Mousse cake that holds well?

Success10 ↓

Sun, Jun 14 2020, 12:27 pm

I need a recipe for a mousse cake made in a springform pan. It should be 90% or more mousse. I was thinking one layer chocolate, one layer vanilla (dyed pink, for a birthday). Firm enough to hold a ganache topping. I was thinking whip and pudding mix whipped up, but I would like an actual recipe. Oh, and I need it now. Very Happy

Thanks!

Ora in town ↓

Sun, Jun 14 2020, 2:47 pm

I have a milchig receipe with ladyfingers & mousse:
it takes about 2 pk of ladyfingers.
You need a springform pan:

Cover the side and bottom of springform with ladyfingers, after soaking them briefly in milk with a little bit of rum. (soak each lady finger just before you use it, if you leave it too long, it gets soggy) (you will need to break off a bit from the ladyfingers standing on the side, have the intact end on top, the broken on bottom)

Mousse:

100g dark chocolate molten in a bit of milk.
1/4 l whipped cream, whipped up
2 eggwhites as eggsnow, mixed with
100g sugar.
(you can also add a bit of rum to the mousse, I personally don't like it)
whip cream,, add chocolate, add egg yolks, add sugared eggsnow.

Put one layer of ladyfingers, one layer of mousse, etc... do a nice flower design for the top layer... (should be about 3-4 layers in all). If you want more mousse and less lady fingers, you could just put ladyfingers on the side, bottom and top, and all the mousse in between, I suppose)

Put a pot on top, for pressur, cool for several hours (best: over night).

Take away springform...

Makes a beautiful and delicous cake...

Last edited by Ora in town on Sun, Jun 14 2020, 3:41 pm; edited 2 times in total

↑ Success10 ↓

Sun, Jun 14 2020, 2:56 pm

blessedflower wrote:

I have a good recipes of 3 layers chocolate mousse. White chocolate, milchig brown chocolate and dark chocolate. All 3 layers are milchigs. It's frim and heavy and delicious

I appreciate it, but I want something simple. Just whip and pudding and sugar. I just need amounts.

↑ Success10

Sun, Jun 14 2020, 2:57 pm

Ora in town wrote:

I have a milchig receipe with ladyfingers & mousse:
it takes about 2 pk of ladyfingers.
You need a springform pan:

Cover the side and bottom of springform with ladyfingers, after soaking them briefly in milk with a little bit of rum. (soak each lady finger just before you use it, if you leave it too long, it gets soggy) (you will need to break off a bit from the ladyfingers standing on the side, have the intact end on top, the broken on bottom)

Mousse:

100g dark chocolate molten in a bit of milk.
1/4 l whipped cream, whipped up
2 eggwhites as eggsnow, mixed with
100g sugar.
(you can also add a bit of rum to the mousse, I personally don't like it)
whip cream,, add chocolate, add sugared eggsnow.

Put one layer of ladyfingers, one layer of mousse, etc... do a nice flower design for the top layer... (should be about 3-4 layers in all). If you want more mousse and less lady fingers, you could just put ladyfingers on the side, bottom and top, and all the mousse in between, I suppose)

Put a pot on top, for pressur, cool for several hours (best: over night).

Take away springform...

Makes a beautiful and delicous cake...

Thanks! I don't have the ladyfingers, but this sounds interesting, maybe I'll just use the mouse part.

↑ Ora in town

Sun, Jun 14 2020, 3:28 pm

Success10 wrote:

Thanks! I don't have the ladyfingers, but this sounds interesting, maybe I'll just use the mouse part.

If you don't have the lady fingers you could also quickly make a flat sponge cake yourself and use that instead...

4 egg whites beaten to snow
100g sugar (beat with whites in snow)
4 yolks added once the snow is stiff
100 g white flour, with a bit of baking powder...

Spread out on a baking sheet, (should be about 1 cm thick)...
bake for 7-10 min. in pre-heated oven
Cool...
Cut out round bottom for spring form...
and you could cut out a 5 cm high band for the side...
and put the leftovers on top...