Chocolate citrus cake with strawberry mousse

Category: Confectionery
Chocolate citrus cake with strawberry mousse

Ingredients

Light biscuit:
Eggs 4 things.
Sugar 100 g
Corn starch 30 g
Hazelnut or almond flour 40 g
Flour 50 g
Salt pinch
Vanillin
Chocolate biscuit:
Eggs 3 pcs.
Sugar 80 g
Corn starch 25 g
Hazelnut or almond flour 30 g
Flour 40 g
Cocoa 15 g
Salt pinch
Vanillin
Citrus mousse:
Yolks 135 g
Sugar 80 g
Orange juice 100 g
Lemon juice 20 g
Orange zest 10 g
Lemon zest 5 g
Vanillin
Gelatin 9 g
Cold water 40 g
Cream 33% 150 g
Strawberry mousse:
Strawberries (mashed) 260 g
Mascarpone 140 g
White chocolate 100 g
Butter 50 g
Cream 33% 250 g
Vanillin
Gelatin 10 g
Cold water 30 g
Mirror chocolate glaze recipe fomca

Cooking method

  • Cooking method:
  • Light biscuit:
  • Beat eggs with sugar, salt and vanilla until a viscous light cream.
  • Chocolate citrus cake with strawberry mousse
  • Gently stir in the sifted flour, mixed with almond flour, starch. Pour the dough into a 20cm diameter mold covered with parchment.
  • Bake in an oven preheated to 180C for 20 minutes. Check readiness with a wooden skewer. Remove the form with the finished biscuit from the oven and let cool in the form for about 15 minutes. Then take the biscuit out of the form and cool on the wire rack.
  • Chocolate citrus cake with strawberry mousse
  • Chocolate biscuit:
  • Cooking steps are exactly the same as in light, but add cocoa with flour together. Bake in a rectangular shape. About 20x15 cm. Cool the finished cake.
  • Chocolate citrus cake with strawberry mousse
  • Citrus mousse:
  • Pour gelatin with water and set aside. Remove the zest from the lemon and orange.
  • Chocolate citrus cake with strawberry mousse
  • Combine juice, sugar, yolks in a saucepan.
  • Chocolate citrus cake with strawberry mousse
  • Put a saucepan over low heat and bring until thickened with constant stirring.
  • Chocolate citrus cake with strawberry mousse
  • Remove the thickened cream and cool slightly. Then add the swollen gelatin. Add vanillin.
  • Chocolate citrus cake with strawberry mousse
  • Then beat the chilled cream into a strong foam and mix with the mousse. Do not put the mousse in the refrigerator!
  • Chocolate citrus cake with strawberry mousse
  • Strawberry mousse:
  • Pour gelatin with water. Pour the cream (70 g) into a saucepan and bring to a boil. Dissolve the butter and white chocolate in the cream. Stir until smooth.
  • Cool to room temperature. Add vanillin and mascarpone. Beat the mixture until fluffy cream. Add strawberry puree and stir.
  • Chocolate citrus cake with strawberry mousse
  • Whip the remaining chilled cream until stiff. Heat the soaked gelatin in the microwave to a liquid state. Gelatin should be liquid and lukewarm. Now take 3 tbsp. l. whipped cream and stir in the loose gelatin. Stir quickly. And add this mass to the mousse, mix quickly. And then combine everything with the main part of the whipped cream. Here the mixer is excluded, you need to work with a spatula or spoon. You need to work quickly, but know the measure when whipping, the mousse can easily be whipped and then there is a possibility that it can curl up. Therefore, do not overdo it when whipping.
  • Chocolate citrus cake with strawberry mousse
  • Assembly:
  • Cut the white biscuit into two parts. Place one piece on the bottom of the split mold. At the bottom, be sure to put parchment, cut to the diameter of the form. And build up the sides with parchment.
  • Chocolate citrus cake with strawberry mousse
  • Place half of the strawberry mousse on top of the crust. Cover with plastic wrap and put in the freezer for 15 minutes. The mousse should harden.
  • Chocolate citrus cake with strawberry mousse
  • Cut the chocolate crust into strips 1 cm wide and saturate each strip with impregnation so that they do not break when we lay them.
  • Now we lay out the chocolate strips in a circle, alternating them with citrus mousse. The mousse should completely cover the chocolate strips. Put in the freezer for 15 minutes.
  • Chocolate citrus cake with strawberry mousse
  • Then add the remaining strawberry mousse and also put in the freezer for 15 minutes.
  • Chocolate citrus cake with strawberry mousse
  • Then put a second light sponge cake on top of the mousse and soak it. Put the cake in the refrigerator overnight (not less than 5 hours)
  • Chocolate citrus cake with strawberry mousse
  • Remove the cake from the mold and free it from the parchment. Place the cake on the wire rack and cover with icing.
  • Mirror chocolate icing
  • Put the cake in the refrigerator until the glaze solidifies. Once the frosting has set, you can start tasting the absolutely amazing cake. Do not deny yourself the pleasure, it tastes magical !!!
  • Chocolate citrus cake with strawberry mousse

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Chocolate citrus cake with strawberry mousse

toffee
Well, no, such feats are not for me. Well done, bearbear! At least admire the work and the cake.
bearbear
it's only when you read it, it's scary. and there isn't really much work to do. I and my children stare at this cake for a long time, but I want to say I made it quickly (this is taking into account my "helpers" 9 months, 2.5 years and 5 years old) the older two did not "help"
toffee
And I'm finally a loser in cakes. And the little helper or-tsa? Malatsa, I didn't leave my mother alone. And we can, on the contrary, slept at this time, so my mother was banished.
Tumanchik
I am quietly dyshch on cakes, for me bread, pies and buns are better. Well, for a little cake. But I liked this one. Bookmark bye! Thanks to the author for the master class (I know how hard it is)! I respect your hard work!
Volume
Very beautiful and unusual! Simple to complex! And a detailed step-by-step description will clearly help many to motivate themselves to create this masterpiece. Thank you, I'll try to surprise my friends, anniversaries are coming soon! If, with such helpers, it was possible to do ..........
Tumanchik
bearbear, help out! I want to bake my husband for DR on the weekend, but I looked, and here everything is in grams. Can you tell me in spoons? SOS!!!
bearbear
I weighed everything, I don’t know in spoons
Tumanchik
Quote: bearbear

I weighed everything, I don’t know in spoons
I understand ... sorry
Yanusya08
bearbear, Valyush, well, you are a fine fellow - such an MK zababahala. I also made a cake according to this principle and more than once, but if you also take a picture, then you can completely get tired ...
Can you show me your cutter, so that people want to create beauty and deliciousness ???
bearbear
Yanusya08, it is not possible, but it is NECESSARY, let's lay out your beauty
Yanusya08
Well, if you need it, then here it is: Chocolate citrus cake with strawberry mousse
bearbear
Yana, did you tint the souffle? Or is it you have a richer photo?
Yanusya08
Val, I have a blackcurrant soufflé here, I didn't tint it, but a couple of drops of yellow paint dripped into the lemon, for contrast ...
Merri
go aheadwhat a beautiful cake !!! Thank you! I will definitely bake! Soon there will be a reason.
julka06
Hello. Very nice cake! I want to try to do the same. But the question is, for our family 20 cm. The diameter will not be enough if you make a cake about 25-26 cm. How to calculate products?
alenkasawa
go ahead, thanks for the recipe and idea for an interesting cake! Pleased her family recently)
Chocolate citrus cake with strawberry mousse
And the cutter. Only I have strawberry yogurt mousse.
Chocolate citrus cake with strawberry mousse

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