Cakes with a layer of light, airy mousse are called mousse. Sweet mousse is made 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 icing or confectionery velor, but if you are only interested in taste, then you can sacrifice the sophisticated design and opt for simpler options.
Chocolate Raspberry Mousse Cake Recipe
This simple step-by-step recipe will allow you to create a beautiful dessert that will captivate guests with both rich and light taste. The cake can be made 1-2 days before the holiday and kept in the refrigerator, garnished with berries shortly before serving.
For a biscuit you will need:
- 25 g cocoa powder;
- 100 g granulated sugar;
- 100 g wheat flour;
- 2 large chicken eggs;
- 100 g butter;
- 1 tbsp. a spoonful of baking powder;
- 3 tbsp. spoons of boiling water;
- 2 tbsp. spoons of brandy.
For mousse:
- 300 g of chocolate with at least 50% cocoa beans;
- 450 ml of cream with a fat content of about 30%.
For decoration:
- 220 g fresh raspberries;
- powdered sugar;
- cocoa powder.
Make a biscuit. Pour cocoa powder into a wide bowl, pour in boiling water and mix the mass with a silicone spatula. Add 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 mold from the oven and saturate the sponge cake 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 place in a bowl. Melt the chocolate, stirring constantly. Cool it down a bit. Whisk the cream until soft peaks. Add chocolate to them, gently folding the mousse several times with a silicone spatula, stir until smooth.
Place the mousse on the base, smooth the surface with a long spatula. Cover the dish with cling film and refrigerate for at least 4 hours. Carefully remove the mold from the cake, transfer the dessert to a plate and dust with cocoa powder, then put the berries and sprinkle them with powdered sugar through a sieve.
Homemade white chocolate mousse cake with matcha tea
Matcha or matcha in Japanese means mashed tea. This green powder is not only brewed but also used to flavor and color many foods, including mousse.
For a biscuit, take:
- 50 g wheat flour;
- 40 g granulated sugar;
- 30 g of milk with a fat content of 2.5%;
- 20 g butter;
- 6 grams of match;
- 2 chicken eggs.
For the chocolate mousse:
- 150 ml of cream with a fat content of about 30%;
- 90 g white chocolate;
- 2 chicken eggs;
- 50 ml of milk;
- 4 g gelatin;
- 1 tbsp. a spoonful of water.
For matcha mousse
- 100 ml of cream with a fat content of about 30%;
- 8g match;
- 20 g granulated sugar;
- 80 ml of milk;
- 3 g gelatin;
- 1 tbsp. a spoonful of water;
- 2 tbsp. boiling water.
Start by preparing the base. Sift wheat flour and matcha through a fine sieve into a small container. Break the eggs into an iron bowl and start beating them with a hand mixer, slowly add granulated sugar. Transfer bowl to water bath and continue whisking at high speed. Once the mixture is bubbling and warmed up, remove from heat. Slow down and continue beating the egg and sugar mass, stop when it becomes thick and stringy.
Add the sifted ingredients in several steps, mix the dough with a culinary spatula, folding it, not stirring it. Melt the butter along with the milk. Add to the rest of the text by mixing in with a spatula. Transfer the dough to a 21 cm baking dish and tap the edges to remove bubbles. Preheat the oven to 170 ° C, bake the biscuit for about 20 minutes. Check the doneness with a bamboo skewer. Remove the base from the mold, cool. Take a mold with a diameter of 18 cm, cut the biscuit and lay it with the convex side down.
Make white chocolate mousse. Soak gelatin in cold water. Whisk the egg whites until stiff peaks. Set aside the yolks for the matcha layer. In another bowl, beat the cream until thick, smooth. Heat the milk in a saucepan. When it starts to boil, place the white chocolate, chopped on the pieces. Add gelatin dissolved in water and mix. If the gelatin does not dissolve completely, slightly heat the mixture over low heat. Pour it into the whipped cream and stir well. Add the whipped egg whites, stirring in gently, being careful not to ruin the frothy texture. Pour the mousse over the biscuit. Refrigerate for 2-3 hours.
Make a layer from the match. Whisk in the cream. Soak gelatin in water. Whisk the yolks left over from the chocolate mousse with sugar to form a thick white foam. In a saucepan, heat the gelatin and milk and boiling water, put the mixture on low heat, cook until the gelatin dissolves. Add matcha powder and mix well. Combine the cream and the resulting mixture. Pour over the frozen chocolate mousse, refrigerate and wait until it hardens. Sift some matcha onto the top of the cake for decoration. Remove the ring and transfer the beautiful and delicious cake to a platter.
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 granulated sugar;
- 1 tbsp. a spoonful of butter;
- 1 tbsp. a spoonful of milk;
- 75 g wheat flour;
- ¼ h. Spoon baking powder;
- ¼ teaspoon of finely ground salt.
For the raspberry-lemon mousse, take:
- 135 g fresh raspberries;
- 65 ml freshly squeezed lemon juice;
- 200 g icing sugar;
- 7 leaves of gelatin;
- 500 ml of cream with a fat content of at least 30%;
- 225 g of natural Greek yogurt.
Prepare the base. In a bowl, beat room temperature eggs and powdered sugar into a thick foam. Add softened butter and milk and beat for another 30 seconds. Sift flour, salt, and baking powder into a bowl. Add dry ingredients in several steps, beating the dough on low speed. Preheat oven to 160C. Cover a 22 x 32 cm baking sheet with parchment paper. Pour the dough and bake the base for 10 minutes. Spread another piece of parchment on your work surface and carefully transfer the biscuit onto it. Using a round cookie cutter with the same diameter as the silicone hemispherical cake mold, cut out 10 bases.
Get some mousse. Soak gelatin leaves in cold water and leave for 10 minutes. Place the raspberries in a blender and puree. Rub through a sieve to remove pits. Put the puree in a saucepan, add lemon juice and powdered sugar. Bring the mixture to a boil over medium heat. Remove the gelatin from the water and squeeze gently. Place in warm raspberry puree and cook, stirring occasionally, until the gelatin is completely dissolved. Refrigerate for 10-15 minutes. Whisk the cream into a firm foam. Add them along with yogurt to the raspberry-gelatin mixture. Mix into fluffy paste. Place it in a silicone mold. Lay the base on top. Refrigerate for 3-4 hours. Remove the mold 20 minutes before serving, wait until the mousse warms up slightly and remove the cakes from the mold.
