White Chocolate Raspberry Mousse Cake скачать в хорошем качестве

White Chocolate Raspberry Mousse Cake

#RaspberryMousseCake #MousseCake #RaspberryDessert 0:00 - Intro 0:16 - Preparing the chocolate sponge cake 1:29 - Raspberry jelly 2:17 - Prepare the raspberry mousse 4:12 - Prepare the white chocolate mousse White Chocolate Raspberry Mousse Cake Ingredients: For the chocolate sponge cake: 2 eggs, room temperature 1/4 cup (50g) sugar 1/4 cup (40g) all-purpose flour 1 tbsp (15g) cocoa powder pinch of salt 1 tbsp (15g) unsalted butter, melted For the raspberry jelly: 9 oz (250g) fresh raspberries 1 raspberry jelly in powder (80 g) 250ml boiling water For the raspberry mousse: 2 tsp (6g) gelatin powder 2 tsp (30ml) cold water 7 oz (200g) raspberries 1/3 cup (80g) sugar 1 cup (250ml) heavy cream, chilled For the white chocolate mousse: 1 tbsp +1/2 tsp (12g) gelatin powder 1/4 cup (60ml) cold water 7 oz (200g) white chocolate 2/3 cup (150ml) whole milk 1 1/4 cups (300ml) heavy cream, chilled Instructions: 1. Preheat the oven to 180°C (350°F). Line a baking pan with parchment paper. 2. Prepare the chocolate sponge cake. In a bowl, mix the flour, cocoa powder, and salt. Set aside. 3. Place the eggs and sugar into a bowl and whisk with mixer on high speed for 7 minutes, until the eggs are fluffy and pale yellow in color. 4. Gradually add the flour and fold in gently with a rubber spatula, just until the flour is incorporated. Add the melted butter and mix. 5. Pour the batter into your prepared pan and spreading it into a thin layer. 6. Bake for 12-15 minutes and let cool completely onto a cooling rack. When cooled cut with a 7 inch (18cm) cake ring and set aside. 7. Raspberry jelly: boil the water and once hot, dissolve the jelly in it. Afterwards, cool it down. 8. Line the bottom of an 6 inch (16cm) springform pan with plastic wrap or aluminum foil and with acetate sheets for the sides. Place raspberries on the bottom of the ring. When the jelly mixture is cool, pour 1/3 of it very carefully over the raspberries. Refrigerate for 15 minutes, then pour the remainder of the jelly mixture evenly over the top. Refrigerate for at least 2 hours. 9. Prepare the raspberry mousse. Dissolve gelatin in cold water and let it swell for about 10 minutes. 10. Place raspberries and sugar in a saucepan and place over medium heat. Bring to a boil and remove from heat and remove from heat. Add bloomed gelatin into the hot mixture and stir until completely dissolved. Strain the mixture through a sieve to remove the seeds. 11. Whip the heavy cream until soft peaks form. Gradually fold the whipped cream into the raspberry sauce. 12. Take the set raspberry jelly out of the refrigerator, remove the ring. Place an 7-inch (18 cm) cake ring on top (the raspberry jelly should be in the center of the ring). Line the sides of the ring with acetate sheet. Pour the raspberry mousse on top and refrigerate for 2 hours. 13. Prepare the white chocolate mousse. Dissolve gelatin in cold water and let it swell for about 10 minutes. 14. Melt white chocolate and whole milk over a bain-marie. Add bloomed gelatin into the hot mixture and stir until completely dissolved. 15. In another bowl, whip the chilled heavy cream until soft peaks form. Gradually fold the whipped cream into the white chocolate mixture. 16. Take the raspberry mousse base out of the refrigerator, remove the ring and acetate sheet. Place a 8.2 inch (21cm) ring on top. Line an acetate sheet around the cake. (The raspberry mousse base should be in the center of the ring.) Pour the white chocolate mousse. Top with a disc of chocolate cake and press down slightly. Refrigerate for at least 4-6 hours or overnight. 17. Take the cake out of the refrigerator and remove the cake ring. Transfer the cake onto a stand, sponge-side down. Enjoy!