{"id":1285,"date":"2013-11-07T14:37:27","date_gmt":"2013-11-07T12:37:27","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1285"},"modified":"2020-04-04T10:43:35","modified_gmt":"2020-04-04T08:43:35","slug":"%d7%a2%d7%95%d7%92%d7%aa-%d7%9e%d7%95%d7%a1-%d7%a9%d7%9b%d7%91%d7%95%d7%aa","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1285&lang=en","title":{"rendered":"Layered Mousse Cake"},"content":{"rendered":"

This mousse cake is made up of a base, and a triple amount of any of the following chocolate mousse options. It can be a triple amount of the same kind, or one layer of each. You can make single-serving cakes, or even just one of them as a mousee, with no base. It’s not a lot of work, you just need 3-4 hours freezing between layers.<\/p>\n

\"2013-10-25<\/a><\/p>\n

Base Ingredients<\/h3>\n

1 XL egg
\n30 gr. sugar
\n\u00bc cup all-purpose flour, or all-purpose Gluten-Free flour (I use “Tami”)
\n\u00bc tsp. baking powder
\n\u00bd tsp. cocoa powder<\/p>\n

Base Preparation<\/h3>\n

Preheat your oven to 190C\/375F.
\nWhisk the eggs and sugar until fluffy.
\nSift the dry ingredients and fold in until cohesive.
\nPour into a spring-release round tin lined with baking paper.
\nBake for approx. 7 minutes until lightly golden-brown.
\nRemove and let cool.<\/p>\n

\"2013-10-24<\/a><\/p>\n

Prepare first desired mousse layer, pour over base and freeze for at least 4 hours.
\nPrepare second desired mousse layer, pour over first mousse layer and freeze for 4 hours.
\nPrepare third desired mousse layer, pour over second mousse layer and freeze for 4 hours.
\nUsing a butter knife, gently separate the frozen cake from the tin.
\nRelease the spring and remove the tin.
\nDecorate and serve.<\/p>\n

Tip 1:<\/h3>\n

If you’d like to prepare only one type of Mousse, just triple the amound of ingredients, pour over the base, and freeze for 4-6 hours until it settles completely.<\/p>\n

Tip 2:<\/h3>\n

Instead of using a butter-knife you can pre-line the tin sides with plastic wrap.<\/p>\n

Tip 3:<\/h3>\n

You can create a variety of mousse flavors, based on the white chocolate recipe, by adding 1\u00bd Tbsp. quality paste (e.g., pistachio paste, raspberry paste, passin-fruit paste, etc. ) to the white chocolate mixture, and ix well, before folding in the whisked cream. You can also add one of the pastes to the milk\/dark chocolate mousses, but this will add to their existing flavor (chocolate-raspberyy, chocolate-pistachio).<\/p>\n

Tip 4:<\/h3>\n

For a non-dairy (Parve) version, you can substitute the whipping cream with non-dairy whipping cream, and the butter with coconut oil (gives a little coconut flavor), or butter-flavored margarine.<\/p>\n

Tip 5:<\/h3>\n

To prepare individual portions instead of one large cake, cut the base using a cake ring in the desired size (6-8cm\/2.5-3″), place on baking sheet lined tray, and continue according to the recipe steps.<\/p>\n

Tip 6:<\/h3>\n

To decorate with chocolate letters:
\nMelt 100 gr. dark\/white chocolate (according to the desired color).
\nAdd 1 tsp. vegetable oil.
\nMix well and pour into piping bag.
\nTighten and tie the top of the piping bag.
\nSnip the tip of the piping bag using scissors, according to the desired thickness.
\nDrape a baking sheet over a tray\/plate and pipe the letters\/decorations you wish to use.
\nFreeze for 10-15 minutes, lift gently and decorate cake as desired.<\/p>\n

Mousse Types to Choose from<\/u><\/h3>\n

<\/p>\n

Milk-Chocolate Mousse<\/u><\/h3>\n

Milk-Chocolate Mousse Ingredients<\/h3>\n

175 gr. milk chocolate
\n\u00bd tsp. instant coffee
\n\u2153 cup boiling water
\n250 ml. whipping cream<\/p>\n

Milk-Chocolate Mousse Preparation<\/h3>\n

In a heat-proof bowl over a pot with a little boiling water (bain marie), melt chocolate.
\nMelt instant coffee in water and stir until even (at first it will look separated – don’t worry).
\nSet aside for a few minutes to cool.
\nBeat the whipping cream until soft peaks form.
\nGently fold the whipped cream into the chocolate mixture until even.<\/p>\n

Dark-Chocolate Mousse<\/u><\/h3>\n

Dark-Chocolate Mousse Ingredients<\/h3>\n

200 gr. dark chocolate
\n60 gr. butter
\n\u00bd tsp. instant coffee
\n1 Tbsp. boiling water
\n3 egg yolks
\n3 egg whites
\n2 tsp. sugar
\n2 Tbsp. Brandy<\/p>\n

Dark-Chocolate Mousse Preparation<\/h3>\n

In a heat-proof bowl over a pot with a little boiling water (bain marie), melt chocolate and butter.
\nMelt instant coffee in water and stir until even (at first it will look separated – don’t worry).
\nAdd the egg yolks one at a time, and whisk continuously (so you don’t get scrambled eggs)
\nSet aside for a few minutes to cool.
\nAdd the Brandy and stir well.
\nBeat the egg whites and sugar until soft peaks form.
\nGently fold the whisked egg whites into the chocolate mixture until even.<\/p>\n

White-Chocolate Mousse<\/u><\/h3>\n

White-Chocolate Mousse Ingredients<\/h3>\n

130 gr. white chocolate
\n1 tsp. sugar
\n50 ml. whipping cream
\n250 ml. whipping cream
\n1 egg yolk<\/p>\n

White-Chocolate Mousse Preparation<\/h3>\n

In a small pot, bring 50 ml. of whipping cream and tsp. of sugar almost to a boil.
\nPour the hot cream over the chocolate in a bowl, wait for 2-3 minutes and mix well until no lumps remain.
\nBeat the whipping cream until soft peaks form.
\nGently fold the whipped cream into the chocolate mixture until even.<\/p>\n

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