Cake with double mousse "Cappuccino" - a dish from French cuisine. An unusual combination of coffee mousse and white chocolate mousse. You will undoubtedly decorate the festive table with such a cake, delight and pleasantly surprise your guests.
It is necessary
- - 3 egg whites
- - 95 g granulated sugar
- - 60 almonds
- - 15 g flour
- - 50 g butter
- - 80 g of dark chocolate
- - 100 ml of milk
- - 2 egg yolks
- - 1 tbsp. l. instant coffee
- - 4 gelatins in plates
- - 400 ml heavy cream
- - 100 g of white chocolate
Instructions
Step 1
Prepare the dough. First, combine the granulated sugar, flour and almonds. Add egg whites and whisk well. Melt the butter, pour into the dough and stir.
Step 2
Melt 40 g of chocolate and stir. Take a split-bottom mold, line with parchment paper and pour out the dough.
Step 3
Place in an oven preheated to 180 degrees and bake for about 15-20 minutes. Refrigerate and remove the paper.
Step 4
Place the crust on the bottom of the split form.
Step 5
Make coffee mousse. Pour 300 ml of cold water into a bowl and put 2 plates of gelatin in water for 15 minutes to soften. Add 1 tablespoon to the milk. coffee, dissolve and bring to a boil, stirring occasionally.
Step 6
Beat the granulated sugar and yolks in a mixer until whitening. Gently pour hot milk into the yolk mixture in a small stream. Then pour back into the pot and put on low heat, cook until thickened, stirring occasionally.
Step 7
Squeeze the gelatin and add to the hot cream, stirring to dissolve the gelatin in the cream. Whip 200 ml of cream until thick foam. Pour the cream into the chocolate cream in a small stream, stirring occasionally.
Step 8
Pour it into a mold on top of the crust. Place in a cool place for 30 minutes.
Step 9
Make a white mousse. Pour 300 ml of cold water into a bowl and put 2 plates of gelatin in water for 15 minutes to soften.
Step 10
Pour 50 ml of cream into a saucepan, add white chocolate and melt over low heat until smooth.
Step 11
Add squeezed gelatin into the white chocolate cream, stir to dissolve the gelatin.
Step 12
Whip 150 ml of cream until fluffy. Pour the whipped cream in a small stream into the white chocolate cream, mix thoroughly and pour the mousse over the cake. And put it in a cold place overnight.
Step 13
Pull out the cake and start decorating it. Melt 40 g of dark chocolate. Cover the cutting board with cling film and spread the chocolate with a thin layer. Refrigerate for about 35-40 minutes. The chocolate should harden.
Step 14
Remove the cake from the mold. Cut the hardened chocolate into uneven pieces.
Step 15
And decorate the cake on the sides. Grate the remaining chocolate and decorate the top of the cake.
