Cranberry Mousse Cake

Baking and Desserts | Russian cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Cranberry Mousse Cake

Ingredients

Egg white - 3 pieces
Potato protein - 3.5 oz
Wheat Flour - 3.5 oz
Dried cranberries with sugar - 10.6 oz
Sugar - 7.1 oz
Water - 2 tablespoons
10% cream - 17 fl oz
Gelatin - 0.7 oz
Chestnut puree - 3.5 oz
Powdered Sugar - 3 tablespoons

Step by Step guide

Step 1

For the sponge cake, beat the egg whites until stiff peaks form, gradually adding the sugar by the spoonful. Once all the sugar is added, keep the mixer running and add the egg yolks one at a time.

Step 2

Sift the starch and flour into the egg mixture, gently fold with a silicone spatula. Spoon 6–10 heaping tablespoons of batter into a greased pan (depending on the size of the pan). Level it out and bake 2 sponge cake layers. We only need one sponge.

Step 3

For the jelly, sprinkle the cranberries with sugar, add water, and simmer for 5–10 minutes. Drain most of the water, cook the berries a bit longer, and puree. Add gelatin to the juice and stir until dissolved. Cool down.

Step 4

For the mousse, soak the gelatin in water (2 tablespoons) and, once it swells, dissolve it in warm cranberry puree. Cool down. The cream and puree should be at the same temperature — cold.

Step 5

Whip the cream, gradually adding the powdered sugar and vanilla, and whip again. Add some of the cranberry puree to the whipped cream, not all, just enough to achieve the desired color (more puree will give a brighter color to the cream). Whip. Cool down.

Step 6

Soak the sponge with a mixture of cognac, water, and sugar. Place a ring around the sponge, add part of the cream. Level it out and refrigerate for 15–20 minutes.

Step 7

Pour part of the jelly as the next layer, then place the cake in the refrigerator. Add the cream on top of the jelly, and pour jelly again as the last layer. Cool down. Decorate.