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This fancy mousse cake dessert has the most delicious and yet easy to make combination of flavors and textures. You have the sheet cake as a base with a touch of almond for a tastier and more moist consistency. The crunchy layer made of the lacy flakes with you can substitute with butter wafers or rolled crunchy wafers, mixed with chocolate and a touch of caramel, then you have a mousse with caramel and coffee. All topped with a caramel mirror glazing.
Recipe:
?Caramel Sauce:
100g (1/3 cup + 1tbsp) heavy cream
150g(3/4 cup) suagr
75g (5tbsp) water
115g (1/2 cup) butter
?Almond Biscuit | Sheet Cake:
100g (3/4 cup + 2 tbsp) flour
150g (1/2 cup + 2 tbsp) sugar
25g (1/4 cup) almond flour
4 eggs
1tsp vanilla extract or vanilla sugar
?Crunchy Feuilletine Layer:
50g Milk Chocolate
50g White Chocolate
1 tbsp Caramel Toffee Sauce
120g Feuileltine Flakes | 1 1/2Cup | Or crushed butter waffers
(Recipe: https://youtu.be/Q899UgdSuEE )
?Caramel and Coffee Mousse:
50g (1/4Cup) Sugar
50g (1/3Cup) Milk Chocolate
50g (1/3Cup) White Chocolate
3 Egg yolks
1tbsp Instant Coffee or 1/2 tbsp for a milder taste
1tbsp Caramel sauce (prepared or ready bought)
1tsp Vanilla Sugar or vanilla extract
240ml (1cup) Milk
3 Gelatin sheets
240ml (1cup) heavy Cream
?Caramel Mirror Glaze:
300g Heavy Cream | 1 1/4 cup
350g Sugar | 1 3/4 cup
350g water | 1 1/2 cup
24g Corn Starch | 2 1/2 tbsp
8 Gelatine Sheets or 40g | 4tbsp Blooms dissolved in 1/2 cup cold water
How to make Feuilletine Flakes:
Walnut Caramel Mousse Cakes:
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