Biscuit Cake with Chocolate Mousse Recipe

At photo is relly a Biscuit Cake with Chocolate Mousse. And it can pretend to get a serious award. Ruslan packed this delicate dessert in a bag. Yes, yes, in a handbag. You open it and there is a surprise in the form of a fabulous dessert, the taste of which, just get dizzy.

And with each spoon the level of pleasure only increases, just as the smile in May. Because of first sun peeping through the window in the morning or because of this spring and fresh air. Spring ait is the most fresh and it is filled with different unique smells.

Surprise and disbelief are appeared at your face. But, do not panic. It’s simple. An easy chocolate mousse plus easy biscuit cake.

It is really easy to cook, and you can be sure more than at 200%, that you will amaze your friends.

The answer to the question, which is running through your head – how to make biscuit cake below.

Biscuit Cake with Chocolate Mousse Recipe

Difficulty Level: Medium
Calories: 350
Cooking Time: 120 min

Ingredients:

Short pastry:
  • Oil – 130 g
  • Powdered sugar – 80 g
  • Almond flour – 50 g
  • Yolk – 2 pieces
  • flour – 130 g
Chocolate cake:
  • Egg – 5 pcs
  • Sugar – 70 g
  • Flour – 100 g
  • Cocoa – 20 g
Milk chocolate mousse:
  • Cream – 200 g
  • Milk chocolate – 200 g
  • Gelatin – 15 g
  • Whipped cream – 250 g

Instructions:

Short pastry:
  1. All mixed in a mixer, whisk until smooth shovel.
  2. Roll out the dough thinly (2-3 mm). Freeze.
  3. We shall cut in the form of strips and bake at 170 degrees temprature.
  4. Buy ready-made lemon and blueberry confiture.
  5. Add gelatin. Cool and whip in a mixer until light in color.
Chocolate cake:
  1. Whip in the foam eggs with sugar and gently insert in 3-4 steps flour with cocoa.
  2. Laid out on a baking sheet and bake at 180 degrees until it’s done. Freeze.
Milk chocolate mousse:
  1. Boil cream.
  2. Remove from heat and pour them into a container of chocolate.
  3. Make ganache.
  4. Enter gelatin and whipped cream.
  5. Make mousse.
  6. Pour the mousse to the special forms, which look like logs.
  7. Then otsadit bag with lemon marmalade throughout.
  8. Along the edges of positive biscuit.
  9. Put blueberry confiture to biscuite and cover with a strip of dough. Freeze. We will cut the log into segments.
  10. Covered in green velvet and decorate with chocolate.

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