Mousse cake

Step-by-step preparation

Cooking time: 3 hr 50 mins

1. STEP 1

   

   How to make mousse cake at home? First, prepare the necessary ingredients for the sand base. There are only two of them: cookies and butter. You can use any sugar cookies. You will also need acetate tape (can be replaced with thick foil or silicone-coated parchment) and a metal cooking ring. Mine are 8 cm in diameter. Grind the cookies into crumbs in a blender or food processor. Place the shortbread crumbs into a bowl.

2. STEP 2

   

   Melt the butter in the microwave or in a water bath and cool. Add the melted butter to the bowl with the shortbread crumbs.

3. STEP 3

   

   Mix the butter and sand crumbs well.

4. STEP 4

   

   Prepare the cake pans. To do this, take a tray and place a metal mold on it. Cut 6 strips of acetate ribbon 27 cm long and at least 5 cm wide. Roll the ribbon into a ring and place in a metal mold, aligning it with the shape. Cut two small pieces of tape and use them to secure the clear pan at the top and bottom to prevent it from unraveling. Make the other 5 molds in the same way.

5. STEP 5

   

   Pour the same amount of sand crumbs into each mold (about 1 tablespoon) and press the sand crumbs into a dense base about 1 cm thick. Place the tray with the molds in the refrigerator.

6. STEP 6

   

   Prepare the necessary ingredients for the mousse. The weight of the berries is approximate. You should get approximately 240 grams of berry puree for the mousse. Part of the berry mass will remain in the sieve when rubbing: seeds, skins, depending on the selected berries, there will be more or less waste, which means you may need more or less berries. Rinse the berries. If you use frozen berries, defrost them in advance. Soak leaf gelatin in water.

7. STEP 7

   

   Try to choose sweet varieties of berries. If the berries are sour, I advise you to first boil them with sugar on the stove for 6-10 minutes, and then mix in a blender and grind through a sieve. Place berries and sugar in a blender and blend until smooth.

8. STEP 8

   

   Rub the resulting mass through a sieve into a bowl. Remove the remaining thick mass; it will no longer be needed.

9. STEP 9

   

   Place room temperature cream cheese in a bowl and stir lightly with a whisk or spatula.

10. STEP 10

    

    Add powdered sugar and mix everything well.

11. STEP 11

    

    Pour the cream into a container convenient for whipping and beat with a mixer at high speed until soft peaks form.

12. STEP 12

    

    Add whipped cream to bowl with cream cheese.

13. STEP 13

    

    Stir until smooth.

14. STEP 14

    

    Remove the swollen gelatin from the water and squeeze. Place the gelatin in a small bowl and microwave for 10-30 seconds to melt until liquid. Then cool the gelatin to 40-45°C, add half the gelatin to the cream mixture and mix well.

15. STEP 15

    

    Add the remaining gelatin to the berry puree and mix well.

16. STEP 16

    

    Divide the cream mixture equally among three bowls.

17. STEP 17

    

    Then add different weights of berry puree to each bowl. In one bowl 120 g, in another 80 g, in the third 40 g of puree. We add different amounts to get three colors of mousse.

18. STEP 18

    

    Stir each mixture until the color is uniform. This will give you a mousse of three colors.

19. STEP 19

    

    Remove the tray of molds from the refrigerator. Distribute the mixture of the darkest color among the molds (about 2 tablespoons per mold). Place the molds in the freezer for 20 minutes to allow the mousse to harden. Then take out the tray and spread the lighter colored mixture on top and put it back in the freezer for 20 minutes. Then take out the tray and distribute the remaining light mixture into the molds. Place the mousse in the refrigerator for 3-4 hours.

20. STEP 20

    

    Remove the finished cakes from the molds by removing the acetate tape. If the cake is difficult to remove, carefully run a knife along the edge, separating the cake from the tape, and then remove it. The finished cake can be decorated as desired. I decorated the cake with a drizzle of whipped cream, fresh berries and small meringues. Bon appetit!

Comments on the recipe

larisa.beg

11.09.2023

4.5

How lovely! I will share another amazing recipe - truffle mousse cake. Really fabulously delicious!

Testomania

11.09.2023

4.9

I like all sorts of confectionery tricks (various tricks, originalities), and this recipe for mousse cake just shows one of them - the process of making three-color berry mousse. In order not to bother with cakes, I prepared a mousse cake. There were no shortbread cookies at home, so I baked a sponge cake for the base. To prepare the berry puree, I used frozen blackberries, strawberries and red currants. I defrosted the berries, boiled them for 5-7 minutes, after cooling, pureed them with a blender and passed them through a sieve. Then I added sugar to the puree (much more than indicated in the recipe, because the berries were sour). I used powdered gelatin. When preparing it, I strictly followed the recipe, measured everything on scales, and poured it into bowls, as the author describes. When combining the products for the mousse (cream base, berry puree and dissolved gelatin), it is imperative that they be at the same room temperature (so that the gelatin does not curdle). The remains of the berry puree (and the puree remained, since its mass increased due to the dissolved gelatin by about 70 grams) was poured into a bowl with the darkest mousse. I assembled the cake in a ring with acetate film inside. I soaked the biscuit in syrup, poured in the dark mousse, then put it in the freezer for about 15 minutes. When the mousse had set in the freezer, I poured out the next portion, etc. I left the finished cake in the refrigerator to harden for 4-5 hours (probably it could be less, but that’s how it worked for me). Decorated with strawberries and mint. It turned out beautiful and tasty. I will make this dessert in the future. But with some reservations. Firstly, I will make the base from cookies, as in the recipe, or divide the sponge cake into two parts, coat the first with cream, and the second with mousse. Secondly, I will take sweeter berries (blackberries give a beautiful color, they are sour, and blueberries, we only have them frozen and very expensive). Thanks for the interesting mousse cake recipe!

Yulia M

11.09.2023

4.8

It turned out very nice!