Very delicate mousse cake with light, light cream.
Consists of three layers - chocolate, coffee and vanilla cream. The cream is moderately sweet.
The cake is easy and simple to prepare. It turns out beautiful and very tasty.
If you wish, if someone does not like cookies as a base, you can bake a chocolate sponge cake. It will be very tasty too.
Let's prepare the base for the cake
Grind 180 grams of shortbread chocolate chip cookies.
The quickest option is to grind them in a blender. If you don't have a blender, you can put the cookies in a bag and roll them out with a rolling pin.
Pour 70 grams of melted butter into the crushed crumb.
Mix everything thoroughly.
The cookies should form well into a lump and easily crumble back.
Look at your liver, if the cookies are dry and not forming a lump, you can add a little more butter or a little milk.
You can watch a step-by-step video recipe in my video below
Install a detachable ring with acetate film on the plate.
If the acetate film is not available, it can be replaced with strips cut from baking paper or parchment paper.
Pour all the crumbs into a mold, level them evenly.
We ram it with a glass - this will be our base cake.
We put the base in the refrigerator while we prepare the cream.
Our cream will consist of 3 layers - chocolate, coffee and vanilla.
5 grams or 2 tsp immediately brew spoons of instant coffee with 20 grams of boiling water. Stir and leave to cool.
We need gelatin. Soak your gelatin separately for each layer. Therefore, pour 6 grams of gelatin into 3 bowls and pour 50 grams of cold water into each bowl, stir, and leave to swell.
I use gelatin, which is diluted at the rate of 20 grams of gelatin per liter of non-acidic liquid.
Let's prepare the cream
Pour 300 grams of chilled cream with a fat content of 30-35% into a chilled, clean, dry thicket, and begin to beat at a low mixer speed.
When the cream begins to foam, add 150 grams or 6 heaped sts. tablespoons of powdered sugar.
With this amount of powdered sugar, the cream turns out to be moderately sweet.
We continue to beat at a low mixer speed.
When the icing sugar has dissolved, gradually increase the mixer speed to maximum and continue beating. It is not necessary to whip the cream to the peaks, they should become airy and increase in volume by about 2-2.5 times.
Add 450 grams of natural yoghurt without additives to the cream. I am using Greek yogurt. Yogurt can be replaced with sour cream.
Mix with a mixer, at low speed, until smooth.
We divide the cream into 3 equal parts, each part weighs 300 grams.
Add 10 grams or 1 tbsp to the first part of the cream. a spoonful of sifted cocoa.
Stir until smooth.
Swollen gelatin must be dissolved. To do this, it must be heated in a microwave oven or in a water bath to about 80 degrees, in no case should it be boiled.
Stir so that the gelatin is completely dissolved, and the liquid becomes homogeneous without grains.
Add one spoonful of cream to the gelatin. Stir thoroughly. We do this in order to even out the temperature of the gelatin, since we will now pour it into the cream so that it does not immediately grab.
Gently pour out the gelatin, stirring constantly. Stir until smooth, no need to beat.
Pour the cream into a mold.
We put the cake in the freezer for 15–20 minutes to freeze the cream.
While the chocolate cream is solidifying, prepare the coffee cream.
Add 25 grams of previously brewed chilled coffee to the second part of the cream.
Stir until smooth.
Dissolve the swollen gelatin.
Add one or two tablespoons of cream to the dissolved gelatin, stir thoroughly.
Gently pour out the gelatin, stirring constantly. Stir until smooth, no need to beat.
Pour the coffee cream onto the frozen chocolate cream.
We put the cake in the freezer for 15–20 minutes to freeze the cream.
While the coffee cream is solidifying, prepare the vanilla cream.
It is prepared in the same way as the two previous creams.
Add 10 grams or 2 tsp to the third part of the cream. tablespoons of vanilla sugar.
Stir until smooth.
Dissolve the swollen gelatin.
Add one or two tablespoons of cream to the dissolved gelatin, stir thoroughly.
Gently pour out the gelatin, stirring constantly. Stir until smooth, no need to beat.
Pour the vanilla cream onto the frozen coffee cream.
Smooth if there are bubbles.
We put the cake in the freezer for 10-15 minutes to freeze the cream.
After 10 minutes, when the top layer of cream has hardened, decorate the cake and sprinkle it with chopped white chocolate.
Cover the cake with cling film and put it in the refrigerator for about two to three hours so that the cream is completely frozen.
We take out the finished cake from the refrigerator, free it from the mold.
We remove the film.
The cake is delicious.
If you wish, if someone does not like cookies as a base, you can bake a chocolate sponge cake. It will be very tasty too.
Ingredients designed for cake diameter 18 cm, height 6.5 cm, weight 1350 grams.
The foundation
180 grams - chocolate shortbread cookies
70 grams - butter
Cream
300 grams - cream 30-35%
450 grams - natural yoghurt without additives (can be replaced with sour cream)
150 grams - powdered sugar (6 heaped full st. spoons or to taste)
18 grams - gelatin
170 gram - water (or milk)
10 grams - cocoa (1 tbsp. spoon or to taste)
5 grams - instant coffee (2 tsp. spoons or to taste)
10 grams - vanilla sugar (2 tsp. spoons or to taste)
Decoration
10 grams - White chocolate
I also recommend taking a look at the page with these recipes.
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Simple and quick to prepare Chocolate cake. Everything is mixed and ready
I wish you bon appetite and good mood!
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