Christmas log
2020-08-13 / test@t
Raspberry mousse cake with Gioconda biscuit
The recipe is not complicated, but it will take patience and a little time.
Ingredients
- egg 1 pc.
- protein 1 pc.
- icing sugar 45 g
- almond flour 45 g
- wheat flour 10 g
- butter 7 g
- chocolate for white mousse 100 g
- milk for white mousse 150 ml
- gelatin for white mousse 8 g
- cream 33% for white mousse 300 g
- raspberry puree for confit 150 g
- sugar for raspberry confit 1 tbsp
- gelatin for raspberry confit 3 g
- raspberry mousse puree 150 g
- cream for raspberry mousse 150 g
- sugar for raspberry mousse 45 g
- gelatin for raspberry mousse 8 g
STEP-BY-STEP COOKING RECIPE
Step 1
First of all, we make a Gioconda biscuit. Beat the protein with a pinch of salt until firm peaks. Beat the powdered sugar, wheat flour and egg separately for 7 minutes. Combine both masses with a spatula, add almond flour, melted butter and pastry poppy seeds 2 tsp if desired. Spread on a baking sheet and bake until tender at 180 ° C.
Step 2
Next, we make a raspberry layer. Heat mashed potatoes with sugar on the stove until sugar dissolves, but do not boil. Add the swollen gelatin. Pour it into a ring with a diameter of 14 cm, behind the previously covered with cling film and put it in the freezer.
Step 3
Making raspberry mousse. Heat raspberry puree with sugar on the stove until sugar dissolves, but do not boil. Add the swollen gelatin. Cool to room temperature. Knock down the cream to soft peaks and combine both masses. Pour the mass into a pastry bag.
Step 4
Cut the Gioconda biscuit into a 14 cm ring into 2 cakes. Pulls out the raspberry layer (it should be completely frozen) and begin to collect the middle of the cake. In a ring with a diameter of 14 cm, put the first layer of Gioconda biscuit, then pour in the raspberry mousse, put another biscuit and another layer of mousse, and on top we put our raspberry layer (confit). We put it in the freezer.
Step 5
Making chocolate mousse. We heat the milk but do not boil it and pour it over the chocolate. Add gelatin and mix. Whisk the cream until soft peaks and add to the cooled chocolate mass. Pour the mass into a pastry bag.
Step 6
Assembling the cake. We take a ring with a diameter of 16 cm for the previously covered with cling film. First, pour the white chocolate mousse, take the blank out of the freezer and put it in the middle of the mold on the white mousse. Fill the sides with white mousse. The biscuit should be the very first layer, we do not fill it with mousse. We put it in the freezer for 5-8 hours.
Step 7
I decorated the cake with chocolate velor. I take 100 gr. chocolate and 80 gr. cocoa butter. Melt separately in a microwave oven for 15 second pulses. Put everything together and add the fat-soluble dye. The working temperature of velor is from 30 to 35 degrees. We take out the cake and decorate with velor.
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