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Jackie's avatar

Hi are the eggs large eggs?? And the sugar granulated sugar? Thank you

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Soohyun Lee's avatar

Hi! I used large eggs and caster sugar.

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Aasma's avatar

Hi! How much of each flour would I need to use if I wanted to substitute oat flour instead of almond flour?

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Soohyun Lee's avatar

Hi! If you’re substituting oat flour for almond flour, you can use a 1:1 ratio by weight as a starting point- so use 24g oat flour instead of 24g almond flour.

Just keep in mind that oat flour absorbs a bit more moisture and doesn’t have the same fat content as almond flour, so the texture might be slightly drier or less rich. You could reduce the all-purpose flour just a little (e.g. from 30g to around 27g) to balance it, but it should still work well even without adjusting :)

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Aasma's avatar

Thank you!! Also is the recipe using gold gelatin leaves or platinum?

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Soohyun Lee's avatar

I used 3g platinum gelatin leaves (=3.8g gold gelatin leaves) for the mousse and 1.5g platinum gelatin leaves (=1.9g gold gelatin leaves) for the meringue.

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Aasma's avatar

Thank you again!! I made your choc espresso mousse cake and the ruby blueberry mousse cake for two parties I had. They were absolutely delicious and everyone loved them! :)

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Soohyun Lee's avatar

Ahh that makes me so happy to hear! Thank you for trying both cakes. I’m so glad everyone enjoyed them🙏🏻

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