How To make White Mousse Cake with With Zest Of Grapefrui
genoise:
6 Eggs; separated
3/4 c Sugar
1/4 c Flour
2 tb Mexican vanilla; -=or=-
2 ts -vanilla
mousse:
1 c Sugar
1 c Lemon juice
1 c Water
3 Oranges; shredded peel only
3 Grapefruits; shredded peel o
3 Lemons; shredded peel only
1 lb White chocolate
3 c Whipping cream
1/2 c Pine nuts; chopped or whole
Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, half of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. -----
How To make White Mousse Cake with With Zest Of Grapefrui's Videos
Orange Cake | Orange Sponge Cake | Orange Cake With Special Orange Filling | Manjaris Recipe
#orangecake #orangespongecake #manjarisrecipe #manjariscake #orangepoundcake #orangepastry #orangepastrycake #orangegel #cakegel
Ingredients:
for cake
.egg 3
.sugar 3/4 cup (135 g)
.all purpose flour 1 cup (130g)
.baking powder 1 tsp
.orange juice 1/4 cup (60 ml)
.oil 2 tbsp (30 ml)
.orange zest 1 tsp
orange filling
.orange 2 and 1/2 (150g)
.orange juice 1/2 cup (125 ml)
.water 1/4 cup (60 ml)
.sugar 70g (1/3 cup)
.orange zest 1 tsp
orange gel
.corn flour 1 tbsp
.sugar 3 tbsp
.water 2 tbsp
frosting
.whipping cream 1 and 1/2 cup (380 ml)
.sugar 4-5 tbsp
.orange essence 1/2 tsp
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오렌지초콜릿무스케이크 너무맛있습니다. / Spring sunshine flavored cake. Orange Chocolate Mousse Cake.
안녕하세요 조꽁드입니다.
이번 케이크는 오렌지향을 가득 품은 오렌지 초콜릿 무스케이크 입니다.
상쾌하고 따듯한 봄날에 어울리는 디저트로 이만큼 훌륭한 것이 없을것 같습니다.
오래전에 한 구독자 분 께서 꼭 오렌지와 초콜릿이 들어간 케이크를 해달라고 이멜이로 친히 요청 하셨었는데
이제야 만들어 올립니다. 많이 늦었지만 그분이 꼭 보셨으면 좋겠네요.
정말 상큼하고 달콤한 맛있는 무스케이크 입니다.
만들기도 정말 간단합니다.
영상 즐감하시고 꼭 만들어 보세요.
* 영상에 사용한 젤라틴 메스 만드는 방법은 여기로
* 14:15 부터 보세요.
재료
♥︎ 쿠키 베이스
오레오쿠키(크림제외) 70
녹인버터 25
♥︎ 다크 초콜릿 무스
다크 초콜릿(깔리바우트 57.9%) 30g
뜨거운 생크림 30g
차가운 생크림 55g
젤라틴 1g
♥︎ 밀크초콜릿 무스
밀크초콜릿 (깔리바우트 33.6%) 30g
뜨거운 생크림 30g
차가운 생크림 55g
젤라틴 1g
♥︎ 뜨거운 오렌지 주스
오렌지 주스 120g
오렌지 제스트 8g
♥︎ 오렌지 무스
화이트초콜릿(깔리바우트 28%) 60g
뜨거운 오렌지 주스 60g
차가운 생크림 110g
젤라틴 1g
♥︎ 오렌지 젤리
뜨거운 오렌지 주스 60g
설탕 20g
젤라틴 2g
♥︎ 기타
코팅용 다크초콜릿 약간, 이니셜 스탬프,
오렌지 과육, 처빌(허브) 약간
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Music provided by 브금대통령
Track : 5월의 정원 -
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Grapefruit White Chocolate Cake
Music: Shouei by Yasmine Hamdan
The yogurt and oil in this cake keep it super moist, while the fresh grapefruit perfectly pierces the cocoa butter creaminess of the white chocolate. Coloring the ganache is optional but adds a beautiful sunset gloss. This cake lasts in the fridge for 4-5 days but will be gone much sooner. Makes a great celebration cake for grapefruit lovers.
INGREDIENTS
For the cake:
½ cups (180g) all purpose flour
2 tsp baking powder
½ tsp kosher salt
3 eggs
1 tsp pure vanilla extract
1 cup (200g) sugar
1 cup (240ml) whole milk yogurt
Zest of 1 whole grapefruit
½ cup (120ml) sunflower oil (or any neutral oil)
For the white chocolate ganache:
½ cup (120ml) heavy cream
10.5oz (300g) white chocolate
1 tsp fresh grapefruit juice
Grapefruit segments to decorate (optional)
1. Combine the flour, baking powder, and salt in a bowl. Blend the eggs, vanilla, sugar, yogurt, grapefruit zest, and oil well. Mix in dry ingredients. Bake at 350F / 180C for 40 minutes.
2. Add cream to white chocolate. Melt in microwave or a double broiler. Then whip together with grapefruit juice until light and creamy. Mix in food coloring if desired.
3. Once cake is completely cool, half and ice with ganache. Refrigerate before serving. Will keep for 4-5 days in the fridge but it won’t last that long :).
GRAPEFRUIT JELLY mousse cake | CAKE O'CLOCK
* Please turn on subtitles for detailed description *
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INGREDIENTS
-----------------------------------------
VANILLA SPONGE
125 g butter
125 g sugar
2 eggs
10 g vanilla extract
8 g baking powder
130 g flour
WHITE CHOCOLATE MOUSSE (16 cm x 6cm ring)
5 g gelatin
100 g heavy cream (1)
150 g white chocolate 28%
1/2 grapefruit zest
30 g grapefruit juice
200 g heavy cream (2)
GRAPEFRUIT JELLY
230 g grapefruit juice
opt grapefruit pulp
50 g sugar
7 g gelatin
42 g water
________________________________________________
#asmr #jellycake #recipe #cake #howto #cakeoclock #cakeoclockkw #moussecake #jello #jelly #peeling #asmrcooking #asmrsounds #asmreating #jellyrecipe #fruitcake #fruitcarving
This super moist FRUIT CAKE recipe completely changed my mind about fruit cake!
RECIPE:
SHOP:
Never in a million years did I think fruit cake would make it to my top 10 favourite cakes of all time! I literally despised fruit cake growing up, always finding it too dry or having too many sultanas. UNTIL I developed this super moist fruit cake recipe that is packed with fruit, nuts, dates and so much more!
INGREDIENTS LIST:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Fruit Cake
▢¾ cups (170 g) unsalted butter
▢¾ cups (150 g) soft brown sugar
▢2 cups (350 g) dried fruits - I used a combination of sultanas, raisins, currants, red and green glace cherries and citrus peel (see note 1 on blog post)
▢½ cup (100 g) dates - pitted and cut into small pieces, see note 2 on blog post
▢⅔ cups (166 g) store bought sweetened orange juice - like Just Juice, Tropicana etc.
▢1½ tbsp orange zest - the zest of about 1 medium sized orange. The juice of the orange will be used later in the syrup.
▢2 tbsp (36 g) molasses
▢1¾ cups (210 g) all purpose flour
▢1½ tsps baking powder
▢½ tsp salt
▢1½ tsps cinnamon powder
▢½ tsp ground ginger powder
▢¼ tsp nutmeg
▢1 tsp all spice
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢3 large eggs
▢1 cup (100 g) walnuts - halved
Orange Syrup/Glaze
▢3 tbsp (50 g) freshly squeezed orange juice
▢1¾ tbsp (20 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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How To Make Candied Lemon Slices- Rosie's Dessert Spot
OUR CAKE DECORATING COURSES:
In this cake decorating tutorial, I demonstrate how to create candied lemon slices. Follow this method for most candied fruit types.
RECIPE:
1.5 cups water
1.5 cups sugar
3 to 4 drops yellow gel food colouring
FULL LIST OF TOOLS THAT I USE:
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
SWISS MERINGUE BUTTERCREAM:
ULTIMATE GANACHE RECIPES:
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