Mousse cake for beginners
Description
The recipe won't take much time. Instead of raspberries you can use other berries. It could be strawberries, cherries, peaches. The sponge cake can be replaced with a vanilla one. I really like the combination of chocolate with raspberry. The finished cake weighed 2.8 kg.
Instructions
- 1
Step 1
For the cake, take two chocolate sponge layers with a diameter of 20 cm. You can prepare them using any recipe on the website.
- 2
Step 2
We will prepare berry confit from raspberries. If it is frozen, it needs to be thawed. Soak 6 grams of gelatin in 40 grams of water in advance and let it swell for 20 minutes.
- 3
Step 3
Puree the raspberries using an immersion blender. Mix them with starch and sugar. Bring to a boil while stirring constantly. Then remove from heat and add the bloomed gelatin. Stir well until it is completely dissolved.
- 4
Step 4
Pour the berry layer into a 20 cm diameter mold. Seal the bottom tightly with plastic wrap, then with foil. Place it in the freezer until fully frozen.
- 5
Step 5
Then remove the berry layer from the mold. Until the cake is assembled, keep the confit in the freezer.
- 6
Step 6
For preparing the mousse, gather all the ingredients. Soak 24 g of gelatin in 140 g of water beforehand. Use heavy, chilled cream.
- 7
Step 7
Mix the milk with starch, place it over heat and bring to a boil. When heated, the mixture will thicken. Then add the bloomed gelatin to the hot mixture and stir until it fully dissolves. Cool the mixture to room temperature.
- 8
Step 8
Whisk the cream with powdered sugar into a fluffy cream. Gradually adding one mixture to the other, whisk them together to obtain a creamy mousse. The mixture should become homogeneous.
- 9
Step 9
For assembling the cake, take a 22 cm pan. Wrap the bottom with cling film and foil. Pour a little mousse onto the bottom and place one sponge layer, pressing it down slightly.
- 10
Step 10
Then pour a little more mousse, and add the berry confit.
- 11
Step 11
Lay out the remaining mousse and the second layer of sponge cake. Press it slightly into the mousse so that it is level with it. Place the cake in the freezer until fully frozen.
- 12
Step 12
Remove the frozen cake from the mold.
- 13
Step 13
For the glaze, prepare everything you need — chocolate, cream, and butter.
- 14
Step 14
Melt the chocolate in hot cream, add a little butter. Cool the glaze to room temperature and pour it over the frozen cake.
- 15
Step 15
Transfer the cake onto a base and decorate to your taste. Place the cake in the refrigerator overnight. During this time it will have time to melt inside.
- 16
Step 16
Done. Serve at the table.