Honeydew Melon Layer Cake - Happy Birthday to MIL

 

 

Ingredient	Method
Honeydew Melon Cake base: 10B egg yolks 20g caster sugar 215g veg oil  235g milk  230g LP flour   125g Honeydew Melon powder 50g corn starch 2tsp baking powder 10B egg whites 60g caster sugar 1/2tbsp lemon juice 1/2tbsp corn flour     Honeydew Melon panna cotta: 260g milk 15g gelatin powder+15g hot water  5g caster sugar 100g 法采哈蜜瓜调味果酱 (Fleur Couleur seasoning Honeydew Melon puree jam)    Honeydew Melon Mousse: 1kg White Chocolate cream, refer here 300g 法采哈蜜瓜调味果酱 (Fleur Couleur seasoning Honeydew Melonpuree jam) Crunchy layer: combine well 180g chocolate crispy biscuit 巧克力薄脆片 90g dark chocolate coin 40g butter Decoration purpose:     Honeydew Melon cube Gelee: 5g Gelatin powder 4g agar-agar powder 5g caster sugar  100g 法采哈蜜瓜调味果酱 (Fleur Couleur seasoning Honeydew Melon puree jam)  ~Cube XiZhouMi Melon pulp ~Cube Honeydew Melon pulp	Peach Cake 1. Line 10 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.     Honeydew Melon Panna cotta: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  ~combine all the ingredient and cook with medium heat and stir continuously until boiled & dissolved.  ~Turn off the heat, strain through sieve and set aside until slightly cool. ~transfer into 8 inch cake pan with plastic wrap and chill 1 hour. Honeydew Melon Mousse ~Using a whisk, fold one-third of the cream into the peach puree to lighten it. Fold in remaining cream using a rubber spatula.     Crunchy layer ~Microwave dark chocolate coins and butter for few seconds until melted. ~Stir well and cool slightly. ~Pour chocolate crispy biscuit and mix well. Honeydew Melon cube Gelee: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Combine well the water, sugar, agar-agar and Honeydew Melon jam in a small saucepan and cook over medium heat until the sugar is dissolved. ~Add gelatin mixture and continue stirring and boiling until the fully dissolved. ~transfer into air tight container and lets cool completely. ~Chill for 4hours or overnight. ~cut into cube shape.
Assembly: 1. Place a layer of the cake and cover with transparent hard cake rim. 2. Transfer mousse filling into piping bag. 3. Place and flatten the crunchy chocolate crispy layer over it. 4. Squeeze out some mousse filling, place some dice honeydew pulp onto it. 5. Spread some mousse filling around. 6. Place the 2nd layer of the cake and press gently and repeat step 5. 7. Place the panna cotta on top and spread the mousse over it. 8. Place the 3nd layer of the cake and press gently and repeat step 5. 9. Chill 4 hours or overnight.  10. decorate as desired.