Cake with chocolate mousse and vanilla cream

Description

... with a VERY tasty chocolate mousse and a VERY tasty vanilla cream! The combination of mousse and cream is perfect! This cake is must try! Besides, it is easily! Decorate the cake as you like, depending on the occasion on which it is prepared! It will fit this cake for absolutely any occasion, whether it's Valentine's day, birthday or New year!

Ingredients

Cocoa powder

30 g
Flour almond

80 g
Powdered sugar

100 g
Sugar

50 g
Egg white

140 g
Cream

200 g
Sugar

40 g
Yolk egg

50 g
Gelatin

4 g
Vanilla

1 piece
Milk

250 g
Gelatin

5 g
Dark chocolate

300 g
Cream

500 g
Cream

200 g
Dark chocolate

160 g
Glucose

20 g
Butter

10 g

Cooking

Let's make the cake base - chocolate almond decoys. To do this, sift the cocoa, almond flour and powdered sugar.

Whisk whites with sugar.

Gently combine the dry mixture with the protein and stir in a circular motion from the bottom up.

Take 2 forms - one with a diameter of 20 cm, the second - 8 cm. Distribute the dough in shape and bake in a preheated 170 degree for 15 minutes.

Now, make the vanilla cream. Cream, sugar, yolks and vanilla put in saucepan and put on fire, stirring constantly.

Soak the gelatine in very cold water.

When the mixture reaches 82 degrees, i.e. reach almost boiling and the cream begins to thicken, remove from the heat and add the squeezed out gelatine. Mix well.

Be sure to break the cream immersion blender. Now cover the cream with cling film so that it completely covers the cream. Thus we avoid the formation of films. Leave the cream in the refrigerator to cool completely.

Now make the chocolate mousse. Soak the gelatine in very cold water. Heated milk and add the squeezed out gelatine, mix well.

Add the chocolate to the hot milk, again mix well.

Very cold cream whips.

When the chocolate mixture reaches about 40-45 degrees (not hot) bath, adding a few tricks whipped cream, stir very gently.

Spread decoys in shape (in both a large and a small). On top of him lay a bit of chocolate mousse (about a third). The same is done with a small form. Leave the form in the fridge for an hour.

Vanilla cream a little whisk or with a mixer. Put in a pastry bag. Once the mousse in the forms hardens, spread vanilla cream on top of it, but not over the entire surface of the mousse, leaving a few inches from the edge. The same is done with a small cake.

Put the remaining mousse (don't forget to leave some for the little shapes!). Put in the fridge to full hardening of the mousse.

Once the cake hardens, do mirror glaze. In a saucepan, heated the cream with glucose, add chocolate, stir. When the mixture has cooled slightly, add the butter and again mix well.

Free the cakes from forms. Put the small cake on top of great.

The cooled frosting covered cake.

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