I found what looked like the perfect recipe on epicurious.com for a Rhubarb-Mascarpone Mousse Cake; it's a "fancy" dessert assembled in a cake ring that consists of a yellow cake filled with a layer of fruit preserves, covered in rhubarb-mascarpone mousse, topped with a thin layer of rhubarb gelatin.
You make the cake from butter, sugar, egg, vanilla, flour, baking powder, salt, and milk. The cake was quite short, so after I leveled it, it was just barely tall enough for me to split into two layers. I filled the cake with strawberry preserves and placed it in the middle of 10-inch cake ring, on top of a cardboard cake circle.
To make the mousse, I cooked rhubarb with sugar and water and simmered it until the it fell apart and the mixture reduced. I strained the rhubarb (saving one cup of bright red rhubarb syrup) and added in some gelatin dissolved in water. After the rhubarb was cool, I folded it into a mixture of mascarpone, heavy cream, vanilla, and sugar that had been beaten to stiff peaks. I poured the mousse over the cake in the cake ring, filling in the space between the edge of the cake and the ring. After the mousse was chilled and firm, I poured over the red glaze made from the reserved rhubarb syrup and gelatin.
guest took a bite and immediately exclaimed, "It tastes like the inside of a jelly doughnut!" The cake has a tender texture and a clean flavor that is a very good base for carrying the mousse and preserves. The gelatin layer -- while quite pretty -- is so thin that it doesn't really add anything in terms of flavor or texture
The cake is just lovely. The flavors are elegant and understated, and it certainly is a looker. Redemption tastes sweet!
Recipe: "Rhubarb-Mascarpone Mousse Cake" from epicurious.com.
- "A Softy for Tarts: Rhubarb-Streusel Tart," June 7, 2012.
- "Only the Color Is a Washout: Rhubarb Upside-Down Cake," June 15, 2012.