Stem ginger mousse cake
- November 2016
- Serves 10-12
- Hands-on time 50 min, plus at least 6 hours setting
Debbie Major’s mousse cake recipe is creamy with a hint of spice coming through from the steam ginger. This showstopper pudding is a great dinner party centrepiece.
- 38.6g (22.4g saturated)
- 39.3g (30.1g sugars)
For the base
- 75g unsalted butter, plus extra for greasing
- 225g ginger biscuits
- ½ tsp ground ginger
For the ginger mousse
- 4½ tsp gelatine powder
- 100g stem ginger pieces
- 4 medium free-range eggs, plus 3 egg yolks
- 50g caster sugar
- 25g light muscovado sugar
- 200ml syrup from a jar of stem ginger
- 300ml double cream
- 300ml double cream
- 10-12 small pieces crystallised ginger, cut into slivers
- 1 pack (2 x 50mm square) sheets edible gold leaf
You’ll also need…
- 20cm diameter springform tin and some Blu-Tac
- Remove and set aside the base from the springform tin, grease the sides of the tin and sit it on a flat serving plate or cakestand, holding it in place with pieces of Blu-Tac on the outside. Line the sides of the tin with non-stick baking paper.
- For the base, put the ginger biscuits in a plastic bag and crush with a rolling pin into fine crumbs. Melt the butter in a medium pan over a low heat, then stir in the biscuit crumbs and ground ginger. Spoon the mixture onto the plate/stand inside the tin, then pack it down carefully to make a flat base and chill in the fridge.
- For the mousse, put 5 tbsp cold water into a small pan and sprinkle over the gelatine powder. Set aside. Whizz the stem ginger pieces in a mini food processor until finely chopped (or finely chop by hand).
- Whisk the eggs, egg yolks and both sugars in a large bowl using a hand-held electric mixer for about 8 minutes until the mixture is thick and pale and leaves a trail when drizzled from the beaters. Gradually whisk in the stem ginger syrup.
- Gently warm the pan with the gelatine until dissolved and clear, then remove from the heat. Whip the cream in another bowl to soft peaks. Gradually whisk the gelatine into the egg mix using an electric mixer. Rest the base of the bowl in iced water and fold the mix gently with a large spoon until it starts to thicken. Fold in the cream and chopped stem ginger.
- Pour the mixture onto the chilled biscuit base and cover with cling film, making sure it doesn’t touch the surface. Chill until set (for at least 6 hours but ideally overnight).
- Just before serving, carefully remove the sides of the tin and gently peel off the baking paper. To decorate, whip the cream into soft peaks. Gently spread some over the top of the mousse and draw lines with a palette knife. Spoon the remaining cream into a piping bag fitted with a star nozzle and pipe it around the edge of the cake. Scatter with the crystallised ginger, then decorate with pieces of gold leaf. Serve cut into wedges.
Instead of piping the cream (step 7) you can spoon it over, then swirl using a palette knife or the back of a spoon.
You can find edible gold leaf at Waitrose and Sainsbury’s.
Make up to 24 hours in advance and keep, covered, in the fridge.
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