Earl Grey Mousse Cake
Ingredients
Walnut Gianduja and Base�
- 70 g
Sugar - 100 g Almond
- 100 g Walnut
- 100 g
Premium Dark Chocolate - 200 g Nestum
Sponge Cake
- 64 g
Cake flour - 64 g
Castor Sugar - 2 nos
Whole Eggs - 5 g
Baking Powder - 57 g Whittard Earl Grey Tea Concentrate
- 6 g Ovalet
- 20 g
Corn Oil
Milk Earl Grey Chocolate Mousse�
- 300 g White Chocolate
- 300 g
Whipping Cream - 100 g Whittard Earl Grey Tea Concentrate
- 10 g
Gelatine (add 50g water)
Milk Earl Grey Chocolate Glaze
- 250 g Premium White Chocolate
- 100 g
Whipping Cream - 43 g Whittard Earl Grey Tea Concentrate
- 15 g
Gelatine (add 70g water)
Instructions
Walnut Gianduja and Base�
- Add all sugar, Almond and walnut, cook until caramelize.
- Add in the chocolate
- Blend it until become smooth paste
- Let it rest until room temperature
- Take 150g of the paste and combine it with 200g nestum and set it aside
- Transfer the remaining paste into piping bag
Sponge Cake
- Take 3 sachet of Whittard Earl Grey Tea bag and submerge it in 200ml hot water for at least 2 hours to make the concentrate.
- Use 57g of the concentrate and combine it with the ingredients.
- Use a hand mixer to beat it until fluffy.
- Transfer it into 5 inch baking sheet lined with baking paper and bake it in 180c oven for 12 minutes+
- Cut it using a cookie cutter and cut it. Set it aside
Milk Earl Grey Chocolate Mousse
- Melt the chocolate and then add gelatine into chocolate bowl
- Beat the cream until stiff peaks
- Mix in whipping cream and the chocolate together
- Then add in Whittard concentrated, mix well.
- Pipe it in a silicone mold and then pipe the Walnut Gianduja in the center
- Add in the sponge cake and the base
- Chill it in the freezer for 2 hours +
Milk Earl Grey Chocolate Glaze��
- Combine the Whittard Concentrate with the gelatine and let it bloom
- Once bloomed add all of the ingredients in one bowl and microwave it.
- Stir until no lump are visible
- Quickly take out our cakes and glaze it.
- Decorate it with gold flakes and walnuts.
