草莓黑巧奶酪蛋糕 - Happy 44th Birthday LG

 

Ingredient	Method
Cake : 8B egg yolks 10g caster sugar 120g veg oil  160g milk  125g LP flour   15g black cocoa powder  15g cocoa powder 1tsp baking powder 2tsp vanilla essence  8B egg whites 80g caster sugar 1/4tsp cream of tartar  few drops lemon juice   cream cheese filling: refer here White Chocolate cream: refer here   Dark Chocolate Mousse: 50g dark chocolate coin 50g Beryl's extra 75% dark chocolate coins 100-150g white chocolate cream filling Strawberry Mousse: 100g strawberry jam 100g cream cheese filling 50g white chocolate cream filling	Cake 1. Line a 8-9 inch 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, sugar, vanilla ess., veg oil and milk until well combined about 1 minute. 6. Add sifted flours and powder 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 3 of horizontal slice from the cake 1-1.5cm deep.   Dark Chocolate Mousse ~Microwave the chocolate coins for few seconds until melted. ~Using a whisk, fold one-third of the cream into the melted chocolate to lighten it. Fold in remaining cream using a rubber spatula.       Strawberry Mousse: ~Using a whisk, fold one-third of the cream cheese filling into the strawberry jam to lighten it. Fold in remaining cream using a rubber spatula. ~Fold in white chocolate cream filling until combined.
Assembly: 1. Place a layer of the cake and cover with transparent hard cake rim. 2. Place the strawberries around it. 3. Transfer cream cheese filling into piping bag. 4. Squeeze out some cream cheese filling and spread it around the cake. 5. Spread some strawberry jam and place some sliced strawberries into it and squeeze some cream cheese filling on top of it.   6. Place the 2nd layer of the cake and press gently and then pour the dark chocolate mousse. 7. Place the last layer of the cake and press gently and then pour the strawberry mousse. 8. Chill for 4 hours or overnight.  9. Decorate as desired if needed before served.