Charlotte Fruit MousseCharlotte Fruit Mousse   

Ingredients  



Other Details   
Difficulty:Low
Vegetarian:No
Hits:1719
Rating:No votes
Date added:20.Dec.2007
Author:admin
Description  Sponge cake with fruit mousse layer. With vanilla and delicious cream. Yummy!
Instructions  Recipe Yields: 3 x 8” Diam. Cake (approx. 36 servings)

1. Bake one sponge cake recipe as follows:
Sponge Cake Mix (Génoise) - Vanilla 1.5 kg 53 oz.
Whole Eggs (room temperature) 900 gr. 32 oz.
Warm Water 480 gr. 17 oz.
  • Pour all ingredients in to a mixing bowl fitted with a whip and mix on high speed for 8 minutes.
  • Pour into sheet pan, be sure to level the top with a straight edge utensil to achieve evenness and let stand 15 minutes before baking.
  • Bake 4 to 8 minutes, at 400º F, watching the cake bake and testing it for springiness. When touching the cake it should feel firm and bounce back to shape.
  • Once cake has cooled, cut circles using a cake ring of desired size.

2. Fruit Mousse layer
PS Fruit Puree 1 kg. 2.2 lb
Bavarian Gelifier (PS00210)
(or)
Gelatin Sheets (Leaves Silver-400)		100 gr.

36 gr.		3 ½ oz

1 ½ oz
Sugar 300 gr. 10 ½ oz.
Whipped Cream 1 ½ qt 1 ½ qt
  • Warm up the fruit puree.
  • Stir in the sugar and gelifier.
  • Incorporate the already whipped cream
  • Fill up the molds & chill until set

3. Assembly:
  • Assemble cake by placing the cake ring on a cake board and then lining the cake ring with plastic confectioners ribbon so the cake will not stick.
  • Place one layer of cake at the bottom of the ring and then cover with a thick layer of the Fruit Mousse
  • Decorate with Whipped Cream (optional: raspberries, white chocolate shavings)