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Blackberry, cheese and blueberry mousse cake

Blackberry, cheese and blueberry mousse cake



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For rock: separate the egg whites and beat them with a pinch of salt, add the sugar until the egg whites become a meringue. Add the yolks and the oil in a thin line. We mix the flour with the carob powder, the baking powder and we add them over the egg mixture, mixing with a whisk, this time, slowly until everything is incorporated. Wallpaper a round shape with a detachable ring with baking paper. Put the dough in the form and put it in the oven heated to 180 degrees for 15-20 minutes, until it passes the toothpick test.

Pt wall foam: mix the whipped cream with the sugar, add the mascarpone a little, dissolve the gelatin in water, leave it to hydrate, stir over the flame from the stove until it dissolves. Add the blackberry jam over the gelatin, mix them well until the jam dissolves and pour it over the whipped cream and mascarpone.

For cream cheese: mix the whipped cream with the sugar, add the cheese gradually and the gelatin dissolved as in the mousse.

For assembly: after the top has baked and cooled, remove the baking paper, put the top in the shape of a ring, add the blackberry mixture, let it cool for 30 minutes, add the cup of blueberries and distribute them on the entire surface of the cake, add the cream cheese and refrigerate for 1-2 hours or until served. Remove the removable ring, move the cake on the plate, decorate with grated white chocolate and blackberries (I had frozen) and serve with chocolate topping (melt 50 gr household chocolate + 50 ml sour cream for whipped cream). Good appetite!!!