HALLOWEEN MOUSSE CAKES
HALLOWEEN MOUSSE CAKES - Zdjęcie 0
HALLOWEEN MOUSSE CAKES
COCONUT – LEMON SPONGE
Ingredients:
  • 80g Egg whites
  • 50g Almond flour
  • 100g Desiccated coconut
  • 50g Icing sugar
  • 10g Lemon zest
  • 90g Egg whites
  • 40g Sugar
Preparation:

Stir 80g of egg whites with almond flour, desiccated coconut, icing sugar and lemon zest. Whisk 90g of egg whites whith sugar separately and then gently mix with the first mass. Spread it onto tray with baking paper and bake in 190°C for about 15 min. After cooling down cut off small discs.

CRUNCHY FILLING
Ingredients:

 

Preparation:

Melt the chocolate at 45°C and blend it with the Hazelnut paste. Add the crispy flakes at the end and mix gently. Put the mixture on the sponge.

DARK CHOCOLATE MOUSSE
Ingredients:
Preparation:

Boil the cream, then dissolve the gelatine in it, pour the mixture onto the chocolate. Gently blend with the whipped cream. Put the chocolate mousse onto the sponge with crispy filling – up to half height of the mould.

 

MANDARIN MOUSSE
Ingredients:
  • 14g Gelatine
  • 40g Water
  • 20g Sugar
  • 25g Concentrated mandarin paste
  • 500g Whipped cream 30%
Preparation:

Dissolve the gelatine in the water and add the mandarin paste. Whip the cream with the sugar and gently blend with the mandarin mixture. Pour the second layer of the mousse into the mould and freeze it.

Spray the orange velvet - Barima Artisanal Color (code AP0379AR) and the brown velvet - Barima Artisanal Color (code AP0379BR) onto the frozen cakes and finish them with chocolate decorations – Barbara Decor:
- Halloween set (code 33897) or
- Pumpkin (code 33898)

By using the contact form, you provide your personal details. Information on the electronic services provided, the rules of the Website and the processing of personal data by the Administrator can be found in the Regulations.