Description
The cake does not require baking. It's soft, fluffy and very, very tasty. For lovers mousse cakes.
Ingredients
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Cookies
240 g
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Butter
70 g
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Cream
3 Tbsp
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Semolina
50 g
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Brown sugar
6 Tbsp
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Water
450 ml
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Cherry
200 g
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Gelatin
10 g
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Cream
500 g
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Chocolate milk
100 g
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Dark chocolate
50 g
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Powdered sugar
100 g
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Gelatin
17 g
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Water
100 ml
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Liqueur
50 ml
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Sugar
5 Tbsp
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Cream
3 Tbsp
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Cocoa powder
3 Tbsp
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Butter
40 g
Cooking
Cookies are pieces grind into crumbs between sheets of parchment using a rolling pin, add the softened butter and cream, stir a lot.
On the right size dish to put the bumpers from the split form 20 cm in diameter, spread the chocolate inside the cookie mass and well compacted, put in the refrigerator.
Now prepare the cherry mousse. In a saucepan pour the water, put the cherries, put on fire, bring to a boil, strain the mixture through a sieve into the syrup, add sugar TM "Mistral", again put on fire, bring to a boil and pour mixed with water semolina TM "Mistral", cook on slow heat for 15 minutes, stirring all the time.
Slightly cooled semolina mixture, pour into a glass for whipping
Beat with a mixer for 10 minutes to air mass, it will increase in two times and brighten. (At this point you this mousse sort shapes, refrigerate for about 30 minutes and enjoy the air dessert, but I need the mousse for a cake to keep in shape, so I added a gelatin).
Pre-soaked according to the instructions gelatin heated to dissolve and pour in the cherry mousse, stir, put in shape, covered with cling film. I did two forms of diameter 14 cm Into the mousse to press the cherries, put them in the freezer for 40 minutes.
To form the basis of the spread to the center of two cherry mousse on top of each other
Fatty whip the cream with the icing sugar in the air mass, add melted on a water bath chocolate, liqueur, mix
Pre-soaked according to the instructions gelatin heated to dissolve and pour in the chocolate mousse, mix well. The sides of the form to lay plastic files, or cling film, put into a form with cherry mousse, chocolate mousse, flatten and place in refrigerator for 40 minutes.
To get the cake from the refrigerator, remove the sides from the shape, cover the glaze for this mix cocoa, sugar and cream, bring to a boil, remove from heat, add butter, stir to dissolve butter. Top cake decorate with chocolate shavings.
To cut the cake.
Enjoy your tea!!!
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