💗 Raspberry mousse:
1) White chocolate - 150 gr;
2) Yoghurt (classic) - 150 gr;
3) Cream 33% - 200 gr;
4) Berry puree (raspberry) - 150 gr;
5) Sheet gelatin - 10 g;
6) Sublimated raspberry (optional).
💗 Chocolate velor:
1) White chocolate - 60 g;
2) Cocoa - butter - 40 g;
3) Fat-soluble dye.
💗 Mirror glaze:
1) Gelatin (leaf) - 12 g;
2) Sugar - 150 gr;
3) Water - 75 g;
4) Invert syrup - 150 gr;
5) White chocolate - 150 g;
6) Condensed milk - 100 gr;
7) Titanium dioxide - 0.5 tsp;
8) Food coloring.
The mass of the cake is 1400 grams.
Raspberry filling (confit):
1) Sheet gelatin is soaked in cold water before swelling.
2) Raspberry puree poured into a saucepan, add sugar to it. Stir until complete combining of products.
3) We put the saucepan on the middle fire, stirring constantly, bring the mashed potatoes to a hot state and complete dissolution of the sugar, do not boil. Then remove from heat.
4) Press the sheet gelatin and add to the hot mashed potatoes, stir until gelatin is completely dissolved.
5) 30 gr., Raspberry filling, use for decor (cakes in the form of a heart). Pour the remaining mass into a preformed mold with a diameter of 16 cm.
6) We remove in the freezer until complete freezing.
In the meantime, make a cheesecake with a slight citrus note.
Lemon Cheesecake:
1) All products for the filling: curd cheese, eggs and cream - must be at room temperature.
2) measure out 100 grams of cream with fat content of at least 33%.
3) In a deep bowl lay out the cheese cheese.
4) To it add sugar and vanilla sugar with natural vanilla, mix with a spatula or a whisk in a homogeneous and smooth mass.
5) Add eggs one by one, each time mixing the mass well with a spatula or a whisk.
6) Add lemon zest and lemon juice and mix again.
7) At the very end, pour in the cream, no need to whisk them, just stir well again. It should turn out smooth and homogeneous mass without lumps.
8) We will bake the cheesecake in a water bath so that the water does not get inside, put the culinary ring with a diameter of 18 cm on the foil with parchment and wrap tightly.
9) Put a container with a size of more than 18 cm on a baking sheet. Place a ring in it and pour the filling evenly distributing it. Gently tapping the baking tray, release excess air from the filling.
10) In the tank pour hot water to the middle of the ring. Water should not get onto the surface of the cheesecake.
11) We bake the cheesecake in the oven heated to a temperature of 140 degrees until cooked, focus on your oven. My cheesecake was baked for 80 minutes. In the finished cheesecake when shaking the middle should shake slightly.
12) We leave the finished cheesecake in the oven turned off (with the door ajar) for about 1 hour. When cooling the middle of the cheesecake will be elastic.
13)) Cover the cheesecake with cling film and put it in the fridge for 3-4 hours.
14) After the cheesecake has cooled and stabilized, remove the foil and carefully hold the knife along the walls of the ring and remove the cheesecake.
15) Culinary ring with a diameter of 16 centimeters cut the center, eat the remnants of cheesecake.
16) We remove in the freezer before freezing, because it is very gentle and can break during further actions.
In the meantime, proceed to cooking coconut sponge cake.
Coconut Sponge Cake:
1) Pour an egg into a deep bowl.
2) Add sugar and vanilla sugar with natural vanilla to the egg, whisk with a whisk until light and fluffy mass is formed.
3) Add not hot melted butter, stir.
4) Add the yogurt and re-mix.
5) Add flour mixed with baking powder and salt, whisk until fully combined products.
6) Add coconut chips, I use finely ground chips, mix well and let the dough stand for 5-10 minutes for the chips to swell.
7) Put a silicone mat and parchment on a baking sheet, put a 20 cm square cooking frame on top.
8) We spread the finished dough into the form and gently distribute over the entire surface.
9) We bake a biscuit in the oven heated to a temperature of 160 degrees for 15-20 minutes.
10) Cool the finished biscuit in the mold to room temperature, then carefully hold the knife along the walls and remove the biscuit.
11) Then from the biscuit cut out one large circle with a diameter of 16 cm, and two small ones for decoration with a diameter of 5 cm.
Put the biscuits aside and do the preparation of the crunchy layer.
Crisp layer:
1) In a bowl, mix melted white chocolate with vegetable oil until fully combined.
2) Pour muesli (Matti) into a homogeneous chocolate mass and to enhance the raspberry flavor add a little sublimated raspberry, mix well.
3) Apply the resulting mass in a thin layer on the biscuits. I trimmed the biscuits, their height is less than one centimeter.
4) Ready biscuits remove in the freezer for about 1 hour.
In the meantime, prepare a raspberry mousse based on yogurt, cream and white chocolate.
Raspberry mousse:
1) Sheet gelatin soaked in cold water, before swelling.
2) Next, measure out 200 grams of chilled cream with a fat content of at least 33%
3) Pour the raspberry sauce into the saucepan.
4) Put on medium heat, with constant stirring, heat to hot, but do not boil and remove from heat.
5) Hot mashed potatoes poured into a deep bowl.
6) We squeeze the sheet gelatin and put it into the hot mass, mix until the gelatin is completely dissolved.
7) In the raspberry puree, add the chocolate before melting it in a water bath or in a microwave oven and stir.
8) Add the yogurt and mix again.
9) Pour chilled cream into a deep bowl and beat until soft peaks.
10) In parts of the raspberry mix, add whipped cream, gently mix until smooth.
Mousse is ready! Getting to the assembly of the cake.
Cake assembly:
1) Cake assemble in a culinary ring with a diameter of 18 cm.
2) Cover the bottom of the ring with cling film, and put a cooking film or border tape inside the ring and place it on any hard, and most importantly, flat surface.
3) Fill the bottom of the form with raspberry mousse, 1 cm thick. Shake the form slightly to evenly distribute the mousse and release all air bubbles.
4) Form together with a solid surface in the freezer remove for 10-15 minutes to mousse grabbed.
5) After this time, we take out the form and cheesecake from the freezer. Remove the parchment from the cheesecake and place it in the center of the mold.
6) Fill the entire space with the raspberry mousse on each side and completely cover the frozen stuffing, scrape the surface with a cooking spatula or spoon. We remove in the freezer for 10-15 minutes.
7) Then we get the raspberry filling out of the freezer, carefully remove the plastic wrap and gently squeeze it out of the ring. We spread the stuffing in the center slightly pressing.
8) We cover with mousse, the remaining mousse is used for decoration in the form of hearts.
9) Take out the frozen sponge cake with crispy side down, slightly pressing into the mousse.
10) Remove the cake in the freezer for a full freeze for 8-10 hours.
After this time, proceed to decorating the cake.
Cake decorating:
1) On a water bath or in a microwave we melt white chocolate and cocoa butter separately.
2) Mix melted chocolate with liquid cocoa butter until a homogeneous emulsion is formed.
3) Add a fat-soluble dye, I will use dry, the more dye you add, the richer the color will be.
4) The fat-soluble dye does not dissolve completely in the chocolate mass, so be sure to punch it with an immersion blender so that the color becomes uniform.
5) The working temperature of chocolate velor is 35-36 degrees.
6) The surface of the velor cake should be perfectly flat without flaws, otherwise velor will only emphasize them. Apply velor to the entire surface of the cake.
7) Remove the coated cake and place it on a prepared substrate. Be sure to use reinforced backing to prevent the cake from cracking when bending.
8) At the top of the cake lay out the prepared decor in the form of two hearts, additionally decorate to your taste, I decorated it with food gold, sugar beads and rosebuds.
9) Ready to put the cake in the refrigerator for 5-6 hours to thaw.
Well, that's all, the cake is ready.
I wish you to fully enjoy the cooking process and taste, do not forget to share with me your opinion about the recipe. Waiting for your and feedback and comments.
For more information on the preparation of mousse cake "Valentine", see the video recipe just above.