薰衣草慕斯芝士奶蓋蛋糕 - Happy Mother's Day

 

Ingredient	Method
Cake : 5B egg yolks 20g caster sugar 75g veg oil  115g milk  105g LP flour   20g freeze lavender powder  5g purple potato powder 1tsp baking powder 5B egg whites 50g caster sugar 1/4tsp cream of tartar    Mousse: 8g gelatin powder 20g hot water 1/3tsp salt  75g white chocolate coin 25g butter 35g milk 20g freeze lavender powder  10g purple potato powder 300g heavy cream, chilled     cream mousse芝士奶蓋: 100g heavy cream, chilled 50g cream cheese 20g caster sugar	Cake 1. Line a 7/8 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 3 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, butter and milk until melted. ~mix the powders until dissolved. ~Mix 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.       Gcream mousse: ~Beat cream cheese and sugar until smooth. ~Pour the heavy cream and continue beat with high speed until start to turn to soft peaks form. (if over, may add some milk to adjust the texture accordingly)
Assembly: 1. Place a layer of the cake and pour some portion of mousse into it. 2. Place another layer of the cake alternate with mousse. Repeat til finished. 3. Chill overnight.  4. Remove from the mould. 5. Carefully pour cream mousse on top. 6. Decorate as desired if needed.