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Sop with Jack Mousse Cake

Ingredients:

  • 4 eggs
  • 100 grams sugar
  • 100 grams plain flour (sifted)
  • 100 grams melted butter (warm)
  • 1/2 teaspoon vanilla essence
  • Cake ring

Mousse filling

  • 3 tablespoon water 20 grams gelatine
  • 150 grams soursop (blended)
  • 250 grams fresh whipped cream
  • 100 grams jackfruit (thinly sliced or shredded)

Jelly topping

  • 400 grams water
  • 12 grams instant jelly
  • 80 grams sugar
  • 1 teaspoon lemon/lime juice

Garnishing

  • 50–100 grams fresh whipped cream
  • 50 grams toasted almond flakes
  • A handful of jackfruit (sliced)

Method:

Preheat oven to 160 ˚C.
Grease and line a deep round baking tin (9 inches in diameter) with paper.
Whisk eggs, sugar and vanilla essence with the MUM 5 using the whisk tool. Start at speed 3 and gradually increase to speed 6. Whisk till stiff.
Fold in sifted flour into mixture. Add melted butter and mix well together while folding in the sifted flour.
Pour mixture into baking tin and bake for about 35 minutes.
When cool, cut cake into 3 layers.
Meanwhile, prepare the mousse mixture. Dissolve gelatine in water over low fire. Leave to cool.
With the MUM 5, whisk fresh cream until stiff. Add in soursop and jackfruit.
Add cooled gelatine into the mixture and mix well with a hand whisk.
Position one layer of cake on a cake board and place cake ring over.
Spread 1/3 of mousse mixture on top of cake. Repeat same process until all mousse is used up. Take care not to leave any gap at the sides to prevent jelly topping from flowing.
Boil water, sugar, juice and instant jelly together. Set aside until lukewarm.
Leave in the fridge to set for at least 60 minutes.
 
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