2020-08-13 / test@t

Mousse cake "Delicate raspberry"

Delicate balanced taste: biscuit base, raspberry confit, ice cream mousse, um ... a gourmet's dream!

Ingredients

wheat flour 80 g
sugar 100 g
egg 1 pc.
cream 33% - 35% 50 g
butter 82% 60 g
soda (baking powder) 1/4 tsp
salt 2 g
vanilla extract 3-4 drops
raspberries 250 g
sugar 50 g
gelatin 10 g
water 60 g
Gelatin glaze
white chocolate 100 g
condensed milk 75 g
butter 30 g
cream 33-35% 30 g
gelatin 4 g
water 2 tbsp.
salt on the tip of a knife
cream cheese 100 g
white chocolate 100 g
milk 100 g
gelatin 5 g
water 25 g
cream 33% - 35% 200 ml

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare a biscuit. Sift the flour through a sieve. Add baking soda and whisk well.

Step 2

Put the softened butter in the mixer bowl, add sugar and beat until fluffy and light.

Step 3

Break an egg into a small bowl and beat it lightly with a fork. Then, little by little, add the egg to the butter mass, without ceasing to beat, reducing the speed. Stir until smooth.

Step 4

Gently add cream at room temperature to the mass and beat until smooth. Then add vanilla extract (or vanilla sugar), salt and stir again until smooth.

Step 5

Lastly, add sifted flour with soda and mix the mass until the components are combined.

Step 6

Remove the finished biscuit from the oven and cool slightly. Then cut out of the ring with a knife, allow to cool completely, wrap in plastic wrap and put in the cold until use.

Step 7

Prepare confectionery rings (2 pcs. 16 cm) for pouring confit. To do this, tighten the bottom of each ring with cling film, place them on a cutting board so that it is convenient to transfer them to the freezer.

Step 8

Place raspberries in a saucepan and heat them on the fire. When it warms up (steam will go over the stewpan), add sugar, mix well and heat until the sugar is completely dissolved.

Step 9

Remove the saucepan from heat and add the swollen gelatin. And mix well until the gelatin dissolves. Let the confit cool slightly.

Step 10

Remove the sponge cake from the refrigerator, free it from cling film and place on the bottom of one ring (16 cm).

Step 11

Pour the slightly cooled confit over the prepared rings. Part of the confit for a biscuit. The part is just in the ring. Remove the confit rings in the freezer for 1-2 hours until completely frozen.

Step 12

Prepare Plombir mousse. Before preparing the mousse, cover the larger mold (18 cm) with cling film and lay an acetate tape around it.

Step 13

Pour the milk-gelatin mass onto the cream cheese and mix well until smooth.

Step 14

Melt the chocolate in a water bath or microwave.

Step 15

Add the chocolate to the creamy mass, stir and let the mass cool to room temperature.

Step 16

Beat the cream until fluffy. Combine both masses, adding cream in small portions.

Step 17

Assembling the cake. Pour a small amount of mousse into the prepared ring (18 cm), about 1.5-2 cm. Send the ring to the freezer for 15 minutes. Then put a disc of confit on the mousse.

Step 18

Prepare the gelatin glaze. My frosting is easy to prepare. Of course it is different from the frosting for European mousse cakes. It has fewer tokens, it is less capricious, and most importantly, when working with it, I am not afraid of bubbles appearing in the glaze. Thanks to Zarina Kudako for the recipe for this glaze.

Step 19

Soak gelatin in water. Let it swell. Put the mass on fire and heat until the gelatin dissolves. Put chocolate, condensed milk, salt, butter in a saucepan. Put everything in a water bath. Bring the mass to a homogeneous state. Remove the stewpan from the bath, add gelatin, cream and color and mix everything well. The glaze is ready !!! The working temperature of the glaze is 32-35 ° C.

Step 20

Free the frozen cake from the mold and cover with glaze. Decorate the cake as you wish and refrigerate for slow defrosting.

Step 21

Enjoy your meal!

Catalog