Two-tier mousse cherry cake with mascarpone

I made such a difficult but very tasty cake today. A two-tier sponge mousse cherry cake with mascarpone turned out to be very tender. The sourness of the berries set off the taste of the mousse so piquantly that their duet turned out to be just perfect. When preparing the mousse and assembling the layers of the cake, try to do all the preparatory work in advance. Since the mousse can begin to set very quickly. To assemble and decorate your two-tier mousse cherry cake, my detailed and step-by-step recipe with photos will help you

We will need:

• ½ portion of cake layers " Milk Girl ";
• 1 serving of caramel cream with mascarpone ;
• 1 serving of white chocolate glazing ;
• food coloring (red, white, yellow);
• 1 portion of velor covering ;
• confectionery glitter for decoration;
• 1 PC. kiwi;
• ½ piece canned peach;
• 1 biscuit " Red velvet ";
• 400 grams of frozen pitted cherries;
• 200 ml of water (for cherries);
• 90 grams of sugar (for cherries).

For mousse:

• 160 grams of white chocolate;
• 100 ml milk 4.6%;
• 800 ml cream 33%;
• 120 grams of powdered sugar;
• 9 grams of gelatin + 60 ml of water.

How to make mousse cherry cake in two levels

First of all, I soak the gelatin and prepare the Milk Girl and Red Velvet cakes. You will find step-by-step recipes for all the components of the dessert at the links in the ingredients. From the cakes of the milk girl, I cut out the shape of a heart, as this will be a small cake for the second tier.

We cover one cake with creamy caramel cream. Put kiwi and peach on top. Again, a little cream and close the "heart" with a second cake. We put this cake blank in the refrigerator for now.

We divide the completely cooled Red Velvet biscuit into two cakes.

Pour water over cherries and add sugar. Boil for one and a half to two minutes and recline in a colander. Save the cherry syrup.

We cover the cutting board with cling film and lay the first cake of red biscuit. We put a ring on the cake with a confectionery tape inside. We soak it with cherry syrup, then cover it with butter-caramel cream and spread the cherry.

We spread a little more cream on the cherry, so that it is inside the cream, and put the second cake, which we also soak with cherry syrup. We put the cake in the freezer.

How to make chocolate mousse

We heat the milk no more than 70 ° C, dip pieces of white chocolate into it, give it time to melt.

Then, dissolve the swollen gelatin and combine it with the chocolate mass. We shift the entire mixture into a deep container with high sides.

While the chocolate mass is cooling, whip the cream with powdered sugar very quickly to medium peaks and mix the finished cream with the cooled chocolate mass. Immediately transfer it to a pastry bag. We take out a cake with a red velvet biscuit, increase the diameter of the ring by 1.5-2 cm and change the tape to a clean one. We fill the space from the sides with mousse, and then cover the cake with it on top. Level the mousse and put the cake in the freezer overnight or at least 5 hours.

After that, remove the ring and ribbon, cover with a velor coating with two drops of yellow dye.

Assembling the top tier of the cake

At the bottom of the silicone "heart" mold, put the mousse to half the level and drown the assembled cake with "Milk Girl" cakes in it. The top layer of the cake should be flush with the mold, and the sides of the cake should cover the mousse. Immediately put the cake in the freezer for the night or at least 4 hours.

Then, we prepare the glaze to operating temperature. We paint a little with white paint, and paint the main glaze with red paint. We take the frozen heart-shaped cake out of the mold, set it to cover and cover it first with red glazing, and then, apply white and draw with a spatula, as if brushing off the white glazing from the cake.

With a hot and wet (!) spatula, remove the remnants of the glazing from the bottom of the heart cake and place it in the center on the first tier of the cake covered with velor.

We process the lower velor tier with confectionery glitter and apply it on top for decoration.

And, of course, you should see how simply chic-looking and very tasty two-tier mousse cherry cake looks in a section.

Remember that you need to defrost such a cake before serving in the refrigerator for about 4 hours. If you plan to transport your two-tiered cherry mousse cake, then do it while the dessert is still frozen.