Layered cake mousse

Submitted by enr on 09 Nov 2013
# For bases - 2 pieces:
2 and 1/2 cup flour
2 cup sugar
3/4 cup sunflower oil
2 and 1/4 tsp baking powder
1/2 tsp vanilla extract
1 tsp salt
4 large eggs (5 or less)
1 cup milk
1 tbsp cocoa
# For syrup:
1 cup water
3 tbsp sugar
# For the cream:
125 g cream cheese
200 g cream
5 g gelatin
4-6 tbsp syrup compote (of your choice)
3 tbsp caster sugar
# For the jelly:
10 g gelatine
1 compote 800 ml (of your choice)
# For the mousse:
360 g chocolate
100 g butter
6 eggs
6 tbsp sugar
360 ml cream
Layered cake mousse
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For the bases, mix all dry ingredients in a bowl together with the oil and vanilla. Stir until get crumbs. Add the eggs one by one, and then milk them and - twice. Ready mix divide by two and pour in covered with baking paper round shapes for cake. Bake the bases in a preheated 180C oven for about 20-30 minutes. Cool on the BBQ. To make the cream pour gelatin with 2 tbsp cold water and let it swell for about 5 minutes. During this time, beat the cream until it begins to thicken. To it add the cream cheese and sugar. Mix until a smooth mixture. Heat the syrup from compote, move from the heat and dissolve it already swollen gelatin. Pour the cream to already obtained and confuse good with a spatula. For the jelly Soak gelatin in 4 tbsp water for 5 minutes. Take fruit compote and blend. Separately, heat the syrup and after it aside from the heat, add swollen gelatin. Stir until dissolved. Mix has passion fruit and warm syrup. Allow to cool at room temperature for 30 minutes. For the mousse melted in a water bath the butter and chocolate. Leave to cool. Break the eggs as separate yolks from whites. Add the yolks to the warm chocolate. With a mixer, beat the cream until thick cream. Add the chocolate-butter mixture. Pour sugar in egg whites to beat hard tops with cream and add to the mixture. Confuse well. Assembling: Make warm syrup indicated for this product. Select base to base of your cake. Must be equal. If during baking is uneven blew once cool, cut with a knife roughness. Put it on the bottom of the detachable form cake covered with baking paper (will aid you in pulling then). Syrupy. Pour it on white cream and smooth well. Place in refrigerator for 30-40 minutes to set. Pour the already cool down fruit jelly. Place the second base again and syrupy. Let stand in refrigerator at least 6 hours. Remove the cake from the mold and place on a serving platter. Thoroughly cover with mousse and decorate as per your taste. You can use the spray to cover your cake with many flowers of chocolate mix or other interesting shapes. Allow to cool for 6 hours in refrigerator. Before serving you can sprinkle with cocoa.
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09 Nov 2013


Incredibly delicious! Put to favorites come holidays and such a cake will be very, very pleasant surprise! :)

Hello, perunika! Thank you for your attention! :) I hope the cake to appeal to you and the people you serve it! :)