Anniversary Cake Rc-10 Years (Cake with white chocolate mousse, dark chocolate mousse, milk chocolate mousse, pink mousse, and mint mousse)
How to prepare the countertop: Start by mixing the ground almonds with 70g of powdered sugar and cocoa in a large bowl. This mixture will give the blusters a smooth texture and intense chocolate flavor. In another bowl, beat the egg whites with a pinch of salt until frothy and stiff peaks form. Next, gradually add the remaining 80 g of powdered sugar, continuing to mix until you have a glossy meringue. Carefully pour the almond mixture over the beaten egg whites and mix gently with a spatula, being careful not to break up the air in the mixture. Finally, add the rum essence for extra flavor. Pour the mixture into a baking tray lined with baking paper and bake in a preheated oven at 200 degrees Celsius for 15-20 minutes. When the cake is baked, allow to cool completely before using. How to make white, dark and milk chocolate mousse: Start by hydrating the gelatine in cold water for 10-15 minutes. Next, break the chocolate into small pieces and mix with 100 ml of liquid cream. Put the mixture on the heat, stirring constantly, until the chocolate is completely melted. Melt the hydrated gelatine over a low heat, without boiling, and add it to the melted chocolate, stirring well to obtain a homogeneous mixture. Once cooled, carefully fold in 300 ml of whipped cream to make an airy, creamy mousse. How to prepare the mint mousse: Moisturize the gelatine in the same way as for the previous mousses. Mix the broken chocolate with 100 ml of liquid cream and melt over the heat. After removing from the heat, add the mint syrup and green coloring, stirring well. Melt the moisturized gelatine and fold it into the chocolate, then mix with 300 ml of whipped cream, resulting in an exquisite mousse with a fresh minty minty taste. How to make pink mousse: Moisturize the gelatine in the same way. The chocolate is melted with 100 ml of liquid cream and the gelatine is melted and added to the chocolate mixture. When cool, mix with 300 ml of whipped cream and the red gelee cake, creating a delicate and vibrant mousse. How to make the whipped cream decoration: Mix the broken chocolate with 3 tablespoons of whipped cream and melt over the heat. Once cooled, combine with the remaining whipped cream that has been blended with the red gelee cake to make a decorative whipped cream, perfect for the cake. Assembling the cake: Using a sturdy cardboard box, wrapped in cling film and baking paper, begin assembling the cake. Start with a layer of peppermint syrup mousse, level it well and refrigerate for an hour. Continue with the other layers of mousse, repeating the process. At the end, place the cooled pastry on top, press it down well and drizzle with a syrup made of 4 tablespoons of burnt sugar and 200 ml of water. Leave the cake in the fridge until the next day, then turn it out onto a platter. Spread the surface with half of the remaining gelatine, level and carefully place a wafer wafer. Press down gently and pour in the remaining gelatine, leveling again. Garnish the cake with whipped cream and decorative candies, bringing a splash of cheer and color to our dessert.
Ingredients
- Base: 100 g almond flour 150 g powdered sugar 30 g cocoa 7 egg whites 1 teaspoon rum essence a pinch of salt White chocolate mousse: 400 ml liquid cream 400 g white chocolate 1 packet gelatin 75 ml wa
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