Cake “Ice Heart” Recipe
Incredibly flavorful, light mousse cake, perfect for summer holidays and home tea parties.
Servings
1
Cook Time
120minutes
Servings
1
Cook Time
120minutes
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.
  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.
  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”)
  4. 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.
  6. – Ready strawberry puree RUB through a sieve.
  7. – 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.
  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.
  10. – Pour the lime syrup into a bowl, remove the Melissa leaves, and cool to 50 g.
  11. – 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.
  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.
  14. 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.
  16. – Put the mass on a slow fire and constantly stirring bring to a thickening.
  17. – 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.
  19. Cut out the biscuit according to the shape size.
  20. 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.
  22. – 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.
  24. 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!
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