Mousse Cake



  • 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.