You can cook Double Mousse Dome Cake (Zuccotto Cake) by using 25 ingredients and 22 steps. Here is how you cook Double Mousse Dome Cake (Zuccotto Cake).
Ingredients of Double Mousse Dome Cake (Zuccotto Cake)
- Prepare 1 of Sponge cake (refer to the following recipe: https://cookpad.com/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake).
- Prepare of Decoration.
- You need to prepare 200 ml of Heavy cream.
- Prepare 15 grams of Sugar.
- Prepare 1 of Strawberries.
- You need to prepare 1 of Blueberries.
- Prepare 1 of Silver dragées.
- You need to prepare 1 of Powdered sugar.
- You need to prepare 1 of Diced almonds.
- Prepare of Chocolate mousse.
- You need to prepare 60 grams of Chocolate.
- You need to prepare 30 ml of Milk.
- Prepare 1 dash of Rum (optional).
- Prepare 2 grams of Powdered gelatin.
- Prepare 100 ml of Heavy cream.
- Prepare of ☆No-bake cream cheese mousse with strawberries and blueberries.
- Prepare 50 ml of Heavy cream.
- You need to prepare 3 grams of Powdered gelatin.
- You need to prepare 1 1/2 tbsp of Water.
- You need to prepare 80 grams of Strawberries.
- You need to prepare 30 grams of Blueberries.
- Prepare 35 grams of Granulated sugar.
- You need to prepare 3 grams of Lemon juice.
- Prepare 20 grams of ＊ Yogurt.
- Prepare 100 grams of ＊ Cream cheese.
Double Mousse Dome Cake (Zuccotto Cake) instructions
- Prepare the sponge cake. I use this recipe here: https://cookpad.com/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake https://cookpad.com/us/recipes/146484-foolproof-fluffy-genoise-sponge-cake.
- Slice the sponge cake into 4 layers..
- Cut one layer into 4 strips and another into a smaller circle..
- Line a bowl with plastic wrap and place 1 layer of the sliced sponge cake at the bottom. Line the sides with the 4 strips of cake..
- Cover the bowl from Step 4 and the rest of the sponge cake with plastic wrap. Whip the heavy cream (for the cream cheese mousse) until it forms thick ribbons when the whisk is lifted..
- Cut the strawberries in small pieces and combine with blueberries, granulated sugar, and lemon juice. Microwave at 500 W for 1 minute..
- Combine the water and gelatin. Microwave at 500W for 30 seconds. Add the berry mixture from Step 6 and ingredients in a blender and blend. Blend in the heated gelatin afterwards..
- Add the mixture from Step 7 into the whipped cream from Step 5 and mix thoroughly..
- Pour in the batter from Step 8 into the bowl from Step 4..
- Place the small circular sponge cake on top, cover with plastic wrap and chill in the fridge..
- Let's make the chocolate mousse. Roughly chop the chocolate and combine with the milk. Microwave at 600 W for 1 minute and mix well..
- Sprinkle in the powdered gelatin and mix well..
- While letting the chocolate mixture cool, whip the heavy cream until it forms thick ribbons when the whisk is lifted..
- Add the chocolate mixture into the whipped cream and mix thoroughly..
- Take the cake from Step 10 out of the fridge, and pour in the mixture from Step 14..
- Place the remaining sponge cake, cover with plastic wrap and chill in the fridge for about 1 to 1.5 hours to harden..
- Remove from fridge, take off the plastic wrap and place the bottom of the mold on top..
- Flip it over on a cake plate or a rack..
- Add the sugar into heavy cream, whip until soft peaks form, and spread it around the cake..
- Decorate with strawberries, blueberries and it's done..
- My son decorated it into a Christmas cake using some meringue sweets. He has a surprisingly good taste!.
- The inside looks like this..
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