Fruit and berry cream for mousse cake. strawberry mousse cake recipe

Mousse cake with mirror glaze prepared according to this recipe, it turns out tender and very light in taste. The dessert consists of three layers of contrasting color. The basis of the cake is a thin, richly soaked chocolate biscuit. Followed by neutral white layer made up of cream and curd cheese. And the “composition” is completed by an elegant and brightest blueberry mousse.

The final touch of the three-color layers are filled with shiny and beautiful glaze, thanks to which the dessert does not even require additional decor - the cake becomes spectacular due to the even and reflective surface. Strictly, concisely and tastefully! We are sure you will be satisfied with the result! So, we carefully study the technology and prepare mousse cake prescription from step by step photos.

Ingredients:

For the biscuit:

• eggs - 2 pcs.;
• flour - 50 g;
• cocoa powder - 10 g;
• sugar - 80 g;
• baking powder dough - 1/3 teaspoon.

For impregnation:

• drinking water - 40 ml;
• sugar - 40 g;
• cognac or any liquor (optional) - 1-2 teaspoons.

For creamy mousse:

• cream (33-35%) - 250 ml;
• cream cheese(curd, without additives) - 190 g;
• sugar - 3 tbsp. spoons;
• vanilla sugar- 8 g;
• gelatin powder - 6 g.

For blueberry mousse:

• blueberries (frozen is suitable) - 400 g;
• cream (33-35%) - 250 ml;
• sugar - 100 g;
• gelatin powder - 8 g.

For mirror glaze:

• dark chocolate - 40 g;
• cocoa powder - 60 g;
• drinking water - 100 ml;
• sugar - 190 g;
• cream (from 30%) - 60 ml;
• gelatin powder - 9 g.

1. The first layer of our mousse cake with mirror glaze will be a biscuit. To make it, beat the eggs together with sugar until the sugar grains are thoroughly dissolved and the volume of the mass increases.
   
2. Separately combine the remaining components: flour, cocoa and baking powder. After sifting, gradually introduce the dry mixture to the beaten eggs, carefully stirring the composition with movements from the bottom up. We strive to obtain a completely homogeneous and evenly colored in chocolate shade test.
   
3. We will bake a biscuit and later form a cake in a detachable form with a diameter of 22 cm. For convenience, cover the bottom with parchment, rub the walls a little with butter, and then put the prepared biscuit dough. Distribute the mass in an even layer.
   
4. We bake a biscuit in an oven preheated to 200 degrees for about 15-20 minutes (until a dry match). The cake for a mousse cake with a mirror glaze should be thin (no more than 1 cm high) and even, without a convex top. If necessary, carefully cut off the excess part with a knife.
   
5. We wash the detachable form in which the biscuit was prepared and wipe it dry. We lay the walls of the container parchment paper. At the bottom we place a completely cooled biscuit cake. For impregnation, pour sugar with boiling water, mix until the grains dissolve. We cool the sweet liquid and combine with cognac, soak the pastries.
   

   How to make a creamy layer for mirror glaze mousse cake

6. Now we are preparing the creamy mousse for the cake. Classic cream cheese (without any additives) is kept at room temperature to soften, and then mixed with 2 tablespoons of sugar. Beat the mass until fluffy and the sugar dissolves.
   
7. In a separate bowl, beat the heavily chilled cream with vanilla sugar and 1 tbsp. regular spoon. As soon as the creamy mass thickens, mix it with cheese. We work with a mixer for literally another 10-20 seconds, combining the components into a homogeneous cream.
   
8. Soak gelatin in 50 ml of pre-boiled cold water. Leave to swell for the time indicated by the manufacturer on the package.
   
9. We heat the swollen mass with any convenient way(most importantly - do not boil!). You can use the water bath microwave oven or simply place the container of gelatin in a larger bowl filled with hot water. Actively stirring, we achieve complete dissolution of the powder.
   
10. Cool slightly, pour gelatin mass thin stream in butter cream, intensively and continuously stirring the mousse with a spoon or with a mixer. Pour the mixture onto the biscuit cake, level the surface and put the two-layer blank in the refrigerator for 3-4 hours (until the light mousse is completely solidified).
    

    How to make a blueberry layer for mirror glaze mousse cake

11. When the creamy mousse hardens, prepare the third layer of the cake. All blueberries, after defrosting, puree with an immersion blender.
    
12. The resulting berry mass is carefully ground through a fine sieve. We will use the liquid part to make mousse. The cake remaining on the sieve is not useful for the recipe (you can then cook compote from this mass).
    
13. Whip the cold cream with sugar until firm.
14. Adding blueberry juice, whisk until the cream is evenly colored.
    
15. Dissolve gelatin in 60 ml of cold, boiled water. Then we act as when working with creamy mousse - let the mass swell, warm it up. We introduce the gelatin composition into the cream with continuous whipping. Pour the blueberry mousse into the biscuit mold and creamy mass, level and put in the refrigerator until the final layer solidifies.
    

    How to make mirror glaze for mousse cake

16. For gelatin glaze, pour 75 ml of water. Pour the sugar into a small saucepan, add the sifted cocoa powder.
    
17. Pour cream and 100 ml of water into the dry mixture. Stirring all the time, bring the glaze to a boil and remove from the stove. Immediately add the chocolate slices, actively stirring the mass and achieving complete dissolution of the chocolate clots.
    
18. The swollen gelatin is heated until dissolved and introduced into chocolate icing, mix. We filter the mass through a fine sieve, cool.
    
19. From the frozen and cooled mousse cake, remove the detachable side of the mold, carefully separate the parchment.
    
20. To make it more convenient to apply the icing, put our dessert on the wire rack, substitute a large plate from below. Fully covered with mirror chocolate mass cake. The rest of the icing that has drained onto a plate can be collected, strained and, if necessary, pour over the cake again, or simply transferred to a convenient container, put in the refrigerator and later used to cover other desserts.
    
21. We shift the mousse cake with mirror glaze to a plate, put it in the refrigerator. As soon as the glossy surface hardens, you can serve dessert to the table.
    

In the context of a three-color mousse cake with a mirror glaze looks very impressive! Bon appetit!

Chocolate mousses are used as separate desserts, as well as in various cakes. This article provides recipes for chocolate mousses and cakes with them.

Classic recipe

This mousse is basic. It can be varied by adding different ingredients.

You can use it to decorate the cake, but you can also serve it as a separate dessert.

gelatin mousse recipe

This is a thicker chocolate mousse with gelatin for the cake, but it takes longer to set.

This dessert takes about 2 hours and 30 minutes to prepare.

Calorie content - 343 calories.

1. Soak gelatin in a few tablespoons of milk. Leave until swelling;
2. Pour the remaining milk into a separate bowl, put the chocolate broken into pieces, add all the other ingredients and heat, stirring constantly over low heat. This chocolate mixture must not be allowed to boil;
3. After heating, carefully add the gelatin dissolved in milk, stir the mousse with a whisk and arrange in portions.

This dessert freezes in the refrigerator for about 2 hours.

Chocolate orange mousse

It is advisable to cook orange zest yourself, rubbing it on fine grater upper layer orange peel.

Dessert takes 90 minutes to prepare.

There are 257 calories in this mousse per 100g.

1. Put the chocolate in a bowl, add a few tablespoons of cold water, as well as sugar and butter. Melt all the ingredients until a homogeneous mass is formed;
2. After the mixture has cooled, add liquor to it;
3. Break the eggs, beat the proteins in a stable foam. Add to yolks most orange zest and juice, stir and add to the chocolate mass;
4. Whipped egg whites are gradually added to the mousse, mixing with a whisk each time.

Divide the mousse into serving bowls and leave in the refrigerator for one hour. Sprinkle with the rest of the orange zest before serving.

How to cook tender and juicy read in our article.

Take note cottage cheese casserole with semolina - interesting and healthy dessert for adults and children.

Read how to cook delicious cheesecakes with jam - step by step and hints.

strawberry mousse cake recipe

Strawberries can only be used fully ripe, intense red.

getting ready chocolate cake With strawberry mousse about 14 hours, taking into account the infusion in the refrigerator.

Calorie content - about 300 calories.

1. A heat-resistant baking dish, preferably detachable, must be greased with oil and sprinkled with a small amount of breadcrumbs;
2. To prepare the cake, you need to mix all the dry ingredients. Separately beat the sugar and eggs until the mixture turns into thick foam. Pour the mixture of flour and starch into the eggs, constantly stirring with a whisk or mixer;
3. Pour the finished dough into the mold and bake for 30 minutes. The baking temperature should be 175 degrees;
4. Soak gelatin, melt chocolate. Whip cream, add in small portions White chocolate and beat;
5. After that, add cottage cheese, sugar, lemon zest and mix again. Add coarsely chopped strawberries, and stir with a spoon;
6. Cut the baked cake into three parts, each must be soaked with milk;
7. Soak gelatin until swelling in water, and dissolve in warmed lemon juice. Add the lemon-gelatin mixture to the cream filling, stir, and put half of the filling on the first cake;
8. Put the second cake, also soaked in milk, on top of the previous one, and grease it with the rest of the filling. With the third cake, complete the preparation of the cake, wrap it in plastic wrap and put in the refrigerator for 12 hours;
9. To decorate, melt the dark chocolate and add it to the pre-whipped heavy cream. It is desirable to decorate the cake the next day, covering it with a thick layer of cream and chocolate.

Top the cake with cookies, whole or chopped strawberries, and cream from a piping bag.

Cake with bananas and chocolate mousse

Bananas need to be bought ripe, but not overripe.

The delicacy is prepared for about 1 hour 30 minutes, excluding insisting.

Calorie content - about 330 calories.

1. Butter, pre-chilled in the freezer, grate, add flour and grind until dry crumbs;
2. Add ground almonds, sugar and an egg, knead the dough and leave it in the refrigerator for half an hour;
3. From this dough in a split form for baking, form a cake and sides to it. Bake in the oven, 200 degrees;
4. After baking the cake, you need to let it cool completely in the form, and only then pull it out;
5. To prepare the chocolate mousse, bring the butter to a boil along with the cream. Then you need to melt the chocolate in this mixture;
6. Beat the remaining cream, reserved for the mousse, with powdered sugar until very stiff. Separately, beat the cheese, and add the cooked chocolate to it. Pour in the cognac, stir the resulting mixture, and then gently fold into the whipped cream. The mixture should be very airy;
7. Peel bananas. sand cake grease with chocolate mousse, then lay out bananas, whole or cut in two, and put the rest of the mousse on top of them;
8. After that, the cake should be left to soak all night, at least 3 hours.

You can use whipped cream or grated chocolate to decorate this cake. It is advisable to store it in the refrigerator, as then it will not lose its shape.

chocolate cake recipe with cherry mousse

For this cake, you can use fresh cherries, the main thing is to remove the stones from it.

The cake is prepared according to this recipe for 1 hour 45 minutes.

The calorie content is 247 calories.

1. Beat eggs and sugar, add flour, vanillin, baking powder and cocoa powder mixed together beforehand. Knead a smooth dough;
2. Pour it into a mold covered with parchment, bake for 20 minutes;
3. Cool this biscuit in shape, and transfer to a dry plate;
4. To prepare the mousse, heat the pitted cherries over low heat with sugar until it is completely dissolved. Then this mass must be whipped in a blender;
5. Pour gelatin with cherry juice, after swelling, dissolve it in a water bath. Combine with cherry puree and set aside. Add cheese to the cherry mixture, beat with a blender until smooth;
6. Whip the cream separately, add it to the cherry mousse, mix gently with a whisk;
7. Using cherry syrup soak the biscuit, put it in a clean and dry baking dish, and put the mousse on top of it;
8. Then make ganache. Dissolve chocolate in milk, heating in a water bath, then add sugar and stir. Pour ganache over mousse;
9. Place the cake in the refrigerator overnight.

Before use, the cake must be removed from the mold. You need to store it in the refrigerator.

Bavarian chocolate cake with raspberry mousse

Raspberries, like strawberries, can be used fresh, but only in season.

The cake is prepared for 1 hour and 40 minutes.

Calorie content - up to 400 calories.

1. To prepare a sponge cake, mix flour, starch and cocoa. Beat eggs and egg yolks, add sugar and salt, beat this mixture in a water bath. After complete dissolution of sugar, remove the mixture from the water bath, enter into egg mixture flour. Pour the dough into a baking dish, bake for 30 minutes;
2. After baking, allow the cake to cool in the mold, and then leave to cool at room temperature;
3. To prepare the syrup, heat water with sugar, and after cooling, bring the liquor;
4. To prepare raspberry mousse, mix raspberries and sugar, boil this mixture over low heat for 10 minutes, and then rub through a sieve;
5. Dissolve gelatin in a few tablespoons of water, dissolve it in a water bath, add it to boiled raspberries, beat and cool slightly. During this time, whip the cream, add them to the raspberry mass, stirring with a spoon;
6. To prepare the ganache, boil the cream, put the broken chocolate into it, dissolve it, then add the butter and stir the mixture;
7. To assemble the cake, you need to cut the biscuit into two equal parts. Soak the first layer of biscuit with syrup, then put it on the second cake;
8. Pour half the ganache, and then half the mousse;
9. Put the second cake on top, it also needs to be soaked in syrup, and then placed on it raspberry mousse and top with chocolate mixture.

Infuse the cake for at least 2 hours in the refrigerator. You can decorate it with fresh raspberries.

How darker chocolate the tastier the cake will be.

Mixes with whipped cream or egg whites should be made just before use to prevent them from settling.

Flour must be sifted.

For the preparation of these cakes, it is advisable to leave more time than indicated in the recipes, since the speed of the housewives in the kitchen may vary.

Break the biscuits into small pieces and grind in a blender to crumbs. Heat butter until room temperature, transfer to a bowl. Add biscuit crumbs and beat with a mixer into a homogeneous mass.

Cut out a parchment circle with a diameter of 24 cm and a strip 2.5 cm wider than the height of the form, and 1 cm longer than the length of its side.

Place the parchment into the mold. Spread the biscuit mixture in an even layer on the bottom of the mold, press lightly with your hands. Put the form in the refrigerator, let cool.

Soak gelatin for 5 minutes. V warm water. Pour a third of the amount of cream into a saucepan and heat, not boiling. Remove from fire. Squeeze out the gelatin and add to the cream. Stir, let cool to room temperature.

Remove the form from the refrigerator. sour cream, sugar, orange peel and beat the juice with a mixer. Add cream with gelatin. Whip the remaining cream until stiff peaks form and gently fold into the mousse. Mix carefully and pour into a mold.

Sort the raspberries, rinse and let dry. Gently, one berry, add raspberries to the mousse. Put the cake in the refrigerator for 3 hours.

Prepare the sauce. Sort the berries, rinse with water and let dry on paper napkins. Place berries, sugar and Orange juice into a blender bowl and beat. Pour into saucepan and refrigerate.

Berries intended for decoration, sort, rinse and dry. Remove the cake from the mold, put the berries on top and sprinkle them with powdered sugar. Serve the sauce separately.

Hello dear readers!!! Cake mousse will make any cake tastier. Therefore, today we will talk about him. I will provide you step by step recipes with photos 10 the best mousses. I'm sure you'll like them.

1. From yogurt

Ingredients:

1) 15 g of gelatin;

2) 6 tbsp. l. water;

3) 500 gr of natural yogurt;

4) 80 grams of granulated sugar;

5) 1.5 st. l. vanilla sugar;

6) Zest of one lemon;

7) 300 ml of cream;

300 gr fresh strawberries.

Cooking:

1. In a saucepan, pour gelatin with water and leave to swell for 5 minutes.

2. Beat yogurt, lemon peel, half granulated sugar and vanilla sugar. Whip cream with remaining granulated sugar and vanilla sugar.

3. On a low heat, stirring constantly, dissolve the gelatin, but do not bring to a boil. Remove gelatin from heat and add to yogurt mixture, stir quickly until smooth. Add whipped cream.

2. Banana mousse

Ingredients:

1) 2 bananas;

2) 150 g cream 25% fat;

3) 1 teaspoon of lemon juice;

4) 1 tablespoon of honey;

5) 2 egg whites;

6) 0.5 teaspoon of vanilla sugar.

Cooking:

1. 1. We clean the bananas from the peel, and then cut them into pieces and put them in a bowl. Add to bananas lemon juice, vanilla sugar and honey. Beat everything thoroughly with a blender to get a homogeneous mass.
2. Then we need to pour cream into our mass, and then beat the mass again.
3. 3. Start beating eggs. Carefully separate the yolks from the whites. Proteins should be clean, without particles of shells and inclusions of yolks. We beat them, of course. We do this with a mixer, it's faster and easier. We beat our proteins until the moment when they form a lush foam.
4. 4. After we need to mix the banana mass with proteins. We put the whites on top, dividing them in half, thus interfering with them in two passes. Stir gently from top to bottom. As a result, you should get a homogeneous mass of a pleasant color.
5. It remains for us to transfer the mousse into beautiful glasses and send it to the refrigerator for 20 minutes. When we get our banana mousse, you can decorate it with nuts on top, place a slice of some fruit on the wall of the dish or sprinkle with grated chocolate.

3. Raspberry mousse

Ingredients:

1) Frozen raspberries 285 g;

2) Sugar ½ tbsp.;

3) Lemon juice 2 tbsp. l.;

4) Instant gelatin 1 tbsp. l.;

5) Whipping cream 3 cups;

6) Powdered sugar 6 tbsp. l.

Cooking:

1. In a medium saucepan, combine frozen raspberries and sugar. We bet on medium fire and cook until the consistency of jam, while stirring occasionally. We remove the raspberry mass from the stove and filter through a fine sieve or clean cheesecloth.
2. Add lemon juice and gelatin to the raspberry mass and mix everything. Pour the mass back into the saucepan and cook over medium heat, stirring with a whisk until the gelatin is completely dissolved. In this case, the mass should not boil.
3. We remove the raspberry mixture from the stove, pour it into another container so that it cools faster. Cool down to room temperature.
4. Add the cooled raspberry mass to the cream and mix everything very carefully with a spatula, raking movements from top to bottom.

4. Strawberry mousse

Ingredients:

1) strawberries 350 gr;

2) mascarpone 500 gr;

3) fat cream 450 ml.;

4) sugar 100 gr;

5) powdered sugar 100 gr;

6) gelatin 15 gr.

Cooking:

1. Grind strawberries with sugar in a blender.
2. Soak gelatin in cold water. Then dissolve in 50 ml of cream brought to a boil. Let stand for 5 minutes, then add 2-3 tbsp. cheese mix, stir. Then pour the resulting mixture into the rest of the mass and mix well. Whip the remaining cream with powdered sugar.
3. Gently fold in cheese mixture.

5. Chocolate cream mousse with gelatin.

Ingredients:

1) Milk 300 ml;

2) bitter chocolate 30 g;

3) cocoa 0.025 kg;

4) crushed nuts ¼ tsp;

5) vanillin 0.25 sachets;

6) gelatin 2 tsp.

Cooking:

1. Soak gelatin in a few tablespoons of milk and leave to swell.
2. Pour the remaining milk into a separate bowl, put the chocolate broken into pieces, add all the other ingredients and put on the stove, stirring constantly over low heat.
3. After heating, carefully add the gelatin dissolved in milk, stir the mousse with a whisk and arrange in portions.

6. Sour cream mousse

Ingredients:

1) dry jelly 100 g;

2) sour cream 250 g;

3) berries sugar;

4) boiled water 2 tbsp.

Cooking:

1. Mix with water and leave the jelly to swell for 40 minutes. Add sugar powdered sugar or honey. Then bring the mass to a boil, without ceasing to stir, so that the gelatin is completely dissolved.
2. Take the mixture off the heat and let it cool down a bit. When it becomes warm, add sour cream and beat the ingredients in a blender until smooth.

7. Cheese mousse

Ingredients:

1) 400 gr curd cheese;

2) 100 gr of powdered sugar;

3) 100 grams of heavy cream.

Cooking:

1. To make cheese cake mousse, take soft cheese And sweet powder, mix them in a bowl, beat for two to three minutes.
2. Whip the cream in a separate bowl. Using a mixer on low speed, combine whipped cream and whipped cream cheese with sugar.

8. Chocolate mousse without cream

Ingredients:

2) 4 teaspoons of powdered sugar;

3) 150 g of dark chocolate;

4) 1 tbsp. a spoonful of cognac;

5) 1 teaspoon of granulated coffee;

6) 50 g of butter.

Cooking:

1. Pound the chocolate right in the wrapper on the edge of the table. Pour into a heatproof bowl and place on water bath. Immediately add butter and coffee to the chocolate. After the chocolate has melted, mix everything thoroughly and add cognac.
2. Proteins are separated from the yolks. Beat them with half of the icing sugar in a stable foam.
3. Yolks with the second half of sugar. Powder also beat with a mixer until a fluffy white cream.
4. Gradually add the chocolate mixture to the yolks, mixing very gently, trying to keep the resulting splendor.
5. Add 1/3 of the whites to the yolk mixture. We mix.

9. Chocolate mousse without eggs

Ingredients:

1) 200 g of dark chocolate;

2) 300 ml of heavy cream.

Cooking:

1. Crush the chocolate and melt it in a bowl set over a water bath.
2. Meanwhile, whip the cream until fluffy.
3. Pour the melted chocolate into the cream. Gently and quickly fold the chocolate into the cream.
4. Pour into glasses and refrigerate until the mousse has cooled and thickened.

10. Curd mousse

Ingredients:

1) Cottage cheese 500 gr;

2) Cranberry 400 gr;

3) Gelatin 15 gr;

4) Sugar 200 gr;

5) Cream 400 m;l

6) Cranberry juice 75 ml.

Cooking:

1. Soak gelatin in a small amount cold water, then squeeze and dissolve in hot juice.
2. Rinse cranberries and let excess liquid drain. Then puree the berries in a blender.
3. Add sugar, cottage cheese and gelatin to the berry puree. Stir.
4. Whip the cream and also add it to the mousse. Mix well until a homogeneous mass is obtained.

That's all!!! Those were all the recipes for today.

Bon appetit!!!

Dear friends, today I want to tell you how to cook delicious biscuit cake with mousse. It is gentle, moderately sweet, not cloying and beautiful.

To bake a biscuit and assemble a cake, you need a mold with a diameter of 26 cm. There is a lot of text, but it is easy to prepare a cake. And in order not to spend the whole day on it, today, for example, you can bake a biscuit and make jelly layer, and tomorrow to do mousse, assembly and decoration of the cake.

Biscuit Ingredients:

1 tablespoon potato starch

80 grams wheat flour premium

100 grams of powdered sugar

We take two bowls. Pour whites into one, yolks into the other. Beat the whites first at low speed until foam appears, and then increase the speed and gradually add powdered sugar one spoon at a time. At the same time, we do not stop and beat the mass to stable peaks.

Lightly beat the yolks with a whisk, pour into the proteins and mix.

Sift flour with starch and in small portions put into the liquid part. Mix and pour the dough into a mold lined with lightly oiled parchment paper.

We turn on the oven in advance by 180 degrees. Bake the cake for fifteen minutes. Readiness is checked with a toothpick. We take it out of the mold along with the paper and leave to cool.

200 grams of strawberries

200 grams of red currant

100 grams of raspberries

10 grams of gelatin

sugar to taste

From these berries you need to make a puree. To do this, put the berries in a saucepan, slightly knead them with a fork, pour in 2-3 tablespoons of water. Simmer over low heat until soft. Then we throw the berries on a sieve and grind with a spoon. Berries can also be used frozen. And, of course, change their composition and quantity.

Gelatin pour three tablespoons of cold water and leave for 10 minutes. Part berry puree heat on small fire, add sugar to taste and gelatin. Stir with a spoon until smooth, and then mix with the rest of the puree.

Line the baking dish cling film and pour out the cooled jelly. It is more convenient to prepare the jelly layer in silicone mold, since it is convenient to take out of it. When using metal, as in my case, we line it with a film, then it will not be difficult to remove the berry cake.

Bavarian mousse:

250 ml milk

250 grams of white chocolate

50 grams of sugar

500 ml cream 33%

6 egg yolks

10 grams of gelatin

10 grams vanilla sugar

Soak the gelatin in four tablespoons of cold water. Break the chocolate into pieces. Mix the yolks with sugar and beat with a whisk. Heat milk until hot.

Pour the yolks into the milk, without stopping stirring. Then in a bowl of of stainless steel We cook this mixture in a water bath, constantly stirring with a whisk, until the mass thickens a little. Remove from heat, add gelatin, stir until dissolved. Then we send chocolate and vanillin, mix until smooth.

Beat lightly with a blender and put to cool in the refrigerator. We control that the mixture does not freeze. Whip the cream until gentle cream. Take the chocolate mixture out of the fridge and mix gently with the cream.

200 ml 33% cream

250 grams of white chocolate

5 grams of gelatin

Soak gelatin with two tablespoons of cold water. We heat the cream to a hot state, but do not boil, remove from heat. We put chocolate and gelatin. Blend with a blender until uniform consistency. The glaze is like condensed milk. Let cool and make sure it doesn't freeze.

Cut the cooled biscuit into two cakes. We cut the edges a little so that they are 0.5 cm smaller than the diameter of the mold in which we will collect the cake along their entire circumference.

We line the form with cling film. We put the first cake on the bottom, and put half of the mousse on it. Put the form in freezer for 15 minutes so that the mousse hardens a little, otherwise it will not withstand the jelly layer.

As soon as the mousse hardens, we continue to assemble the cake. We take out the jelly from the mold and put it on the mousse. Then we cover the jelly with the second biscuit cake and spread the remaining mousse on it, distribute it evenly and put it back in the refrigerator to solidify.

Then take the cake out of the mold wide dish. Pour the icing into the center of the cake and let it spread over the entire surface. Smooth out the top and sides with a wide knife. We send the cake to the refrigerator for 5-6 hours or overnight for complete solidification.

Decorating a biscuit cake fresh berries(I have raspberries and blueberries) or as you wish. I cooked this yummy for my beloved granddaughter's birthday.

The cake is large, weighing more than two kilograms. Perfectly cut into pieces and looks bright on festive table. Bon appetit!

Cook with pleasure and always be healthy!

admin, August 28, 2016