Mousse Cake


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.