Mousse and Mirror Cake Recipes - Home Cooking Adventure

Raspberry Peach Yogurt Mousse Cake

Ella - Home Cooking Adventure — Sat, 17 Aug 2024 06:10:17 +0000

This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

This dessert starts with a light, spongy vanilla base that is generously filled with juicy peach slices and fresh raspberries, making every bite bursting with fresh fruit flavor. A thin, layer of homemade peach sauce is spread over the cake.

The cake is then beautifully topped with a creamy layer of peach yogurt mousse. Fresh raspberries are carefully folded into the mousse, adding a pop of vibrant color and a burst of tartness. The cake is then decorated with more fresh raspberries and peach slices adding a burst of color and a hint of the fresh fruit flavors that permeate the cake.

The result is a dessert that is both light and indulgent, with a perfect balance of sweet, tart, and creamy flavors.

How to make raspberry peach yogurt mousse cake

Begin by preparing the raspberry peach sponge cake. While the cake is baking continue with preparing the peach sauce. Let them both cool completely and prepare the raspberry peach yogurt mousse. Assemble the cake and let it set for 4-6 hours in refrigerator. Decorate as desired and enjoy!

How to prepare the raspberry peach sponge cake

Preheat the oven to 340°F (170°C), grease an 8-inch (20 cm) pan, and line the bottom with parchment paper. Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with 1/4 cup (50g) sugar and vanilla extract until creamy and pale yellow. Gradually mix in the oil and water. Incorporate the flour and baking powder into the yolk mixture and set aside.

In a large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g) and continue mixing until soft peaks form. Gently fold a spoonful of whipped whites into the yolk mixture, then fold the yolk mixture back into the remaining whipped whites.

In a separate bowl, toss the chopped peaches and raspberries with 2 tablespoons of flour, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan to cool completely on a rack.

How to prepare the peach sauce

Meanwhile, prepare the peach sauce by placing chopped peaches, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 15 minutes, until the peaches are tender and the sauce thickens. Set aside to cool, reserving 3 tablespoons (45g) for spreading on the sponge cake.

How to prepare the peach yogurt mousse.

Dissolve the gelatin in cold water and let it swell for 5-10 minutes. In a large bowl, mix the yogurt with powdered sugar and the remaining peach sauce. Dissolve the gelatin over low heat and stir it into the peach yogurt mixture. In another bowl, whip the chilled cream until stiff peaks form and gently fold it into the peach yogurt mixture. Finally, fold in the fresh raspberries.

How to assemble the peach yogurt mousse cake

To assemble the cake, invert the sponge cake onto a serving platter and spread the reserved peach sauce evenly over the top. Place a cake ring around the cake and line it with an acetate sheet. Pour the peach raspberry yogurt mousse over the cake and smooth the top. Refrigerate for at least 4-6 hours or overnight.

Before serving, decorate the cake with fresh raspberries and peach slices, then dust with powdered sugar.

Hope you will try this amazing Raspberry Peach Yogurt Mousse Cake and enjoy. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other yogurt desserts you may like to try

This Easy Yogurt Cake is a delightful dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt.

This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse. It is perfect for any occasion and is sure to impress.

Try our Berry Lemon Yogurt Mousse Cake, a perfect treat for spring and summer days. This cake is very refreshing and flavorful. It consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

Raspberry Peach Yogurt Mousse Cake

This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

Course Dessert

Cuisine American

Keyword mousse cake, peach, raspberry, summer

Prep Time 25

Cook Time 35

Servings servings

Calories 332kcal

Equipment

Ingredients

Raspberry Peach Sponge Cake

2 eggs , separated
1/2 cup (100g) sugar , divided
1/2 tsp (3g) vanilla extract
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
3/4 cup + 1 tbsp (110g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
9 oz (250g) fresh raspberries and peach cubes
2 tbsp (20g) all-purpose flour , for tossing

Peach Sauce

10 oz (300g) peaches , peeled and cut into small pieces
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

Peach Yogurt Mousse Cake

2 ¼ tsp (7g) gelatin powder
3 tbsp (45g) cold water
9 oz (250g) Greek yogurt
1/4 cup (30g) powdered sugar
1 ¼ cup (300ml) whipping cream
4 oz (120g) fresh raspberries

For Decoration

fresh raspberries
fresh peach slices
powdered sugar

Instructions

Prepare the raspberry peach sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
Incorporate the baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the peeled peach pieces and raspberries into a bowl and toss with 2 tablespoons of flour.
Gently fold the raspberries and peaches into the batter.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Prepare the peach sauce.

Place chopped peaches, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 15 or minutes until the peaches are tender and the sauce thickens. Remove from heat and set aside to cool.
Reserve 3 tablespoons (45g) of peach sauce for spreading on the sponge cake.

Prepare the peach raspberry yogurt mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
In a large bowl mix yogurt with powdered sugar. Add the remaining peach mixture and mix to combine.
Dissolve gelatin over low heat and pour over the peach yogurt mixture. Mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold it into the peach yogurt mixture.
Gently fold the fresh raspberries into the mousse.

Assemble the cake.

Invert the cake onto a serving platter.
Spread the reserved 3 tablespoons of peach sauce evenly over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the peach raspberry yogurt mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries and peach slices. Dust with powdered sugar. Enjoy!

Video

Nutrition

The post Raspberry Peach Yogurt Mousse Cake appeared first on Home Cooking Adventure.

Chocolate Blueberry Mousse Cake

Ella - Home Cooking Adventure — Thu, 23 May 2024 14:09:34 +0000

This Chocolate Blueberry Mousse Cake is a light and refreshing dessert perfect for summer. It features two rich, dark brownie layers filled with white chocolate mousse, followed by the refreshing tang of blueberry mousse.

The dense brownie layers provide a satisfying bite, while the contrasting lightness of the mousses creates a perfect balance. The fresh blueberries ont top are adding bursts of fruity freshness to every slice.

This cake is a delightful combination of textures and flavors and it’s sure to be a crowd-pleaser. It is perfect for celebrating a special occasion or simply treating yourself and your loved ones.

How to make chocolate blueberry mousse cake

Begin by preheating the oven to 350°F (180°C). Grease and line two 8-inch (20cm) springform pans with parchment paper.

How to prepare the cocoa brownie layers

In a bowl, whisk together the eggs, sugar, and salt until well combined. Incorporate the oil and vanilla extract. Sift the flour and cocoa powder, then whisk them into the egg mixture until fully incorporated.

Divide the batter evenly between the prepared pans. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the brownie layers to cool completely.

How to prepare the blueberry sauce

In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the mixture thickens. Strain the mixture through a sieve to achieve a smooth sauce. Let the blueberry sauce cool completely.

How to prepare the white chocolate mousse

Melt the white chocolate and 5 oz (145g) of whipping cream over a bain-marie. Allow the mixture to cool to room temperature. In a small bowl, let the gelatin powder soak in cold water for 5-10 minutes. Then, dissolve the gelatin over low heat and pour it into the chocolate mixture, stirring to combine. In another bowl, whip the chilled cream until soft peaks form. Gently fold the white chocolate mixture into the whipped cream until well combined.

Begin assembling the chocolate blueberry mousse cake

Place the first brownie layer on a serving platter and secure a cake ring around it. Line the cake ring with an acetate sheet. Pour the white chocolate mousse over the brownie layer, spreading it evenly and smoothing the top. Freeze the assembled layer for 20-30 minutes to set.

How to prepare the blueberry mousse

Dissolve the gelatin in cold water and let it swell for about 5-10 minutes. Then, place the gelatin over low heat just until it dissolves, and mix it into the cooled blueberry sauce. In another bowl, whip the chilled cream until soft peaks form. Gently fold the blueberry mixture into the whipped cream until well combined.

Continue assembling the cake by cutting the second brownie layer with a 7-inch (18cm) cake ring. Place this layer on top of the white chocolate mousse layer. Pour the blueberry mousse over the second brownie layer, spreading it evenly and smoothing the top. Refrigerate the assembled cake for 4-6 hours to allow it to set.

Decorate the cake

To finish, prepare the whipped cream for decorating. Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a 6B tip. Pipe the sweetened whipped cream onto the top of the cake in your desired design. Garnish with fresh blueberries and the cake is now ready to slice and enjoy.

Hope you will try this amazing Chocolate Blueberry Mousse Cake. Make sure to share the photos with me on Instagram if you try it out. I would love to see your amazing results. Enjoy!

For more mousse cake recipes check out the full collection of Mousse and Mirror Cakes. If you like blueberry desserts check out our full collection of Blueberry Recipes.

Chocolate Blueberry Mousse Cake

This Chocolate Blueberry Mousse Cake is a light and refreshing dessert perfect for summer. It features two rich, dark brownie layers filled with white chocolate mousse, followed by the refreshing tang of blueberry mousse.

Course Dessert

Cuisine American

Keyword blueberries, blueberry, blueberry mousse, mousse cake

Prep Time 50

Cook Time 10

Total Time 1

Servings servings

Calories 441kcal

Ingredients

Cocoa Brownie Layers

2 eggs
2/3 cup (135g) sugar
1/2 tsp (2g) salt
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
1/2 cup (60g) unsweetened cocoa powder
1/2 cup (62g) all-purpose flour

Blueberry Sauce

10 oz (300g) fresh or frozen blueberries
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

White Chocolate Mousse

6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled

Blueberry Mousse

blueberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 ¼ cup (300g) whipping cream (35% fat) , chilled

Sweetened Whipped Cream, for decoration

1/3 cup (80g) whipping cream (35% fat) , chilled
1 tbsp (8g) powdered sugar
1/4 tsp (1g) vanilla extract

Instructions

Prepare the cocoa brownie layers.

Preheat the oven to 350F (180C). Grease and line two 8-inch (20cm) springform pans with parchment paper.
In a bowl whisk eggs with sugar, salt and vanilla extract until well combined.
Add oil and mix until well combined.
Add the flour and cocoa powder.
Mix until well combined.
Divide the batter into the prepared pans.
Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
Let cool completely.

Prepare the blueberry sauce.

In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Bring to a boil.
Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
Strain the mixture through a sieve to achieve a smooth sauce. Let it cool completely.

Prepare the white chocolate mousse.

Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
In a small bowl, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
Pour it over the chocolate mixture and mix to combine.
In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.

Start assembling the cake.

Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Prepare the blueberry mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the blueberry sauce.
In another bowl whip the chilled cream until soft peaks form. Add the blueberry mixture and mix to combine.

Continue assembling the cake.

Cut the second layer of cake with a 7-inch (18 cm) cake ring.
Place on top of the white chocolate mousse.
Cover with blueberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Prepare the whipped cream for decorating.

Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
Pipe the sweetened whipped cream onto the top of the cake in any design you like.
Add fresh blueberries. Serve and enjoy!

Video

Nutrition

The post Chocolate Blueberry Mousse Cake appeared first on Home Cooking Adventure.

Strawberry Yogurt Mousse Cake

Ella - Home Cooking Adventure — Wed, 07 Feb 2024 16:22:32 +0000

This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse creating a refreshing and delicate blend of flavors that is simple irresistible. It is perfect for any occasion, whether it’s a birthday celebration, gathering with friends, or holiday occasions.

First, we start with a soft and airy vanilla strawberry sponge cake, bursting with strawberries as the base, Next, we whip up a luscious strawberry yogurt mousse, bursting with the fresh taste of ripe strawberries. Each spoonful is a burst of fruity delight, perfectly balanced with the subtle sweetness of the vanilla.

Assembling the cake is easy, as we top the vanilla strawberry sponge with some strawberry jam and then with the strawberry yogurt mousse, creating a beautiful contrast of colors and textures. Finally, we top it off with fresh strawberries, vanilla wafer rolls and a dust of powdered sugar, adding the perfect finishing touch to this delectable dessert.

Whether you’re celebrating a special occasion or simply treating yourself to something sweet, our Strawberry Yogurt Mousse Cake is sure to impress. So go ahead and give it a try and savor the irresistible blend of flavors in every bite.

How to make strawberry yogurt mousse cake

The recipe for this Strawberry Yogurt Mousse Cake is easy and quick to prepare. Begin with preparing the sponge cake and while the cake is baking continue with the strawberry sauce. Let them both cool completely and prepare the strawberry yogurt mousse. Assemble the cake and let it set for 4-6 hours in refrigerator. Decorate as desired and enjoy!

How to prepare the strawberry vanilla sponge cake

To make the strawberry sponge cake, start by preheating your oven to 340°F (170°C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.

Next, separate the egg whites from the yolks. In a medium bowl, mix the yolks with 1/4 cup (50g) of sugar, lemon zest, and vanilla extract until creamy and pale yellow. Gradually mix in oil and then add water. Incorporate the baking powder and flour into the yolk mixture, and set it aside.

In a large bowl, mix the egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g) and continue mixing until soft peaks form. Gently fold a spoonful of whipped whites into the yolk mixture, then gently fold the yolk mixture into the whipped whites.

Toss the chopped strawberries with 2 tablespoons of flour, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Let it cool for about 10 minutes, then remove from the pan and cool completely on a rack.

How to prepare the strawberry sauce

While the cake is cooling, prepare the strawberry sauce by placing chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 10 minutes until thickened. Remove from heat and set aside to cool. Reserve 3 tablespoons (45g) of the strawberry sauce.

How to prepare the strawberry yogurt mousse

To prepare the strawberry yogurt mousse, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and pour over the remaining strawberry sauce. Mix to combine. In a large bowl, mix yogurt with powdered sugar. Add the strawberry gelatin mixture and mix to combine. In another bowl, whip the chilled whipping cream until stiff peaks form, then gradually fold it into the strawberry yogurt mixture.

How to assemble the cake

To assemble the cake, invert it onto a serving platter and spread the reserved 3 tablespoons of strawberry sauce evenly over the cake. Place a cake ring around the cake and line an acetate sheet around it. Pour the strawberry yogurt mousse over the cake and smooth the top. Refrigerate for at least 4-6 hours or overnight.

Before serving, decorate the cake with fresh strawberry halves and vanilla wafer rolls, and dust with powdered sugar.

Hope you will try this amazing Strawberry Yogurt Mousse Cake and enjoy. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other yogurt desserts you may like to try

This Easy Yogurt Cake is a delectable dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt.

This Chocolate Berry Yogurt Mousse Cake is a delightful, light and refreshing dessert. It consists of two thin layers of chocolate sponge cake, a smooth and creamy yogurt mousse filling and a generous amount of fresh berries.

Strawberry Yogurt Mousse Cake

Course Dessert

Cuisine American

Keyword mousse cake, strawberry, strawberry cake, yogurt, yogurt mousse

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 333kcal

Ingredients

Strawberry Sponge Cake

2 eggs , separated
1/2 cup (100g) sugar , divided
Lemon zest of a lemon
1/2 tsp (3g) vanilla extract
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
3/4 cup + 1 tbsp (110g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
9 oz (250g) fresh strawberries , chopped
2 tbsp (20g) all-purpose flour , for tossing

Strawberry Sauce

10 oz (300g) fresh or frozen strawberries
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

Strawberry Yogurt Mousse Cake

2 ¼ tsp (7g) gelatin powder
3 tbsp (45g) cold water
9 oz (250g) Greek yogurt
1/4 cup (30g) powdered sugar
1 ¼ cup (300ml) whipping cream

For Decoration

fresh strawberries
vanilla wafer rolls
powdered sugar , for dusting

Instructions

Prepare the strawberry vanilla sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/4 cup (50g) sugar, lemon zest and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
Incorporate the baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the chopped strawberries into a bowl and toss with 2 tablespoons of flour.
Gently fold the strawberries into the batter.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Meanwhile, prepare the strawberry sauce.

Place chopped strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 10 minutes until thickens. Remove from heat and set aside to cool.
Reserve 3 tablespoons (45g) of strawberry sauce.

Prepare the strawberry yogurt mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and pour over the remaining strawberry sauce. Mix to combine.
In a large bowl mix yogurt with powdered sugar. Add strawberry gelatin mixture and mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold into the strawberry yogurt mixture.

Assemble the cake.

Invert the cake onto a serving platter.
Spread the reserved 3 tablespoons of strawberry sauce evenly over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the strawberry yogurt mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh strawberry halves and vanilla wafer rolls. Dust with powdered sugar. Enjoy!

Video

Nutrition

The post Strawberry Yogurt Mousse Cake appeared first on Home Cooking Adventure.

Coffee Walnut Mousse Cake

Ella - Home Cooking Adventure — Sat, 20 Jan 2024 15:17:31 +0000

Get ready to dive into a world of flavor with our delightful Coffee Walnut Mousse Cake. Picture a sublime blend of rich coffee-infused walnut sponge, a rich walnut caramel filling that adds a satisfying contrast, topped with the coffee cream cheese mousse that is bringing a perfect balance of sweetness and richness to the cake.

But that’s not all, a decadent chocolate ganache sits on top of the entire creation, creating a luxurious finish that will leave you craving more.

The cake is decorated with coffee-infused whipped cream, chocolate shards, and chopped walnuts, creating a visual masterpiece that mirrors the delightful medley of flavors within.

This Coffee Walnut Mousse Cake is simply irresistible, a perfect blend of coffee and walnut magic.

How to prepare the coffee walnut mousse cake

The recipe for this mousse cake is not complicated at all, each step of the recipe is easy and quick to prepare. Start with the coffee walnut sponge cake, continue with the walnut caramel filling and the coffee mousse and in the end prepare the chocolate ganache.

How to prepare the coffee walnut sponge cake

Start by preheating the oven to 320F (160C) and greasing an 8-inch (20cm) springform pan with parchment paper. In a big bowl, mix eggs, sugar, salt, instant coffee, and vanilla extract until the mixture becomes thick, foamy, and light in color, usually for about 5 minutes.

Gently fold in flour and ground toasted walnuts, then bake for 15-20 minutes until a toothpick comes out clean from the center. Let it cool completely.

How to prepare the walnut caramel layer

For the walnut caramel layer, heat sugar and water in a saucepan until it becomes a light caramel color. Add cream (it might bubble a bit), butter, walnuts, and salt. Stir constantly for about 1 minute. Spread this walnut caramel filling over the walnut sponge cake, leaving a ½ inch (1cm) border, and refrigerate while you make the coffee mousse.

How to prepare the coffee cream cheese mousse

Start by dissolving gelatin in cold water and let it swell for 5-10 minutes. Meanwhile, mix cream cheese, powdered sugar, vanilla extract, and instant coffee until smooth. Dissolve the swollen gelatin over low heat and pour it into the cream cheese mixture. Add chilled cream and whip until soft peaks form. Pour the coffee mousse over the cake, smooth the top, cover, and refrigerate for 4-6 hours or overnight.

How to prepare the chocolate ganache topping

Make the chocolate ganache by melting chocolate and cream over low heat. Spread it evenly over the cake, then refrigerate for another 30 minutes.

Decorate with coffee whipped cream, chocolate shards, chopped walnuts, and a dusting of instant coffee.

Hope you will give this amazing Coffee Walnut Mousse Cake a try and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram.

Other coffee desserts you may like to try

This Opera Cake, an amazing French dessert features layers of almond sponge cake, coffee buttercream, and chocolate ganache, creating a perfect balance of flavors and textures.

This Chocolate Mocha Fault Line Cake consists of three layers or moist chocolate cake with cream cheese mocha filling and a bit of crunch from the crushed coffee beans and chocolate, coated in a delicious sweetened condensed milk buttercream.

Our Flourless Chocolate Cake with Coffee Mousse is a heavenly dessert, with a rich, dense, fudgy flourless chocolate cake at the base with a soft and airy coffee mousse on top.

This Classic Tiramisu is easy to make and consists of layers of ladyfingers soaked in coffee filled with a creamy mixture of mascarpone cheese, eggs, sugar, and liqueur.

Coffee Walnut Mousse Cake

This Coffee Walnut Mousse Cake is a delightful blend of coffee-infused walnut sponge, walnut caramel crunch, and creamy coffee mousse.

Course Dessert

Cuisine American

Keyword coffee, coffee cake, mousse cake, walnut

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 408kcal

Ingredients

Coffee Walnut Sponge Cake

2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (2g) instant coffee
1 tsp (5g) vanilla extract
2/3 cup (70g) roasted walnuts , ground
1/4 cup (30g) all-purpose flour

Walnut Caramel Filling

1/2 cup (100g) sugar
1 tbsp (15ml) water
3 tbsp (45g) whipping cream
2/3 cup (70g) walnuts , toasted, cut into smaller pieces
1 tbsp 15g) butter
1/2 tsp (3g) salt

Coffee Cream Cheese Mousse

9 oz (250g) cream cheese
1/2 cup (60g) powdered sugar
2 tsp (4g) instant coffee
1/2 tsp (3g) vanilla extract
1 ¼ cup (300ml) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water

Chocolate Ganache

3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream

For Decoration

coffee whipped cream
chocolate shards
toasted walnuts, chopped
instant coffee for dusting

Instructions

How to toast walnuts.

Preheat the oven to 300°F (150°C).
Place the walnuts into a parchment paper-lined baking sheet and let them toast for 15 minutes.
When cool, ground or cut the walnuts into smaller pieces, as needed.

Prepare the walnut sponge cake.

Preheat the oven to 320°F (160°C). Grease and line with parchment paper an 8-inch (20cm) springform pan.
In a large bowl mix eggs with sugar, salt, instant coffee and vanilla extract until thick, foamy and light-colored, for about 5 minutes.
Gently fold in the flour and ground toasted walnuts.
Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
Let cool completely.

Prepare the walnut caramel filling.

Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a dark caramel color.
Add the cream. It will bubble a little bit.
Add the butter, walnuts and salt and let cook for about 1 minute stirring constantly with a wooden spoon or spatula.
Spread the walnut caramel filling over the walnut sponge cake, leaving an ½ inch (1cm) border and refrigerate until you prepare the coffee mousse.

Prepare the coffee cream cheese mousse.

Dissolve gelatin in cold water and let it swell for about 5 minutes.
In a large bowl mix cream cheese with powdered sugar, vanilla extract and instant coffee until smooth.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine.
Add chilled cream and whip until soft peaks form.
Pour the coffee mousse over the cake.
Cover and refrigerate for 4-6 hours or overnight.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Spread it evenly over the cake.
Refrigerate for another 30 minutes before serving.
Decorate the cake with coffee whipped cream, chocolate shards, chopped walnuts and a dust of instant coffee. Enjoy!

Video

Nutrition

The post Coffee Walnut Mousse Cake appeared first on Home Cooking Adventure.

Apple Pecan Caramel Mousse Cake

Ella - Home Cooking Adventure — Wed, 27 Sep 2023 17:32:08 +0000

This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with autumn flavors. At the base, there’s a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel crunchy layer, generously mixed with tender apple bits and toasted pecans. This combo creates a wonderful mix of sweet and salty, making each bite a special delight. On top sits a creamy, silky salted caramel mousse, that melts in your mouth.

The cake is decorated in the fall vibe with cinnamon-flavored whipped cream, crunchy caramel pecan shards and blueberries. The caramel shards that are adding a satisfying crunch and a touch of elegance while the blueberries bring a burst of fruity freshness. To finish, a gentle sprinkle of cinnamon adds a fragrant, comforting touch.

This cake is an irresistible dessert, a celebration of the richness of autumn, that brings joy to every bite. It is perfect for gatherings, celebrations or simply as a personal treat. Serve it with additional salted caramel sauce if desired.

How to make Apple Pecan Caramel Mousse Cake

The recipe for this incredible dessert is quick and each step is easy to prepare. Begin by preparing a delicious apple cake, then continue with an apple, pecan caramel crunchy layer and finish with a salted caramel mousse.

How to make the apple cake

Start by preheating your oven to 350°F (180°C). Grease an 8-inch (20cm) pan with butter and line it with parchment paper for easy removal.

In a medium-sized bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside for later.

In a larger bowl, add an egg, brown sugar, vanilla extract, and vegetable oil. Use whisk or a hand mixer to mix them together until they are well combined.

Gradually add the flour mixture to the wet ingredients. Toss in diced apples and stir until everything is thoroughly mixed.

Pour the batter into the prepared pan and smooth it out evenly.

Bake the cake in the preheated oven for 13-15 minutes. To check if it’s done, insert a toothpick into the cake – it should come out clean. Allow the cake to cool completely before inverting it to a serving plate.

Prepare the caramel pecan apple crunchy layer

Lower the oven temperature to 300°F (150°C). Spread pecans on a parchment paper-lined baking sheet and toast them in the oven for 15 minutes. Once cooled, chop the pecans into smaller pieces. Peel, core and cut an apple into small pieces.

In a medium heavy-bottomed saucepan over medium-high heat, combine sugar and water. Allow it to cook without stirring until the sugar melts and turns into a rich caramel color. Add cream – it will bubble a bit. Toss in the apple pieces, butter, pecans, and salt. Stir constantly for about 2 minutes.

Spread this pecan apple caramel filling over the apple sponge cake, leaving a ½ inch (1cm) border and refrigerate while you move on to the next step.

Prepare the caramel mousse

Start by making the salted caramel sauce. Combine sugar and water in a medium heavy-bottomed saucepan over medium-high heat. Cook without stirring until the sugar transforms into a caramel color.

Pour in cream – it will bubble slightly. Cook for about 1 minute, stirring constantly until smooth. Remove from heat and add vanilla extract, butter and salt. Stir until it’s smooth and then transfer it into a bowl to cool.

Dissolve gelatin in cold water and let it swell for 5 to 10 minutes. Gently heat the gelatin until it dissolves and then mix it into the caramel sauce.

Whip the remaining 1 1/2 cups (360g) of whipping cream until soft peaks form. Add the caramel mixture and mix until well combined.

Assemble the cake

Place a cake ring around the cake and line it with an acetate sheet.

Pour the caramel mousse on top of the cake. Use an offset spatula to smooth out the top.

Cover the cake and refrigerate it for 4-6 hours or overnight to allow it to set.

Finally, decorate the cake with cinnamon whipped cream, blueberries, caramel pecan shards, and a sprinkle of cinnamon powder.

Hope you will treat yourself and your loved ones with this Apple Pecan Caramel Mousse Cake, a delightful blend of flavors and textures. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other apple desserts you may like to try

This Almond Apple Tart is one of the easiest apple tarts you can ever prepare, vert comforting and totally delightful.

This Apple Walnut Caramel Cake is a mouthwatering rich dessert, full of flavor and texture. It consists of soft and moist apple cake layers topped with crunchy caramelized walnuts, filled with dulce de leche buttercream and topped with salted caramel sauce.

Tarte Tatin is a delightful classic French dessert perfect for cold autumn days. Apples are caramelized in a caramel sauce, topped with a buttery crust and baked until crispy. The tart is turned almost immediately upside down, showing the beautiful caramelized apples on top while some of the caramel sauce is dripping onto the serving platter.

This Caramel Apple Crisp Cheesecake is a dessert that captures the essence of fall in every bite. It combines a buttery cookie crust with a creamy caramel cheesecake layer, generously topped with spiced apples and a crispy crumble topping. As the finishing touch, a drizzle of salted caramel sauce takes this dessert to new heights of deliciousness.

Apple Pecan Caramel Mousse Cake

This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with autumn flavors. At the base, there's a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel layer, generously mixed with tender apple bits and toasted pecans.

Course Dessert

Cuisine American

Keyword apple, caramel, caramel mousse, pecan, salted caramel

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 398kcal

Ingredients

Apple Cake

1 egg
1/3 cup (70g) brown sugar
3 tbsp cup (42g) vegetable oil
1 tsp (5g) vanilla extract
1/2 cup (60g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/4 tsp (1g) salt
3/4 tsp (2g) cinnamon
1 medium apple (about 4 oz -110g) , peeled, diced

Pecan Apple Caramel Filling

1/2 cup (100g) sugar
1 tbsp (15ml) water
2 tbsp (30g) whipping cream
2/3 cup (70g) pecans , toasted, cut into smaller pieces
1 tbsp (15g) butter
1 medium apple (about 4 oz -110g) , peeled, diced
1/2 tsp (3g) salt

For the Caramel Mousse

For Salted Caramel Sauce

1/3 cup (70g) sugar
1 tbsp (15ml) water
1½ tbsp (20g) butter , at room temperature
1/3 cup (80g) whipping cream
1/4 tsp (1g) salt
1/2 tsp (3g) vanilla extract

For Caramel Mousse

2 tsp (7g) gelatin powder
3 tbsp (45ml) cold water
1½ cup (360g) whipping cream (35% fat) , chilled

For Decoration

cinnamon whipped cream
caramel pecan shards
blueberries
cinnamon powder, for dusting

Caramel Shards, for decoration, optional

1/3 cup (35g) walnuts/pecans , toasted and chopped
1/3 cup (70g) sugar
1 tbsp (15ml) water

Instructions

Prepare the apple cake.

Preheat the oven to 350°F (180°C). Grease with butter an 8-inch (20cm) pan and line with parchment paper.
In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl add the egg, brown sugar, vanilla extract and vegetable oil. Mix until well combined.
Incorporate the flour mixture. Add diced apple and mix to combine.
Pour batter into the prepared pan.
Bake for 13-15 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely and transfer to a serving plate.

Prepare the caramel apple pecan crunchy layer.

Low the oven temperature to 300°F (150°C).
Place the pecans into a parchment paper-lined baking sheet and let them toast for 15 minutes. When cool, cut the pecans into smaller pieces.
Peel, core and cut an apple into small pieces.
Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a dark caramel color.
Add the cream. It will bubble a little bit.
Add the apple, butter, pecans and salt and let cook for about 2 minutes stirring constantly with a wooden spoon or spatula.
Spread the pecan apple caramel filling over the apple sponge cake and refrigerate until you prepare the caramel mousse.

Prepare the salted caramel sauce for the mousse.

Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
Add the cream. It will bubble a little bit.
Cook for about 1 minute constantly stirring with a wooden spoon until smooth.
Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Pour into a bowl and set aside to cool.

Prepare the caramel mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the caramel sauce.
Whip the remaining 1 1/2 cup (360g) whipping cream until soft peaks form. Add caramel mixture and mix until well combined.

Assemble the cake.

Place a cake ring around the cake and line with an acetate sheet.
Pour the mousse on sides and top. Smooth the top using an offset spatula.
Cover and refrigerate for 4-6 hours or overnight.
Decorate the cake with cinnamon whipped cream, blueberries, caramel pecan shards, and dust with cinnamon powder.

Prepare the caramel pecan shards, optional.

Spread chopped walnuts/pecans on a parchment paper-lined baking sheet. Place water and sugar into a small saucepan and cook over medium heat until sugar dissolves and gets a caramel-dark color.
Pour the caramel over the chopped nuts and let it set.
Break caramel into shards and decorate the cake.

Video

Nutrition

The post Apple Pecan Caramel Mousse Cake appeared first on Home Cooking Adventure.

35 Mouthwatering Gluten-Free Desserts

Ella - Home Cooking Adventure — Fri, 07 Apr 2023 12:35:14 +0000

I am glad to present to you a collection of 35 Mouthwatering Gluten-Free Desserts that will tantalize your taste buds and satisfy your sweet tooth. As we all know, gluten is a protein found in many grains, such as wheat, barley, and rye, and can cause serious health problems for those with gluten sensitivities or celiac disease. However, that doesn’t mean we have to give up on enjoying delicious desserts.

Our collection of gluten-free desserts includes a variety of options. From cakes to macaron cookies, from tarts to puddings, and everything in between, there is something for every taste.

Our collection includes classic favorites like Flourless Chocolate Cake and Creme Brulee, as well as some unique recipes, such as Matcha White Chocolate Mousse Cake and Raspberry Chocolate Cups. We also offer some vegan options, like this Raw Vegan Zebra Cake, so everyone can enjoy these delicious treats.

Chocolate Gluten-Free Desserts

For chocolate lovers, we offer a range of options that will satisfy your cravings.

Flourless Chocolate Decadence Cake

This Flourless Chocolate Decadence Cake is a rich and moist chocolatey cake, a chocolate heaven for all chocolate lovers out there. This cake consists of a mousse-like texture chocolate cake that simply melts in your mouth, beautifully decorated in a flower pattern with a silky chocolate ganache.