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Gluten Free Sponge Cake – Chocolate Layered Mousse
Prep Time : 01h 00
Cooking Time : 00h 15
6
Preparation Time: 1 Hour
Outcome: 6 Mousses
Tools needed: 7x7 cm stainless ring mould, acetate sheets, mixer, baking tray, piping tip and bag, spatula, sphere moulds 3.5cm diameter / 1.5cm in height, kitchen scale
Ingredients
- Latte Jelly
- 150 g Water
- 30 g Dreidopple Latte Machiato paste
- 2 sheets Gelatine
- 50 g Sugar
- Gluten Free Sponge Cake Base
- 180 g Gluten Free Sponge Cake
- 150 g Whole egg
- 25 g Water
- Mousse
- 200 g Dark chocolate 70%
- 3-4 sheets Gelatine
- 300 g UniWhip neutral
- 100 g Sugar
Method
- Latte Jelly: Place the gelatine sheets in cold water to let them absorb the water and soften.
- While the gelatine is blooming, stir the Latte Machiato paste with the sugar and warm water until the sugar is completely dissolved.
- Once your gelatine is bloomed, remove from the water and place into Latte Machiato mix. Stir the mix until the gelatine sheets have completely dissolved.
- Pour the Latte Jelly mix into the sphere moulds and freeze for 2 hour.
- Gluten Free Sponge Cake Base: Place all the ingredients into a mixing bowl and beat with a whisk for 6 – 8 minutes.
- Pour the batter into the 30x40 cm cake tray.
- The oven should have a temperature of 160° C - 170° C when you put the sponge in.
- Bake for 12-15 minutes.
- Remove from the oven, set aside and allow to cool.
- Once cooled, cut the sponge into 7cm diamaeter circles with a ring mold or cookie cutter.
- Mousse: Place the gelatine sheets in cold water to let them absorb the water and soften.
- Melt the dark chocolate using microwave at the lowest heat for 2-3 minutes. When the dark chocolate is melted and slightly warm, remove the bloomed gelatine from the water and mix with the dark chocolate until the gelatine is completely dissolved.
- Whip the UniWhip neutral and sugar until they reach a soft peak.
- Start adding the dark chocolate mixture into the whipped cream in stages. Be sure to fold the whipped cream and dark chocolate with a spatula between each stage and continue to fold until smooth. Once all the dark chocolate is mixed and smooth, place the mix into a piping bag and set aside.
- Assembling: Cut and place the acetate sheets inside the ring mould.
- Place 1 piece of the gluten free sponge cake, from step 6, at the bottom of the ring mould. Then pipe the mousse to a height of approx. 3cm.
- Next, place a latte jelly, from step 3, in the center of the mouse and gently push down.
- Finaly, pipe the chocolate mousse until the mould is fully filled.
- Chill in a freezer for at least 2 hrs.