Life is all about seizing the moment and being happy.

〖蓝莓慕斯蛋糕〗简单版

在聊起各类鲜莓时丽讲道:小时候家乡的山上随处可以采到蓝莓,很是怀念那份乡趣。。。现在这一切都已成为过去的景致,每当这时就一再告诉自己山川的亘古隽永,等所有使劲倒腾的人都不在了,那里的花果依然盛开,果实累累,即使我们看不见了。。。

一番话,一种时空相隔下自然流露出的乡怀情感,让我感动。
在一片尉蓝的天空、一处山水明媚灿烂的国度生活了多年,
时间,并未使记忆中故乡的画面褪色淡去。
因为我本是家乡的一颗草,自从出生那天起就在那里扎下了根。

相信,丽姑娘心中的蓝莓,依然飘香四溢,满山岗。。。

〖蓝莓慕斯蛋糕〗

DSC_9830

蛋糕表面除了蓝莓,点缀几颗翻糖花。。。

DSC_9813

很喜欢这片镜面的效果

DSC_9827

在炎热的夏季,吃着感觉很凉爽~

说它是简单版,是因为无论从蛋糕体还是蓝莓慕斯奶油馅都比我以前做的慕斯蛋糕要省事。
拿蛋糕体来说,它比戚风蛋糕吃着有韧性,更“扎实”,所以想要做那种多层次的水果慕斯蛋糕时,它有优秀的承重能力。
有了称心的蛋糕体,至于是用其它莓类慕斯馅还是巧克力慕斯馅。。。,全由自己随意发挥。

〖蓝莓慕斯蛋糕〗

Ingredients

Cake:
2 eggs
1/2 cup sugar
2-3 tablespoons hot water
1/2 cup flour
1/3 cup cornstarch
1 teaspoon baking powder(我用了1/2 Tsp)

酒糖液:1/4 杯的水和1 Tbsp的糖煮至溶解、冷却后加入1.5 Tbsp的朗姆酒,拌匀即可

Mousse:
1 cup whipping cream
1/2 cup blueberry juice
3/4 cup whole blueberries
1/4 cup sugar
1 1/2 packets unflavored gelatin

Jelly:
10 whole blueberries(随意)
1/3 cup blueberry juice
1 tbsp sugar
1 packet unflavored gelatin

Directions

1) Preheat the oven to 325°F. Separate the eggs. Beat egg whites with one third of the sugar until stiff. Beat egg yolks with remaining sugar and water until creamy(打发至6~7分,仍有些流动感). Combine egg mixtures. Mix flour with cornstarch and baking powder and sift into the egg mousse; carefully stir in with whisk.

2) Line a 10″ springform pan with parchment paper. Fill in the batter and smooth it. Bake for about 15 to 18 minutes(时间视视自家的烤箱而定,直至竹签插入蛋糕体拔出无沾粘即可,我的烤箱烤20分钟左右). Take it out of the oven and let cool. Remove cooled cake from the springform, remove parchment paper, and clean the springform.

3) You can cut the cake layer a little smaller if you want the mousse to cover the entire outside of the cake. Put the cake back into the springform(我用的是慕斯圈,直接将蛋糕片放在盘子上后,套上慕斯圈并调整圈的大小,稍比蛋糕大一圈;考虑到口感类似海绵蛋糕,组织会比较膨松、嫩爽,可在蛋糕表面刷上少许酒糖液,味道更滋润绵香,松软有弹性).

4) Whip the cream until frothy and keep cool. Combine blueberry juice, blueberries and sugar in a saucepan. Heat the mixture until the sugar dissolves. Soak gelatin according to directions. Add into the warm blueberry juice and stir well.

5) Cool mixture indirectly over iced water just until it isn’t warm to the touch. Add 3 tablespoons of whipped cream and stir well. Add the juice mixture to the whipped cream and stir together carefully. Pour the mousse onto cake in the form. Smoothen the surface and refrigerate for at least 2 hours.

6) Arrange the whole blueberries on solidified mousse. Combine blueberry juice and sugar, then heat until the sugar is dissolved. Stir in gelatin that has been soaked according to directions.

7) Cool jelly mixture to room temperature before pouring onto mousse. Refrigerate for 20 minutes. With a wet, hot knife carefully loosen the springform ring from the cake. Transfer the cake to a serving plate (小心地松开慕斯圈即可).

在原方 Regina@specialtycakecreations上稍有变动,这部分用中文加以描述。Thank you, Regina!

24 responses

  1. QQ

    好漂亮的艺术品
    国人都不爱甜
    俺嗜麻辣重口味
    能应用到蛋糕🍰上否?

    August 2, 2013 at 8:14 am

    • YN

      本来么,烘焙就是将一堆材料加加减减的,念头一转,不定创出个啥新产品。
      等着QQ版的麻辣🍰,哈!
      想要你的这些Icon,很Cute喔~

      August 2, 2013 at 7:23 pm

      • QQ

        瞧,你不是也有了吗?我一打中文就自动出来这些Icon的,我用的Mac

        August 8, 2013 at 11:28 am

        • YN

          我是Copy & Paste 而已。
          我的电脑没这功能,就等你QQ时常记得发几个,我可以 collected,哈。

          August 11, 2013 at 7:59 pm

          • QQ

            哦~这样啊 ?!
            那开始吧:
            🍉 🍦 🍎 🍓 🍰 🎂 👧 👦👴 🚗 🚚 🚅 ✈ ☎ 👗 🎒 🐯 💻 😭 😢 😄 😳 😍 💓 🍊 🍓 🍆 🐒 🐱 🐤 🐔 🐷 🐳
            🐸 🐹 🐰 🐠 🐎 🐍🐨 🏊 🛀 ☀ 🌹 💆 🌙 🌃 🔥

            August 15, 2013 at 2:31 pm

  2. 我这一桌子的口水啊……
    国内有蓝莓么?从来没见过……而且现在在国内好像卖得很贵很贵啊……

    August 2, 2013 at 10:16 am

    • YN

      可惜小雨离我这里远了些,不然。。。哈~

      国内有采摘蓝莓的,杭州郊区就有。其实啊,国内在这方面紧跟的很。。。价格,自然也飞涨。。。,好像是80¥/斤???

      August 2, 2013 at 7:34 pm

  3. 6

    好看!我很喜欢慕斯蛋糕。巧克力奶酪慕斯最爱。Jinnie现在不做蛋糕了?

    August 2, 2013 at 6:32 pm

    • YN

      我最近想多练练手,做些不同味的幕斯蛋糕。琢磨着明年给老爸做个生日蛋糕。。。我想,可能最终我会选巧克力那款。

      我曾以各种方式联系Jinnie都没结果,掂着呢~ 也许回国了?

      August 2, 2013 at 7:40 pm

  4. 饿的娘啊,简单版还这么漂亮,那要是繁琐版,得啥样的美啊!

    August 3, 2013 at 4:14 pm

    • YN

      相比我原来做的,简单多了。。。
      等小宝宝登场,你也来个简单版的🍰吧~

      August 4, 2013 at 10:11 am

  5. Jasmine

    Wow, it looks so delicious! Did you save a piece for me? Jim

    August 4, 2013 at 10:17 am

    • YN

      Yes!
      There is still a piece leaf in the refrigerator, so If you can come now… haha

      August 4, 2013 at 10:22 am

      • Jasmine

        Jasmine won’t take me.😦

        August 4, 2013 at 10:42 am

        • YN

          Then you have all the more reason to ask Jasmine to bake a special 🍰 for you. ^ _ ^

          August 4, 2013 at 10:51 am

  6. Li

    为什么N姐的蛋糕总是那么完美?草莓慕斯蛋糕我做了数次,只有第一次最成功,现在每次说到蛋糕我妈和我老公都取笑我做的蛋糕水平fluctuate太厉害。。N姐现在是不是忙着打包启程了?多伦多什么时候开始下雪?

    August 5, 2013 at 3:27 pm

    • YN

      谢谢丽的鼓励,其实我觉得做的很粗~ 下一个就知道哪些地方需改进。。。
      有时我也有这种情况,第一次认真的很,第二次就马虎啦,于是中和一下,第三次会相对满意了,按你家人的话,不再Fluctuate了!你啊,不理这些,关键是要他们共同帮着吃,别劲挑好的吃,更不能打击热情,哈!

      木,打包还早。下雪,更早。。。一般下雪要12月左右,感觉那时的多伦多 – _ – 的很哟~

      August 5, 2013 at 8:22 pm

  7. Your cake looks soo beautiful!
    Great job and thank your for sharing.

    August 5, 2013 at 4:39 pm

    • YN

      Hi Regina,
      Thank you for all of your encouraging messages.
      Next time I am going to try your green tea & Red Bean Cake , It looks so beautiful and elegant but also simple!🙂

      August 6, 2013 at 9:21 am

  8. 亲~ 好久没上来了
    话说蓝莓一直是我超爱的口味啊
    yum yum~~~~

    August 9, 2013 at 11:20 pm

    • YN

      真的是好久不见你更新了,回国了吧~
      嘿,莓类中我也最爱蓝莓,个头虽小很有果肉,也不那么酸。

      August 11, 2013 at 8:01 pm

      • 是的哦
        虽然很多女生喜欢草莓
        但是不晓得为什么就是对蓝莓情有独钟哦~ 哈哈哈哈~

        August 11, 2013 at 8:40 pm

    • YN

      辛苦珮竹了,谢谢啊~
      对了,以前你给我的那些链接,不知为什么现在点击不了了。。。页面更换了,还是。。。

      好啊好啊,很想听听你自驾游的经历。。。
      我有打算明年去那里,还有黄石公园。。。

      August 11, 2013 at 8:08 pm

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