Mousse Royale Cake

Summer berries and sponge-cake stripes give this Springform Pan cheesecake a sophisticated silhouette. Use a Dessert Decorator Pro to apply Vanilla Whipped Icing Mix rosettes to the top of the cake.

Ingredients:

• Cream Cheese Mousse Recipe
• Jelly Roll Yellow Sponge Cake (small recipe)
• Vanilla Whipped Icing Mix
  Easy-Add Vanilla Whipped Icing Mix Add to shopping list Vanilla Whipped Icing Mix
• fresh raspberries
• Fresh mint leaves
• seedless raspberry or strawberry jam

Makes:

Dessert serves 12.

Tools:

• 8 x 3 in. Springform pan
  Easy-Add 8 x 3 in. Springform pan Add to shopping list 8 x 3 in. Springform pan
• 10 1/2 x 15 1/2 in. Jelly Roll pan
  Easy-Add 10 1/2 x 15 1/2 in. Jelly Roll pan Add to shopping list 10 1/2 x 15 1/2 in. Jelly Roll pan
• Dessert Decorator Pro™
  Easy-Add Dessert Decorator Pro™ Add to shopping list Dessert Decorator Pro™
• Tip: 4
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• Tip: 21 (included with Dessert Decorator Pro)
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• 8 in. Angled Spatula
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• Cake Dividing Set
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• Sharp Knife
• Small Plastic Ruler

Instructions:

Step 1

Bake a thin sponge cake by filling jelly roll pan with 3/4 of recipe batter. Remove from pan and cool flat. When completely cooled, cut cake lengthwise into three strips, each 3 in. wide. Spread preserves on one strip, top with second strip and spread preserves on top. Position last strip on top; wrap cake in plastic wrap and place baking sheet on top to hold. Freeze to set.

Step 2

Prepare mousse recipe in springform; refrigerate until set. Unmold mousse and place on serving plate. Remove sponge cake from freezer and cut into 24 slices measuring 3 in. long x 1/4 in. wide. Divide mousse into 12ths; pipe tip 4 line of whipped icing at division points on top and sides and position cake pieces at markings. Trim to fit evenly with cake edges. Using Dessert Decorator Pro™ fitted with tip 21 and whipped icing, pipe rosettes at top center point of mousse. Mound fresh raspberries and mint on cake top and position around bottom border.

Mousse

Ingredients:

• vegetable oil
• 2 1/2 cups whipping cream
• 3 packets unflavored gelatin
• 2/3 cup cold water
• 20 oz. cream cheese , softened
• 1 1/4 cups granulated sugar
• 2 1/2 teaspoons vanilla
• 1 1/4 cups milk
• 2 1/2 teaspoons lemon juice

Makes:

Serves 16.

Tools:

• Pastry Brush
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Instructions:

Step 1

With pastry brush, light oil pan with vegetable oil.  The following mixture will set quickly after gelatin is added; be sure to assemble in the following order.  Whip cream until soft peaks form.  Set aside.  Soften gelatin in cold water, heat in top of double boiler until dissolved; cool.  Beat cream cheese and sugar until light and fluffy.  Add vanilla, milk and lemon juice, mix.  Add gelatin, stir.  Immediately fold in whipped cream.  Pour into prepared pan.  Refrigerate until firm, at least 6 hours or overnight.

Jelly Roll Yellow Sponge Cake

Ingredients:

• 5 medium eggs
• 1/2 teaspoon cream of tartar
• Pinch salt
• 1/2 cup granulated sugar
• 3/4 cup cake flour sifted
• 3/4 teaspoon clear vanilla extract
  Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

Makes:

Sponge cake serves 5 cups of batter.

Tools:

• 10 1/2 x 15 1/2 in. Jelly Roll Pan
  Easy-Add 10 1/2 x 15 1/2 in. Jelly Roll Pan Add to shopping list 10 1/2 x 15 1/2 in. Jelly Roll Pan

Instructions:

Step 1

Preheat oven to 400°F. Grease jelly roll pan with 1 Tablespoon shortening. Sprinkle well with cake flour, shaking off loose flour.

Step 2

Separate eggs; beat yolks 1 minute. Add pinch of salt to egg whites, then beat until foamy.

Step 3

Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer.

Step 4

Fold beaten egg yolks into egg whites gently but quickly. Fold in sugar, flour and vanilla. Do not over mix.

Step 5

Pour batter into pan, spreading evenly from center out with a spoon.

Step 6

Tap pan several times on table to break any air bubbles and bake in center of oven 10-12 minutes. Loosen sides and bottom. Turn out of pan onto a dry towel.

Step 7

Cool 10 minutes, then trim crusty edges. Roll loosely in a towel and cool on rack before decorating.
*For chocolate sponge cake, substitute 6 Tablespoons cocoa powder for 6 Tablespoons cake flour.


It bakes up firm but flexible so it rolls without breaking.