蘋果朱古力慕絲蛋糕 Apple chocolate mousse cake

今次的朱古力淋面加咗水飴glucose，鏡面效果比以前用的食譜好好多，下次要循著這方向去改善白朱古力淋面先得🤔🤔🤔

杏仁蛋糕 Joconde biscuit 

糖霜 Icing sugar 60g

杏仁粉 Almond flour 85g

蛋 Egg 2 pcs

低筋麵粉 Cake flour 15g

牛油溶液 Melted butter 15g

蛋白 Egg white 1 pc

1.  麵粉和糖霜過篩加杏仁粉混合好 

     Mix sifted cake flour, sifted icing sugar and almond flour well

2.  加入蛋和牛油溶液攪勻

     Add eggs and melted butter then mix well

3.  蛋白打至硬身然後捲入蛋黃糊中

     Beat egg white to stiff then fold into flour mixture

4.  在焗盤上平均抺上薄薄一層

     Evenly spread a thin layer of batter on baking sheet 

5.  用180c 焗約15分鐘

     Bake at 180c for about 15mins

6.  用5’圓慕絲圏切出一蛋糕片

     Cut the cake layer with a 5’mousse ring 

7.  然後放入慕絲圈底部待用

     Place the cake slice at the bottom of mousse ring

蘋果饀 Apple filling

蘋果肉 Apple 250g

牛油 Butter 15g

糖 Sugar 25g

魚膠粉 Gelatin 1 tsp

水 Water 1 tbsp

檸檬汁 Lemon juice 1 tbsp

肉桂粉 Cinnamon 1 tsp

1. 魚膠粉加水拌勻待用

    Mix gelatin and water then set aside

2. 蘋果肉切成小粒

    Cut apple into small cubes 

3. 蘋果加糖，牛油和檸檬汁炒至透明

    Stir fry with sugar, butter and lemon juice until apple tendered

4. 加入肉桂粉和魚膠攪勻

    Add cinnamon and gelatin mass then mix well

5. 倒入杏仁蛋糕面抹平然後入冰櫃雪至冰硬

    Pour over into the prepared mold then freeze

6. 組合前脫模待用
    Remove from mould before use

酥餅 Streusel base

低筋麵粉 Cake flour 25g

糖 Sugar 25g

已軟牛油 Soften butter 25g

杏仁粉 Almond flour 30g

1. 將所有材料混合搓成一團

    Mix all ingredients and knead into a ball    

2. 用刨絲器刨成粗條放在6’ 圓型蛋糕模

    Pass the dough through a grater into a 6' round cake mold

3. 用180c焗約12－15分鐘

    Bake at 180c for about 12-15 mins

黑朱古力慕絲 Dark chocolate mousse

黑朱古力 Dark chocolate 100g

奶 Milk 55g

魚膠粉 Gelatin 5g

淡忌廉 Cream 35%  220g

1. 朱古力加熱至半溶

    Heat chocolate to half-melted 

2. 魚膠加奶後加熱至魚膠溶化

     Heat gelatin and milk until gelatin dissolved

3.  將魚膠液倒入朱古力中攪拌均勻後，待涼至暖/40c

     Pour milk mixture into chocolate and stir to mix. Let cool to warm/40c

4. 打起忌廉至5成

     Whip cream to thicken but not stiff

5. 將忌廉和朱古力糊混合好即可待用 

     Fully incorporate whipped cream with chocolate mixture and ready to use

    

朱古力鏡面 Chocolate mirror glaze

已篩可可粉 Shifted cocoa powder 40g

淡忌廉 Cream 35% 100g

水 Water 100g

糖 Sugar 80g

水飴 Glucose syrup 30g

魚膠粉Gelatin 5g

1. 水加忌廉加水飴加50g糖煮沸離火

    Boil water , cream , glucose and 50g sugar 

2. 將魚膠粉，可可粉和30g 糖混合好後加入忌廉中

     Mix gelatin powder, cocoa powder and 30g sugar then add in the cream mixture 

3. 攪勻至再煮沸後離火

     Stir to boil and remove from heat

4. 過篩後用保鲜紙貼面，待涼至室溫/30c即可

    Sift the mixture and let cool to room temperature/30c with plastic film covered

Assembly 組合

1. 在矽膠模底倒入一層慕絲然後輕輕壓入蘋果蛋糕片

     Pour a layer of mousse at bottom of silicon mould then gently press in the frozen apple  filling

2. 倒入剩餘慕絲糊蓋過蘋果蛋糕片然後輕輕壓入酥餅底

     Pour all remaining mousse to cover the apple filling then gently press in the streusel base

3.  入冰櫃雪過夜至硬實

     Freeze until whole cake is hard iced

4. 脫模後立即淋上黑朱古力淋面

     Remove from mould then pour over the mirror glaze

5. 放上雪硬意大利軟芝士慕絲片(做法請參考 https://c9pastrylab.blogspot.ca/2016/06/matcha-tiramisu-matcha-dipping-syrup.html#more    )和朱古力作裝飾
     Decorate with frozen mascarpone cheese mousse (  recipe refer to cheese batter in upper link  )and chocolate