Mousse cake with berry jelly

Description

I confess that in the original version of this cake uses cherry, but this simple cake I made with sweet cherries and ripe with delicious blueberries, and now with black currant. And each time the cake turned out delicious and beautiful. Cooking a cake is simple and, in principle, does not take much time. You can use both fresh and frozen berries. In the recipe I will show cherry, as in the original, and to use it or other berries of your choice.

Ingredients

Cherry

310 g
Sugar

35 g
Gelatin

7 g
Sugar

40 g
The wine is fortified

40 g
Cherry

150 g
Gelatin

5 g
Puree berry

165 g
Sugar

10 g
Cream

200 ml
Flour almond

45 g
Sugar

110 g
Yolk egg

60 g
Chicken egg

1 piece
Egg white

90 g
Flour

30 g
Cocoa powder

25 g
Butter

30 g

Cooking

Just specify that amount of sugar is given at ripe sweet berries. When I made the cake with seasonal cherries and blueberries, add the sugar I had. This time, with currants, I increased the amount of sugar to taste. So, let's make a berry puree, which we will use in the future. Prepared for this grind the berries with sugar in a blender. I always grind puree through a sieve to get rid of the unnecessary bones-skins. But keep in mind that the weight of the mash may be reduced.

For berry jelly 7 g gelatin soaked in very cold water. 125 g berry puree with 40 g of sugar, put on fire and thoroughly heated (bring almost to boiling but do not boil).

Carefully squeeze the gelatin and enter it into the hot berry puree. Mix thoroughly. Add the wine and whole berries. Mix everything again.

Pour the mass in a diameter of 20 cm and put in the refrigerator. The form must vystelit with cling film, then with ease to get it. Jelly must be frozen. I have it takes a few hours. To prepare the mousse I begin somewhere an hour after you leave jelly in the fridge.

For the mousse soak 5 g of gelatin in cold water. For the mousse, we need 165 g berry puree. About one-third of this mass is heated with 10 g of sugar.

Enter gelatin to the warmed mass and mix thoroughly. Then the berry puree with added gelatin injected into the remaining berry puree intended for the mousse. Mix well.

Whisk 200 ml cream...

... and accurate movements for PARTS entered into the berry puree, which was at room temperature (approximately 25 degrees). If you add all the cream at once, the mousse can be curtailed. Stir in a circular motion and from bottom to top. Put the mousse in the fridge, it should "put". The cake is not very high, you can tell from the photo. When I make cherry cake the amount of mousse has increased in 2 times. But in the present embodiment, the taste of the cake is very harmonious.

Proceed to the chocolate base. Preheat the oven to 180 degrees. Beat with a mixer 45 with almond flour, 75 grams sugar, yolks and egg.

Whisk whites with 35 g of sugar and enter the parts into the beaten egg, sugar and almond flour eggs. Stir with a spatula.

Then add 30 g of flour and 25 g cocoa. Carefully stir.

In the last instance added to the mixture 50 g of the berry puree and 30 g of melted butter.

Pour the mixture into the mold with a diameter of 24 cm (the bottom lay a parchment) and bake for about 15-20 minutes. Be guided by your oven!

The cooled framework put on a plate...

... install the Board from the mold and pour it, "potjazhelevshie" mousse.

Carefully freed of jelly and spread it on top of the mousse in the center. Slightly protoplasm that he was on the same level with the mousse. Put in the fridge for a few hours to cake hardened.

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