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

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

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Instructions

1. For the cake, take two chocolate sponge cakes with a diameter of 20 cm. You can prepare them using any recipe on the site.
2. 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.

   

3. 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.
4. 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.
5. Then remove the berry layer from the mold. Store the confit in the freezer until the cake is assembled.
6. Prepare all the ingredients for making the mousse. Soak 24 grams of gelatin in 140 grams of water. Use fatty and chilled cream.
7. 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.
8. 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.
9. 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.
10. Then add some more mousse, add berry confit.
11. 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.
12. Remove the frozen cake from the mold.

    

13. For the icing, prepare everything you need – chocolate, cream and butter.
14. Melt the chocolate in hot cream, add a little butter. Cool the frosting to room temperature and pour over the frozen cake.
15. Transfer the cake to a substrate and decorate to your liking. Refrigerate the cake overnight.
16. During this time, he will have time to melt inside.

Bon Appetit!