Plus, it takes skill to cut a clean straight line.
|Japanese souffle cheesecake, white chocolate passionfruit mousse, passionfruit jelly, coconut macaroon|
She used a white chocolate mousse and I substituted half of the milk for passionfruit puree according to her suggestion. I also added a passionfruit jelly topping since I wasn't going to make chantilly cream. Besides, I love the crunch! And I topped it off with the coconut macaroons I made yesterday. It somewhat had a tropical feel to it.
The cake was so moist, it didn't need the soaking syrup in the first place. In fact, I omitted it as I was going to freeze the cake and I was worried the syrup would ruin the texture if they were frozen together. It was also lightly cheesy so the mousse overpowered it, to me. Considering that I don't like cheese and all, this cake you definitely have to try!
It wasn't easy assembling this cake. The base was no problem, I just used a 7 inch square pan, intending to trim it down to a 6 inch square. Then the obstacle course began. I had no 6 inch square ring, so I had to use a 7 inch one to contain the mousse. (After trimming, the cake was slightly smaller than 7 inch so I could not just leave it as it was.) As a result, the mousse was shorter than what it was supposed to be and there was excess hanging over the edges of the cake. I had to steel my heart and cut them away. Tsk... Wastage, wastage...
Next was the jelly topping. Since I had no cake ring, I decided to use those plastic thingys to put around the sides of cakes, hoping that it would at least serve as a working mold. That was not to be, when majority of the jelly flowed down the sides through the gaps when I poured it over. And so, after whatever little jelly set, I had to trim the cake again.
Please refer to her blog for the original recipe!