[TheOldLady]

A lot of FReepers have had moose bite their sisters. I see it all the time. In fact a moose bit my sister once. She wouldn’t let go of the cheese.

The big question is, WHO was the moe-ron who gave Darksheare’s coffee to a MOOSE? And did the person fail to hide the cheese?

Them’s hangin’ offenses.

[Darksheare]

The person who gave the moose my coffee did not survive the encounter.
The moose ate him.

[DeoVindiceSicSemperTyrannis]

In fact a moose bit my sister once. She wouldn’t let go of the cheese.

Typical. Moose loooooove cheeeeese!

[Semper Mark]

Coffee Cheese Mousse Cake - Recipe

(My sister sent this to me...after the mousse bit her.)

Ingredients:

Cake base
5 large eggs (4 yolks, 5 egg whites)
1 cup cake flour
2/3 cup icing sugar
1/2 tbsp baking powder
1/3 tsp salt
1/3 cup vegetable oil
1/2 cup milk
1/2 tbsp vanilla extract
1/2 tsp cream of tartar

Coffee cheese mousse
1 package of cream cheese, 250g
1/2 cup sour cream
1 cup whipping cream
1 tbsp instant coffee
2 tbsp gelatin
1/2 cup water
1/3 cup of sugar

Cake topping
1 star fruit
1 dragon fruit
1 kiwi
1 orange
mint and sliver sugar balls

5 tbsp boiling water
1/2 tbsp gelatin
1 tbsp sugar

Directions:
Preheat the oven 325F.

Cake Base
1. Mix cake flour, 1/3 cup icing sugar ( another 1/3 saved
for the egg white), baking powder, salt.
2. Shift through
3. Add vegetable oil, milk, vanilla extract, and 4 egg
yolks.
4. Mix well
5. Put 5 egg white in a different bowl.
6. Beat egg white for 3 minutes, add the rest of 1/3 cup
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, 55 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. Put the bottom layer back into the baking pan.
Surround it with new parchment paper.