Mousse cake

Step-by-step cooking

1. Step 1:

   

   First prepare the sand base for the cake. To do this, grind the cookies into crumbs in a blender or combine. Place the sand crumbs in a bowl.

2. Step 2:

   

   Melt the butter and add to the bowl with the sand crumbs.

3. Step 3:

   

   Mix the butter with the sand crumbs.

4. Step 4:

   

   Now let's prepare the molds for our cakes. Take a tray and place a metal ring shape with a diameter of 8 cm on it. Cut 6 strips of acetate (border) tape with a length of 27 cm and a width of at least 5 cm. Roll the tape into a ring and place it in a metal mold, align it to the shape. Cut off two small pieces of tape and script a transparent shape on top and bottom so that it does not unfold. Similarly, make the remaining 5 molds.

5. Step 5:

   

   Pour the same amount of sand crumbs into each mold about 1 tbsp.l. and tamp the sand crumbs into a dense base 1 cm thick. Place the tray with the molds in the refrigerator.

6. Step 6:

   

   Now let's prepare a berry mousse. The weight of the berries is indicated approximately. We should get about 240 g of berry puree for mousse (part of the berry mass will remain in the sieve when wiping: bones, skin, depending on the selected berries, there will be more or less waste, which means more or less berries may be needed). Wash the berries, if you use frozen berries, then defrost them in advance.

7. Step 7:

   

   Put berries and sugar in a blender. Stir until smooth.

8. Step 8:

   

   Rub the resulting mass through a sieve into a bowl. Remove the remaining thick mass, we won't need it. The resulting berry puree (240-250 grams) will be used to make mousse.

9. Step 9:

   

   Place cream cheese at room temperature in a bowl and mix lightly with a whisk or spatula.

10. Step 10:

    

    Add powdered sugar and mix well.

12. Step 11:

    

    Pour cream into a bowl and beat with a mixer on high speed until soft peaks are obtained.

13. Step 12:

    

    Add whipped cream to a bowl with cream cheese.

14. Step 13:

    

    Mix until smooth.

15. Step 14:

    

    Remove the swollen gelatin from the water and squeeze. Place the gelatin in a small bowl and send it to the microwave for 10-30 seconds to melt it to a liquid state. Then cool the gelatin to 40-45 ° C, add half of the gelatin to the creamy mixture and mix well.

16. Step 15:

    

    Add the remaining gelatin to the berry puree and mix well.

17. Step 16:

    

    Distribute the creamy mass equally across three bowls.

18. Step 17:

    

    Then add berry puree of different weights to each bowl. In one bowl 120 g, in another 80 g, in the third 40 g of mashed potatoes. We add different amounts to get mousse of three colors.

19. Step 18:

    

    Mix until a homogeneous mass of color is obtained.Thus, we will get a mousse of three colors.

20. Step 19:

    

    Take the tray with the molds out of the refrigerator. Distribute the mass of the darkest color into the molds, about 2 tbsp.l. into each mold. Put it in the freezer for 20 minutes to harden the mousse. Then take out the tray and spread the lighter-colored mass on top. Put it back in the freezer for 20 minutes. Then take out the tray and distribute the remaining light mass into the molds. Refrigerate for 3-4 hours.

21. Step 20:

    

    Remove the finished cakes from the molds by removing the acetate tape. If the cake is difficult to remove, then gently swipe the knife along the edge, separating the cake from the tape, and then remove it. The finished cake can be decorated as desired. I decorated the cake with a drop of whipped cream, fresh berries and small meringues.