Cake double mousse "Cappuccino"

Description

What's a celebration without cake lush? Tired of the usual, ordinary cakes? Imagine, you serve your guests a delicate cake with chocolate cake, coffee mousse and white chocolate mousse. Your guests immediately feel yourself in the famous Parisian café with the finest coffee flavor, the Cake will amaze everyone! He ends up with all of your guests... and they won't believe that the bliss prepared for you...

Ingredients

Egg white

3 piece
Sugar

95 g
Almonds

60 g
Flour

15 g
Butter

50 g
Dark chocolate

80 g
Milk

100 ml
Yolk egg

2 piece
Instant coffee

1 Tbsp
Gelatin

4 piece
Cream

400 ml
White chocolate

100 g

Cooking

Let's start with cooking basics. Mix the ground almonds, sugar and flour. Add the whites and stir with a whisk.

Melt the butter, pour in the batter, stir with a whisk.

Then melt the 40 g of chocolate (in the micro or in a water bath). Stir. Preheat the oven to 180 degrees. Take a detachable mould, cover the bottom of baking paper. Diameter of about 23 cm Pour the batter. Bake for about 15 minutes.

Cool, remove paper. To put the Foundation on the bottom of a split form.

Preparing a coffee mousse. In a deep bowl pour the cold water (any number) and put 2 plates of gelatin in water for 15 minutes, so they softened. To the milk add 1 tbsp coffee, dissolved and bring to a boil, stirring occasionally.

While heated milk, the yolks and beat the sugar in a deep dish to whitening.

In a mixture of egg yolks gently pour the hot milk, stirring occasionally. Pour back into the saucepan and on slow fire cook until thick, stirring constantly! Will get something like custard in consistency. Gelatin overcome and enter into the hot cream, vigorously stirring to the gelatin dissolved in the cream.

200 ml of whipping cream beat until thick foam.

Gradually introduce the cream into the chocolate cream, gently stirring with a spatula.

It turns out that's airy coffee mousse.

Pour it in the cake. For a while in the fridge while we prepare the white chocolate mousse. 2 plates of gelatin to put it again in cold water to soften for 15 minutes.

From the remaining 200 ml of cream to a leak of 50 ml per pot, to smash back the white chocolate and melt it over low heat until smooth.

In cream of white chocolate to introduce the squeezed out gelatine, stir to dissolve gelatin.

The remaining 150 ml cream beat until fluffy foam.

Enter whipped cream into the cream of white chocolate, gently stir and pour the mousse cake. Refrigerate at least 12 hours.

After 12 hours proceed to the decoration. Approximately 40 grams of black chocolate to melt. A cutting Board lay a film. Smear the chocolate, leaving a thin layer. Put in the fridge for about 30 minutes. The chocolate should harden.

At this time, take out of the cake: hold the knife by the walls of the mold to the cake easily out of shape. Shoot.

The hardened chocolate into uneven pieces.

And attach the chocolate to the sides of the cake.

Cut the remaining chocolate very finely and sprinkle the top of the cake.

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