Mousse-biscuit cake with fruit and velor coating

Today, in a step-by-step recipe with a photo, I will tell you how to cook a very tasty, but not simple and expensive velor cake with three different mousse layers, jelly fruit compote and coffee and chocolate biscuit. Of course, it turns out very tasty with a subtle aftertaste of coffee, vanilla and chocolate. This mousse-biscuit cake with fruit is designed for 15 people.

We need for the cake:

• 1 coffee cake with chocolate;
• chocolate ball and chocolate atlas for decoration;
• glaze for covering cakes;
• food colorings;
• chocolate velor (dark chocolate);
• golden kandurin.

For fruit compote you will need:

• 300 ml of water;
• zest from 2 tangerines and half a lemon;
• 110 grams of cane sugar;
• slices from two tangerines;
• 3 kiwi;
• 2 canned pineapple rings;
• 12 grams of gelatin + 60 ml of water.

Mousse for the top tier:

Vanilla mousse:

• 1 egg white (C-1);
• 50 grams of sugar + 0.5 tsp vanillin;
• 5 grams of gelatin + 10 ml of water;
• 100 ml 33% cream;
• 1 kiwi;
• 1 canned pineapple ring

Chocolate mousse:

• 100 ml 33% cream;
• 50 grams of 70% Mascarpone cream cheese;
• 20 grams of dark chocolate;
• 30 grams of powdered sugar;
• 5 grams of gelatin + 10 ml of water.

For the lower tier - coffee mousse :

• 1 egg + 3 yolks (D-0);
• 170 grams of sugar + vanilla seeds from 1 pod;
• 100 ml milk 4-6%;
• 2 teaspoons of brewed coffee + 70 ml of water;
• 50 grams of dark chocolate;
• 12 grams of gelatin + 60 ml of water;
• 600 ml 33% cream.

How to make a sponge cake with fruit and mousse covered with velor

Having planned to make this fruit biscuit-mousse cake covered with velor, you need to prepare a biscuit and all the components that are referenced in the ingredients in advance. When everything is ready, you can begin the preparation described in this recipe.

Before starting work, we soak all portions of gelatin (intended for both mousses and compote) separately so that it swells.

Fruit compote - jelly layer

Put the zest, sugar, pour water into the saucepan and put on fire. Let the solution boil for about a minute and filter the resulting solution.

We lay pieces of pineapple, pieces of two kiwi, wait for the first signs of boiling and remove from heat. We leave the stewpan to cool the fruit a little and introduce the swollen gelatin intended for compote. Then, add pieces of mandarin peeled from films and pieces of fresh kiwi. Pour into a silicone mold d = 24 cm and send to freeze.

How to make cake mousse

Vanilla mousse for the top tier

In a water bath, beat the protein with sugar and vanilla until a fluffy glossy mass. Remove from the bath and add gelatin. Stir until it is completely dispersed. While the egg whites are cooling, start whipping the cream to soft peaks. Then, we introduce the cream into the cooled protein mass and mix everything with a spatula.

We spread the vanilla mousse in a silicone mold 12 cm x 12 cm. Put it in the freezer.

Chocolate mousse for the top tier

We melt the chocolate. Beat mascarpone with powdered sugar and add melted chocolate to it. We take a portion of the soaked gelatin and dissolve it in a water bath. Simultaneously with this process, we begin to whip the cream to soft peaks. First we introduce the dissolved gelatin to the chocolate mass, and then the cream. Stir with a silicone spatula.

We take out the form with vanilla mousse from the freezer. Put the pineapple and kiwi slices on the vanilla layer, and then pour the chocolate mousse into the mold. Freeze for 6 hours.

Coffee mousse with chocolate for the lower tier

First, brew coffee and leave it to infuse. Pour milk into a saucepan, add sugar and seeds from one vanilla pod and put an egg with yolks. We put on fire and, with constant stirring, brew the whole mass to a jelly-like state. Next, pour the brewed coffee through a sieve, mix and remove from heat.

Melt the chocolate, add it to the brewed mass, send the swollen gelatin there and mix until all the ingredients are completely combined and dissolved.

Whip the cream to soft peaks. We shift the entire chocolate and coffee mass into a deep bowl / bowl and add half a serving of cream to it. Mix with a spatula.

Then, add the second half of the cream and mix everything well.

How to assemble a sponge cake with fruit and velor

Wrap a confectionery ring (2 cm larger than the diameter of the cake) with cling film along the bottom and put it on a cutting board. At the bottom we lay the first cake of coffee biscuit.

We fill the form with half a serving of coffee mousse, and we drown a little frozen compote into it.

Close the compote with half of the remaining coffee mousse. Now, it's the turn of the second biscuit cake, which we cover with the rest of the mousse. We level the surface of the cake with a spatula and send it to freeze for 6 hours. It is better if it is possible to set it aside for the whole night.

When the bottom tier is completely frozen, cover it with dark chocolate chocolate velor and immediately transfer the covered cake to the substrate. How to properly apply velor on a cake, I described in detail in the recipe for making velor. You can find the link in the ingredients. From above we powder it with golden kandurin. It is better to do it through a sieve.

We tint the glaze in the desired colors. I have lilac, chocolate and white.

We take out the mousse for the upper tier from the mold and place it on a pedestal to cover with glaze.

We apply the main (I have lilac) glaze to the entire surface. Place the right amount of chocolate and white icing on top, draw the spatula once from top to bottom. We get divorces as in the photo. As soon as the icing is glass, transfer the top tier to the main cake.

We apply a chocolate satin decoration on the top tier of the biscuit cake and leave it for 4-5 hours for complete defrosting.

If you need to transport such a mousse-biscuit cake with fruits, then do not wait until it is defrosted. to transport such mousse cakes frozen. My velor cake immediately left my kitchen and went to another city for the birthday, so I don’t have a sectional photo. 🙂