Final experiment running, data to be analysed, research articles to be massaged and finally a thesis should be generated. You heard me right? yes all these final stuffs has been keeping me occupied (no complaints, I’m happy with this phase) and also in such a state of mind that I kept adding sugar instead of salt to curry and was thinking huh this summer tomatoes are too sweet, hello excuse me in which world? Before I could realise the curry was almost a dessert! Wish to note down all these kinds of incidents, which makes me go fierce at that moment but it, would be a comic book for me in the future alas it will be a endless comic book!
So lovely people kindly bear with me, you will see the regular irregularities of my presence in APL on the brighter side you are soon going to have some surprises stay tuned!
This recipe is from my Japanese friend, Reiko, she made it as layer cake (green tea cake+ agar agar+ strawberry mousse) it was fantastic. I replicated only mousse part with thin eggless chocolate cake and strawberry jelly/mirror on top! The mousse is very special, not too sweet with tad bit of sourness, smooth and rich. If you all are wondering what is that leaf? I have no idea except for the fact it’s edible. The name was written in Finnish which obviously I forgot to note it down! Basically used them to bring some contrast. Enjoy the cake till the blogger part in me wakes up again
(I wouldn’t state it as world best eggless cake but it was just fine, it’s first time i tried eggless version, it was not too fluffy but soft and moist, served the purpose of being good base!)
50 ml milk (i used 1.5% fat)
100 gram sugar
120 gram melted butter
150 gram all purpose flour
30 gram cocoa powder
1 1/2 tsp baking powder
Mix the dry ingredients first (flour + baking power + cocoa powder).
Melt butter, then add in sugar, then slowly mix flour and milk in steps till is uniformly mixed and required consistency is obtained. (If batter is too thick, adding milk in step of 10 ml till the required consistency is obtained). Pour the batter in greased 18 cm baking pan and bake in preheated oven at 180 C for about 30 to 40 minutes till tooth pick inserted comes out clean).
Let the cake cool aside, it definitely should be at room temperature; else it would melt the mousse. I let them cool over night.
200 gram strawberries (room temperature) ( or 4 tbspn strawberry jam)
60 gram sugar
Lemon juice 1/2 tbspn
Water 50 ml
Gelatin 5 gram
Fresh cream 150 ml
Put strawberry + sugar+ lemon juice in blender and blend until smooth. Next filter the smoothie. Add gelatin in warm water in order for them to melt. Then sieve in gelatin into the smoothie, be quick and make sure your strawberry smoothie is at room temperature.
Next whip cream unil light and fluffy (single peaks are formed). Slowly incorporate cream to the strawberry smoothie and until it is uniformly mixed. Then place the bowl over the bowl of ice water, till the liquid gets viscous.
Use a detachable cake pan and skillfully place cling foil to the inside sides of the cake pan.
Then place cooled chocolate cake and press with fingers so that cakes sits well to the bottom. As soon the mousse mixture gets viscous pour into the cake pan. Let it set in refrigerator for about 4 hrs.
Once mousse sets next prepare the strawberry jelly or mirror part.
Strawberry 14 grams
100 ml water
50 gram sugar (add more if you want them sweet, try drinking the juice and check)
Blend together and filter the juice
1/2 tsp lemon juice
1/2 tbspn water
3/4 tbspn gelatin powder
Few drop of red food color
In a small bowl pour lemon juice and water, sprinkle gelatin over the mixture and let it aside till soft. Next pour strawberry juice in a sauce pan and bring to simmer and pour the juice to gelatin mixture. Stir till gelatin melts, next add food colour. then place the bowl over bowl of ice water till the liquid becomes syrupy, when its just beings to thicken pour it over the top of the cake and refrigerate until set.
After the cake sets un-mold the cake pan, remove the cling foil and serve the cake cold!