荔枝慕斯蛋糕 (Lychee Yogurt Mousse Cake)

这是过期的甜点。
情人节时给两个孩子做的。
其实这个荔枝慕斯蛋糕原本是要在朋友生日当天做来送给他的；
但是当时我身体不舒服，又有点累，结果打消了念头。
反正材料都有了，于是就在相隔两天后的情人节我把它给搞出来了。
这是一个很清新的口味而且非常好吃的蛋糕。
或许是我们都很喜欢荔枝吧，所以觉得很美味。
特别喜欢okashi的special biscuit sponge.
上一次尝试用这个食谱做了个瑞士卷，觉得很不错。
这次再做，拿来当垫底也很好。
如果想做免烤乳酪蛋糕，又不喜欢饼干底的话，可以考虑用这个蛋糕做底部。
情人节虽然过了，希望大家还是一样和自己心爱的人相亲相爱。
那么天天都会是情人节了。

Ingredients:

Special Biscuit Sponge : (recipe adapted from Okashi by Keiko Ishida)

• 20g pastry flour, 10g corn flour
• 18g unsalted butter, melted
• 45g egg whites
• 30g caster sugar
• 40g egg yolks

Method:

1. Preheat oven to 200C.
2. Line 6" square cake pan with baking paper.
3. Sift pastry flour and corn flour.
4. Beat egg whites with an electric mixer until foamy. Add sugar to egg whites and beat until stiff peaks form.
5. Add egg yolks and beat until combine.
6. Fold flours into egg mixture with spatula.
7. Pour melted butter into batter and fold well.
8. Pour batter into cake pan and spread evenly with a scraper.
9. Bake for 12-15 mins. Cool completely and peel away the layer of brown skin on top. Place an 5" round cake ring on cake and cut out a round piece. Leave cake in cake ring and cover bottom of cake with cling film and a stainless steel tray. Set aside.
10. Balance of cake can cut into small pieces and lay in the bottom of cups.

Ingredients : 

Lychee yogurt mousse (recipe adapted from Bake In Paris)

• 1 Canned lychee 
• 30g Egg white 
• 30g Sugar
• 70g whipping cream
• 60g plain yogurt
• 10g Gelatine powder
• 2tbsp Hot water

Method:

1. Open lychee can and leave aside 5 pieces of lychees for decoration.
2. Weight the rest of lychees plus syrup to 350g. Puree them until fine.
3. Separate 200 grams for mousse, and 150 grams for jelly topping.
4. For jelly topping, strain lychee puree into fine juice. Set aside for later use.
5. Make meringue. Beat egg white at until foamy. Add in sugar and beat till soft peak form. Leave aside.
6. Beat whipping cream until soft peak form. Set aside.
7. Melt gelatine in hot water. Set aside for 5 minutes.
8. In a clean bowl, mix together lychee puree with yogurt.
9. Then fold lychee mixture into meringue bowl and mix well at low speed.
10. Fold in whipping cream and at last add in gelatine
11. Pour into cake ring and refrigerate for 2 hours. (the mousse is able to makes one 5" round pan and 2 stand glasses).

Jelly Topping:

• 150g above strained lychee puree
• 5g Gelatine powder
• 1 tbsp hot water
• Pink rose colouring

Method:

1. Melt gelatine powder in hot water. Leave to cool.
2. Mix with lychee puree. Add pink coloring. Pour on top of lychee mousse layer.
3. Refrigerate overnight.