Mousse cake for beginners tangerine chocolate

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make tangerine mousse cake for beginners? First, start preparing the sponge cake. The ingredients for it should be at room temperature. You can also use oranges or clementines for the cake. If you have an orange, then remove the zest from one fruit.

2. STEP 2

   

   Mix flour with baking powder and sift to enrich the flour with oxygen. The biscuit will rise better and turn out fluffy and airy.

3. STEP 3

   

   Beat the egg with sugar and salt at high speed with a mixer until fluffy and light.

4. STEP 4

   

   Pour in the milk and about half of the flour sifted with baking powder. Mix with a spatula using gentle movements from bottom to top.

5. STEP 5

   

   Add tangerine zest and juice and stir lightly.

6. STEP 6

   

   Add the rest of the flour. Also stir gently until any lumps of flour disappear. There is no need to stir the dough for a long time so that it does not lose its fluffiness.

7. STEP 7

   

   The result is a homogeneous, airy dough.

8. STEP 8

   

   Line the bottom of a baking dish with a diameter of 18-20 cm with parchment. Carefully pour the dough into the mold.

9. STEP 9

   

   Bake the biscuit in an oven preheated to 180C for about 12-15 minutes. Do not open the oven while baking. The biscuit should only be slightly browned. Determine the cooking time based on the operating characteristics of your oven. Let the finished biscuit stand in the mold for a while, then remove and cool completely.

10. STEP 10

    

    For chocolate mousse, take soft cottage cheese without grains. The ideal option would be a paste-like product, then the mousse will turn out very tender. You can also use cottage cheese. To make the mousse taste more intense, use chocolate with a high cocoa content (70-72%).

11. STEP 11

    

    Break the chocolate into small pieces to help it melt faster.

12. STEP 12

    

    Pour gelatin with water at room temperature to swell.

13. STEP 13

    

    Combine milk with sugar and heat until hot. This can be done on the stove or in the microwave. The sugar should completely dissolve.

14. STEP 14

    

    Add chocolate to hot milk mixture. Stir well until the chocolate melts.

15. STEP 15

    

    Add the swollen gelatin and mix thoroughly. Gelatin should completely dissolve.

16. STEP 16

    

    Add cottage cheese to the gelatin mixture. Beat until smooth

17. STEP 17

    

    Whip the cream. How to whip cream correctly? It is important that the cream is fat, at least 33%. The whipping container and the cream itself should be cold; keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. Stop whisking at this point. Otherwise the cream will turn into butter.

18. STEP 18

    

    Gently fold the whipped cream into the chocolate mixture, bit by bit.

19. STEP 19

    

    Stir until completely homogeneous.

20. STEP 20

    

    To shape the cake, use a cooking ring or a springform pan in which the sponge cake was baked. Place the biscuit in the ring. I lined the walls of the ring with acetate tape so that the finished cake could be easily removed.

21. STEP 21

    

    To obtain juice you will need about 2 small tangerines. To make the biscuit more juicy, sprinkle it with a little juice (20-25 ml). The rest of the juice will be needed to make the jelly.

22. STEP 22

    

    Pour the chocolate mixture onto the biscuit. Place the cake in the refrigerator for several hours to allow the mousse to set.

23. STEP 23

    

    For the jelly layer, wash and peel the tangerines. Instead of tangerines, you can use other juicy fruits or berries.

24. STEP 24

    

    Pour the juice over the gelatin and leave until it swells. Then heat until the gelatin dissolves. Do not allow the gelatin solution to overheat or boil. If desired, you can add sugar to the jelly. I didn’t add anything so that the jelly would have a pleasant sourness and there would be some balance in taste.

25. STEP 25

    

    Cut the tangerines into rings about 0.5 cm thick. Place them tightly next to each other on the frozen mousse. I filled the small voids with small pieces of tangerines. Any other citrus fruits, pineapples, peaches, mangoes, juicy berries of your choice are also suitable here.

26. STEP 26

    

    Cool the juice with dissolved gelatin to room temperature. Using a spoon, carefully pour the prepared solution over the fruit. It should completely cover the tangerines. Place the cake in the refrigerator to allow the jelly to set.

27. STEP 27

    

    Before serving, remove the ring from the cake and remove the acetate ribbon. Cut the dessert into portions and serve. Bon appetit!

Comments on the recipe

Yuliana89

25.12.2023

5

I made a tangerine chocolate mousse cake for beginners exactly according to the recipe, very tasty and light. Delicate sponge cake soaked in orange juice, airy chocolate mousse and juicy bright Arelsine jelly became a beautiful decoration for the festive table. Definitely my favorite recipe!!!!

Hope

25.12.2023

4.9

What is acetate film, where can I get it or what can I replace it with? I want to try making a cake according to your recipe.