CHERRY LOVER
DELICIOUS MOUSSE CAKE WITH VEGAN MILK CHOCOLATE AND SOUR CHERRY
Difficulty level
DELICIOUS MOUSSE CAKE WITH VEGAN MILK CHOCOLATE AND SOUR CHERRY
Ingredients
| flour - all pourpose | g 220 |
| cornstarch | g 50 |
| sugar | g 90 |
| VIGOR BAKING | g 6 |
| seed oil | g 70 |
| Plant based milk - soy | g 70 |
Preparation
Mix all the ingredients in a planetary mixer with paddle until a homogeneous consistency is obtained.
Cool in the refrigerator for an hour, then grate the shortcrust and bake in the oven at 180°C for 12 min.
Ingredients
| EYLEN CREMA/CAKE | g 260 |
| cinnamon | To Taste |
Preparation
Mix the previously cooked crumble with the margarine and cinnamon, spread on baking paper and cool in the fridge.
With the help of a cookie cutter cut out two discs.
Ingredients
| FRUTTIDOR AMARENA | To Taste |
Preparation
Blend until obtained a fine texture.
Ingredients
| 100% vegetable cream | g 190 |
| CIOCCOLATO VEGAN DF - melted at 45°C | g 230 |
| 100% vegetable cream - lightly wipped | g 200 |
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Ingredients
| MIRROR AMARENA - heated at 45°C | To Taste |
Make the cake insert by alternating the cheesecake biscuit, fruttidor, cheesecake biscuit and fruttidor.
Blast freeze until completely hardened.
Half fill a silicone mold with the mousse and place the insert in the centre.
Freeze completely, unmold and glaze with the MIRROR.
