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 Cake "Ice Heart" Recipe
Incredibly flavorful, light mousse cake, perfect for summer holidays and home tea parties.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream-mousse:
Strawberry layer:
Lime layer:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream-mousse:
Strawberry layer:
Lime layer:
Instructions
  1. Prepare the sponge dough: - Beat the eggs with sugar at the highest speed of the mixer for 5-7 minutes. - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix the mass with a whisk or silicone spatula from top to bottom. The dough should be airy. We try not to let the dough fall off.
    Prepare the sponge dough: - Beat the eggs with sugar at the highest speed of the mixer for 5-7 minutes. - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix the mass with a whisk or silicone spatula from top to bottom. The dough should be airy. We try not to let the dough fall off.
  2. - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix the mass with a whisk or silicone spatula from top to bottom. The dough should be airy. We try not to let the dough fall off.
    - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix the mass with a whisk or silicone spatula from top to bottom. The dough should be airy. We try not to let the dough fall off.
  3. - Transfer the dough to a baking dish, greased with oil. - Put in a preheated 180*C oven for 15-20 minutes (check readiness with a toothpick). (Sponge cake can be replaced with a layer of cookies " Savoyardi")
    - Transfer the dough to a baking dish, greased with oil. - Put in a preheated 180*C oven for 15-20 minutes (check readiness with a toothpick). (Sponge cake can be replaced with a layer of cookies " Savoyardi")
  4. Preparing the strawberry layer. - Put the strawberries in a saucepan, add sugar and cook for 2-3 minutes from the moment of boiling.
    Preparing the strawberry layer. - Put the strawberries in a saucepan, add sugar and cook for 2-3 minutes from the moment of boiling.
  5. - Transfer the finished strawberries to the bowl of a blender, chop them.
    - Transfer the finished strawberries to the bowl of a blender, chop them.
  6. - Ready strawberry puree RUB through a sieve.
    - Ready strawberry puree RUB through a sieve.
  7. - Dilute the gelatin and add it to the cooled down to 50 g. strawberry puree, mix.
    - Dilute the gelatin and add it to the cooled down to 50 g. strawberry puree, mix.
  8. - Form the cutter cover with food wrap, put on a cutting Board and pour the strawberry layer into the form. Remove to the freezer for 30-40 minutes. before stabilization.
    - Form the cutter cover with food wrap, put on a cutting Board and pour the strawberry layer into the form. Remove to the freezer for 30-40 minutes. before stabilization.
  9. Prepare the key lime layer: - In a saucepan, mix the lime juice, 40 ml. water, sugar, lime zest, Melissa leaves, dye. Put on the fire and cook until the sugar dissolves.
    Prepare the key lime layer: - In a saucepan, mix the lime juice, 40 ml. water, sugar, lime zest, Melissa leaves, dye. Put on the fire and cook until the sugar dissolves.
  10. - Pour the lime syrup into a bowl, remove the Melissa leaves, and cool to 50 g.
    - Pour the lime syrup into a bowl, remove the Melissa leaves, and cool to 50 g.
  11. - Whisk 33 % cream to soft peaks.
    - Whisk 33 % cream to soft peaks.
  12. - Dilute gelatin in 30 ml. waters. Add whipped cream in parts to the cooled lime syrup and mix. - Then add the diluted gelatin, mix.
    - Dilute gelatin in 30 ml. waters. Add whipped cream in parts to the cooled lime syrup and mix. - Then add the diluted gelatin, mix.
  13. - Take the form with the strawberry layer out of the freezer and pour the lime layer on top. Remove to the freezer until the gelatin is completely stabilized. Approximately 1-2 hours.
    - Take the form with the strawberry layer out of the freezer and pour the lime layer on top. Remove to the freezer until the gelatin is completely stabilized. Approximately 1-2 hours.
  14. Prepare the cream - mousse: - Mix the yolks, starch, and sugar with a whisk until light.
    Prepare the cream - mousse: - Mix the yolks, starch, and sugar with a whisk until light.
  15. - Heat the milk to 60 g. and add a thin stream to the yolk mass.
    - Heat the milk to 60 g. and add a thin stream to the yolk mass.
  16. - Put the mass on a slow fire and constantly stirring bring to a thickening.
    - Put the mass on a slow fire and constantly stirring bring to a thickening.
  17. - Chilled 33% cream whisk until stable peaks.
    - Chilled 33% cream whisk until stable peaks.
  18. - Combine the cream with the cooled custard base and enter the diluted gelatin and dye (gelatin I used quickly soluble) mix.
    - Combine the cream with the cooled custard base and enter the diluted gelatin and dye (gelatin I used quickly soluble) mix.
  19. Cut out the biscuit according to the shape size.
    Cut out the biscuit according to the shape size.
  20. From the freezer, we take out the jelly billet.
    From the freezer, we take out the jelly billet.
  21. Collecting the cake. - I collect in a silicone form ( you can collect in a split ring, pre-cover the bottom of the ring with food wrap). - Pour part of the cream mousse on the bottom of the mold.
    Collecting the cake. - I collect in a silicone form ( you can collect in a split ring, pre-cover the bottom of the ring with food wrap). - Pour part of the cream mousse on the bottom of the mold.
  22. - Then spread the jelly layer.
    - Then spread the jelly layer.
  23. - Put the sponge cake on the jelly layer. Top with the remaining cream mousse and put it in the freezer for about 4-5 hours.
    - Put the sponge cake on the jelly layer. Top with the remaining cream mousse and put it in the freezer for about 4-5 hours.
  24. The finished cake is taken out of the freezer and removed form. Decorate as desired. Before serving, keep the cake in the refrigerator!
    The finished cake is taken out of the freezer and removed form. Decorate as desired. Before serving, keep the cake in the refrigerator!
  25. Have a nice tea! Served chilled!
    Have a nice tea! Served chilled!
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