I confess that it is with this recipe, I started my endless love for mousse cakes. Classics, anywhere from it not to go! Maybe in anticipation of our women's day anyone decides to give his beloved ( girlfriend, mother, colleagues... the list is endless) sweet gift.
|Cooking time 180 minutes||Number of servings 12|
Lemon sponge cake.
The egg and sugar beat until fluffy and the sugar is dissolved.
Add the softened butter, beat on low speed of mixer until smooth, about 2-3 minutes. Add the milk, mix well. And lemon juice also mix well.
Sift flour together with baking powder.
Parts, each time mixing, pour into the egg-sugar mixture. In the end, add the lemon zest.
The batter should be smooth and gentle.
Ring with a diameter of 16 cm cover with foil, and pour the batter. Bake in a preheated 165 C oven. Readiness check wooden skewer.
The finished cake to cool on a wire rack.
Soak gelatine in cold water. Strawberries (I thawed frozen) to break the blender to puree. Separately mix the sugar and starch.
In the strawberry puree, add cornstarch and sugar and put the saucepan on the stove. To bring until it thickens and boil for 1 minute.
Remove from heat, add prepared gelatin. Stir, cool slightly and pour into small cling film ring with a diameter of 16 cm. Clean (with Board) in the freezer until fully cured.
Vanilla cream mousse.
From vanilla bean to extract its contents, add the milk. Also to put the pod. Milk to heat, but do not boil. Remove from heat, let stand for 10 minutes. Then remove the vanilla pod, return the milk on the stove.
Again when the milk is hot, add the white chocolate and prepared gelatin. Stir. Allow to cool to room temperature.
Whip the chilled cream. Carefully, in a few receptions add cream to the milk chocolate mixture. From the freezer to get it frozen (it will take 2 hours) strawberry confit and him to pour vanilla cream mousse. The thickness of the layers should be approximately equal, each about 7 mm. It is easy to check with a toothpick. To put it in the freezer until complete freezing.
Soak gelatin. In a saucepan pour the milk, add the chocolate and put on the stove to melt the chocolate.
Enter prepared gelatin. Cool to room temperature. Separately, whip the chilled cream and gradually add the cream into the chocolate milk.
I used a form of Eclipse - it is about 18 cm in diameter, with a height of about 5 cm Volume 1 liter. On the bottom of the mold evenly pour the chocolate mousse a layer about 1 see to send for 5-10 minutes in the freezer.
To get a frozen box ( strawberry confit and vanilla cream mousse), cut her out of the ring.
Put on mousse. Pour the remaining chocolate mousse.
Top gently push the lemon sponge cake. Remove in the freezer for 5-6 hours.