May 19, 2010
Chocolate cakes with feijoa mousse
Last month of autumn and the end of feijoa season here in New Zealand now. I use to hate this fruit a couple years ago, but now I love them. It's such a wonderful fruit with interesting intense flavor. I think that feijoas is the most "kiwi fruit" then the kiwi fruit is. Every second Kiwi family has the own feijoa tree in the garden and I hope they like feijoas as I do :)
Chocolate Genoise (recipe from here)
6 whole eggs
180 grams sugar
80 grams cornstarch
80 grams flour
20 grams cocoa powder
20 grams butter, melted and cooled
In the bowl of an electric mixer, whisk together the eggs and the sugar. Place this bowl over a double boiler and continue whisking until the sugar has dissolved and the eggs feel hot to the touch. Transfer the bowl to the electric mixer and whip in high speed until the eggs triple in volume and they form a thick ribbon.
Sift the cornstarch, flour and cocoa powder together into a bowl. Add the sifted mixture to the whipped eggs in three batches folding each time slowly to avoid deflating the batter too much. Finally add the melted butter and fold so that the butter doesn't all fall to the bottom of the bowl.
Divide this batter into two half sheet pans that have been sprayed and lined with parchment paper. Spread the batter evenly and bake in a 190C oven for about 10 minutes. Remove from the oven and let cake cool. The cake can be wrapped in plastic and frozen.
8 small feijoas (4 large)
3 tbsp sugar
100 ml of water,
100 g Cream Cheese at room temperature
100 ml cream
4-5 tbsp sugar
1 tsp gelatin
1 egg white
I put feijoas in hot sugar syrup for about 10 minutes because they became very dark in the air. You can also add a few drops of green coloring in the syrup. So scoop out feijoa pulp and put it in hot sugar syrup. Wait for 10 minutes, then remove them from syrup and blend in a food processor until smooth.
Soak gelatin in a 2 spoons of water.
Beat the egg white with 1 tablespoon of sugar until forming peaks.
Separately, whip the cream with a spoonful of sugar to the soft peaks.
Separately, whip feijoa with Cream cheese and remaining sugar until smooth.
Melt the gelatin in the micro for 10 sec. and pour it into a bowl with feijoa mix. Stir, add the whipped egg whites, stir, then quickly add the whipped cream and stir until combined.
80 ml cream
2 tbsp cocoa powder
2 tbsp sugar
1-2 tablespoons chopped pistachios
Line ring molds with acetate paper and place them on a sheetpan. Measure the circumference of the ring mold and cut a strip of cake accordingly. Place the strip of chocolate genoise around the ring mold and a disk on the bottom. Pipe the feijoa mousse inside the ring mold almost to the top. Top with another disk of genoise.
Refrigerate for at least 4 hours.
Whip cream with cocoa and sugar until forming peaks. Decorate top of cake with cream, mint leaves and pistachios.