Guess who’s birthday it is today?
Most people I’ve shown the Royal Selangor Nick Munro jelly mould to will immediately associated with Madonna. (I wonder why?) And when I asked The Pom for jelly ideas, he had a play with them and naturally cupped them on his chest. ~*palmed face*~ Besides, this 30-day challenge is all about raising awareness about breast cancer, therefore it is only fit for me to make myself a birthday cake named MADONNA!
My crazy Madonna is one of the most challenging desserts to make for this challenge. It is actually a chocolate mousse and coffee cake then sealed with Italian meringue. Don’t mind my poor piping skill without a pastry spinning table, but at least you get the idea. Inside the cake is layered with sponge cake soaked with espresso, and chocolate mousse. For the mousse, it is a cheat without using any egg white but just whipped cream, very simply and quick to make. I baked the sponge cake a day ahead then I cut them into round disks in different sizes using ring cutters. To make it a littler fancier, you probably can add layers of raspberry jam in between, or maybe something crunchy like burnt butter crumbs or toasted hazelnuts. I’m sure Madonna won’t mind. 😉
I won’t give away too much what happened during the ‘Will it jiggle?’ test, but I still managed to slice it open to reveal the inside of the cake and took a photo of it.
And make sure you come back each day for a new tit-illating video! Seriously, there are some really good ones that you simply can’t take your eyes off! 😀
And don’t forget to leave a comment today to enter the competition to win an autographed Nick Munro jelly mould and the Olympus camera!
MADONNA Sponge cake 4 egg, separated 90g castor sugar 1tsp vanilla paste 60g butter, melted n cooled 1/2cup plain flour 1tsp baking powder 1. Whisk egg yolks, 60g sugar, vanilla paste together until pale and thick. 2. Sift plain flour, baking powder into the mixture, add butter then mix well. 3. Whisk egg white until soft peak, rain the castor sugar into the meringue in batches, whisk the egg white until still and glossy. 4. Fold 1/3 of egg white into the cake mixture and make sure is all incorporated, then add another 1/3 of the meringue and fold gently, and repeat until all meringue are incorporated into the mixture 5. Pour the mixture onto a baking tray lined and greased with baking paper. 6. Bake the cake in oven at 170C for 10-12min. Once finish, set aside on wire rack and let cool. Chocolate Mousse 100g dark chocolate 100ml heavy cream 2tbsp castor sugar 1. Melt the chocolate over a double boiler, then set aside to let cool. 2. Whisk the heavy cream and sugar together until stiff, make sure not overbeat the cream. 3. Gentle fold the chocolate into the whipped cream. 4. transfer to fridge until ready to use. Italian Meringue 4 egg whites pinch of cream of tartar 1 cup sugar 1/2cup water 1. Beat egg white on slow speed until foamy, add cream of tartar and then increase speed and beat until soft peak. 2. Make the sugar syrup, add sugar and water to a saucepan and bring to simmer, do not stir to avoid crystalisation. Let it boil to soft ball stage at around 115C. 3. Now beat the egg white at low speed, dribble the sugar syrup along the side of the mixing bowl into the egg white, make sure it doesnt catch on the wire whisk. 4. Increase speed and whisk the meringue until it is glossy, shiny and stiff. 5. Scoop the meringue into a piping bar and ready to use. Assemble the cake 1 cup of espresso 1. grease the mould and lined with baking paper. 2. Cut the sponge cake in different size that fits in the mould using ring cutters. 3. Place a small lump of sponge cake in the mould as the tip of the cake. Then use a teaspoon and drizzle a few drop of espresso and let it soak into the cake. 4. Now top it with a tablespoon of chocolate mousse. Place another layer of sponge cake over the top and drizzle with epresso. 5. Repeat until the mould is filled to the brim and the final layer is a sponge cake to seal everything in. 6. Transfer to fridge and weigh it down with something heavy, let it set in the fridge for at least 2 hrs or best overnight. 7. Once set, take it out of the mould, peel the baking paper off. Make the italian meringue and pipe all around the cake. 8. Finish it by burning the meringue with a blowtorch.
WIN Royal Selangor Nick Munro Jelly Mould autographed by Billy Law from Masterchef 2011 & a Olympus VG-110 Camera.
If you like my jelly idea/concept for the Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month, please do support and leave a comment. Any feedback, idea or even share your story is very much appreciated! Each time you leave a comment will automatically enter into the competition to win these fabulous prizes! You can also use the buttons below and share it with the social world! Thank you!
Entries close 30th October, winner will be announced on 31st Oct.