Biscuit-mousse cake with velor coating and lemon impregnation

Today I hasten to share an unusually tasty and fragrant cake, with biscuit cakes soaked in lemon soak, mango mousse cream and all this under a yellow velor coating. Break the manufacturing process into two days. First prepare the biscuit, and the next day leave the cream, mousse and assembly. If you take my advice, you won't have to spend a whole day just making a mousse biscuit cake. My step-by-step recipe with photos will help you make an exquisite and delicious dessert at home.

To make the cake we need:

• 1 fluffy and airy butter biscuit ;
• 1 serving of protein custard for cake with butter and cream ;
• 1 serving of chocolate velor + yellow fat-soluble dye.

For lemon impregnation:

• 60 grams of lemon puree;
• 60 ml of drinking water;
• 60 grams of sugar.

For the mango mousse:

• 220 grams of mango puree;
• 20 grams of instant gelatin powder;
• 80 ml of water for gelatin;
• 400 ml 33% -35% cream;
• 50 grams of egg white;
• 270 grams of vanilla powdered sugar;
• 150 grams of mango or vanilla yogurt.

How to make mousse cake at home

First of all, you need to prepare a fluffy and airy biscuit in butter, cool and cut it into three cakes, as indicated in the description. You can find a step-by-step biscuit recipe at the link in the ingredients.

Then, you need to prepare a protein custard for a cake with butter and cream and put it away for a while in the cold. You can find a step-by-step recipe for its preparation at the link at the beginning of the recipe.

Lemon impregnation for biscuit is prepared simply and quickly. To do this, in a ladle, combine water with sugar and lemon puree (I have frozen puree). We put the ladle on a heated stove and boil for no longer than one minute.

Now, install the confectionery ring on one cake and grease it with lemon impregnation. Then apply half the cream. We put the second cake and also apply lemon impregnation, and the second half of the cream. We close the third cake and soak it with the remaining lemon impregnation. Put in the refrigerator to chill.

Now, let's prepare the mango mousse cream for the cake. Soak gelatin, let it swell. We heat the mango puree in a saucepan to 80 degrees and dissolve the swollen gelatin in it.

Next, beat the egg whites to stiff and firm peaks and mix them into the mango (or vanilla) yogurt. We use a spatula for mixing.

Then, add mango puree with gelatin to the yogurt mass and mix until completely combined. Whip cream together with icing sugar until soft peaks and, in the same way, mix them with a spatula into the yogurt mass.

Take the cake base out of the fridge. We remove the ring and increase its size by 1.5-2 cm. Place a wax paper tape inside the ring and put it on the cake. Fill the space between the ring and the cake with mango mousse. You need to lightly tap the board on which the cake stands on the table so that excess air comes out. Then, cover the cake with mousse on top and send it to freeze in the freezer for the whole night or for 6 hours.

Before veloring our mousse cake, take it out of the freezer, remove the ring, ribbon and return it back to the freezer. In the meantime, we are preparing the velor ourselves, as indicated in the description (link in the ingredients), only using yellow dye to support the essence of our dessert.

We set the cake on a hill in a box and begin the procedure for covering with velor.

Immediately after the application of velor, we transfer the cake to a dish or a special form, and continue to decorate it, if there is a desire.

As you can see in the photo, I applied food red gel in the form of torn strips, added some confectionery beads and put three chocolate leaves. My biscuit-mousse cake with lemon soaking and mango mousse under chocolate velor is ready. It remains to place it in the refrigerator for four hours for even defrosting.

And here is a delicious cut of my cake. It turned out very airy, tender and delicious!