Mousse cake new year's eve is full

10 servings
10 hour

We make the biscuit first. Beat well eggs with good sugar. Add flour and almond flour (you can ground almonds). Mix everything with a spatula.

Pour the dough into half a sheet. I have a silicone rug. We calculate the size according to your final form. I have a Boucher shape measuring 25 by 9 cm. So I spilled a dough measuring 22 by 30 cm.

Bake for 15 minutes at 160g. We take out the finished biscuit and let it cool. Then we cut off the shape we need.

We make mousse. We will pour cold water on gelatin. We put milk with sugar and chocolate on the heat. Let's let the chocolate melt.

Add squeezed gelatin at once. If you have loose gelatin, then fill it with water, about 30 ml, and then dissolve in a water bath or microwave.

Add the liqueur or syrup. What you will have and what you like to taste.

Add cream cheese. I have Philadelphia. Stir with a whisk or mixer.

Beat the cream and add to our mass.

We take Boucher's uniform, lay out our biscuit on the bottom.

Pour out our mousse.

This is how we will have.

From the scraps of biscuit, we lay out the bottom. And put in the freezer, better for the night. Minimum of 6 hours.

We get it in the morning. We will already have such a cake. We make protein custard. I think everyone knows how to do it. So, beat proteins at the same time and put sugar and water on the fire. Bring to a boil and boil the syrup to 122 degrees. Then we pour our syrup in a thin trickle into the proteins. Beat for 5 minutes.

We type cream into a culinary bag and decorate the cake.

That's how I decorated. Our cake is ready. We put it in the refrigerator for 3-4 hours. But I also burned it with a burner. You can leave it that way, if you like.

Enjoy your holidays! Happy New Year!