Honeydew Jelly Mousse Cake 哈密瓜果冻慕斯蛋糕

Honeydew Jelly (7 inch round pan)

• 420 g honeydew flesh plus 50ml water
• 330 g honeydew juice
• 50 g caster sugar
• 1 tsp agar agar powder
• 2 tsp gelatin powder
• 1/2 tsp honeydew flavour
• a drop of green colouring

Sponge Cake (2 pieces – 8 inch pie tray)

• 2 egg yolks used 65g egg
• 20 g caster sugar
• 1/2 tsp vanilla extract
• 40 g fresh milk
• 35 g corn oil
• 50 g cake flour/plain flour
• 2 tbsp corn flour (starch)
• 2 egg whites
• 30 g caster sugar

Sugar Syrup

• 150g hot water
• 2 tbsp caster sugar stir till sugar melted and leave to cool

Honeydew Mousse

• 250 g honeydew flesh plus 2 tbsp water
• 50 g coconut milk
• 30 g caster sugar
• 2 tbsp gelatin + 3 tbsp water soaked
• 150 g honeydew juice
• 2 tsp lemon juice
• 1/2 tsp honeydew flavour
• 160 g non dairy fresh topping cream

Honeydew Topping

• 200 g honeydew flesh plus 75g water
• 180 g honeydew juice
• 1 tbsp sugar
• 1/2 tsp gelatin powder
• 1/4 tsp agar agar powder
• 1/4 tsp honeydew flavour
• a drop of green colouring

Honeydew Jelly

• Chop 420g honeydew flesh to small pieces and blend together with 50ml water till fine. Then pass through a strainer and extract around 330g honeydew juice.
• Pour 330ml honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/2 tsp honeydew flavour and green colouring, stir well again. 
• Strain mixture into a 7 inch round pan. (better to use a shallow pan, about 2 inches high, so that the jelly will not break easily when removing)
• Leave to jelly slightly cool down and place inside refrigerator to chill for a few hours to set. (I made this jelly one day ahead).

Sponge Cake

• In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour and corn flour, mix well.
• Whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
• Pour the batter into 2 pieces – 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing from tray.

Prepare Honeydew Mousse

• Chop 250g honeydew flesh to small pieces and blend together with 2 tablespoon of water till fine. Then pass through a strainer and extract around 150ml honeydew juice and set aside.
• Pour 50g coconut milk and sugar into small pot and stir to a boil at medium heat. Add soaked gelatin and stir till dissolved.
• Then pour in the 150g honeydew juice, continue to stir well for a minute at low heat. Add 2 teaspoons of lemon juice, stir well again and off heat. Add 1/2 teaspoon honeydew flavour, stir well, strain and leave to cool. 
• Whisk 160g fresh topping cream to stiff peaks (chill honeydew mixture -step 5 – in fridge to thickens a little before whisking the topping cream).  Take honeydew mixture out from the fridge, stir well and fold in whipped topping cream.

Assemble Mousse Cake

• Place one piece of the sponge into an adjustable cake ring or spring form pan. Line the sides of the (inside) cake ring with plastic wrapper and brush sugar syrup on cake. Then spread honeydew mouse on top (divide mouse into 3 portions).
• Carefully release honeydew jelly from pan and place on top of mousse. Then again mousse on top of jelly (must fill the gap at the sides of the cake as well). 
• Place the second piece of  sponge cake on top, brush sugar syrup followed by the remaining honeydew mousse. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. 

Honeydew Jelly Topping

• Chop 200g honeydew flesh to small pieces and blend together with 75g water till fine. Then pass through a strainer and extract around 180g honeydew juice.
• Pour 180g honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/4 tsp honeydew flavour and green colouring, stir well again.
• Strain honeydew liquid mixture and cool down slightly and gently pour onto mousse cake. 
• Chill mousse cake in the refrigerator for an hour and decorate cake as desired before serving.

1. 250克哈密瓜切成小块状和2汤匙水放进果汁机打滑。然后过滤挤出150克哈密瓜汁，备用。
2. 将50克椰奶和细糖放入小锅中，用中火搅至滚。放入浸泡好的鱼胶粉，再搅至融化。
3. 倒入150克哈密瓜汁，继续搅拌1分钟（小火）。放入2茶匙柠檬汁搅匀，熄火。最后加入哈密瓜香精和青色素拌匀即可。过滤液体待凉。
4. 打发160克植物性奶油至硬性发泡 （打发奶油之前，把哈密瓜液体-步骤5- 放进冰箱冷藏至稍微浓稠慕斯才不会太稀）。再把哈密瓜液体搅拌一下，拌入打好的奶油即可。

1. 放一片海绵蛋糕在伸缩圆形慕斯圈内或活动底蛋糕模（蛋糕边缘围上透明硬质装饰软包装塑料纸），刷适量糖浆在蛋糕上，然后铺上哈密瓜慕斯（慕斯分成3分）。
2. 从盘子取出做好的哈密瓜果冻慢慢摆在慕斯上面（步骤1）（要小心的取出，要不然果冻就很容易烂掉）。再铺上第2层慕斯 （边缘也要填满）。
3. 叠上第二片海绵蛋糕，刷上适量的糖浆，然后铺上剩下的慕斯（第3层）抹平即可。放入冰箱冷藏最少4小时或至隔夜。

 哈密瓜果冻 （上层）

1. 200克哈密瓜切成小块状和75克水放进果汁机打滑。然后过滤挤出180克哈密瓜汁。
2. 将哈密瓜汁倒入小锅中和细糖，菜燕粉及鱼胶粉一起用中火煮滚，然后改换底火不停搅拌1分钟，熄火。 加入1/4茶匙哈密瓜香精和一滴青色素，搅匀。
3. 过滤哈密瓜液体。让液体稍微待凉才慢慢的倒在慕斯蛋糕上即可。
4. 将慕斯蛋糕收进冰箱冷藏1个小时即可切片享用 （蛋糕装饰随各人喜欢）。

• 放一点请色素会让蛋糕更好看 （我没放）
• 8cm宽 慕斯蛋糕装饰硬围边 – 可在淘宝，Lazada，Shoppee或Qoo10 买得到。