Mousse cake for beginners tangerine chocolate

9 servings
2 hours

How to make mousse cake for beginners tangerine? First, make the biscuit. The ingredients for it should be room temperature. Oranges or clementins can also be used for the cake. If you have an orange, then remove the zest from one fruit.

Mix the flour with baking powder and sift so that the flour is enriched with oxygen. The biscuit will rise better and turn out lush and airy.

Whisk the egg with the sugar and salt on a high mixer speed until fluffy, light.

Pour in the milk and about half the flour sifted with baking powder. Stir the spatula in neat, bottom-up movements.

Add the tangerine zest and juice, stir lightly.

Pour in the rest of the flour. Also gently mix until the flour lumps are gone. It is not necessary to interfere with the dough for a long time so that it does not lose its pomp.

It turns out a homogeneous, air dough.

Cover the bottom of the 18-20 cm diameter baking dish with parchment. Gently pour the dough into the tin.

Bake the biscuit in the oven preheated to 180S for about 12-15 minutes. Do not open the oven while baking. The biscuit should only brown slightly. Determine the cooking time, focusing on the features of your oven. Leave the finished biscuit to stand slightly in the tin, then remove and cool completely.

For the chocolate mousse, take the soft, grit-free curd. The ideal option will be a pasty product, then the mousse will be very tender. Curd cheese can also be used. To make the mousse taste richer, take chocolate with a high cocoa content (70-72%).

Break the chocolate into small pieces so that it melts faster.

Fill the gelatin with room temperature water to swell.

Combine the milk with the sugar and heat to hot. This can be done on the stove or in the microwave. The sugar should dissolve completely.

Put the chocolate in the hot milk mixture. Mix well to melt the chocolate.

Lay out the swollen gelatin, mix thoroughly. Gelatin should be completely dissolved.

Add the curd to the mass with the gelatin. Whisk until smooth

Whisk together the cream. How to beat cream correctly? It is important that the cream is fat, at least 33%. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

Gently stir the whipped cream into the chocolate mass in parts.

Stir until completely uniform.

To form the cake, use a cooking ring or detachable shape in which the biscuit was baked. Put the biscuit in a ring. I laid out the walls of the ring with acetate tape so that the finished cake was easy to remove.

About 2 small mandarins will be needed to get juice. To make the sponge more juicy, drizzle it with some juice (20-25ml). The rest of the juice will be needed to make jelly.

Pour the chocolate mass onto the biscuit. Refrigerate the cake for a few hours to allow the mousse to freeze.

For the jelly layer of tangerines, wash, clean. Instead of mandarins, you can use other juicy fruits or berries.

Pour the gelatin over the juice, leave until swollen. Then preheat to dissolve the gelatin. Do not overheat or boil the gelatin solution. If desired, sugar can be added to the jelly. I did not add that the jelly turned out with a pleasant acid and there was some balance in taste.

Cut tangerines into rings about 0. 5 cm thick. Put them on a frozen mousse tightly to each other. I filled small voids with small pieces of tangerines. Any other citrus fruits, pineapples, peaches, mangoes, juicy berries of your choice are also suitable here.

Cool the juice with dissolved gelatin to room temperature. Gently spoon the fruit over the top with the prepared solution. It should cover the tangerines completely. Put the cake in the fridge to keep the jelly frozen.

Before serving, remove the ring from the cake, remove the acetate tape. Cut the dessert into portions and serve. Enjoy your meal!