Coffee Earl Grey tea Mousse cake

Cake for 2012 Mother's day

Earl Grey Tea mousse on Coffee cake base and Coffee Jelly top!

I set aside some mousse mixture and cake for making this extra treat for fun:

Coffee Cake base with Earl Grey Tea mousse dome cake.

Recipe:

Earl Grey Tea Mousse: (8")

Earl Grey Tea     6 tea bag

Hot water           180g

Sugar                   20g

Gelatin                 12g

Whipping Cream 400g

Coffee Cake Base: (7")

Cake Flour                 82g

Instant Coffee powder 12g

sugar                           80g

egg                               4

Vegetable oil              1Tbsp

Hot Water                  2 Tbsp

Coffee Jello:

3 in 1 instant coffee  1

Hot Water               200ml

Gelatin                     4g

Directions:

Prepare Cake Base:

1. Preheat oven to 350 degrees F. Grease 7" pan or use parchment paper.
2. Cream together eggs and sugar.  Add sifted cake flour to creamed mixture and mix well. Dissolve coffee powder in hot water. Finally sir in the coffee liquid and vegetable oil to the batter until well mixed. Pour batter into the pan.
3. Bake for 30 - 40 mins in the preheated oven. When cake is done, cool down cake by turning the pan upside down on cooling rack. While waiting for the cake done, you may start working on the Earl grey mousse.

Prepare Earl Grey Tea Mousse:

1. Boil water with earl grey tea for 10-15 minutes. Remove from stove, take out the tea bag and cool down the tea.
2. Whipped the cream until smooth. Put it in refridgerator first. Add sugar and gelatin to Earl Grey Tea. Heat over small pot of simmering water. Stir the mixture until all sugar and gelatin dissolved in tea mixture. Remove from stove and let it cool.
3. Pour tea mixture to whipped cream until all well mixed.
4. Prepared a 8" pan. Place 7" coffee cake base in middle of the 8"pan. Then using a piping bag to pipe the mousse mixture to fill the 0.5" side outside the 7" coffee cake base. Then fill the pan with entire mousse mixture. Please it in freezer to firm it for 30 minutes. 

Prepare Coffee Jello:

1. Dissolve one bag of 3 in 1 instant coffee powder in 200ml of hot water. Mix gelatin to coffee and heat it over small pot of simmering water. Stir until Gelain dissolved. Cool down mixture.
2. Take out the cake from freezer. Once the mousse become stable.  Gently pour the coffee jello on the top.
3. Place it in refridgerator for at least 3 hours before serving.