Three Layer Mousse Cake - Puratos

Ingredients

Working Method

Composition and Preparation

Satin Chocolate Velvet Cake

Place all ingredients in a mixing bowl and mix for 1 minute on slow speed.
Scrape down the sides of the bowl and mix for an additional 4 minutes on medium speed.
Spread a thin layer of batter (about 5mm) on a lined baking tray and bake at 170°C / 356°F for 10-12 minutes in a rack oven.

Gelatin Free Chocolate Mousse

Using a whisk attachment, combine dry ingredients and mix until evenly distributed.
Add water and mix on slow for 1 minute.
Scrape down bowl and mix on high speed for an additional 3-5 minutes or until a smooth and homogeneous consistency is obtained and set aside.

Ganache Drizzle

Melt Belgian Chocolate Ganache and cream together and cover top of mousse cake dripping sides on frozen cakes.
Top with fresh raspberries and white chocolate curls.
Dust with icing sugar as desired.

Assembly

Line mousse moulds with acetate strips.
Fill each mousse in a piping bag and set aside.
Cut 4” disks of chocolate velvet cake and place in the bottom of the mould.
Soak cake with simple syrup and pipe an even layer of chocolate mousse, followed by raspberry mousse and neutral mousse, leveling the top of the ring.
Freeze cake for at least 4 hours or overnight.
Unmould mousse cakes onto serving plates or cake boards and decorate with the ganache.

Tips & Tricks

Double One Step Gelatin Free Neutral Mousse recipe.
Divide into two and add Topfil Choice Raspberry into one half.

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