Biscuit cake with berry jelly and creamy mousse

Name: Biscuit cake with berry jelly and creamy mousse
Yield: 1
Ingredients: eggs 4 pcs.; flour 3 tbsp. l.; cocoa 1 tbsp. l.; sugar 5 tbsp. l.; powdered sugar 2 tbsp. l.; seasonal berries 300 g; water 200 g; cream 30% fat 300 ml; cream cheese 200 g; gelatin 10 pcs.; chocolate 95 g; milk 2 tbsp. l.

Cookinero 3 November 2022

An insanely delicious combination of berries and cream.

How to cook Biscuit cake with berry jelly and creamy mousse

Step 1

The biscuit is prepared first. In a bowl, beat the eggs and three tablespoons of sugar with a mixer. Beat for at least five minutes. Mix flour with cocoa, and add to the egg mixture. We mix everything. Pour into a greased and floured mold (or line parchment) and put in an oven preheated to 180 * C for 25-30 minutes. (depending on the oven).

Step 2

Cooking berry jelly. Soak 5 sheets of gelatin according to the instructions. I had a mixture of red currants, strawberries and cherries. Grind the berries in a blender into a homogeneous mass. In a saucepan, mix berry puree, water and the remaining 2 tbsp. l. sugar, put on fire, as sugar dissolves, add gelatin, stir over low heat until gelatin dissolves. Dissolved, remove from heat and let cool with a biscuit.

Step 3

Once the cake has cooled, divide it into two parts. We take the form in which we will make the cake (I had a rectangular glass form, approximately A4 format) and crumble the biscuit to the bottom, slightly crushed by hand. Stir in the berry jelly and pour over the biscuit. Place in refrigerator for at least an hour.

Step 4

Cooking creamy mousse. Soak the remaining gelatin (work with gelatin according to the instructions). 150 ml. cream set aside for gelatin. In a bowl, first beat cream cheese with powdered sugar, and then add 150 ml a little at a time. cream. It should be a lush mass. in a saucepan, heat the cream over low heat, dissolve the gelatin, let it cool slightly and add the creamy mass. We take out the mold from the refrigerator and spread the mousse over the top of the berry jelly. Remove for 30 minutes in the refrigerator.

Step 5

Remove the form from the refrigerator and crumble the rest of the biscuit on top of the mousse, press down a little with your hand.

Step 6

Dissolve chocolate with milk in a water bath. Stir until smooth and pour on top of the biscuit in a chaotic manner. Put in the refrigerator for two hours (or when everything hardens), check the shape a little. Enjoy your meal!