Name: Maple Mousse Cake
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 1/4 cup (60 ml) all-purpose flour; 1/4 teaspoon (1 ml) baking powder; 60 ml (1/4 tasse) unsalted butter, softened; 1/4 cup (60 ml) sugar; 1 egg; 1 1/2 cups (375 ml) maple syrup; 1 tablespoon (15 ml) gelatin; 1/4 cup (60 ml) water; 3 egg whites; 1 cup (250 ml) 35% whipping cream; 1 1/2 teaspoons (7.5 ml) gelatin; 3/4 cup (180 ml) water; 1/2 cup (125 ml) maple syrup

In a saucepan, bring the maple syrup to a boil. Cook until a candy thermometer reads 120 °C (248 °F).

Meanwhile, in a bowl, bloom the gelatin in the water for 1 minute.

In another bowl, beat the egg whites making sure they are foamy when the syrup reaches the desired temperature.

Heat the gelatin for about 15 seconds in the microwave oven. Pour the gelatin in the boiling syrup and stir to blend.

Remove the syrup from the heat and pour a steam over the egg whites while beating with an electric mixer at medium speed. Increase the speed and beat for about 15 minutes or until the meringue forms stiff peaks.

In another bowl, whip the cream. Fold in the cooled meringue. Spread over the cake and smooth the surface with a spatula. Refrigerate for about 2 hours or until completely chilled, then glaze.

Maple Mousse Cake

Categories

Ingredients

Cake

Mousse

Mirror Glaze

Preparation

Mirror Glaze

Note from Ricardo

Personal Note