Milo Jelly Mousse Cake

 

Ingredient	Method
Cake : 8B egg yolks 10g caster sugar 120g veg oil  160g milk  165g LP flour   60g milo powder 10g cocoa powder 1/2tsp baking powder  8B egg whites 70g caster sugar 1/4tsp cream of tartar   Mousse: 300+200g heavy cream 100g dark chocolate coin 100g milo powder   Jelly: 5g agar-agar powder  460 hot water 70g milo powder 100g condensed milk  10g gelatin+40g water	Cake 1. Line a 8 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 hard peaks form. 5. In another bowl, beat egg yolks, sugar, 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 pans 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 25-30  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.   Mousse ~microwave dark chocolate coins and 200g heavy cream until melted. ~add milo powder and stir until well combine. ~add the remaining heavy cream and stir well. ~chill for 4hours or overnight. ~Whish the cream until stiff.   Jelly ~add milo powder and condensed milk into hot water and stir until well combine. ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. ~pour the melted gelatin and agar-agar powder into milo water and cook until boiled. Set aside for 10 minutes ~Line a 8inch cake mould with a plastic wrap. ~Carefully pour the jelly into and chill until set.
Assembly: 1. Place a layer of the cake and cover with transparent hard cake rim. 2. Place jelly filling around the cake. 3. Place the 2nd layer of the cake and press gently and pour half of the milo mousse. 4. Place the last layer of the cake and pour remaining milo mousse. 6. Chill for 1 hour. 7. Carefully spread the milo krunch on top the cake and spread coconut flake around it as decoration. 8. Chill 4 hours or overnight.