Cake with mousse "Purple haze"

Description

So yummy, I tell you! Flavored cake with pieces of apples and raisins, wrapped in a cloud of mouth-watering sweet-sour flavored mousse! The color is luxurious! Pleasure every bite!

Ingredients

Chicken egg

3 piece
Brown sugar

5 Tbsp
Vegetable oil

2 Tbsp
Wholegrain wheat flour

4 Tbsp
Corn starch

4 Tbsp
Leavening agent

1 tsp
Apple

2 piece
Raisins

1 handful
Vanilla

1 pinch
Blueberries

500 ml
Brown sugar

1 cup
Cheese

150 g
Cream

1 pack
Milk

200 ml
Lemon peel

1 tsp
Vanilla essence

0.5 tsp
Gelatin

2 Tbsp
Dark chocolate

1 handful
Syrup berry

4 Tbsp
Liqueur

2 Tbsp
Water

100 ml
Butter

5 g
Dark chocolate

85 g
Milk

2 Tbsp

Cooking

For the crust beat the eggs with the sugar – I took a small TM "Mistral" - is excellent for baking – in the lush white foam. Gradually pouring the oil, whisking in the cream.

Add the flour, twice sifted with starch and baking powder, vanilla. Easy to stir. Add the peeled and chopped apples and washed, dried and coated in flour the raisins.

Gently stir the batter and pour into prepared pan.

Blush oven to dry and splinter at a temperature of 200 degrees in preheated oven. Ready cake cool on a wire rack.

Cut into three layers and drizzle with syrup with liquor.

For the mousse soak the gelatin according to instructions. Beat the cheese with sugar – fine from "Mistral" soluble – grated zest, vanilla extract and frozen blueberries. The berries are put, not defrosting.

Whip milk according to instructions dry vanilla cream. You can substitute whipped in a cool foam thick 35% cream, but I'm selling have not found. And dry cream holds its shape, is light and airy. In part of the cream add the dissolved gelatin. I pre-drained through a fine sieve free liquid. Mix with the remaining cream. Gently add the cream to the berry-based, add the grated chocolate, stir again.

Put the dish on the split ring cake and spread the bottom cake. Grease a fourth of the mousse. Then just put the remaining cakes.

Pour on top of the cake for the most part, Moussa and send in the freezer for half an hour before setting.

For the glaze heat the milk and butter and half a mangled chocolate. Then add the remaining chocolate and carefully, quickly knead the mass. Pour the cake on top and put into the fridge for an hour. In principle, the products of the glaze should be doubled, so the cake was covered and sides too. But enough as it is.

Cake remove from the refrigerator about 15 minutes before tea and cut into portions.

Serve with tea or black coffee.

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