Description
Light cake with berry mousse and hazelnut cake. A wonderful option to please your guests or myself and remember the summer at any time of the year! Sweet-and-sour taste of refreshing berry mousse gives vitamins, walnut cake does not leave hungry!
Ingredients
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Chicken egg
2 piece
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Flour
140 g
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Sugar
170 g
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Vegetable oil
120 g
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Leavening agent
1 tsp
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Cinnamon
2 tsp
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Nutmeg
1 tsp
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Salt
0.2 tsp
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Vanilla
1 g
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Walnuts
90 g
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Cherry
100 g
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Black currants
100 g
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Raspberry
100 g
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Gelatin
8 g
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Egg white
50 g
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Sugar
75 g
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Cream
150 ml
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Dark chocolate
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Chocolate milk
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Powdered sugar
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Cocoa powder
Cooking
Prepare your ingredients. Will proseem flour. Dry, will go nuts and chop them. Let's thaw the berries. Set the oven to heat up to 180 degrees.
In a bowl, where we will cook the dough sent 2 eggs and whisk them. Don't be lazy! Whisk as it should (6-7 minutes).
Not stopping to whisk, gently add sugar. Continue whisking.
Egg mass must acquire a homogeneous white color. It sent sunflower oil, cinnamon, nutmeg and salt. Continue whisking. PS Try the batter on the salt and sugar, because all have different preferences.
Sifted the flour and baking powder in a container sent with the test. Whisk until smooth.
In the dough add a bust (if you want to stay with teeth) and chopped walnuts. Mix the dough with a spatula. The dough is ready! Well done!
Grease a baking dish. You can also lay the bottom with baking paper.
Pour the batter into the baking dish. Level. Several times hit in the form of a table, the mass lay flat in the form. Sent the cake in the oven, preheated to 180 degrees for 20-25 minutes. PS Check the readiness of the cake with a wooden skewer, because ovens are different and baking times may vary.
Proceed to the Moussa! Prepare gelatin according to instructions on the pack. Leave it to the side. Whisk whites with sugar until stable peaks (7-10 minutes).
Grind the berries to a pulp. If berries have many seeds you can skip them further through a sieve. PS If you take frozen berries before grinding drain them in a sieve to drain excess moisture. Check that the berries have reached close to room temperature. Otherwise the mousse may not be possible.
In berry puree add gelatin and stir until smooth. PS don't boil the gelatin because it will affect the solidification of a mousse.
Whisk chilled cream (33-35% this is important!). DON'T FORGET TO KEEP AN EYE ON THE CAKE
Combine whipped cream and berry puree. Stir.
Enter whipped with sugar proteins in the berry-cream mixture. Stir gently downwards until smooth. The mousse is ready!
Make the chocolate glaze. In half a Cup of cream put chocolate and heated in the microwave. Stir until the chocolate is dissolved completely. P. S. do Not boil the cream! Ready mix I whipped a little with a mixer in a glass and let the glaze become more dense.
Back to the cake! Allow it to cool for 20 minutes. I prefer wet cakes, so impregnated with his cherry juice (not much to mousse not floated)
Spread the berry mousse on the cake. Level. Several times striking the table so that the weight was evenly distributed and went the extra bubbles. Wrap the form with the cake in plastic wrap and put into the freezer for 1 hour. PS If your form is not detachable, the cake should be assembled in reverse order. Sequence: first the mousse and put the cake and pressed it to his hold with mousse.
Take out the cake from the freezer and cover the chocolate mousse frosting. Put our cake in the fridge overnight. Or in the freezer for at least 4 hours. P. S. If the icing is frozen, heat it in the microwave. BUT not zealous! The glaze should be barely warm. If the FORM is NOT SEPARABLE at this stage to move on the morning after the cake hardens and is ejected from the mold.
In the morning take out the cake from the refrigerator, extracted from the mold and decorate as your heart desires. I used powdered sugar and cocoa, as prepared for home. PS If the mousse does not set, it is possible to send the cake in the freezer and convert it into an ice cream cake.
Bon appetit! Pamper yourself and your loved ones!
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