How To Cook Cake With Hazelnuts And Two Types Of Mousse - Recipe

Maryam Ayres Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Cake With Hazelnuts And Two Types Of Mousse - Recipe

Learn how to cook "Cake with hazelnuts and two types of mousse". Delicious recipe.

Necessary products

For swamps:

120 g hazelnuts (you can also use almonds)

75 g of melted butter

75 g of sugar

2 eggs

1 s. l. flour

1 tbsp starch

For the cream mousse:

200 ml cream with a fat content of 33%

1 tbsp (without top) gelatin (or 1 sheet)

75 g white chocolate

vanilla

For coffee mousse:

200 ml cream with a fat content of 33%

1 tbsp gelatin

75 g white chocolate

1 tbsp instant coffee

Method of preparation:

Thoroughly grind the hazelnuts with a blender (do not overdo it, because they will become greasy). Beat the butter with the sugar until you get a light cream. Without stopping to beat, add the eggs one by one. In a separate bowl, mix the hazelnuts, flour and starch. Add them to the butter sugar mixture and stir quickly. Bake the marshmallows at 180 degrees for about 25 minutes (but still it all depends on your oven, the best guide is a clean and dry toothpick, as well as the beautiful golden color). After removing the marsh, let it cool.

Make the cream mousse. Pre-soak the gelatin in clean cold water. Whip the cream and put it in the fridge. Melt the chocolate in a water bath, add a little water to the gelatin and heat until dissolved. Mix it with the chocolate and mix very well. Add the vanilla and stir again. Remove from the heat (from the water bath) and allow to cool. Then take out the cream and add it to the chocolate in 3-4 parts. Upon contact with the hot chocolate, it will begin to melt. Your task is to save as much air as possible. You can mix by stirring from the bottom up with a wire whisk. The consistency of a soft mousse should be obtained.

Return the cooled loaf to the form, cover with the first mousse and store in the refrigerator for 40 minutes. Do the same with the second mousse, but in the bowl with the chocolate and gelatin add a spoonful of instant coffee. After adding coffee mousse, leave the cake overnight in the refrigerator.

When you take it out of the mold, you can sprinkle with cocoa if you wish.

Enjoy!

More on the topic:
  • Protein cream for cakes and pastries
  • Butter cream for cakes and pastries
  • Hard sugar dough for cakes - a way of preparation and application
  • Sugar dough with egg white

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