1. Prepare Prepare the mold by fitting the inside bottom of it with a circle of card paper, I use a white paper plate cut to fit. Slice the chocolate cake in three layers. The bottom of the cake will be the last piece inserted into the mold. The diameter of the other two slices may need to be trimmed to fit easily into the mousse filled mold.
2. Prepare Make the mousse filling by mixing the Kirsch and the smooth pastry cream. While the whipped cream is whipping in the chilled bowl, mix the boiling water and gelatin together and stir into the Kirsch pastry cream. Fold the whipped cream into the pastry cream until it is uniform.
3. Fill Using a spatula apply 1/4 to 1/2 inch of mousse to the side of the mousse mold. With a pastry bag and a flat tip (#1D) apply a layer of mousse to the bottom of the mold, directly to the paper circle.
4. Fill Using the (trimmed) top layer of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread evenly to the edge of the cake. Distribute 1/2 of the drained red cherries onto the layer of mousse.
5. Repeat Using the (trimmed) center slice of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply the remaining mousse mixture and spread evenly to the edge of the cake. Evenly distribute the remaining red cherries.
6. Finish Lay in the last layer of the sliced cake and press down evenly and firmly. Apply the remaining syrup. Dress the edges of the mold with a spatula, be sure the mousse filling comes up to meet the edge of the last layer of cake.
7. Freeze Freeze solid - overnight. It must be rock hard in order to un-mold.
8. Dip In a bowl of hot water dip the frozen mold just up to the lip - for about 5-8 seconds. Invert over an 8" cardboard cake circle. Press firmly on the mold and the cake should pop right out. Re-dip if needed. Center on cardboard. Peel the paper circle from the top of the mousse cake.
9. Brush Hold the cake in your hand (under the cardboard) and brush the side of the cake with the melted apricot glaze. Working over a bowl of chocolate sprinkles, apply the sprinkles to the sides of the cake.
10. Garnish Using a large star tip place 8 large rosettes around the edge of the cake top. Press into each rosette a dried maraschino cherry.
11. Fill Fill the center of the rosette area with the shaved chocolate curls.
Additional COmments: Stored chilled for several hours before serving. Cut with a sharp serrated knife that has been rinsed in hot water after each cut.
LinkBack URL
About LinkBacks
Black forest Mousse Cake
[IMG]
رد مع اقتباس
مواقع النشر (المفضلة)