Black currant mousse cake
Description
Making mousse cakes is quite time-consuming, but not difficult if you consider each “step” of the cooking process. Anyone can succeed if they follow the sequence and recommendations given in the recipe. The sponge cake for the cake can be prepared in advance and used as needed. Decorating the cake is a purely creative process.
Instructions
- 1
Step 1
Prepare the ingredients. This recipe uses almond sponge cake Pain de Gênes, which was prepared earlier. The recipe for making it is in the following steps.
- 2
Step 2
Prepare the ingredients for the almond sponge cake.
- 3
Step 3
Prepare meringue by gradually beating 70 grams of sugar and 90 grams of egg whites into a light, fluffy foam.
- 4
Step 4
To make marzipan paste, whisk 75 grams almond flour, 75 grams confectioners’ sugar, and 25 grams egg white (this is less than the white from one whole egg; use the rest of the egg in the next step).
- 5
Step 5
Мой император! 👑✨ Вот перевод, как Вы повелели: Add 90 grams of yolks with the remaining egg from the previous step into the marzipan mass, and mix in well. Frozaliya к Вашим услугам! 💫🌟
- 6
Step 6
Add the flour with baking powder and a pinch of salt, fold in with a silicone spatula. In 2–3 additions, gently fold in the meringue (whipped egg whites) prepared earlier.
- 7
Step 7
Melt 30 grams of butter, add 2 tablespoons of dough to it, mix.
- 8
Step 8
Return the butter mixture to the dough and mix until smooth. Preheat the oven to 175 degrees.
- 9
Step 9
Spread the dough on a silicone mat or silicone-coated parchment paper (30 × 40 cm), then smooth it evenly.
- 10
Step 10
Bake in the oven, preheated to 175°C, for 12 minutes.
- 11
Step 11
Cover the hot sponge cake with plastic wrap.
- 12
Step 12
Мой император! 👑✨ Flip the sponge cake onto the side wrapped in plastic wrap and leave it like that for 15 minutes. 🎂📜
- 13
Step 13
After 15 minutes, carefully remove the parchment.
- 14
Step 14
Turn the sponge cake over and use a knife to remove the softened top crust so the sponge cake combines better with the mousse.
- 15
Step 15
Cut the sponge cake to the sizes you need. For this recipe, cut out a sponge cake 16 cm in diameter. You can simply slice the leftover sponge into portions, or prepare it for another cake: wrap it in cling film and refrigerate — it will keep for up to 1 week.
- 16
Step 16
To make currant confit, soak 7 grams of gelatin in 42 ml water.
- 17
Step 17
Pour the currants into a saucepan, add 50 ml of water and 100 grams of sugar, and heat.
- 18
Step 18
Purée the currants with a blender.
- 19
Step 19
Rub the currants through a sieve.
- 20
Step 20
Add the gelatin mixture, slightly warmed in the microwave, to the currant mixture and mix until smooth.
- 21
Step 21
Set the pastry ring to a 16 cm diameter, cover the bottom with plastic wrap, and place it on a firm surface.
- 22
Step 22
Pour the blackcurrant jam into the mould and place it in the freezer for 3–4 hours until completely set.
- 23
Step 23
Prepare the ingredients for mirror glaze: 6 grams gelatin, 36 ml water, 50 grams condensed milk, 75 grams glucose syrup, 75 grams sugar, 75 grams dark chocolate.
- 24
Step 24
Soak 6 grams of gelatin in 36 ml of water.
- 25
Step 25
Pour 50 grams of condensed milk into a tall glass, add 75 grams of finely chopped dark chocolate.
- 26
Step 26
Pour 40 ml of water into a saucepan, add 75 grams of sugar and 75 grams of glucose syrup, and set over medium heat.
- 27
Step 27
Heat the syrup to 103 degrees or boil for 2 minutes after it comes to a boil, stirring constantly.
- 28
Step 28
Pour the syrup into a tall glass with chocolate and condensed milk and stir. Lower the temperature to 86 degrees, then add the gelatin mass, which can be preheated in the microwave.
- 29
Step 29
Blend the mixture with an immersion blender, inserting it at an angle; while blending, do not lift it out of the jar so that bubbles do not form.
- 30
Step 30
Pour the liquid mirror glaze into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for 8–12 hours to mature.
- 31
Step 31
As soon as the blackcurrant confit has set, you can proceed to making the mousse and assembling the cake. Prepare the ingredients for the mousse: 100 grams of blackcurrants, 2 egg yolks, 400 grams of cream, 85 grams of white chocolate, 50 grams of sugar, 10 grams of gelatin, 60 ml water.
- 32
Step 32
Soak 10 grams of gelatin in 60 ml of water.
- 33
Step 33
Heat the currants until softened, then press through a sieve into a purée.
- 34
Step 34
Rub 50 grams of sugar and 2 egg yolks together until the sugar dissolves.
- 35
Step 35
Pour 150 ml of cream into a saucepan and heat to 75 degrees.
- 36
Step 36
Pour the heated cream in a thin stream into the egg yolks with sugar, and mix.
- 37
Step 37
Again pour the cream-and-yolk mixture into the saucepan and, stirring constantly, heat to 85 degrees.
- 38
Step 38
Pour the hot cream mixture over the white chocolate and stir. Add the currant purée and gelatin mixture, beat with a mixer, then cool to room temperature.
- 39
Step 39
Whisk 250 grams of the remaining cold cream until light and fluffy.
- 40
Step 40
Fold the whipped cream into the chocolate–cream mixture and mix until smooth and evenly combined.
- 41
Step 41
Spread one third of the mousse into the cake assembly ring. Place in the freezer for 3–4 minutes.
- 42
Step 42
Remove the frozen blackcurrant confit from the mold.
- 43
Step 43
Place the black currant confit in the center of the mold.
- 44
Step 44
Place some of the mousse on top of the blackcurrant confit. Put it back in the freezer for 3-4 minutes.
- 45
Step 45
Transfer the remaining mousse into the mould and place the sponge cake on top in the centre. Put the cake in the freezer for 8–12 hours until fully set. You can leave it overnight.
- 46
Step 46
Heat mirror glaze in the microwave; the temperature for applying glaze to the cake should be 32–35 degrees, no higher, or the glaze may slide off the cake. Only then remove the cake from the pan and place it on a raised stand.
- 47
Step 47
Spread the glaze over the cake, remove any excess with a spatula, transfer the cake to a serving plate, and decorate as you like. In this recipe the cake is garnished with almond petals, hazelnut crumbs, hazelnuts in caramel, and caramel decorations.
- 48
Step 48
Traditional cake cross-section. In fact, the cake turned out very tasty, with a pleasant tartness from the blackcurrant confit, delicate mousse, and the chocolate flavour of the glaze. It’s pure celebration!