Traditional recipes

Cake with chocolate mousse and peach mousse

Cake with chocolate mousse and peach mousse

pt.blat:

Melt the chocolate and butter, but separately.

Whisk the egg whites with 50 gr. sugar. Beat the yolks with the remaining 50 gr. sugar. The egg whites, melted butter, melted chocolate and a pinch of salt are incorporated into the egg white mixture.

At the end, add the flour, stirring slowly until incorporated.

Put the composition in a tray lined with baking paper and bake at 180 degrees for about 15 minutes.

Cool the countertop, turn it over, lightly sprinkle the paper with water and peel it off.


for chocolate mousse:

The gelatin is soaked in cold water for. 10 minutes. The chocolate melts.

Whisk the egg whites with half the amount of sugar. The yolks are the same as the rest of the sugar.

Beat the whipped cream. Mix the whipped cream with the yolks and egg whites.

We dissolve the gelatin in a bain-marie. Be careful not to boil it! After it has dissolved, add the vanilla essence and melted chocolate at the end.

Put the top and in the high tray in which it was baked, spread the cioco mousse over it, put it in the fridge.


peach mousse:

Peaches + 150 ml. The syrup is pureed. The gelatin is soaked and then dissolved in a bain-marie.

Whipped cream.

The yolks with 2-3 tablespoons of the juice from the compote are frothed in a bain-marie until they become a thick cream. (10 minutes I mixed in them) Leave to cool. The beaten egg whites are mixed with the cooled yolks. We also add the peach puree and dissolved gelatin and brought to room temperature. At the end we add the whipped cream. The composition is kept at room temperature for 20 minutes, stirring from time to time, so as not to leave the peach puree on the bottom. Then pour over the already hardened beak mousse and leave in the fridge for 4 hours.



White chocolate and blackberry mousse cake

To get out of the area of ​​sweets with dark chocolate - which, I must admit, predominates in my recipe - I thought of a cake to use other flavors: blackberries, figs, vanilla and… white chocolate. Yes, it's still chocolate, but this time it's not about that dark and intense chocolate. It is a more delicate, sweeter chocolate with a bright color. It is also a more sensitive chocolate. When we process it, more attention is needed, otherwise we risk burning it or turning it into something absolutely unsightly. But with care we can get over these sensitive points and use it successfully in creams. Or in this cake with white chocolate mousse and blackberries. A delicacy with a fine syrupy lightly syruped top, then a sweet sour cream of blackberries and figs and at the end an airy and velvety cream - a delicious white chocolate mousse with cream cheese.

Genoese rock

White chocolate mousse

300 ml whipped cream

1 tablespoon vanilla powdered sugar

1 teaspoon vanilla extract

Blackberry cream

100 gr fig jam

1 teaspoon vanilla extract

countertop. Preheat the oven to 180 degrees and line a 25 × 35 cm tray with baking paper.
Eggs are mixed with salt powder and sugar until they double in volume and light in color. Add almond flour, white flour and incorporate easily by moving from bottom to top. Add melted and cooled butter, vanilla extract and mix again.

Pour the composition into the pan and level. Bake the cake for 15-16 minutes, until lightly browned on the surface.
Remove the countertop from the tray. We transfer it to a grill to cool. After it has cooled completely, we cut it into two pieces of 25x17cm

Blackberry cream. Put the blackberries (they can also be frozen) on the fire together and let them boil for 5-6 minutes until they soften well. Over the hot blackberries, add the fig jam and mix well.

Syrup. Heat the water close to the boiling point. Add the broken white chocolate squares and the vanilla extract. Mix well until the chocolate melts and you get a homogeneous syrup. Let it cool.

White chocolate mousse. Put the white chocolate with 100 ml sour cream on low heat and heat it close to boiling point then turn off the heat. We hydrate the gelatin in cold water. After 5 minutes, drain the gelatin from the water and place it over the white chocolate. Mix well then add the vanilla extract and cream cheese. Set aside the cream until it reaches room temperature.
Beat the remaining whipped cream with the vanilla sugar and then add it over the cooled white chocolate cream. Mix lightly with movements from bottom to top.

Assembly. We take a piece of countertop and place it on a plate. Put half of the blackberry cream and level. Put a third of the white chocolate cream over the blackberry cream and spread it carefully. Place the second top and cover it with the rest of the blackberry cream. The remaining chocolate cream we use to coat the cake. I decorate it with pieces of white chocolate.


Nina cake with biscuits and chocolate mousse

Nina cake with biscuits and chocolate mousse. CAKE WITHOUT baking with chocolate cream and mascarpone. Easy to make cake recipe.

I don't think it's a secret anymore. I like desserts that are made quickly and without much hassle. That's why I prefer to bake simple pandispan countertops, to use biscuits or biscuits and creams that are made quickly, such as those with mascarpone and chocolate.

However, the use of biscuits seems to me one of the best and most elegant solutions to make a quick dessert by spending a little time in the kitchen. This is why I chose the biscuits for the counter when my boys asked me to make them something sweet for the weekend.

And, since I didn't want it to be a simple eggless tiramisu, like I did before, I set to work thinking of making something with chocolate. I am a big lover of chocolate, this is also my weakness. I can't resist when it comes to a piece of dark chocolate or a dessert with this kind of chocolate. The others don't really please me. They look too sweet to me.

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So today's cake, which I named Nina cakeis one that has two rows of biscuits instead of a countertop, joined together by a dark chocolate mousse made cold and finished with a layer of whipped cream and grated chocolate. Let's see how it's done.

  • - 36 biscuits for champagne
  • * for mousse
  • 100 grams of dark chocolate
  • 250 grams of mascarpone
  • 400 grams of cream with 20% fat
  • a spoonful of rum (or rum essence - 1 teaspoon)
  • 50 grams of powdered sugar (or as desired)
  • 5 grams of gelatin
  • 25 ml of cold water
  • * for syrup
  • 400 ml of sweetened or unsweetened coffee (according to preference)
  • * for cream
  • 200 ml of whipped cream with 30% fat
  • * for decoration
  • 3-4 cubes of grated chocolate

How to prepare Nina cake with biscuits and chocolate mousse

Note: This dessert can be prepared either in a square / rectangular tray, in which case it will be in the form of a cake, or in a round tray in which case we will turn it into a cake. In both variants we will need a tray with removable walls or a removable ring.

  • We start by preparing the cream. Break the chocolate into pieces and then pour over it 100 ml of cream. Set aside and leave for 5-6 minutes to cool, ie to reach the same temperature, after which we mix everything very well.
  • Put the mascarpone cheese in a bowl, add the sugar and mix until smooth.
  • Add the remaining 300 ml of cream. Mix until smooth.
  • Gradually combine the chocolate cream with the mascarpone cream. The temperatures of the 2 compositions should be identical. As we do not know this, to make sure that the cream is not cut, we will gradually mix them. Add a tablespoon of chocolate cream, mix well, then add another 1-2 tablespoons and so on until you mix well the 2 compositions.

See in the video below how to make chocolate cream with mascarpone
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  • Put gelatin in a saucepan / bowl and add 25 ml of water. Set aside and let it hydrate for 10 minutes.
  • Meanwhile, pass each biscuit through the coffee and then place it on the bottom of the tray until it forms a row of syrupy biscuits.
  • After the gelatin has hydrated, melt it on a steam bath or, possibly, in the microwave.
  • Add the melted gelatin to the chocolate cream, proceeding in the same way as when we combined the 2 creams together, that is, gradually.
  • Pour the cream over the biscuits and then form another row of syrupy biscuits and place them over the cream.
  • We beat the cream as I explained in detail HERE and then we put it over the last layer of biscuits. Level and then grate the chocolate cubes over.
  • Let cool until the next day, then slice as desired.

Enjoy your Nina cake with biscuits and chocolate mousse!


First separate the egg whites from the yolks. Whisk the egg whites with the salt powder. The yolks are mixed with the sugar and baking powder until they double in volume. Add mineral water, then cocoa powder and hemp seeds and finally add the egg white foam and freshly sifted flour, alternating them until the amounts mentioned in the ingredients are incorporated. Preheat the oven to 170 degrees. Grease the pan with oil, line it with flour and pour the composition obtained in the pan.

Level the composition in a uniform layer. Bake for 35 minutes until it passes the toothpick test. Let the countertop cool, then cut it in half horizontally. For the syrup, mix the sugar with the rum essence and water, let it simmer until the sugar melts. When the syrup has cooled, spread it with a spoon over the counter on its entire surface, both on the side that will form the base of the cake and on the top. The biscuits are crushed on the robot. Add the rest of the listed ingredients to the biscuit cream and mix with a spoon. Then distribute the cream over the syrupy top.

For the chocolate mouse, break the chocolate into pieces, melt it in about 100 ml of liquid cream in a saucepan over low heat. Let it cool, then cool it in the fridge for about 30 minutes. Gelatin is hydrated in 50ml of cold water for 10 minutes. We then pass it through the microwave for a few seconds until it becomes liquid. Cream is mixed with chocolate cream removed from the refrigerator. Pour in thin wire and liquid gelatin and mix until completely incorporated. Distribute the chocolate mouse evenly over the layer of biscuit cream, then place the top of the counter, lightly press and leave the cake to cool for 2-3 hours. Take the cake out of the fridge, portion it, place it on muffin paper. The icing is prepared simply, melting over low heat in a chocolate saucepan in 2-3 tablespoons of milk.

Decorate each cake with icing. Beat the whipped cream, use a posh to decorate the cakes and at the end place the ornaments according to inspiration. Good appetite!


Biscuit with chocolate and hazelnuts (tray 21x 31 cm):

Bake the hazelnuts for 3-4 minutes. at 200 C. Put in a towel and rub to clean the skin, then finely chop. The yolks are mixed with the sugar (40 g). Add the melted butter. Then the flour mixed with cocoa, previously sifted. Mix the hazelnuts in the composition. Whisk the egg whites with a little lemon juice (I used - as I usually do - 1/8 teaspoon of cream of tartar for 1 egg white). Then add over the composition, stirring gently. Pour the composition into a greased and lined tray, or use baking paper. Bake for 14-15 minutes in the preheated oven at 200 C. After baking and cooling, gently straighten the edges.

Daquoise with almonds and hazelnuts (tray 21 x 31 cm):

For tant-pout-tant: Bake the hazelnuts for 3-4 min. at 200 C. Put them in a towel and rub them to peel them (I did this operation once, gathering all the quantities of hazelnuts in the recipe). Leave the almonds for 1 min. in boiling water, drain, peel (who has already cleaned them all the better), then put in the oven at 100 C, to dry for a few minutes. Grind the almonds and hazelnuts together, then add the sugar and grind together. Then TPT sifts. Beat the egg whites with a little tartar cream / lemon juice. Add the sugar in the rain. Then TPT mixed with flour. The composition is poured into a greased and lined tray, or with baking paper. Level and powder with powdered sugar (not specified in the ingredients). Bake for 20-25 minutes in the preheated oven at 180 C. After baking and cooling, gently straighten the edges.

Boil water and sugar together until they reach 118 C (the “petit boulé” stage - the syrup forms a soft and flat bubble, while it is lightly pressed between two wet fingers). Put the hazelnuts - already cleaned, see the procedure above .Take the pan off the heat and mix with a spatula until it crystallizes a little (it will appear on the hazelnuts as a white powder). Return to low heat, stirring gently until sugar has caramelized. When the hazelnuts are hot, add the butter, and turn everything over on a tray, separating the hazelnuts from each other. Stop 24 hazelnuts for decoration, the rest is finely chopped with a knife.

The apricots are mashed in a mixer / robot / blender, then mixed with the sugar until it melts. The gelatin is soaked in cold water and dissolved according to the instructions on the envelope. Then add over the apricots. Whip the cream and add to the composition.

Hazelnut praline:

Bake the hazelnuts for 3-4 minutes. at 200 C. Put in a towel and rub to clean the skin. In a saucepan, put the caramelized sugar, and when it turns golden, add the hazelnuts, stirring until they are well coated in the caramel. Turn over on a tray greased with a little oil, and leave to cool. Then chop the robot until it becomes a paste.

Whip the cream with the sugar and keep it cold. The gelatin is soaked in cold water and dissolved according to the instructions on the envelope. Mix with the rum and a part of the praline, then put everything over the rest of the praline. Add a part of the whipped cream, mix, then add the rest of the whipped cream, stirring gently from top to bottom.

Glue a sheet of acetate and / or baking paper with adhesive tape to a tray. Put the detachable ring (adjusted to the size of the countertops) and pour the apricot mousse. Put it in the cold for a few minutes, to harden slightly, then place the top with chocolate and hazelnuts, which is soaked with a syrup made from the juice of the apricot compote and 1 tablespoon of apricot liqueur (optional). Then pour half of the praline mousse, sprinkle with chopped caramelized hazelnuts. Add the rest of the praline mousse, then the daquoise top, soaked in a syrup made of water and sugar and 1 tablespoon of rum. Wrap in cling film and leave to cool to harden for at least 2 hours. Turn over and decorate as desired. Recipe proposed by Daneza13

The cake with praline and apricot mousse is special and is suitable for various special events or holidays.


A cake with dedication. Peach cake and cream cheese mousse

Few people entered my soul as Roxana entered me. With all the joy of living, laughing, telling jokes and crossing the city in the first hour to drink coffee with me on the bench, near the laboratory. Roxana is like a permanent vacation, and in my mind her image is a mixture of sun, joy, sea, breeze, dresses with polka dots, hats in the wind, pink ballerinas and soft cat pillows. Especially cat pillows, because Roxana came into my life with Zora and has stayed here ever since.

Ever since we met, we have made a kind of tradition for her to receive a cake from me for her birthday. And this year I decided (and I managed) to make her a cake that would look like her: delicate and cheerful, as she is. A cake that means both summer and joy, but especially to contain two of the ingredients that she really likes: pistachios and cream cheese.

Peach cake and cream cheese mousse

Ingredients (for a cake 22cm - 14 servings)

Pistachio countertop

  • 6 eggs
  • 185g caster sugar
  • 100g flour
  • 85g pistachio flour (or finely ground pistachios)
  • 30g melted butter

Peach mousse

  • 450 peach puree (I used compote peaches)
  • 2 egg whites
  • 120g sugar
  • 150g cream
  • 9g gelatin

Cream cheese mousse (recipe Michel Roux)

  • 2 yolks
  • 50ml semi-dry white wine
  • 20g sugar
  • 8g gelatin
  • 225g cream cheese (minimum 20% fat)
  • 40g honey
  • 150g cream

  • 250g mascarpone
  • peel from 1 lime
  • 50g powdered sugar
  • 200g cream

  • 150g raspberries
  • 3 peaches
  • FLORA

Method of preparation:

For the countertop, beat eggs with sugar until they become a hard foam. Mix sifted flour with pistachio flour, pour it all over the beaten egg mixture and incorporate it with a whisk, in light movements. Pour and melted butter and cooled and incorporate it as well.

Pour the top into a 22cm tray with removable walls, lined with baked paper and bake at 180C for 30 minutes or until a toothpick stuck in the middle of the countertop comes out clean. Remove the countertop and let it cool in the pan for 5-10 minutes, then remove it on a grill to cool completely.

Meanwhile, prepare the mousses. For the peach mousse I used compote peaches, but can also be very good fresh peaches, very ripe. Pass the peeled peaches and put gelatine hydrate in cold water for 5 minutes. Squeeze the soaked gelatin and melt it in a bain marie, then incorporate it into the peach puree. Put it aside.

Put it on the fire sugar with water enough to cover it. When the mixture starts to boil, turn on the mixer and start beating whites foam. When the sugar syrup reaches 117C-118C, pour it thinly directly over the egg whites in which you mix and continue the whole operation until the bowl cools down and you will have a strong and glossy meringue.

Mix meringue with peach puree, using a tel, through circular and light movements. Then incorporate into this mixture whipped cream.

Assembly part I:

Level the countertop. Then cut it in three, horizontally. Place the first countertop in a metal disk lined with acetate / rodoid foil (8-10cm) placed on a cake board or serving platter. If you do not have a metal disc, you can also use the removable walls of the tray in which you baked the top. Sprinkle the countertop with 2-3 tablespoons of juice from the peach compote and pour over it the peach mousse prepared earlier. Cut into cubes 1 peach and sprinkle over the mousse. Cover with the second worktop and sprinkle it with compote juice. Cool while you cook cream cheese mousse.

Put egg yolks, wine and sugar in a bowl, in a bain-marie (ie on a pot of water that boils slowly, taking care that the water does not touch the base of the bowl). Beat with a whisk until the mixture becomes frothy and reaches 55C-60C. Get off the fire.

Hydrates gelatine in cold water and put cheese cream in a large bowl.

heats honey on the fire, then add the hydrated and well drained gelatin. Stir and pour the honey over the cream cheese. Quickly embed with a phone.

In the cream cheese thus prepared, incorporate in a circular motion, with a spatula, the yolk foam cooked in a bain-marie. Then he adds whipped cream beaten hard and incorporate it as well.

Assembly part II

Remove the first part of the cold cake. Sprinkle over the counter fresh raspberries (keeping some for decoration). Then pour the prepared cream cheese mousse and cover with the third top that you sprinkle with compote juice.

Let the cake cool for a few hours or, preferably, overnight.

For decoration, Mix mascarpone with powdered sugar and lime peel using a spatula until smooth. It then incorporates into it frisk beaten hard.

Take the cake out of the fridge, remove the metal disc and acetate and coat it in the prepared mascarpone cream. Level the sides and surface nicely and decorate with raspberries, peach slices, ground pistachios and flowers.

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Chocolate and Vanilla on the WWW

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I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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