Mousse cake

You will fall in love and this is a beautiful and delicate cake. This wonderful cake consists of three-colored layers of berry mousse. The air mousse just melts in your mouth. Instead of a biscuit base, I use sand, which simplifies the cooking process. A beautiful dessert is suitable for a holiday and a romantic dinner.
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Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 6 g
Fats 35 % 17 g
Carbohydrates 52 % 25 g
321 kcal
GI: 12 / 44 / 44

Step-by-step cooking

Cooking time: 3 h 50 min
  1. Step 1:

    Step 1.

    First prepare the sand base for the cake. To do this, grind the cookies into crumbs in a blender or combine. Place the sand crumbs in a bowl.

  2. Step 2:

    Step 2.

    Melt the butter and add to the bowl with the sand crumbs.

  3. Step 3:

    Step 3.

    Mix the butter with the sand crumbs.

  4. Step 4:

    Step 4.

    Now let's prepare the molds for our cakes. Take a tray and place a metal ring shape with a diameter of 8 cm on it. Cut 6 strips of acetate (border) tape with a length of 27 cm and a width of at least 5 cm. Roll the tape into a ring and place it in a metal mold, align it to the shape. Cut off two small pieces of tape and script a transparent shape on top and bottom so that it does not unfold. Similarly, make the remaining 5 molds.

  5. Step 5:

    Step 5.

    Pour the same amount of sand crumbs into each mold about 1 tbsp.l. and tamp the sand crumbs into a dense base 1 cm thick. Place the tray with the molds in the refrigerator.

  6. Step 6:

    Step 6.

    Now let's prepare a berry mousse. The weight of the berries is indicated approximately. We should get about 240 g of berry puree for mousse (part of the berry mass will remain in the sieve when wiping: bones, skin, depending on the selected berries, there will be more or less waste, which means more or less berries may be needed). Wash the berries, if you use frozen berries, then defrost them in advance.

  7. Step 7:

    Step 7.

    Put berries and sugar in a blender. Stir until smooth.

  8. Step 8:

    Step 8.

    Rub the resulting mass through a sieve into a bowl. Remove the remaining thick mass, we won't need it. The resulting berry puree (240-250 grams) will be used to make mousse.

  9. Step 9:

    Step 9.

    Place cream cheese at room temperature in a bowl and mix lightly with a whisk or spatula.

  10. Step 10:

    Step 10.

    Add powdered sugar and mix well.

  11. Step 11:

    Step 11.

    Pour cream into a bowl and beat with a mixer on high speed until soft peaks are obtained.

  12. Step 12:

    Step 12.

    Add whipped cream to a bowl with cream cheese.

  13. Step 13:

    Step 13.

    Mix until smooth.

  14. Step 14:

    Step 14.

    Remove the swollen gelatin from the water and squeeze. Place the gelatin in a small bowl and send it to the microwave for 10-30 seconds to melt it to a liquid state. Then cool the gelatin to 40-45 ° C, add half of the gelatin to the creamy mixture and mix well.

  15. Step 15:

    Step 15.

    Add the remaining gelatin to the berry puree and mix well.

  16. Step 16:

    Step 16.

    Distribute the creamy mass equally across three bowls.

  17. Step 17:

    Step 17.

    Then add berry puree of different weights to each bowl. In one bowl 120 g, in another 80 g, in the third 40 g of mashed potatoes. We add different amounts to get mousse of three colors.

  18. Step 18:

    Step 18.

    Mix until a homogeneous mass of color is obtained.Thus, we will get a mousse of three colors.

  19. Step 19:

    Step 19.

    Take the tray with the molds out of the refrigerator. Distribute the mass of the darkest color into the molds, about 2 tbsp.l. into each mold. Put it in the freezer for 20 minutes to harden the mousse. Then take out the tray and spread the lighter-colored mass on top. Put it back in the freezer for 20 minutes. Then take out the tray and distribute the remaining light mass into the molds. Refrigerate for 3-4 hours.

  20. Step 20:

    Step 20.

    Remove the finished cakes from the molds by removing the acetate tape. If the cake is difficult to remove, then gently swipe the knife along the edge, separating the cake from the tape, and then remove it. The finished cake can be decorated as desired. I decorated the cake with a drop of whipped cream, fresh berries and small meringues.

To prepare a mass cake, I used a berry mix of raspberries, blackberries and blueberries. In principle, any berries are suitable for this recipe, you can cook with one kind of berries. Try to choose berries of sweet varieties. If the berries are sour, then I advise you to first boil them with sugar on the stove for 6-10 minutes, and then mix in a blender and grind through a sieve.

I use acetate film for molds, it holds the mousse shape well, the cake turns out smooth and smooth. If you do not use this film, then try replacing it with thick foil or silicone-coated parchment.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Gelatin - 355   kcal/100g
  • Water - 0   kcal/100g
  • Cream cheese with 50% fat content - 349   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Shortbread cookies - 716   kcal/100g

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