For a novice pastry chef, I want to offer a mousse cake with a minimum composition – biscuit, berry confit, mousse and chocolate filling. Based on such a base, you can already try to add something of your own.
Summary
| Cook Time | 1 day 14 hour |
| Total Time | 1 day 14 hour |
| Course | Dessert |
| Servings (Default: 10) |
Ingredients
Ingredients- Biscuit – 2 Pieces
- Raspberry – 250 Grams
- Gelatin – 30 Grams
- Water – 180 Grams
- Starch – 2 Art. spoons
- Milk – 500 Grams
- Cream – 650 Grams (from 33% fat)
- Powdered sugar – 200 Grams
- Sugar – 2 Tbsp. spoons
- Chocolate – 200 grams (dark)
- Butter – 2 Tbsp. spoons
Print Recipe
Pin Recipe Instructions
- For the cake, take two chocolate sponge cakes with a diameter of 20 cm. You can prepare them using any recipe on the site.
- We will prepare berry confit from raspberries. If it is frozen, then it must be defrosted. Soak 6 grams of gelatin in 40 grams of water in advance and leave to swell for 20 minutes.
- Purée the raspberries with a hand blender. Mix it with starch and sugar. Bring to a boil with constant stirring. Then remove from heat and add the swollen gelatin. Stir well to separate it completely.
- Pour the berry layer into a mold with a diameter of 20 cm. Seal the bottom hermetically with cling film, then with foil. Place in the freezer until completely frozen.
- Then remove the berry layer from the mold. Store the confit in the freezer until the cake is assembled.
- Prepare all the ingredients for making the mousse. Soak 24 grams of gelatin in 140 grams of water. Use fatty and chilled cream.
- Mix milk with starch, put on fire and bring to a boil. When heated, the mass will thicken. Then add the swollen gelatin to the hot mass and stir to dissolve completely. Cool the mass to room temperature.
- Whisk the cream and icing sugar into the fluffy cream. Gradually adding one mass to another, whisk them together to get a creamy mousse. The mass should become homogeneous.
- To assemble the cake, take a 22 cm mold. Wrap the bottom with cling film and foil. Pour some mousse into the bottom and lay out one sponge cake, pressing it down a little.
- Then add some more mousse, add berry confit.
- Spread out the rest of the mousse and the second layer of biscuit. Press it a little into the mousse so that it becomes on the same level with it. Place cake in the freezer until completely frozen.
- Remove the frozen cake from the mold.
- For the icing, prepare everything you need – chocolate, cream and butter.
- Melt the chocolate in hot cream, add a little butter. Cool the frosting to room temperature and pour over the frozen cake.
- Transfer the cake to a substrate and decorate to your liking. Refrigerate the cake overnight.
- During this time, he will have time to melt inside.
Bon Appetit!
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