Osmanthus Coconut Pudding Mousse Cake - Happy Mothers Day

 

Ingredient	Method
Cake : 3B egg yolks 20g caster sugar 50g veg oil  15g milk powder 90g LP flour   3g osmanthus powder 3g dried osmanthus flower+80g hot water=70g 3B egg whites 45g caster sugar 1/4tsp cream of tartar  Crunchy layer: combine well 55g Pailleté Feuilletine 70g dark chocolate coin, melted  Mousse A: 13g gelatin powder 35g hot water 1/3tsp salt  20g caster sugar 250g heavy cream, chilled   20g milk 80g sour cream 90g coconut milk Mousse B: 8g gelatin powder 20g hot water 1/3tsp salt  20g caster sugar   180g heavy cream, chilled 20g condensed milk 5g dried osmanthus flower+60g hot water Gelee: 10g gelatin powder 100g hot water 40g osmanthus syrup	Cake 1. Line a 7 inch square cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and osmanthus water until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 2 of horizontal slice from the cake 1-1.5cm deep. Crunchy layer ~Microwave dark chocolate coins and butter for few seconds until melted. ~Stir well and cool slightly. ~Pour Pailleté Feuilletine and mix well. ~Place into the 6' mould and press gently. ~Chill to harden. Mousse A ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream, salt and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Mix coconut milk and sour cream into gelatin mixture. ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula.   Mousse B ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream, salt and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Mix condensed milk and osmanthus water into gelatin mixture. ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula.   Gelee: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted.  ~Add osmanthus syrup into gelatin mixture and stir until combined.
Assembly: 1. Place yam paste onto a layer of the cake continue with mochi and flatten it. Repeat for the rest of two layer cakes.   2. Place the 1st cake (from step 1) into 7" removable cake pan. 3. Carefully pour the yam mousse into it then place the 2nd cake (from step 1) into it and press slightly.    4. Pour  1/3 of the coconut mousse into it.   5. Place the last cake (from step 1)  and press it gently,  and continue pour the remaining coconut mousse into it.  6. Chill for 2 hrs. Pour the gelee on top. Send back to refrigerator and chill overnight.  7. Remove from the mould. Decorate as desired if needed.