#apricot cake

[marozzoespabakingcooking]

Strawberry Mousse Cake

(+ explanations on how to do other flavors like apricot, passion fruit, etc)

Ingredients Lists

Biscuit

2 eggs

60g sugar

24g flour

24g corn starch

Strawberry Mousse

250g strawberry puree

5 gelatin sheets (~2.5 teaspoon of gelatin powder)

3 egg yolks

75g sugar

100ml milk

150ml heavy cream

Strawberry insertion & glazing

250g strawberry puree x2

5 gelatin sheets x2

75g sugar x2

Other

Lots of strawberries

Material

Baking circle (20cm ø)

Cooking thermometer

Rhodoid band (optional)

Instructions

Strawberry puree

If you don't have strawberry puree, you can make in the following way.

For 1kg of clean and cut strawberries, add 200ml of water, put in a blender and blen everything into a fine puree.

Biscuit

Seperate the yolks and the white of the eggs.

Beat/whisk the yolks and half of the sugar until they take a fluffy texture and whitens in color (example video but it can be done faster with an electric whisk).

Beat/whisk the whites and the other half of the sugar until they become fluffy (example video but add sugar at the start).

Put the whites, the yolks, sieved flour & starch together in one big bowl.

Mix gently until it's all homogeneous. Don't mix to fast or over mix, or you'll loose some trapped air inside the cake.

Prefeat your oven at 170°C.

On a baking sheet, make a circle of the size of your baking circle.

Bake for 15min.

Once cooked, place the biscuit at the bottom of the baking circle (place your rhodoid just before then).

Strawberries

Remove the strawberry stems and cut them in half in their length.

Put the strawberries on the wall of your baking circle or on the rhodoid band.

Make sure the strawberries are suction glued into the walls of the baking circle/rhodoid.

Strawberry Mousse

Put the gelatin sheets in cold water to rehydrate the gelatin.

Beat the yolks and sugar together until it becomes fluffy and whitens in color.

Put the milk on the stove and once it boils, pour it on top of the yolks, and mix well with a whisk.

Put everything in a sauce pan and cook until it reaches 83°C and put off the stove/heat.

Add in the rehydrated gelatin.

Once the gelatin has molten, add in the strawberry puree

Mix with a whisk for 5min to make sure it stays fluffy.

Let the mousse cool down until room temperature.

Once at room temperature, beat/whisk the heavy cream until it becomes a well done whipped cream.

Add in the strawberry egg mix, and mix everything gently until it is homogeneous.

Pour half into the baking circle.

Store the baking circle in the fridge, keep the mousse at room temperature.

Strawberry Insertion

Put the strawberry and sugar together in a sauce pan and let the sugar melt into the strawberry.

Add the rehydrated gelatin in, and mix until it has molten.

Take a circular baking pan slightly smaller than the baking circle, and cover it with food wrap.

Wait until the mix has cooled down a bit, and pour it in the pan.

Store in the fridge.

Once both the mousse & the insertion has gelified, put the insertion on top of the mousse.

Pour in the rest of the mousse on top of everything and store in the fridge.

Strawberry glazing

Proceed in the same way as the insertion until step 2 included.

Wait for the glazing mix to cool down to room temperature, but before it has hardened.

Once the mousse has finished hardening, pour the glazing on top.

Store in the fridge until everything has hardened properly.

Remove the circle and the rhodoid.

Notes & Advices

You can do the mix for insertion & glazing together in advance. If it has hardened, 30s in the microwave, and it'll melt down again.

Alternatives

This works with other fruits. With that recipe you can do:

Strawberry

Apricot, peach,...

Raspberry, blackberry, blueberry... (any kind of wild berries)

Passion Fruit

Rose hip

Probably many others.

However some modifications may be required:

For sour fruits, or fruits that become sour as they cook (apricot, passion fruit), you may need to add 25g of sugar into the insertion and glazing, and add 75g of sugar in the milk while making the mousse.

If the puree/juice is very liquid, like with passion fruit, add an extra gelatin sheet for the mousse.

For all of those flavors mentioned before but strawberry & passion fruit, you will neeed to cook the fruit with the water before blending. Sieve the puree for raspberry/blackberry/passion fruit/rose hip, remove the stone before the cooking for apricot/peach. Add 400ml of water per kilo for rosehips instead of 200ml. For passion fruit, add no water.

Example of an apricot & passion fruit mousse cake I have done:

[downfalldestiny]

Apricot cake 🍑 !.

[rabbitcruiser]

National Mousse Day

National Mousse Day is celebrated on November 30 every year, and we can’t wait to whip up some lovey-dovey sweetness for our near and dear ones. If you’re fond of decadent desserts, you should definitely get the most out of this food holiday. Did you know that the word ‘mousse’ is derived from French? In Old French, it means ‘froth’ or ‘foam’. As the name suggests, this appetizer is made by beating egg whites and cream until they turn light and fluffy like foam. Although it is more popularly served as a dessert, mousse can also be prepared as a savory. Depending on the type of mousse, its consistency can vary from thick and creamy to light and airy. Originally prepared in France, mousse found its way into the United States only in the late 19th century. And aren’t we all glad that it did?

History of National Mousse Day

When someone says ‘mousse’, don’t you often imagine it as a chocolaty delight? We know — almost always! Surprisingly, mousse was first concocted as a savory dish in 18th century France. It was only in the latter half of the 19th century that fruit mousses became a thing. The French would add whipped cream into fruit, coffee, or liqueurs, or pour the cream on top in the shape of a pyramid. They called this ‘crème en mousse,’ which means ‘cream in a foam’. Present-day recipes of mousse have branched out from this bygone tradition. If you are not a fan of whipped cream, you may consider replacing it with some viciously whisked egg whites.

The most popular version of mousse today, chocolate mousse, wasn’t always so popular. In fact, it really got into the public eye in the U.S. in the 1930s. This was the time when chocolate pudding was being introduced into American food culture. You could say that the chocolate mousse drew its inspiration from pudding.

Mousses are ideally served cold, while sweet mousses are sometimes served frozen. The best thing about mousse is that it conveniently lends itself to both savory and sweet recipes. From a thick salmon mousse as a starter to smooth raspberry mousse or the classic chocolate mousse for dessert, there is practically no limit to the flavors that a mousse can embrace. Whereas it also works as a filling in pastries and parfaits, a savory mousse goes well with cheese and fruit platters, turning them into good-looking appetizers.

In many restaurants today, savory mousses are prepared using foie gras, shellfish, avocado, poultry, vegetables, cheese, and other ingredients. Commonly dished out as a light entrée or an appetizer, mousses are often stabilized by adding gelatin to them.

National Mousse Day timeline

1892 The Mousse is Documented

The first-ever documented record of chocolate mousse comes from a Food Exposition held at Madison Square Garden, N.Y.C.

1897 First Recipe Appears in Print

The Boston Daily Globe publishes one of the first recipes for chocolate mousse, in its  'Housekeeper’s Column.'

Late 19th century Fruit Desserts Make an Entry

The first sweet mousses make their entry into America, and they are fruit mousses topped with whipped cream.

1930s Mousse Introduced

Chocolate pudding — the predecessor of chocolate mousse — is introduced into American food culture.

National Mousse Day FAQs

Is there a separate holiday to celebrate chocolate mousse?

Yes! While National Mousse day celebrates all kinds of mousses, we have a day designated only for chocolate mousse. We celebrate it on April 3.

Is vegan mousse a thing?

Very much. With a lot of people turning vegan, restaurants are trying to incorporate vegan mousses into their menus. Some of the commonly known substitutes for whipped egg whites are avocados, cashew nut paste, and chickpea brine.

What are some of the best places to try mousse in New York?

While there are innumerable places in New York that serve mousse, the best ones include Veniero’s Pasticceria & Caffe in East Village, Ferrara Bakery on 195 Grand St., Carlo’s Bake Shop on 625 8th Ave, and Dulce Vida Latin Bistro on 1219 Lexington Ave.

National Mousse Day Activities

Try a new mousse recipe

Go out for a moussey dinner

Shout out on social media

National Mousse Day is the perfect occasion to try your hands at baking, and whip up a unique mousse recipe. We place our bets on salted caramel mousse, pumpkin mousse, and blue cheese mousse. Go on, let your friends and family oooh with your baking skills!

On a food holiday, what could be a better way of celebrating it than going out for a sumptuous dinner with your loved ones? We’d suggest you opt for a mousse parlor and try out interesting mousse dishes.

This National Mousse Day, raise a toast to the makers of mousse, for bringing this delicious treat into our lives. Create an appreciation post on social media to let the world know of this amazing food holiday.

5 Important Facts About Mousse

Thanks to electric mixers

What a fish!

Largest mousse in the world

Why foamy?

Hot or cold?

The invention of electric mixers led to the widespread popularity of mousse — it is assumed that the first mixer with an electric motor was invented by Rufus Eastman in 1885.

Fish mousse, paired with bread and butter, used to be a much sought-after meal in America — although it has lost its popularity in recent times, fish mousse is still served as a party dip, by esteemed mousse aficionados.

Aventura Mall in Miami set a  Guinness World Record for the largest chocolate mousse, by preparing a mousse weighing about 496 pounds.

Eggs and cream when beaten to perfection form air bubbles that give mousse its light and airy texture.

Mousse can be frozen to make ice cream, as well as served hot.

Why We Love National Mousse Day

A divine dish

Versatile

Meetups and hangouts

Isn’t it wonderful to have a day designated to appreciate the beauty of mousse? You can’t deny that a scoop of creamy mousse has the power to brighten an otherwise mundane day.  And we absolutely love that about mousse!

Whether you’re craving a dessert or a savory appetizer, mousse can always bend itself to suit your taste buds. Basically, it can make everyone happy.

Mousse Day gives us the opportunity to invite our friends over for a bake-over (like a sleepover) and hang out with them at our favorite dessert parlor. Isn’t that lovely?

Source

[fullcravings]

Chocolate Raspberry Mousse Cake 2.0

[fattributes]

Apricot Raspberry Sponge Cake

[caileycake]

tea time 🧁🤍🍰🎀🧸

[askpetrikov]

What’s your favorite fruit? Mine are cherries

I also share a lot of memories with Marceline and cherries. Lots of cherry-based food we can share hehe.

[niurd]

instagram.com/p/C9kGxvJNKVP/?igsh=cWFvMXlmamx1NTgw

[morethansalad]

Vegan Apricot Cake (Gluten- & Refined Sugar-Free)

[goron-king-darunia]

Eggtober 3rd 2023

"And Yet a Bit of the True Self Remains in the False Self" or German Fried Egg Cake (Spiegeleierkuchen) (Clip Studio Paint, Gouache brush and Pencil brush for highlights, 11 colors, ~40 minutes give or take. It felt longer but that's what my timer said and I did take a 10 minute break because my wrist was bothered) So yeah, apparently my anti-artistblock strategy this time is to just scroll the image results for fried egg until I find something I want to draw? Last year I had lots of ideas and this year I'm just "please send requests, I don't wanna draw the same 12 egg dishes that I like best from last year! I wanna practice with new stuff!" So yeah, technically it has egg in it because cake, and technically it looks like egg because of the pudding and apricot topping, but it's not technically an egg. But it's edible and egg themed and I really like how humans have decided that eggs are a pleasant thing to emulate. We have Easter egg-shaped candies and indeed many people serve this cake on Easter due to this association. Egg-shaped gummies. Eggy puddings. And the Fabergé egg. Humans just be liking fried dough, onions, and eggs.

I saw one sprinkled with poppy seed on top to look like pepper and I saw one with a cute teal-turqoise table cloth so I combined those ideas and several references for this. It may be sweet and not savory, but I hope you all enjoy! Haven't tried the recipe, but if any egg lovers love the look of this cake and want to try it next Easter, this is the one I found while looking for references.

As always, gotta tag and give props to @quezify for organizing Eggtober. Since this is cake, can we call it birthday cake for him?

[samirafee]

#HEAVENLY DESSERTS - PUMPKIN CAKE🎃🥧🍁☕️

@samirafee

[marozzoespabakingcooking]

Apricot Mousse Cake

To do this recipe follow the recipe here: https://www.tumblr.com/marozzoespabakingcooking/756238036357005312/strawberry-mousse-cake?source=share Replace strawberry by apricot, add 75g of sugar in the milk for the mousse, and 25g of sugar for the insertion & glazing.

[magrittr]

What’s the greatest dessert you’ve ever had?

[fullcravings]

Apricot Sour Cream Coffee Cake

[fattributes]

Barmbrack

[gradienty]

Cake Apricot (#1ad3f9 to #f28a6d)