American cheesecake lovers will surely love this unrivaled lemon-creamy mousse cake, layered with coffee cream and garnished with blackberries.
It is necessary
- For cakes:
- - 1 tablespoon of instant coffee granules;
- - 1 tablespoon of hot water;
- - 4 eggs;
- - 125 g of fine crystalline sugar;
- - 50 g flour;
- - 25 g of starch;
- - 1 tablespoon of ground almonds;
- - 25 g butter;
- For coffee cream:
- - 125 g butter;
- - 225 g of icing sugar;
- - 1 tablespoon of strong cold coffee;
- For mousse:
- - 1, 5 tablespoons of powdered gelatin;
- - juice of 1 lemon;
- - 4 tablespoons of water;
- - 250 ml heavy cream;
- - 175 g blackberries;
- - 150 g of caster sugar;
- - 450 g of fat cream cheese;
- For registration:
- - blackberries, chocolate coffee beans, powdered sugar (for sprinkling);
Instructions
Step 1
Whisk the eggs, sugar and dissolved coffee in a steam bath to form a thick, fluffy, creamy mass. Sift flour mixed with starch on top in portions. Then stir in the chopped almonds and melted butter.
Step 2
Stir well until a smooth dough is obtained. Place the round silicone mold (20.5 cm) on the baking sheet. Pour the dough into a mold and bake in an oven preheated to 190 ° C for 30-40 minutes, until the dough rises and turns golden.
Step 3
Cool the cake in a mold and lay out. Wash and dry the form, line it with cling film in 2 layers so that the edges of the film hang freely on the sides (this will make it easier to spread the finished cake out of the form).
Step 4
Prepare the cream. Whisk butter until soft. Sift the icing sugar in portions on top, whisking thoroughly each time, then add the coffee, continue whisking. Cut the crust in half and spread half of the cream on the bottom crust. Transfer this cake to a mold.
Step 5
Prepare the mousse. After pouring the gelatin into a bowl of water, leave it for 2 minutes to swell. Next, place the bowl in a bowl of hot water and stir the gelatin until it completely dissolves.
Step 6
Whisk the cheese, sugar and lemon juice until smooth. Whisk the cream separately into a dense mass and add together with the dissolved gelatin to the cheese mass. Divide the mousse into 2 parts.
Step 7
Set one half aside, and in the other, stir in the blackberries and spread evenly on the cake pan.
Spread the remaining coffee cream over the top cake layer and place it on the cake with the mousse in a mold.
Step 8
Put the remaining mousse on top, flatten. Refrigerate cake for 2 hours. Gently, using cling film, put the cake out of the mold, transfer to a dish, remove the film.
Step 9
Decorate the cake with blackberries and coffee beans and sprinkle with powdered sugar.
