golden.




Trim the pastry into the 18x18 cm square, and let the pastry cool.

Make the raspberry sauce:



Put all the ingredients in the pan and put over low heat, stir until the raspberry break into pieces, and the sugar melt. Take off the heat and let the sauce cool

Make Biscuit Genoise:



Preheat the oven to 180°C.
Prepare the 20x20cm pan by lining the base with baking paper.
Melt the butter in the microwave.
Pour the whipping cream and honey into the hot melted butter.


Beat the egg until mixed and lighter in color, gradually add the sugar into the egg and beat until the ribbon stage (you can see that you can lift the beater and make the letter 8).
Take ¾ cup of the egg mixture and mix it with the melted butter mixture.
Sift the flour into the egg mixture, and fold gently until combined.



Pour the egg and butter mixture into the bowl fold gently and follow with the whipping cream and honey mixture.
Pour the mixture into the prepared pan.
Bake in the oven for 15-18 minutes.
Take off the oven and let it cool completely before taking the cake out of the pan.


Make the Mousse au fromage à la crème:

 
Bloom the gelatin in the water



Beat the egg yolks with the sugar in the saucepan, and heat the milk in the microwave for 1 minute or until hot.
Gradually pour the milk into the yolk mixture, and beat the yolk all the time.
Put the pan over low heat, until thickens slightly and the mixture feels warm to the touch (about 80°C)
Take the pan off the heat put the gelatin into the yolk mixture and stir to combine.
Let the mixture cool completely.



Beat the cream cheese until soft and free of lump, add the custard, and beat to combine.
Put the yogurt and lemon juice into the bowl and beat to combine.



Using an electric mixer, whisk cream just to soft peaks, then gently fold 1/3 of the cream into the cream cheese mixture.
Gently fold back the cream cheese and cream mixture into the cream.

Assemble the cake:



 Slice the cake into 2 layers, and trim one layer into 18x18cm square.
Keep the other layer for use in other recipes.




Place the Pâte sucrée into the 18x18 cm removable pan.
Brush the sauce over the pastry and carefully spoon the mousse mixture over the filling then level the top.
Brush the sauce over the mousse.



Place the cake layer over the sauce, then brush with the sauce again.
Carefully spoon the mousse mixture over the filling then level the top. Cover the tin with plastic wrap, then refrigerate for 4 hours or overnight to firm.



When ready to serve, take the cake out of the pan.



Beat the cream with the icing sugar until a soft peak forms.
Decorate the cake with whipped cream, place the raspberry on top, and sprinkle with the icing sugar.



President: Cream cheese mousse cake with a layer of raspberry sauce,
 you will serve it with pride! 

22 comments:

  1. wow! such a delicate and pretty cake!

    ReplyDelete
  2. Hi Pook,

    I made this cake for hubby's birthday last week. It was so yummy, everyone loved it ! Thank you for such a great recipe :)

    ReplyDelete
  3. Hi ganache-ganache

    I'm so glad that you love it.
    Pook

    ReplyDelete
  4. Hi,

    For the mousse, "Bloom the gelatin in the water". How much water is required in this case? Kindly advise.

    Your cake looks lovely!!

    ReplyDelete
  5. Hi,

    For the mousse, "Bloom the gelatin in the water". How much water is required in this case? Kindly advise.

    Your cake looks lovely!!

    ReplyDelete
  6. If you use the leaf gelatin, just put enough water to cover the leaf (you will take the leaf out of the water so, the amount of the water is not the problem).
    But if you use the powder use only 1-1 1/2 tbsp to make the gelatin moist and easier to melt in the hot fluid.
    Pook

    ReplyDelete
  7. hi

    i love this cake and tomorrow is my husband's birthday so i tried this out tonight.
    i have the following problems, wonder if you could advise:-

    1. the cake baked ok, but when i cut it into half, the bottom cake is so obviously hard! i felt lucky the top layer is fine as i only needed half! but why??????

    2. my mousse doesn't stay in shape like yours... i think i have beaten the cream ok, it just when i mixed the cream cheese mixture with the cream, the rather watery cream cheese mixture ruined the whole thing??

    3. as you could imagine, my mousse barely hold my cake layer...and when i spooned the last mousse layer on top, the cake was like soaked and drown...

    i am very very upset now, although i still put the cake into the fridge and hope for the best tomorrow, i do not believe that miracle stays with me.
    :(

    Please help.

    ReplyDelete
  8. 1. Genoise making has some important things to remember.
    First, whipping the egg until thick ribbon stage.
    Second folding the flour into the egg have to be very lightly.

    2.The different brand of cheese can cause the problem too, I use Philadelphia cream cheese, a normal one, not the low fat or spreadable.
    I hope that it will set after refrigerating ^^".

    ReplyDelete
  9. Oh, i used the medium fat one, could be why...

    well, my cake still set however rather moussey and very soft... i still dare not to take the pan off.. :P

    just wonder, should the eggs be beaten to really fluffy like for baking cakes?
    should i be mixing the cream cheese mixture thoroughly with the fresh cream? (cos that's what i did and the more i mixed the more watery it became)

    ReplyDelete
  10. my cake didn't set eventually, it did not collapse but was in a foamy milkshake like state... :(

    i decided to test again, today i worked on the Biscuit Genoise... i did fold the mixture very lightly (it was very foamy when i poured it into the pan)...the oven was very well ready, yet still the cake wasn't good - the top half was fine, very spongy and soft, the bottom half was heavy and did not rise and felt like rubber!

    ReplyDelete
  11. For the mousse: The egg is turn into custard, so I don't think that it will be able to whip until fluffy.

    The Genoise is a big problem for many people, -*-, did you whip your egg very thick?

    ReplyDelete
  12. yes, i think so...why?

    ReplyDelete
  13. The egg should be whip until very thick so it won't be collapse when you fold the flour and butter mixture into it.

    ReplyDelete
  14. Hello
    I wanted to know if you've ever played around with the cake before..as in I want the exact cream mousse effect you've given but I want three layers of the cake in between two cream mousse layers but , the pate a sucre already prepared type,on the top..what do you suggest, I want to make a cake for my daughters birthday. .will color the cake too..
    Please give your suggestions

    ReplyDelete
  15. Hi there,
    Is the sugar level for the pate sucree 10grams? I followed accordingly and the base isn't sweet at all. Do let me know :)

    Thank you!

    ReplyDelete
  16. Hi, Anonymous
    Do you mean you want to put the icing (or frosting) on the cake too, if using mousse cake it will be hard to do it. Because the mousse will be collapse easily.

    Hi, Nicole,
    The recipe is right, the thing that's wrong is the name of it, ^^", this one is Pate a foncer not sucree, I put the wrong name. It used only as a base of the cake.

    ReplyDelete
  17. Hi,
    Can I use the ready custard mix for the mousse?
    Can I make it with frozen strawberry instead of raspberry ?
    If baking for 22 cm round cake how much ingredient I need?
    Thank you

    ReplyDelete
  18. Hi, I have 3 questions before I start making this pretty looking cake
    Can I use ready custard powder for the mousse ?
    If I'm planing to make 22cm round cake should I double the ingredient ?
    Can I replace the raspberry with frozen strawberry ?
    Thanks for answer a.s.a.p

    ReplyDelete
  19. Hi, Anonymous
    I don't think the custard powder is a good idea ^^ .
    If you make it in 22 cm you need to double the recipe, and you can use the strawberry too.

    ReplyDelete
  20. Hi Pook,
    I made this cake last night and today it turned out really well. I also loved it first sight when seeing it on your blog. Thought it looked intimidating with so many steps, but it was all the basic as you said. Many thanks for yr recipe.

    ReplyDelete
    Replies
    1. Hi, Ngân tồ
      It's my pleasure, ^^, so glad that you enjoy it.

      Delete
  21. This comment has been removed by the author.

    ReplyDelete

Printfriendly

Related Posts Plugin for WordPress, Blogger...