Strawberry baby cakes with rose tea-infused mousse

Strawberry baby cakes with rose tea-infused mousse.
From Tea Time Magazine Volume 8 Issue 1
Jan/Feb 2011
 
 
Easy Sponge Cake  (Or go by one premade)

3 large eggs
1 tsp. vanilla extract
1/2 c. sugar
2/3 c. self-rising flour
1/2 tsp. salt

 Preheat oven to 375º.
 Spray 13X9" pan with no-stick spray. Line with parchment paper and spray again. Set aside.
 In medium bowl, beat eggs, vanilla and sugar 'til light and fluffy, approx. 5 min.
Sift flour and salt over egg mixture. Gently fold in. Spread batter into prepared pan.
 Bake 'til toothpick inserted near center comes out clean, approx. 8 min. Cook in pan for 10 min. Remove to a wire rack to cool completely.

Rose Tea-Infused Mousse

6 large, egg yolks
1/4 tsp. salt
3 tsp. unflavored gelatin
1/2 c. cold strongly brewed white tea*, divided
1 c. sugar
2 c. heavy whipping cream
1/2 vanilla bean, split in half, seeds reserved
2 tsp. clear vanilla extract

 In work bowl of food processor, combine yolks and salt. Pulse to mix. Set aside.
 In small microwave-safe bowl, sprinkle gelatin over 1/4 c. tea.
 Meanwhile, in small saucepan, combine sugar and remaining 1/4 c. tea. Cook, covered, over med. heat 'til mixture begins to boil. Remove lid.
 Continue to cook, approx. 16 min., 'til mixture reaches 240º . Remove from heat.
 Place gelatin mixture in microwave and melt for approx. 30 sec. Add gelatin to hot syrup mixture, whisking 'til dissolved and smooth.
 With food processor running, slowly and carefully pour in syrup mixture. Continue to pulse until mixture is thickened, cooled and almost tripled in volume, approx. 4 min.
 In separate bowl, beat cream, reserved vanilla seeds and extract 'til medium peaks from. Add syrup mixture, beating until stiff peaks form.
 Refrigerate 2 hours.. Spoon mixture into pastry bag fitted with large round tip. use immediately.
*For testing purposes, we steeped 1/2 Tb. Rishi Organic Wild Rose White Tea in 1/2 c. hot water for 5 minutes.

Vanilla-Rose Creme

1 c. heavy whipping cream
3 Tb. confectioner's sugar
1 tsp. vanilla extracgt
1/4 tsp. rose water*

 In med. bow, beat cream, sugar, extract and rose water at high 'til stiff peaks form. Use immediately.
*rose water can be found in the flavorings section of many major supermarkets and specialty food stores or in stores that specialize in Middle Eastern food products.

To assemble our cakes we'll need:

1 recipe Easy Sponge Cake
1 dry qt. strawberries, washed, hulled and thinly sliced
1 recipe Rose Tea-Infused Mousse
1 recipe Vanilla-Rose-Creme
garnish with fresh strawberries


Line 2 (12 c.) mini cheesecake pans with parchment strips. Cut 24 2" rounds from sponge cake. Carefully cut each in half horizontally.
 Place care round half in bottom of each cheesecake well. Line sides of each well with sliced strawberries. Pipe approx. 1 Tb. mousse into well. Top with remaining cake round halves. Spread approx. 1 tsp. vanilla rose creme on each cake round half.
 Refrigerate 4 hours.
 Carefully remove cakes from pan by pushing up each with a pencil or pen. Remove bottom disk and pull away parchment strips. Pipe a small dollop of vanilla rose creme on top of each cake.
 Garnish with fresh strawberries if desired. Serve immediately or store covered in refrigerator for up to 1 day.
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