Cake Mousse - General Cooking Principles
A dessert such as cake mousse attracts a large variety of ingredients used and ease of preparation. The maximum that will have to bake - this is an ordinary biscuit cake. In many recipes, biscuits are used instead of biscuits (sometimes with the addition of fruit or cottage cheese). The most important thing is to prepare the air mousse correctly. Cake mousse can be chocolate, coffee, fruit, berry, cottage cheese, etc. The general principle of preparation: spread the finished mousse on a biscuit cake or cookies (cake can be placed between the two parts of mousse), the cake is cleaned in the refrigerator for several hours.
Cake mousse - preparation of products and dishes
To make a mousse cake, you will need a bowl for mixing the ingredients, a baking mold for the sponge cake, a small saucepan, a detachable form, and a mixer or blender.
You must first soak the gelatin, wash and chop the berries and fruits (if used), melt the chocolate and butter.
Mousse cake recipes:
Recipe 1: Cake mousse
Delicious, light and airy mousse cake made of chocolate and bananas. These ingredients are perfectly combined with each other, creating a great treat for any holiday. And still do not need to bake.
Ingredients Required:
- 175 g of dark chocolate;
- Five eggs;
- A pack of curd mass;
- 4 tablespoons of cream;
- Three ripe bananas;
- Spoonful of butter;
- 55 g brown sugar;
- Gelatin;
- Lemon juice from half a lemon.
Preparation Method:
We take sheet gelatin, soak three pieces in water. Bananas clean and cut into pieces. We take a frying pan with a non-stick coating and spread the oil into it, melt it. Add sugar to the butter and mix. As soon as the caramel begins to form, pour in lemon juice and mix. Spread bananas and weary for a couple of minutes. The juice is drained and diluted in it gelatin. Mix bananas with cottage cheese and gelatin dissolved in juice. We take the form with removable walls, lay the polyethylene. We spread the fruit and curd mass and remove for two hours in the cold. Soak two sheets of gelatin in cold water, melt chocolate in a water bath. The cream is slightly heated and diluted in gelatin. Combine melted chocolate with yolks and cream. Protein whisk and enter into the total mass. Put the mousse on the cottage cheese cake and leave in the refrigerator for several hours.
Recipe 2: Cake mousse with currants
Perfect delicacy for all sweet teeth. Dessert is prepared on the basis of condensed milk, sour cream, yogurt, curd and currants.
Ingredients Required:
- Three eggs;
- About 250-250 g of sugar;
- Eight spoons of flour;
- Baking Powder;
- 75 ml of water;
- 175 g of condensed milk;
- 125 g sour cream;
- Juice of half a lemon;
- A glass of red and black currant;
- 185 g of yogurt;
- A glass of powdered milk;
- Halfpacks of fat cottage cheese;
- Gelatin.
Preparation Method:
Four spoons of sugar, beat with yolks to gain a mass of white. Pour in five spoons of water. In another bowl, beat the whites with four spoons of salt and 2 g of salt. In another bowl, mix flour with baking powder (pre-sift). First add the whipped yolks to the flour, then the whites, gently stir the mass with a spoon. We take the form with removable walls, we lay out paper and we oil. Fill the form with dough and set for half an hour to bake. Finished sponge cake is cooled and cut into two cake layers (one is laid out on the bottom of the form). Grind berries (fresh or frozen) in a blender, mix with powdered milk and half a cup of sugar. Then add cottage cheese, yogurt (fruit can) and swollen gelatin. Mix all the blender and remove for 10 minutes in the fridge. Lay out two three currant mousse on the cake, put the second cake on top and press down. We spread the remaining mousse. Remove the “structure” in the fridge. Beat the condensed milk with a mixer with sour cream and lemon juice. After an hour or two, we take out the cake and grease it with cream, then put it in the refrigerator again. Decorate the cake mousse berries.
Recipe 3: Cake mousse “Exotic”
Cake mousse got its name because of the mango included in the treat. Preparing a dessert is quite easy, so this recipe can be noted for novice cooks.
Ingredients Required:
- For two tablespoons of flour and starch;
- Baking Powder - 1/2 tsp;
- Two eggs;
- Salt - 1 g;
- Butter - half a pack;
- Three spoons of sugar;
- 0.75 cup of cream;
- Two spoons of powdered sugar;
- Mango;
- Gelatin;
- Little chocolate.
Preparation Method:
We melt butter, beat with eggs and sugar. Add starch and salt. Then pour flour with baking powder. Knead the dough and set to bake for 20 minutes. Grind the mango pulp with a blender. Powder whip cream. Soaked gelatin is heated, then mixed with fruit puree and cream. Stir the whole mass thoroughly. Put the mousse on the cake, remove the cake for a few hours in the fridge. Sprinkle the ready cake mousse chocolate chips.
Recipe 4: Cake mousse “Fast”
An excellent treat for any holiday that does not require much time. This recipe uses raspberry, but it can be replaced with any other berries.
Ingredients Required:
- A pound of raspberry;
- Three glasses of cream;
- 130 g biscuits;
- A bag of gelatin;
- Sugar - 210 g;
- Jelly - 100 g.
Preparation Method:
Gelatin pour water according to the instructions and leave to swell. Wash berries, add sugar to them and set to warm. As soon as the juice stands out, remove the pan from the stove and grind the contents with a blender. Gelatin is heated. Whip cream and spread to raspberry, then add gelatin. Beat the whole mass thoroughly. Take the form and fill half the mass. Soak biscuits with fruit juice and spread on top of mousse. Spread the remaining mousse on top. After half an hour, lay out fresh berries and pour diluted jelly. We remove the cake mousse in the refrigerator for several hours.
Cake mousse - secrets and tips from the best chefs
Your attention is invited to a set of the best recipes for preparing a cake-mousse. - whipped cream or proteins added only to the cooled fruit puree. Gelatin should begin to harden;
- lush mousse is obtained from carefully whipped cream or protein, but you should not overdo it. The dense consistency of whipped cream and proteins is difficult to mix with the bulk;
- for a more intense taste, you can add any liquor to the mousse.
