Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, red velvet mousse cake (fusion entermet). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
The cross section of Red velvet mousse cake contains complimenting flavours of Tropical fruit (Tender Coconut flesh,Tender Coconut water) whipped cream, cream cheese mousse as filling, Black Raspberry jelly as insert and Red velvet cake as base. This Fusion Red Velvet Cream Mousse Cake (French Entermet) can be served as a dessert. A cake that's fit for the holidays! This Red Velvet Mousse Cake is made with a surprise cranberry confit center, cream cheese mousse and tender red velvet ca.
Red Velvet Mousse Cake (Fusion Entermet) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Red Velvet Mousse Cake (Fusion Entermet) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have red velvet mousse cake (fusion entermet) using 26 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Red Velvet Mousse Cake (Fusion Entermet):
- Take 125 gms all purpose flour (for red velvet cake)
- Take 60 gms butter
- Make ready 150 gms powdered sugar
- Take 1 egg
- Make ready 1 teaspoon vanilla extract
- Take 2.5 gms baking powder
- Take 2.5 gms baking soda
- Get 15 gms cocoa powder
- Take 1 gram salt
- Take 125 ml milk
- Prepare 2.5 ml vinegar (non fruit vinegar)
- Make ready 1/2 teaspoon red colour or as per required
- Get 1/2 kg (ingredients for tender coconut cream cheese mousse filling)
- Prepare 125 ml coconut milk
- Prepare 80 gms condensed milk
- Take 25 gms gelatin
- Prepare 275 gms whipping cream
- Make ready 1 coconut (tender coconut flesh)
- Get 50 ml tender coconut water
- Get 100 gms cream cheese
- Get 1/4 kg (ingredients for Black Raspberry Jelly)
- Prepare 75 gms Black Raspberry Puree
- Make ready 25 gms castor sugar
- Get 4 gms gelatin
- Make ready 50 gms gulcose(for garnish)
- Make ready 100 ml Edible pink colour cocoa spray
Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake. Classic cake & filling wrapped in kettle cooked fudge & pecans *CARROT CAKE. Carrot cake layers, cream cheese frosting, walnuts *RED VELVET CAKE. Red velvet cake layers, cream cheese frosting *BOSTON.
Instructions to make Red Velvet Mousse Cake (Fusion Entermet):
- Method for preparing Red velvet cake. Cream butter and sugar together with the hand mixer until pale in colour. Add egg and whisk well. To it add vanilla extract and mix well.
- Sift baking powder, baking soda, salt and cocoa powder well and set aside.
- Take a non Grease bowl containing milk, to it add vinegar and let it stand for a couple of minutes. It will curdle to buttermilk.
- To the creamed mixture,fold in the sifted dry ingredients little by little at a time. Fold in alternately with buttermilk until the batter is uniform and smooth without any lumps.
- Add required amount of red colour to achieve the red velvet colour. Preheat oven to 170 degree Celsius and bake for about 15 minutes or skewer inserted in the cake comes out clean.
- Method for preparing Tender Coconut Cream cheese Mousse (Filling). Bloom the gelatin in some cold water. Bring the coconut milk to a boil with condensed milk.
- Add the bloomed gelatin and mix well to dissolve the gelatin.
- Once cooled down to warmest,fold in whipped cream, tender coconut flesh,tenter coconut water and the beaten cream cheese to make mousse for to set in moulds.
- Method to prepare jelly. Bloom the gelatin. Boil the black raspberry puree with castor sugar and add the bloomed gelatin and mix well until it dissolve.
- Pour the jelly mix into prepared moulds and set it in fridge overnight.
- Assembly. Prepare jelly / insert first and freeze before night to set rock hard.
- Cut the cake according to the silicon mould shape and to the shape of the jelly ring (mould).
- To set…Take silicon mould as per the shape of the cake and jelly mould. Wipe the silicon mould cleanly.
- First fill the tender coconut cream cheese mousse filling as a first layer. Secondly insert the jelly by gently pushing inside the cream mousse Filling.. Again fill with the filling covering the jelly insert.
- Above place the last layer the base red velvet cake.
- Refrigerate the filled silicone mould to set. Once set keep it int freezer to set rock hard.
- Demould the Red Velvet Mousse Cake and spray it with pink cocoa spray(edible pink colour) and garnish it with sugar garnish.
- Method to make sugar garnish….Take liquid gulcose in a small ball shape and spread flat on a silpat. Add edible pink colour to it and bake it for 170 degree Celsius for 10 to 15 minutes. Beautiful sugar garnish are ready to top the Red Velvet Mousse Cake.
- The cross section of Red velvet mousse cake contains complimenting flavours of Tropical fruit (Tender Coconut flesh,Tender Coconut water) whipped cream, cream cheese mousse as filling, Black Raspberry jelly as insert and Red velvet cake as base. This Fusion Red Velvet Cream Mousse Cake (French Entermet) can be served as a dessert.
Carrot cake layers, cream cheese frosting, walnuts *RED VELVET CAKE. Red velvet cake layers, cream cheese frosting *BOSTON. In baking soda,add vinegar and mix well and add immediately in cake mixture and mix with the help of the spatula. Now pour cake batter into prepared pan. Red Velvet Mousse with Raspberry Vanilla Cupcakes.
So that is going to wrap it up for this exceptional food red velvet mousse cake (fusion entermet) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
