Honey Dew Melon Mousse Cake - Happy 13th Birthday Eldest Son

 

 

Ingredient	Method
Cake : 5B egg yolks 20g caster sugar 85g veg oil  110g milk  125g LP flour   50g honeydew powder  5B egg whites 70g caster sugar 1/4tsp cream of tartar    Mousse: 20g gelatin powder 45g hot water 1/3tsp salt  60g caster sugar 600g heavy cream, chilled   55g milk+60g honeydew powder  60g white chocolate coins+25gmilk   Gelee: 250g water+140g aloe vera 15g gelatin powder 80sugar 130g hot water 3.5g agar-agar powder	Cake 1. Line a 8 inch round 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 milk 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 50-55 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 5 of horizontal slice from the cake 1-1.5cm deep.   Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~microwave white chocolate coins and milk until melted. ~mix the honeydew powder and milk until dissolved. ~Mix honeydew milk and melted white chocolate into gelatin mixture. ~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. ~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: ~Blend aloe vera and water using blender until puree and blended. ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  ~Pour the aloe vera into it and cook with medium heat until boiled. ~Add agar-agar powder and stir continuously until dissolved.  ~Turn off the heat and set aside til cool.
Assembly: 1. Place a layer of the cake and pour some portion of mousse into it and place a second layer of the cake, chill for half hour.  2. Spread some mousse over the cake, place and arrange the cube honeydew melon on top.  3. Carefully pour the aloe vera gelee into it, chill for half hour or almost set. 4. Spread some mousse over the gelee. 5. Place another layer of the cake alternate with mousse. Repeat til finished. 6. Chill overnight.  7. Remove from the mould. Decorate as desired if needed.