Spring Gourmet Cake
2020-08-13 / test@t
Mousse cake Black Forest
Black Forest mousse cake will be a wonderful New Year's cake, you just need to choose the right decor. I decorated my New Year's cake with candied tangerines, berries and spruce twigs.
Ingredients
- for biscuit
- eggs 2 pcs.
- sugar 75 g
- flour 50 g
- cocoa powder 30 g
- for white mousse
- cream from 33% 223 ml
- sugar 34 g
- cream cheese (like hochland, philadelphia) 223 g
- milk 112 ml
- white chocolate 112 g
- gelatin 10 g
- for cherry mousse
- cream from 33% 223 ml
- pitted cherry 112 g
- sugar 34 g
- dark chocolate 56 g
- gelatin 5 g
- for cherry compote
- pitted cherries 240 g
- sugar 56 g
- starch 4 g
- cognac 2 tbsp
- gelatin 5 g
- glazing
- water 150 ml
- cream from 33% 180 ml
- sugar 200 g
- cocoa powder 70 g
- gelatin 17 g
STEP-BY-STEP COOKING RECIPE
Step 1
You will need two forms, 20 and 18 cm, cling film and acetate film (can be replaced with a concentrate file)
Step 2
For a biscuit, beat the eggs with sugar until a stable pattern. Add sifted flour with cocoa. Stir, put the dough in a mold (18 cm) and bake a biscuit. Cool, wrap in plastic and refrigerate for 6-8 hours.
Step 3
Cherry compote. Cook the frozen cherries with sugar on the fire for 5-7 minutes, punch with a blender, return to the fire, add starch to a boil, remove from heat, add cognac and pre-soaked gelatin, mix and pour into a mold 18 cm. Freeze.
Step 4
Cherry mousse. Whisk the cream with sugar, Thawed cherries, heat over the fire for 5 minutes. Add the pre-soaked gelatin. Cool Add cherry and juice + chocolate chips to the cream. Pour over a compote. Freeze.
Step 5
For the white mousse. Whisk the cream with sugar, Bring the milk to a boil and add the white chocolate pieces. Stir until the chocolate dissolves. Add the soaked gelatin. Combine cream, cream cheese and milk chocolate mixture.
Step 6
Assembly. Tighten the removable ring 20 cm with cling film, cover the sides of the ring with acetate film and place this structure on a flat surface, with the film down. Pour more than half of the white mousse into the mold and place in the cold so that the mousse grabs a little. Place frozen compote and cherry mousse on the mousse as much as possible in the center, then a little white mousse and a biscuit cake. Fill the empty spaces with white mousse (it is convenient to do it with a pastry bag) Shake the mold so that the mousse is evenly distributed ... Put the cake in the freezer for 6-8 hours.
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