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Using the three strips of sponge cake and the Strawberry
preserves, build a cake onto a plastic tranche board. Alternate cake
with strawberry to build a three layer strip of cake, filled twice
with the preserves. Press it together firmly and freeze very solid. |
| Prepare the mold by fitting the inside bottom
of it with smooth liner. I use a blue paper/plastic plate cut to fit.
Remove the tranche cake from the freezer and trim the long side edges.
The width of this cake must be the same as the depth of the
mousse cake mold that you are using. Slice the strip of cake into
1/4" to 3/8" thick pieces and transfer them line the edge of the mold.
Compress them tightly and squeeze the last one in. See the photo Album
for a good picture. |
| Peel and slice a nice orange. Arrange the fruit
in a desired pattern and ensure that it balances - even and centered.
Freeze the mold. |
| Slice the cake in three layers. The bottom
of the cake will be the last piece inserted into the mold. The diameter
of the other two slices may need to be trimmed to fit easily into
the mousse filled mold. Prepare and store frozen, separated with a
piece of waxed paper. |
| Make the mousse filling by folding the whipped cream
into the pastry cream until it is uniform. |
| With a pastry bag and a flat tip (#1D) apply a layer
of mousse to the bottom of the mold, directly to the back side of
the displayed fruit. |
| Using the (trimmed) top layer of the cake - lay
it carefully down into the mold. Press evenly and firmly. Brush with
1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread
evenly out to the edge cakes. |
| Using the (trimmed) center slice of the cake - lay
it carefully down into the mold. Press evenly and firmly. Brush with
1/3 of the syrup. Apply the remaining mousse mixture and spread evenly
and onto the edge cakes. |
| Lay in the last layer of the sliced cake and press
down evenly and firmly. Apply the remaining syrup. This cake should
fit in tight against the edge strips. Make sure this edge comes together
good and secure. |
| Freeze solid - overnight. It must be rock hard in
order to un-mold. |
| In a bowl of hot water dip the frozen mold just
up to the lip - for about 5-8 seconds. Invert over an 8" cardboard
cake circle. Press firmly on the mold and the cake should pop right
out. Re-dip if needed. Center on cardboard. Peel the paper circle
from the top of the mousse cake. |
| The top will take two to three applications of glaze.
The first one should be quick and thin. It will harden and freeze
while brushing the side of the cake heavily with the melted apricot
glaze. Now float on a nice coating to the top surface, and let it
harden. All exposed surfaces of the edge tranche cake should be brushed
with the glaze. |
| Stored chilled for several hours before serving.
Cut with a sharp serrated knife that has been rinsed in hot water
after each cut. |