A tangy and sweet mousse cake that has all the flavors you desire in a delicious dessert. The cake serves 8 people, depending on how much cake one craves.
Recipe for mousse dream with almonds and vanilla
Tart and sweet mousse cake, offering all the flavors you desire in a delicious dessert.
The cake serves 8 people, depending on how hungry for cake you are.
We have the recipe from the skilled cookbook author Ditte Julie Jensen’s book: “Winter Dreams – The Scent of Christmas and New Year“. She writes the following about the recipe:
“Tart cherry mousse and creamy vanilla mousse frame a chewy, sweet cookie base, and the cake looks like a million bucks, even though it’s not particularly difficult to make. The cherry mousse and vanilla mousse provide a sharp contrast, and I let them speak for themselves.”
Servings: people
Mousse dream with almonds and vanilla
A tangy and sweet mousse cake that has all the flavors you desire in a delicious dessert. The cake serves 8 people, depending on how much cake one craves.
Ingredients
COOKIE BASE WITH ALMONDS
- 100 gram Cane Sugar light
- 100 gram Cake Flour
- 4.8 gram Baking Soda
- 100 gram Butter soft
- 75 gram Almonds
CHERRY MOUSSE
- 2 pcs. Gelatin Sheets
- 200 gram Pure cherry
- 25 gram Cane Sugar light
- 5.2 gram Vanilla Paste
- 1 pcs. Lemon zest and juice from 1 organic
- 200 gram Whipping Cream
VANILLA RANGE
- 4 pcs. Gelatin Sheets
- 40 gram Cane Sugar light
- 10.4 gram Vanilla Paste
- 400 gram Whipping Cream
MOREOVER
- Gold Dust edible
- red sorrel
Instructions
COOKIE BASE WITH ALMONDS
- Knead sugar, flour, baking powder, and butter together into a uniform mixture.
- Chop the almonds finely in a mini chopper.
- Knead the almonds with the other ingredients into a uniform dough.
- Spread the dough in a cake ring (16 cm in diameter) lined with parchment paper at the bottom.
- Bake the base at 180 degrees Celsius (356 degrees Fahrenheit) fan-assisted for 15-18 minutes.
- Let it cool.
CHERRY MOUSSE
- Soak the gelatin in plenty of cold water for 20 minutes.
- Put cherry purée, sugar, vanilla paste, lemon zest, and juice into a pot and bring to a boil.
- Let it simmer for a couple of minutes and remove from heat.
- Stir the soaked gelatin into the mixture, and let it cool.
- Whip the cream to a light whipped cream and fold it into the cherry mixture.
- Pour the mousse into a silicone mold (here used by Ditte Julie mold with bubbles) and pour the rest of the mousse into another silicone mold (20 cm in diameter) and freeze for at least 3 hours.
VANILLA RING
- Soak the gelatin in plenty of cold water for 20 minutes.
- Put 1⁄2 dl cream, sugar, and vanilla paste into a pot and heat the mixture until the sugar has melted.
- Stir the soaked gelatin into the mixture.
- Whip the rest of the cream to a light whipped cream and fold into the vanilla mixture.
- Remove the base from the mold and expand it to 22-24 cm in diameter.
- Place the base in the center of the mold.
- Pour about half of the vanilla mousse over the cake.
- Remove the cherry mousse (the one without bubbles) and place it in the center of the mousse.
- Then pour the rest of the vanilla mousse into the mold.
- Freeze the cake for 4-5 hours or preferably overnight.
OTHER
- Remove the cake from the mold and cake film and release the mousse top from the mold.
- Place the mousse on top of the cake in the center and decorate with gold dust and wood sorrel.