Entremet cake with coffee and white chocolate mousse, hazelnut croquant, almond cacao sponge and mirror glaze!
Winter in Stocklom is not what I expected – no real cold and lots of snow. Well we had some snow for a week or so but it has melted and I miss sunlight as well as long and bright days. Although I feel that spring is not so far away or at least tulips gives that feeling 🙂 Today I’m sharing with you a recipe of delicious coffee and white chocolate mousse cake. I hope that it will brighten your day!!!
Almond cacao sponge
- 58g almond paste
- 33g icing sugar
- 27g egg yolks
- 25g whole eggs
- 42g egg whites
- 12g sugar
- 14g clarified butter
- 13g cacao powder
- 7g cake flour
- 7g corn starch
- 55g butter
- 55g brown sugar
- 55g hazelnut meal
- 55g flour
- 97g milk chocolate
- 38g chopped hazelnut
White chocolate mousse
- 45g whipping cream
- 1/4 vanilla bean
- 16g egg yolks
- 2g gelatin sheets
- 65g white chocolate
- 65g whipping cream
- 113g whipping cream
- 113g whole milk
- 11g instant coffee
- 83g sugar
- 3 egg yolks
- 9g gelatin sheet
- 233g whipping cream
- 30 g dark chocolate
- 80 g white chocolate
- 70 g sweetened condensed milk
- 100 g granulated sugar
- 127 g corn syrup
- 50 ml + 30 ml water
- 8 g powdered gelatine
To make almond cacao sponge
- Line 22x22cm cake pan with baking paper. Preheat the oven to 200°C
- Sift cacao powder, flour and starch together.
- Beat the almond paste and the icing sugar together.
- Add the egg yolks and the whole eggs, and beat until light.
- Make meringue by whipping the egg whites and the sugar.
- Fold the meringue into the almond paste base, fold in the clarified butter.
- Finally, add the cacao powder, flour and starch and mix gently.
- Pour to pan and bake for 12-14 minutes.
To make hazelnut croquant
- Preheat oven to 160ºC.
- Place the first 4 ingredients in a food processor and process until a dough is formed.
- Roll out the dough thinly between 2 pieces of parchment paper.
- Bake in the oven until golden brown – about 15 – 20 minutes.
- Break up into crumbs with fingers and pour over chocolate and huzelnuts.
- Immediately spread thin layer (3-5mm) on almond sponge and cool completely in the fridge.
To make white chocolate mousse
- Bloom the gelatin sheets in iced cold water.
- Beat the egg yolks with the vanilla bean, boil the 45g of whipping cream, then slowly whisk it into the egg yolk mixture.
- Put the saucepan over low heat, stir all the time and heat until 82°C.
- Take the pan out of the heat and stir in the gelatin and white chocolate. Let the mixture cool.
- Whip the whipping cream until soft peaks form.
- Fold 1/3 of the whipping cream into white chocolate mixture.
- Pour the white chocolate mixture back into the whipped cream bowl, fold to combine.
- Pour into the mold and freeze until firm.
To make coffee mousse
- Bloom the gelatin in cold water.
- Mix the 75g of whipping cream with milk and bring to boil.
- Meanwhile beat the sugar and egg yolks together in a sauce pan, when the cream mixture comes to a boil, pour it over the egg yolk mixture (whisk all the time), then mix in the instant coffee.
- Put the mixture over low heat, stirring continuously until it reaches 82°C.
- Take the pan off the heat and stir in the gelatin. Let the mixture cool completely.
- Whip 155g of whipping cream to soft peaks.
- Mix 1/3 of the whipped cream into the coffee base fold to combine.
- Pour the coffee base into the whipped cream and fold to combine.
- Put the mousse into a piping bag.
- Pour half of the coffee mousse to the Eclipse form.
- Place the white chocolate mousse on top.
- Then pour the rest of the coffee mousse and top with the almond cacao sponge and huzelnut croquant (at the bottom) .
- Cover and freeze until firm (best overnight).
To make mirror glaze
- Bloom gelatin in 50 ml of cold water.
- Combine the corn syrup, 30 ml of water and sugar in a heavy bottom sauce pot and bring to a boil.
- Add the bloomed gelatin and the condensed milk and whisk smooth.
- Pour the entire hot mixture over the chocolate and whisk smooth.
- Pour through a strainer into a clean container and color as you like.
- Pour over cake once it has cooled to 25 or 35°C.
The recipe is adopted from Daily delicious.