If you're looking for a show-stopping dessert that combines the flavors of sweet raspberry and rich vanilla, look no further than this amazing mousse cake recipe!
Raspberry confit:
250g - raspberry purée
60g - sugar
5g - pectin NH
In a saucepan, add the raspberry puree and heat it up to 111 degrees Fahrenheit.
Then, sprinkle the sugar (previously mixed with pectin NH) over the puree in a "rain" motion while stirring constantly. Keep stirring and heat the mixture on medium heat until it reaches 160 degrees Fahrenheit. Turn off the heat, cool the mixture down to 122 degrees Fahrenheit, and pour it into a mold. Put the mold in the freezer until the mixture solidifies, then remove the raspberry confit from the mold. It should come out easily without the need for any special tools.
Sponge Cake:
4 eggs
150g sugar
40g room temperature water
120g all purpose flour
Separate the egg whites from the yolks. Place the egg whites in a dry, clean bowl and beat them with a mixer until they form stiff peaks. Gradually add 75g of sugar in two parts to the beaten egg whites, and continue beating on high speed until stiff peaks form. Transfer In the beaten egg whites to another bowl.
In same mixer bowl, beat the egg yolks with the remaining 75g of sugar on high speed for 2-4 minutes, until light and fluffy. The water will make the batter more elastic, preventing cracks when rolling the cake. Add the water to the yolk mixture and whisk until smooth.
Gradually sift the flour into the yolk mixture in two parts, folding it in gently with a whisk. Lastly, fold the beaten egg whites into the batter in several parts, using a whisk or silicone spatula, stirring from the bottom up to preserve the airy structure.
Transfer the batter to the 6 inch cake ring.
Bake the sponge cake in a preheated oven at 390°F for
40-50 minutes until lightly golden.
Mousse:
150g heavy whipping cream
250g white chocolate
14g gelatin + 50g of cold water
210g heavy whipping cream
200g cream cheese
Dissolve 14 g of gelatin in 50 g of cold water. Let it sit for about 10-15 minutes to bloom.
Whip 210 g of heavy cream until soft peaks form. Transfer the whipped cream to another bowl and set aside.
In the bowl of a mixer, mix the cream cheese until smooth.
Heat 150 g of heavy cream until almost boiling, then pour it over the white chocolate. Let it sit for about a minute, then stir until the chocolate is completely melted and combined with the cream. Add the melted white chocolate and cream mixture to the cream cheese and mix until well combined.
Heat the bloomed gelatin in the microwave for about 10-15 seconds or until it fully melts. Stir the gelatin into the chocolate and cream cheese mixture.
Gently fold the whipped cream into the mixture using a silicone spatula, making sure everything is combined evenly.
For assemble the cake pour in some mousse, place in the freezer for 15 minutes. Then add the raspberry confit, pour in the remaining mousse, and place the sponge cake on top. Freeze the assembled cake for 7-8 hours.
Then carefully remove it from the mold and add a mirror glaze coating on the frozen cake. The Mirror Glaze recipe is here • Mirror Glaze Cake Reci...
Whether you're celebrating a special milestone or just looking to indulge your sweet tooth, this recipe is sure to satisfy. So why not give it a try and impress your friends and family with this amazing mousse cake recipe?
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20 сен 2024
