Independence mousse cake
Independence mousse cake

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, independence mousse cake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Independence mousse cake is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Independence mousse cake is something which I have loved my whole life. They’re nice and they look fantastic.

Today, I will be teaching/showing you guys how to make this creamy and decadent vegan chocolate mousse pie! Super easy to make and quick for. Professional Baker's Best Chocolate Mousse Cake Recipe!

To get started with this recipe, we must first prepare a few ingredients. You can have independence mousse cake using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Independence mousse cake:
  1. Get 3 egg yolks
  2. Get 40 gm sugar
  3. Get 5 gm vanilla extract
  4. Take 4 egg whites
  5. Make ready 60 gm sugar
  6. Get 65 gm cake flour
  7. Take 30 gm almond powder
  8. Get Drop green food colour
  9. Prepare 200 gm cream cheese
  10. Take 100 gm mango puree
  11. Take 2 gm vanilla
  12. Get 4 gm gelatin
  13. Take 120 gm whipped cream

Mousse cakes have, at minimum, three components: cake, mousse, and glaze. Mousse cakes are made using a mold. I use these handy metal cake rings I bought at a baking supply store—they're thin. The second layer is a white chocolate mousse surrounded by strawberries.

Steps to make Independence mousse cake:
  1. In a bowl whisk egg yolks, sugar and vanilla extract.
  2. In a separate bowl beat egg white and sugar.
  3. Pour egg yolk mixture in egg white and mix untill well combined.
  4. Now add flour, almond powder and mix.
  5. Add green food colour.mix and pour this mixture in a baking tray and bake at 180 degrees for 12-17 mins.bake one more time to make 2 biscuit sheets.
  6. Whisk cream cheese until fluffy.add mango puree and vanilla extract.mix and set aside
  7. In a bowl add gelatin and water and micro for 4-5 mins and mix until gelatin dissolves.
  8. Add gelatin in cream cheese mixture and mix.
  9. Pour this over biscuit sheet and covee with another biscuit sheet.
  10. Refrigerate for 5-6 hours.
  11. Serve chilled.

Topped with ganache, Lindt chocolate truffles. Triple Chocolate Mousse Cake is for all the chocolate lovers. A light sponge cake is topped with a When Fanny sent me her book, I flipped through it, saw her Triple Chocolate Mousse Cake and I. Pumpkin mousse, gingerbread cake and a thin coating of chocolate ganache. This elegant cake will wow everyone and when they taste it no one will believe this cake is vegan!

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