Green Pearl Coffee Cheese Mousse Cake

I had promised a friend to make a birthday cake for her son months ago.
Let me introduce this friend first. I did not know her well. We have one mutual friend, and met her few times on baby parties. It seems that she is a very likable person, and she has this very easy-going personality. When she asked me the favor, I said yes, happily. It turned out she is really easy going. She only called me once and asked me to make a bigger cake. That's it. She did not ask me what kind of cake to make nor what flavor she preferred. She left all these questions totally up to me. It was a complete trust on me. Luckily it turned out good.
I made chocolate chiffon cake base, coffee cheese mousse top, with honeydew balls and biscuits for decoration.


Ingredients：

Chocolate chiffon cake base (10 inch cake)
7 large eggs
3/2 cup cake flour
2 tbsp cocoa powder
1 cup icing sugar
3/4 tbsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
3/4 cup milk
1/2 tbsp vanilla extract
3/4 tsp cream of tartar

Coffee cheese mousse
1 big box cream cheese，or 2 cream cheese bars
1/2 cup sugar
1/4 cup milk
1/4 cup sour cream
2 cup whipping cream
2 tbsp instant coffee
2 tbsp gelatin
1/2 cup water
Topping
1 honeydew
1 box of Jello，kiwi flavor
1 bag finger biscuits
mint
green ribbon

Directions:
Preheat the oven 325F.


Cake Base
1. Mix cake flour, 1/2 cup icing sugar ( another 1/2 saved for the egg white), baking powder, salt.
2. Shift through
3. Add vegetable oil, milk, vanilla extract, and 7 egg yolks.
4. Mix well
5. Put 7 egg white in a different bowl.
6. Beat egg white for 3 minutes, add the rest icing sugar, and cream of tartar.
7. Beat for few more minutes
8. It is ready when the egg white does not move by putting the bowl upside down. (soft-peak stage)
9. Prepare the bake pan, with parchment paper underneath, and around.
10. Mix egg white with the flour batter 1/3 at a time. Fold it in gently to prevent losing the volume.
11. Pour the batter into the baking pan.
12. In the oven, lower the temperature to 300F, 60 minutes. When ready, use the tooth pick to test it. If tooth pick comes out clean, It is done.
13. Put the pan upside down on a cooling rack for about an hour.
14. Remove the pan and parchment paper on the side, save the parchment paper at the bottom, continue to cool.
15. Use four tooth picks to center each side of the cake. Cut along the tooth picks making sure that the cake is evenly cut into two slices. Same method can be used to cut three layers as well.
16. Slightly cut off the bottom layer edge and put the bottom layer back into the baking pan. Surround it with finger biscuits as shown on the picture.

Green Pearl Coffee Cheese Mousse Cake

Coffee cheese mousse mix
17. Soak gelatin in 1/4 cup water for 3 minutes, heat it up in a microwave for 1/2 minute. Let it sit for 3 minutes, the gelatin water will become completely clear.
18. Add instant coffee into 1/4 cup of warm water, stir till melt.
19. Mix cream cheese, sour cream, coffee water, sugar, and clear gelatin water. Mix well
20. Beat the whipping cream until stiff, then fold the whipped cream into the cheese batter.
21. Pour 1/2 of the mix onto the first layer of the cake.

Green Pearl Coffee Cheese Mousse Cake
22. Drop the second layer, gently press it down. Then pour the rest of the cheese mix. Leave it in the fridge at least for 5 hours.

Topping
1. Take out as many as possible balls from the honeydew with a ball tool.
2. Line balls on the top nicely.

Green Pearl Coffee Cheese Mousse Cake


Green Pearl Coffee Cheese Mousse Cake
3. Mix the Jello with warm water, and brush onto the honeydew ball.
4. Pour a thin layer of the Jello water on the top of the cake.
5. Decorate with mint leaves.
6. Tie a nice knot with the great green color ribbon to finish.

Green Pearl Coffee Cheese Mousse Cake
I also made two treats for myself with left over cake edges and honeydew balls. Pour little bit cheese mousse batter in the middle.


Green Pearl Coffee Cheese Mousse Cake