t Chocolate Mousse Cake Makes 5 small cakes 1
sponge, 18-cm wide
) 1 quantity lemon curd
CHOCOLATE LAYER
ark chocolate
cocoa), chopped
70 g whipping cream
2. Cut sponge cake into 5-
mm thick slices. Press cake
rings
3. iPnrteop asrliec ecdh occaoklea taen lda yleera. ve
108m gge l utgenedslaa CtltOineCedO lNbeUuaTtf t 7Me0rO, gUS cSoEc4o.n wosPcmcInueaalvah ottkkeac iueerpce s srsp a.siemcn i enahCl aagmorolri lcng vcosgeeralerr au aatbacemsnoe b pdwintaa ol s sna efe,a it lbl boeoardfsiwnidgl e.
1t1pr80oa00wy ggdw ewmitrh hi5l ki0bp apgki ncinaggs tc oprera apsmuegr 1.a. r65L..i nfpaAsicwPPsoihenrorm dieermot dudahppmc r e aam o2thelcrrotl5ereahiox .- dtotm cec wc.mowteoreclaa ltolaseltyq.nted. e uruA R .cta mde Shrdmftieorxi ir cotmgb uouueaerlsrnaeklsattt eieteiinlen.dgto
Prepare 5 cake rings, each 6P3b-l–uca4tmct eeh rwgoeuidlraset .iu nSneet tille acashfi odince o.alate is
7. sabWenotadw.r mlm o imxf ailkg ainin .a saucepan.
iScqeude wezaet eerx caensds sweat taesri dfreo mto
dcSgswpmwaUAootsoeisdsheiiifmrxlidwsdlatni tlosee.ut upgdkinl.cnnvrl eeo.eeawte rtci d nM letho wa. olgiynienpxi etludp pehlcat aci onattnscircdgunr ioced agec nan amrtimudreso ti a a x mmppcenraorid ex,nwa a.stmdeet r
8.
9.
10. hUigsihng a 6-cm cake ring,
11. sapcchTpnuheaoeadotl f ekca 5dstos h slfruaeeootnm reuctm bnoill ldca.em oysA encedfraudr.dkotiu emmtm,o oP psouoausfnsrte
meqixu awlley ll. Strain mixture into
12. aiSn pbtoroe wapdrl.e pleamreodn ccaukred roinvgesr . set
Tcaokpe sw. iHthe aat cohuotcsoidlaet eo flayer
manodulds
fainll dm pouuslhd twoi trhe lreeamsea icnainkegs.
Dcoeccoonrautte m woituhs sfer.esh fruit
MOUSSE CAKES
Blackcurrant & Yoghurt Mousse Cake Makes one 12-cm
round cake 1 round sponge, 18-cm wide
(page 24) APPLE CASSIS
10 g castor sugar 20 g cassis (blackcurrant)
purée
Yoghurt Mousse Cake Makes one 12-cm
ake 1 round sponge, 18-cm wide
APPLE CASSIS
stor sugar 20 g cassis (blackcurrant)
10 g water
¼ apple, cored, pared and
quartered, then cut into
5-mm slices YOGHURT MOUSSE
5 g gelatine leaf
100 g plain yoghurt
20 g castor sugar
60 g whipping cream CASSIS MOUSSE
5 g gelatine leaf 65 g cassis (blackcurrant)
purée
20 g castor sugar
10 g crème de cassis
(blackcurrant liqueur)
70 g whipping cream
1. Prepare a 12-cm cake ring.
Cut a 5-mm thick layer
2. fSrtoamrt preparations for apple
cspasosnisg ea cdaakye aahneda dp. rePslasc ceake
sriungga rin, tcoa scsaisk ep.u Lreéaev aen cdake
3. ycwiaPnoapla kgprcteihelnee.ru g gCri tneao lsmvaa etb oirsna uaaessuen scl edeeo a pafsv aneemntds .o a fcuAsoaisdrdsssedei.s
4. msPlricoeepusas sraeen diyno bgaoh biul orutw nmlt iolo fau psicspeelde.
sHwoeafatet rny soa.n gTdhr uasnretst f aeanrsd idt oes u atgo abro winl
asonfdten.
lseatu sciet poavne runnigtihl ts.ugar is
dissolved. Spoon one-
5. qSturaarinte ry oogfhurt mousse and
ypooguhr uinrtt oin ptore ap abroedwl.
6. SccygcsulPeaaaoaqrenaeukssgultfasspeci heliite aa ssieugm npnrzripeeenadteou l n a cumraae taél uidxdosnelcnads.u ee iyta s sAsiet nilssos mrred sr .wcauo boosngvouaumgeatwsgerersp aler .il ra .sef SprtiHtnoepielr mlyeaat
ddiissssoollvveedd.. SRqeutuerenz em eixxtcuerses to
7. srmAwfefs2cpapwwtifUwwSHsrerorpealptao eoudseehihahlert hsecteipnusaac.imdbntsdhiiioetoahsppe ltriti ogeiinsdkmar u s runppiti fiw ogeno cnrm iil apcunnas ue d2 dltnac ml.pyngglo te e oaas sesmdat S tsseitrikoircccxenditaili l.rensifrriaeelu xy.eerytee . eRkrc s n md aaM,u wtp.eoDed t.mmrlnw oif eefiiieelmrcsCx taau cilhsm mi glaafkolsoom.ow i ettsssongorlau Uekv reiaushheunxflae sldtuoellliiasdtedia.dgg nmesrrn .to ,mhhe gawidtenvf od o.ieieastdrrhn
8.
speed until medium soft
peaks
Egg-free Treats
115 Weights & Measures Quantities for
this book are given in Metric, Imperial
and American (spoon) measures.
Standard spoon and cup
LIQUID measurements used are: 1 tsp = 5 ml,
AND1 VTObLsUp M= E1 5M mEAl, S1U cRuEpS = 2 5 0 ml. AMetric l l
Metric
5 ml measures are level unless otherwise30 grams
stated.10 ml 45 grams
55 grams
15 ml
60 ml 70 grams
85 ml 85 grams
90 ml 100 grams
125 ml 110 grams
180 ml 125 grams
250 ml 140 grams
300 ml 280 grams
375 ml 450 grams
435 ml 500 grams
500 ml 700 grams
625 ml 800 grams
750 ml 1 kilogram
1 litre 1.5
1.25 litres kilograms
1.5 litres M2 keitlroicgrams
2.5 litres Imperial °F Gas Regulo 0Im.5p cemrial
⅙ fl oz 250 1
Very slow 300 2 1 ocmunce
⅓ fl oz 325 3
Slow 350 4 11.½5 comunces
½ fl oz 375/400 5/6
Moderately slow 410/425 6/7 22. o5 ucnmce Ismperial
2 fl oz 450 8 ¼2½ in ocuhnces
Moderate 475/550 9/10 t½3s po inucnhces
2½ fl oz T¾3½b isn pocuhnces
Moderately hot g14 oinucnhces
3 fl oz kA4g½BB oRuEnVceIAsTION
Hot
4 fl oz m5 ol tuenacsepsoon
Very hot T1a0b oleusnpcoeos n
6 fl oz
Super hot °C
8 fl oz
120
10 fl oz (½ pint)
115 Weights & Measures Quantities for
this book are given in Metric, Imperial
and American (spoon) measures.
Standard spoon and cup
LIQUID measurements used are: 1 tsp = 5 ml,
1AND VTObLsUp M= E1 5M mEAl, S1U cRuEpS = 2 5 0 ml. AMetric l l
Metric
5 ml measures are level unless otherwise30 grams
stated.10 ml 45 grams
55 grams
15 ml
60 ml 70 grams
85 ml 85 grams
90 ml 100 grams
125 ml 110 grams
180 ml 125 grams
250 ml 140 grams
300 ml 280 grams
375 ml 450 grams
435 ml 500 grams
500 ml 700 grams
625 ml 800 grams
750 ml 1 kilogram
1 litre 1.5
1.25 litres kilograms
1.5 litres M2 keitlroicgrams
2.5 litres Imperial °F Gas Regulo 0Im.5p cemrial
⅙ fl oz 250 1
Very slow 300 2 1 ocmunce
⅓ fl oz 325 3
Slow 350 4 11.½5 comunces
½ fl oz 375/400 5/6
Moderately slow 410/425 6/7 22. o5 ucnmce Ismperial
2 fl oz 450 8 ¼2½ in ocuhnces
Moderate 475/550 9/10 t½3s po inucnhces
2½ fl oz T¾3½b isn pocuhnces
Moderately hot g14 oinucnhces
3 fl oz kA4g½BB oRuEnVceIAsTION
Hot
4 fl oz m5 ol tuenacsepsoon
Very hot T1a0b oleusnpcoeos n
6 fl oz
Super hot °C
8 fl oz
120
10 fl oz (½ pint)
I bake because I believe
that a simple but well-made cake
has the potential to bring
joy and laughter to my loved ones.
Chef Yamashita
I bake because I believe
that a simple but well-made cake
has the potential to bring
joy and laughter to my loved ones.
Chef Yamashita
Noted for his Japanese-inspired French
confections
showcasing delicate cake bases and
intricately-piped fresh cream,
CheIfn YTaamnoasshhiiit aK’es -ckoi,s yC hpeâft iYssaemriea sohfi ttahe
ssahmaree sn aam dee ldigrhawtfus l
cackoell eacntdio dne osfs erretc liopvees rfso frr ohmis snigenara taunrde
spongef,a rc htioffon and
minoduuslsgee c iank ehsis, siror eysoisut icbalen cmreaakteio tnhse.se
creations your own.
With an additional section on special
treats that are prepared
without eggs, everyone can join in
the party!
Noted for his Japanese-inspired French
confections
showcasing delicate cake bases and
intricately-piped fresh cream,
Chef YTaamnoasshhiiit aK’es -ckoi,s yC hpeâft iYssaemriea sohfi ttahe
ssahmaree sn aam dee ldigrhawtfus l
cackoell eacntdio dne osfs erretc liopvees rfso frr ohmis snigenara taunrde
spongef,a rc htioffon and
minoduuslsgee c iank ehsis, siror eysoisut icbalen cmreaakteio tnhse.se
creations your own.
With an additional section on special
treats that are prepared
without eggs, everyone can join in
the party!