Day 7.

Guess who’s birthday it is today?

Most people I’ve shown the Royal Selangor Nick Munro jelly mould to will immediately associated with Madonna. (I wonder why?) And when I asked The Pom for jelly ideas, he had a play with them and naturally cupped them on his chest. ~*palmed face*~ Besides, this 30-day challenge is all about raising awareness about breast cancer, therefore it is only fit for me to make myself a birthday cake named MADONNA!

My crazy Madonna is one of the most challenging desserts to make for this challenge. It is actually a chocolate mousse and coffee cake then sealed with Italian meringue. Don’t mind my poor piping skill without a pastry spinning table, but at least you get the idea. Inside the cake is layered with sponge cake soaked with espresso, and chocolate mousse. For the mousse, it is a cheat without using any egg white but just whipped cream, very simply and quick to make. I baked the sponge cake a day ahead then I cut them into round disks in different sizes using ring cutters. To make it a littler fancier, you probably can add layers of raspberry jam in between, or maybe something crunchy like burnt butter crumbs or toasted hazelnuts. I’m sure Madonna won’t mind. 😉

I won’t give away too much what happened during the ‘Will it jiggle?’ test, but I still managed to slice it open to reveal the inside of the cake and took a photo of it.


And don’t forget to leave a comment today to enter the competition to win an autographed Nick Munro jelly mould and the Olympus camera!


Sponge cake
4 egg, separated
90g castor sugar
1tsp vanilla paste
60g butter, melted n cooled
1/2cup plain flour
1tsp baking powder


Chocolate Mousse
100g dark chocolate
100ml heavy cream
2tbsp castor sugar

1. Melt the chocolate over a double boiler, then set aside to let cool.
2. Whisk the heavy cream and sugar together until stiff, make sure not overbeat the cream.
3. Gentle fold the chocolate into the whipped cream.
4. transfer to fridge until ready to use.

Italian Meringue
4 egg whites
pinch of cream of tartar
1 cup sugar
1/2cup water


Assemble the cake
1 cup of espresso

1. grease the mould and lined with baking paper.
2. Cut the sponge cake in different size that fits in the mould using ring cutters.
3. Place a small lump of sponge cake in the mould as the tip of the cake. Then use a teaspoon and drizzle a few drop of espresso and let it soak into the cake.
4. Now top it with a tablespoon of chocolate mousse. Place another layer of sponge cake over the top and drizzle with epresso.
5. Repeat until the mould is filled to the brim and the final layer is a sponge cake to seal everything in.
6. Transfer to fridge and weigh it down with something heavy, let it set in the fridge for at least 2 hrs or best overnight.
7. Once set, take it out of the mould, peel the baking paper off. Make the italian meringue and pipe all around the cake.
8. Finish it by burning the meringue with a blowtorch.


