Journey to the sweet side: The improved triple mousse cake

Recently I had a request to make the triple mousse cake again. Actually some time has passed from my first attempt and these blog posts are consecutive only because I had finally gotten around to editing this blog as well. My original Slovene blog was and still is my priority. Given that both my blogs are still small and kind of new, I was surprised and beyond happy to get a very specified request saying to please make the triple mousse cake with some flowers like on my Mother's day cake. Yeeeay I am always excited  to know that someone actually took time to look at my blog and that I actually have readers. 

It was meant as a birthday surprise for my husband's colleague's mother. I didn't want this nice older lady to struggle with the firmer brownie base, so instead I chose a softer option, baking a vanilla sponge I most often use for my cakes. I baked only one disc to serve as the base. If you remember I also regretted the raspberry mousse from the original recipe not being raspberry tasting enough. I substituted the raspberry layer with the one from my Entremet recipe, which proved to be the winning combination. The amounts are also adapted for the bigger sized cake as before. Just note that after making it I noticed that the dark mousse layer is a bit taller than the other two, so the amounts below are already reduced and should give you even layers.

For a 26 - 28 cm size cake:

Sponge

100 flour

100 g brown sugar

2 eggs

40 ml water

40 ml oil

1 vanilla bean

6 g baking powder

Separate egg yolks and egg whites and whisk the egg whites to make a stiff meringue. Whisk the yolks together with sugar and vanilla so that it lightens in colour and doubles in size. Add oil and water and mix. Add flour and baking powder and mix well. Lastly fold in the meringue. Bake at 175° C, until golden brown. It is best to check to see if the sponge is done with a toothpick and if it comes out with no crumbs, remove from oven and let cool.

Dark chocolate mousse:

170 g dark chocolate

280 ml cream

pinch of salt

4 g gelatin (1 and 1/4 tsp)

20 ml water (1 and 1/4  tbsp)

Chop the chocolate into pieces and heat it together with 120 ml of cream and salt in the microwave. Heat until almost boiling, leave it for a few minutes, then stir to melt the chocolate. Leave to cool to room temperature. Soak the gelatin in water and let it bloom. Whip up the remaining 160 ml of cream. Once the chocolate has cooled, melt the gelatin in the microwave and add it to the chocolate. Mix well and add the whipped cream. Put the brownie base on a serving plate and line it with baking paper or acetate and a cake ring. Pour the mousse on the brownie and let it cool in the fridge for 20 minutes. It needs to set at least that much that we can pour the next layer on without them mixing.

Raspberry mousse

250 g raspberries

100 g sugar

6 g gelatin (2 tsp)

60 ml water (4 tbsp)

30 ml lemon juice (2 tbsp)

1 egg white 

270 g cream

Mix the egg whites with 30 g sugar, heat over steam until the mixture is warm to touch, stirring constantly. Remove from heat and whisk for 5 minutes or until the mix has cooled down to room temperature to get a firm Swiss Meringue. Blend the gelatin with 1 tbsp water and 1 tbsp lemon juice and let it bloom. Mix the raspberries with 3 tbsp of water and 1 tbsp of lemon juice and puree with a hand blender. Heat the puree just a bit, since this will make it a bit less thick and strain everything through a fine mesh strainer to remove the seeds. Add the remaining sugar and cook on medium heat for 5 minutes. The sugar will make it somewhat thicker, then add gelatin and stir until it has dissolved. Cool the puree to room temperature and in the meantime whisk the cream to just a bit more than soft peaks. Add the raspberries to the Swiss meringue and fold it in until well mixed. Add the whipped cream and again fold it in. Pour over the at least partially set dark chocolate mousse.

Mousse bele čokolade

260 g white chocolate

360 ml cream

4 tbsp honey (60 g)
1 vanilla bean

pinch of salt
6 g gelatin (2 tsp)
30 ml water (2 tbsp)

Prepare the final mousse layer by chopping up white chocolate and mixing it with 120 ml cream, honey, vanilla and salt and melting it in the microwave. Repeat the step with gelatin and the remaining 240 ml of whipped cream as before with the dark chocolate mousse. Pour on top of the raspberry mousse. Leave in the fridge overnight.