Very delicate mousse cake with light, light cream.
The cake is easy and simple to prepare. It turns out beautiful and incredibly tasty.
Prepare it, it will certainly please both adults and children!
Let's prepare the base for the cake
180 grams of shortbread chocolate chip cookies, to be crushed.
The quickest option is to grind it 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 thoroughly.
The biscuits should compress well and crumble back easily.
Look at your liver, if the cookies are dry and do not hold their shape, then you can add a little more butter, or add a little milk.
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 crumb into a mold, evenly level it, and tamp it with a glass.
This will be our base cake. We put the base in the refrigerator and prepare the cream.
Pour 15 grams of gelatin into 60 grams of cold milk.
Stir and leave to swell.
I use instant gelatin, which is diluted at the rate of 20 grams of gelatin per liter of non-acidic liquid.
350 grams of chilled cream with a fat content of 30–35%, begin to beat at a low mixer speed.
When the cream starts to foam, add 80 grams or 4 tbsp. tablespoons of powdered sugar.
We continue to beat at a low mixer speed.
When the powdered sugar dissolves, gradually increase the mixer speed to maximum and continue to beat. 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.
100 grams of chocolate with 50% cocoa content should be melted in a water bath or in a microwave oven.
For the cream, we need 350 grams of soft cottage cheese without grains.
I made such a cottage cheese from kefir. How to make kefir curd, can be read in this article.
Kefir curd cheese. It tastes as good as cream cheese, but it wins in price very well
If desired, curd can be replaced with cottage cheese or cream cheese, thick fat sour cream, or thick natural yogurt without additives.
You can watch a step-by-step video recipe in my video below
Beat the curd to make it airy.
Add melted chocolate to the curd and beat well together until smooth.
We collect the cream from the walls, the cream turns out to be quite dense.
Add 2 tablespoons of whipped cream.
Stir until smooth.
Add 2 more tablespoons and mix.
We do this so that the curd-chocolate mass becomes soft.
Next, add all the remaining whipped cream to the curd mass, and mix at low speed of the mixer 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, the gelatin should completely dissolve, and the liquid should become homogeneous without grains.
Add 60 grams of room temperature milk to the gelatin. Stir thoroughly. We do this in order to even out the temperature of the gelatin, since we will pour it into the cream so that it does not immediately grab.
Pour the gelatin into the cream, and stir with a mixer until smooth, do not beat.
Pour the cream into a mold and smooth it evenly.
We put it in the refrigerator for 5-10 minutes so that the top layer of the cream hardens.
When the cream hardens a little, form embossed bumps with a spoon.
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, close the plate with napkins, and sprinkle with sifted cocoa on top.
We release from the form, remove the film.
The cake is ready, you can serve it to the table.
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 cm, weight 1260 grams
The foundation
180 grams - chocolate shortbread cookies
70 grams - butter
Mousse cream
350 grams - soft cottage cheese without grains
350 grams - cream 30-35%
80 gram - icing sugar (4 tbsp. spoons)
100g - dark chocolate with 50% cocoa content
15 grams - gelatin
120 grams - milk
Cottage cheese can be replaced with curd cheese, cream cheese, thick sour cream, thick natural yogurt without additives
Decoration (sprinkling)
2 hours spoons - cocoa
I also recommend taking a look at the page with these recipes.
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Cream Sundae without cream. A simple recipe for cream sundae for cakes, pastries, eclairs
I wish you bon appetite and good mood!
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