Cakes with a layer of light, airy mousse are called mousse. Sweet mousse is prepared from whipped cream, egg whites, adding chocolate, fruit or vegetable puree, spices or other flavoring or aromatic additives to the bubbling mass. Often, mousse cakes are covered with glaze or pastry velor, but if you are only interested in taste, you can sacrifice a refined design and stop at simpler options.
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Raspberry Chocolate Mousse Cake Recipe
This simple step-by-step recipe will allow you to prepare a beautiful dessert that will captivate guests with both a rich and light taste. Cake can be made 1-2 days before the holiday and keep it in the refrigerator, decorated with berries shortly before serving.
For biscuit you will need:
- 25 g of cocoa powder;
- 100 g of granulated sugar;
- 100 g of wheat flour;
- 2 large chicken eggs;
- 100 g butter;
- 1 tbsp. a spoonful of baking powder;
- 3 tbsp. tablespoons of boiling water;
- 2 tbsp. tablespoons of brandy.
For mousse:
- 300 g of chocolate with a cocoa content of at least 50%;
- 450 ml cream with a fat content of about 30%.
To decorate:
- 220 g of fresh raspberries;
- powdered sugar;
- cocoa powder.
Make a biscuit. Pour cocoa powder into a wide bowl, pour boiling water and mix the mixture with a silicone spatula. Pour sugar, flour, add softened butter and eggs, beat all the ingredients with a hand mixer. Preheat the oven to 180 ° C, grease a round baking dish with a diameter of 20 cm with oil and use a spoon to transfer the dough. Smooth the surface with a long silicone spatula. Bake the base for 20-25 minutes. Check the readiness of the biscuit by piercing it with a wooden stick. Remove the pan from the oven and soak in the biscuit with cognac. Cool without removing from the mold.
Make a classic chocolate mousse. Place an iron or glass bowl over the steam bath. Break the chocolate into small pieces and put them in a bowl. Stir constantly and melt the chocolate. Cool it a little. Whip the cream until soft peaks. Add chocolate to them, gently folding the mousse repeatedly with a silicone spatula, mix until smooth.
Put the mousse on the base, smooth the surface with a long spatula. Cover the pan with cling film and refrigerate for at least 4 hours. Carefully remove the form from the cake, transfer the dessert to a plate and sprinkle with cocoa powder, then lay out the berries and sprinkle them with powdered sugar through a sieve.
Homemade White Chocolate Mousse Cake Recipe with Matcha Tea
Matcha or match in Japanese means ground tea. This green powder is not only brewed, but also used to add flavor and color to many foods, including mousse.
For biscuit, take:
- 50 g of wheat flour;
- 40 g of granulated sugar;
- 30 g of milk with a fat content of 2.5%;
- 20 g butter;
- 6 grams of a match;
- 2 chicken eggs.
For chocolate mousse:
- 150 ml cream with a fat content of about 30%;
- 90 g of white chocolate;
- 2 chicken eggs;
- 50 ml of milk;
- 4 g of gelatin;
- 1 tbsp. a spoonful of water.
For match mousse
- 100 ml cream with a fat content of about 30%;
- 8 g match;
- 20 g of granulated sugar;
- 80 ml of milk;
- 3 g of gelatin;
- 1 tbsp. a spoon of water;
- 2 tbsp. boiling water.
Start by making the basics. Sift the wheat flour and matcha into a small bowl through a frequent sieve. Break eggs into an iron bowl and begin to beat them with a hand mixer, slowly pour in granulated sugar. Move the bowl to the water bath and continue whisking at high speed. Once the mixture has bubbled and warmed up, remove it from the heat. Slow down and continue whisking the egg-sugar mass, stop when it becomes thick and viscous.
In a few tricks, add the sifted ingredients, mix the dough with a culinary spatula, folding it, and not stirring. Melt the butter with milk. Add to the rest of the text by interposing with a spatula as well. Transfer the dough into a baking dish with a diameter of 21 cm, tap on its edges to remove bubbles. Preheat the oven to 170 ° C, bake a biscuit for about 20 minutes. Check availability with a bamboo skewer. Remove the base from the mold, cool. Take a shape with a diameter of 18 cm, cut the biscuit and lay it convex side down.
Make white chocolate mousse. Soak the gelatin in cold water. Beat egg whites to hard peaks. Set the yolks aside for a match layer. In another bowl, whip the cream until a thick, uniform mass. Heat the milk in a saucepan. When it begins to boil, put the broken white chocolate into pieces. Add gelatin dissolved in water and mix. If the gelatin does not dissolve completely, warm it over a small fire. Pour it into whipped cream and mix well. Add whipped squirrels, carefully interfering them, being careful not to destroy the foamy texture. Pour the mousse over the biscuit. Put in the refrigerator for 2-3 hours.
Make a layer with a match. Whip the cream. Soak gelatin in water. Whisk the yolks from the preparation of chocolate mousse with sugar into a thick white foam. In a saucepan, warm the gelatin and milk and boiling water, put the mixture on low heat, cook until the gelatin dissolves. Add match powder and mix well. Combine the cream and the resulting mixture. Pour onto the frozen chocolate mousse, put in the refrigerator and wait until it hardens. Sift a little match onto the top of the cake for decoration. Remove the ring and transfer the beautiful and delicious cake to the dish.
Homemade Raspberry Lemon Mousse Cakes
Make small mousse cakes. The amount of ingredients listed in the recipe is enough for 10-12 servings.
For the basics, take:
- 2 chicken eggs;
- 75 g of granulated sugar;
- 1 tbsp. a spoonful of butter;
- 1 tbsp. a spoonful of milk;
- 75 g of wheat flour;
- ¼ teaspoon of baking powder;
- ¼ teaspoon finely ground salt.