Mousse Cake

	Unit
Satin Crème Cake Mix Plain \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.225 kg
Ovablanca \| Patisserie	1.000 kg
Water 5°C	0.500 kg
Bavarois Neutre \| Patisserie	0.200 kg
Water (boiling)	0.300 kg
Belcolade White Enrobing \| Chocolate	0.400 kg
Chantypak \| Patisserie	1.000 kg
Topfil Cherry \| Patisserie	0.160 kg (per cake)
Sweetsnow	As required
total	5.435

Using a planetary mixer & beater mix the Satin Crème Cake Chocolate Mix, eggs, oil and water for 1 min on slow.
Scrape down.
Mix for 3 mins on medium.
Bake off in sheets cut into 130mm discs, top each with Cherry Topfil, freeze.
Add boiling water to the Belcolade White Enrobing, whisk smooth then add Bavarois Neutre.
Add chilled Chantypak, whisk to firm peaks.
Deposit 600g mousse into lined (with acetate) 160mm x 50mm rings.
Push a frozen chocolate cake disc into the mousse with the cherry facing inwards.
Scrape off any excess mousse, freeze the rings. Once frozen remove from the rings & acetate.
Dust with sweetsnow, top with meringues.

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