Special Days for Mother

My mother's birthday is coming this week so I decided to make a bracelet & a cake.

I know she loves cheesecake, but I would like some variations this week, so I made a mousse cake instead.

As seen from the pictures, the theme is rose!

A pearl bracelet with rose clasp & an elegant cake composed of lychee cake & rose yogurt mousse.

I was amazed when I've come across a blog (chinese) using marshmallow & icing sugar to make fondant flowers.

I remember I still have a bag of vanilla marshmallow lying in my cupboard, I think it would be a good idea & of great fun.

Indeed, it's fun & I'm pleased with my little roses.

I always prefer to make mini cakes, they're much cuter.

With all the ingredients, I also make a mini one for myself so I could try.

Rose & lychee is a wonderful combo.

It's light & delicate.

Indeed, a very feminine cake.

Last, happy birthday to my mother & happy mother's day to all mothers.

Recipe (6'' round):

Lychee cake:

2 eggs

30g sugar

55g plain flour

15g corn flour

100g canned lychee (reserve liquid)

Preheat oven to 180'C then grease a 10x10 baking pan.

Drain the lychees & blend into puree; set aside.

Sift the flours & set aside.

Beat the eggs & sugar until fluffy & white.

Add the flour & mix to combine.

Blend in the lychee puree.

Pour the batter into the prepared pan & bake at 180'C for 10-15 min.

Cool on a wired rack.

Once cool, cut into two 4'' round cake base.

Lychee jelly:

Syrup of canned lychee 50ml

50g canned lychee

1 sheet of gelatine

Blend lychees into puree then mix with the syrup.

Boil the syrup then add in the gelatine.

Pour into a 4'' round mould & freeze to set.

Rose Yogurt Mousse:

110g plain yogurt

180g whipping cream

50g sugar

1 + 1/2 sheet of gelatine

2 tsp rosewater

3 dried rose buds

2 tbsp hot water

Few drops of pink food colouring

Soak the dried rose buds into hot water until absorbed, strain well; reserve some soaked rose buds, add in the rose tea.

Add the gelatine into the rose tea, dissolve over boiling water.

Whisk the whippping cream with sugar until soft peaks.

Blend in yogurt, rosewater & rose tea mixture.

Add in a few drops of food colouring to achieve the right hue.

Assembling the cake:

Place one lychee cake into a 6'' round cake pan.

Spread about 1/3 of rose yogurt mouse over this layer, refrigerate to set. Top with lychee cake.

Remove lychee jelly from the freezer & place on top of the cake.

Spread the remaining mousse on top & then refrigerate to set.

Decorate with fondant flowers before serving.

Note: Different layering for the mini cake (from the bottom: cake>mousse>jelly>mousse>cake>mousse).