Inspiration comes and goes. Search for it and you can’t find it, as hard as you think and look it just come. So stop and do something completely different and all of a sudden the idea/s come flooding.
I have tried with this blog to try and both be creative with something new and also to create cakes and bakes that vaguely replicate what is already available for the ‘normal’ eaters. It’s those new and creative bakes that are the stumbling block. It’s like I need a muse, someone to bounce ideas with/off and develop them, or just someone there! Now of course you could say that that muse is all around me, in a way it is. Something different wouldn’t go amiss.
And yet the bakes over on my social media outlets continue. I just can’t write them all down in the blog, it would take so much time and your in-boxes would get further full, to the point of being ignored! I’m sure some do that, it’s understandable, we are bombarded everyday, all day, by the next ‘thing’, I may add to that, hence why I have scaled back recently, tried to write more, to give the reader something to read and absorb. Also whether it’s read or not, it gives me a chance to ramble on, it’s very liberating 😀
Currently just over half way through the school summer break, it’s been very different this year. Due to the amount of school holidays and the lack of the holidays given in the commercial world, we’ve all pretty much been apart, it’s how it is, no grumbles, we just get on with it. It’s given time for reflection and appreciation. Of what and who we have around us. The house has been very quiet in recent weeks with everyone’s coming and goings, too quiet. Almost. In order to keep busy I’ve been able to feed the creative element in me, to be able to find the missing muse. Mind you it could just be the summer break and life, that takes priority. Cakes don’t yet pay the bills!
And so to cake…..
Gluten Free Butterscotch Mousse Cake…. not for the faint hearted!
For the cake..
Grease and line 1 x 8″ (20cm) deep cake tin and preheat the oven to gas 3, 160c, 140c fan
- 300g soft butter
- 80g Angel Delight Butterscotch flavour !! I have just discovered a 12 serving ‘jar’!!!
- 200g caster sugar
- 6 eggs
- 240g gluten free self raising flour
Cream the butter, Angel Delight and the sugar until light and fluffy – at least 5 minutes in the stand mixer and remember to scrap the sides.
Beat in the eggs, 1 at a time. Adding a little gluten free flour with each egg if you feel you need to, in order to stop the mix from curdling. Be patient with the sponge and get the eggs beaten in well before adding the next one.
Pour the batter (adding a splash of milk if required, to get that ‘drop’ off the spoon) into the cake tin and bake low and slow for 50 – 55 minutes. Or until and inserted skewer comes out clean.
Leave to cool in the tin, before removing it and cutting it in half, horizontally.
Why the deep cake tin I hear you ask….?
For the Mousse..
- 300g white chocolate
- 4 large eggs, at room temperature – separated
- 230ml lightly whipped double cream
Over a simmering pan off water, melt the white chocolate in a glass bowl, ensuring NO water gets to the chocolate. Stir regularly so as not to over heat the white chocolate, otherwise it will seize.
Lightly whip the double cream, until just as it comes together and you get a ‘trail’ left behind by the whisk.
Whisk the egg whites until double the volume and they reach stiff peaks (if you turn the bowl upside down, they’ll stay in the bow!)
NOW be careful and don’t panic!!!
The egg yolks should be at room temperature or at least ‘warm’, the white chocolate should also be warm and not set then beat the egg yolks into the white chocolate, one at a time.. The mixture will look as though it has seized and will lump together. GENTLY fold in the egg whites, a third at a time, and the mixture will slowly relax and become more ‘mousse like’. The gently fold in the lightly whipped cream – looking even more like a mousse. There may be some lumps in the mix, so put this through a sieve to make a smooth mousse.
Place one half of the cake back into the cleaned, deep cake tin. Cover this with half of the white chocolate mousse. Place the other half of the cake on top of the mousse and cover with the remaining mousse. Place in the fridge to set for a couple of hours.
While you wait you could make the butterscotch sauce to go on top;
- 50g butter
- 100ml double cream
- 80g light brown sugar
Melt the butter in a small saucepan, pour in the cream and sugar, bring to a slow simmer, and continue to simmer for about 3-4 minutes. Remove from the heat and cool, before spreading over the set mousse cake – with in the tin, or once you have removed it prior to serving.
As this is made from raw eggs, only keep this for a couple of days at most.