- 200g Eggs
- 50g Egg yolk
- 160g Sugar
- 100g Low Protein Flour (Cake Flour) - sifted
- 30g deZaan Deep Russet
- 30g Fullcream fresh milk
- 30g Unsalted butter
- In a bowl put in the whole eggs and sugar,and heat over a bain-marie until it reaches 35'C-40'C
- Whisk the eggs at high speed for about 10 mins or until pale
- Reduce to medium speed and whisk for another 3 minutes.
- Reduce to low speed and mix for another 1 minutes.
- Mix the milk and butter, heat to 60'C.
6. Incoporate the flour and deZaan Deep Russet into the egg mixture gradually while folding the batter. 7. Add in the melted butter and milk and fold until well combined. *(don’t overmix the batter because it might collapse) 8. Pour into the cake pan and tap to remove air bubbles. 9. Bake at 165'C for 30 minutes. 10. After the cake have cooled down,slice into 1 cm thick layers.
- 80g Banana puree
- 35g Brown sugar
- 50g Coconut milk
- 60g Whipping cream (B)
- 9g Sugar (B)
- 4.5g Gélatine sheet
- In a bowl of cool water bloom your gélatine sheet, once bloom, squeeze out excess water and set a side until ready for use.
- In a sauce pan, add in banana puree, brown sugar, coconut milk and bring to soft boil 80'c.
- Add in the bloomed gelatine and mix until gélatine is dissolved and well mixed.
- Let cool until the temperature reach 33-37'C.
- In stand mixer, whip whipping cream (B) and sugar (B) until soft peak.
- Gently fold the whipped cream to the mixture until well combined. Set aside until ready to use.
- 80g Coconut milk
- 2pcs Pandan leaf
- 15g egg yolk
- 25g Brown sugar
- 75g Whipping cream (B)
- 9g Sugar (B)
- 3g gélatine sheet
- In a bowl of cool water bloom your gélatine sheet, once bloom, squeeze out excess water and set a side until ready for use.
- In a sauce pan, add in coconut milk and pandan leaf, bring to soft boil 80'c.
- In a bowl, add egg yolk and brown sugar, and beat it until turns pale.
- Slowly temper the coconut milk to the egg mixture, while whisk constantly until well combined.
- Add the mixture back to saucepan. Cook on low heat until the temperature reach 75'C, stirring constantly to prevent overcooked.
- Add in the bloomed gelatine and mix until gélatine is dissolved and well mixed.
- Let cool until the temperature reach 33-37'C.
- In stand mixer, whip whipping cream (B) and sugar (B) until soft peak.
- Gently fold the whipped cream to the mixture until well combined. Set aside until ready to use.
- 60g Brown sugar
- 120g Water
- 5g gélatine sheet
- In a bowl of cool water bloom your gélatine sheet, once bloom, squeeze out excess water and set a side until ready for use.
- In a sauce pan, add in brown sugar and water, bring to a boil.
- Add in the bloomed gelatine and mix until gélatine is dissolved and well mixed.
- Let cool until the temperature reach 36 – 40'C. Set aside until ready to use.
- 100g water
- 250g sugar
- 270g whipping cream
- 100g deZaan Artisan Black
- 50g Neutral Glaze
- 10g gélatine sheet
- In a bowl of cool water bloom your gélatine sheet, once bloom, squeeze out excess water and set a side until ready for use.
- In a sauce pan, mix all ingredients except gélatine and bring to full boil then take off from heat.
- Add in the bloomed gelatine and mix until gélatine is dissolved.
- Use hand blender to mix well until mirror glaze is smoth and silky.
- Rest overnight before use.
- (to apply on a frozen mousse cake, the temperature of Artisan Black mirror glaze is 33-35'c).
- Prepare 18 cm cake ring and wrap with food grade cling wrap.
- Pour 200g Brown Sugar Gelee into the wrapped 18 cm cake ring. Set in freezer.
- On top of the frozen brown sugar gelee, add 380g banana kolak mousse and freeze it until completely firm and frozen.
- Prepare 20cm cake ring and wrap with food grade cling wrap.
5. Add 400g coconut kolak mousse. 6. Add frozen brown sugar gelee & banana kolak mousse facing the bottom in the center. 7. Fill in the rest coconut kolak mousse and add 1 cm thick Deep Russet Genoise. Press gently and set in freezer until completely firm or frozen. 8. Prepare for glazing: start by preparing a sheet tray lined with plastic film wrap. 9. Heat the Artisan Black mirror glaze to 33ºC. 10. Set a wire rack on the top of the prepared sheet tray. 11. Have an off-set palette knife and regular palette knife ready. 12. Unmould the Cocoa kolak mousse and place on prepared wire rack. 13. Pour the Artisan Black mirror glaze over the frozen Cocoa Kolak Mousse, wait for a few seconds then sift Deep Russet over the surface. Tap sheet tray on table very lightly to help glaze drip evenly. 14. Transfer glazed Cocoa Kolak Mousse to cake tray, cleaning the side with the palette knife.
Do you Know Cocoa?
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