Mocha Mousse Cake - Mousse Cakes

Here yellow sponge cake is layered and molded with a strong coffee mousse, decorated with whipped cream and coffee beans. Coffee flavored apricot coating keeps it fresh. Serves 8 portions.

Category:
Frozen Molded

Serving Size:
8 Slices

Difficulty Level:
Advanced

Photo Gallery:
Yes

Storage Factor:
+1 Day

| MochaMousse Cake |

Ingredients Required: MochaMousse Cake

	Ingredient	Quantity
1.	8" Yellow Sponge Cake	1
2.	Coffee Syrup	2 ounces
3.	Coffee Pastry Cream	10 ounces
4.	Whipped Whipping Cream	10 ounces
5.	Plain Gelatin	1 envelope
6.	Cool Water	1 ounce
7.	Coffee Flavor	1/4 ounce
8.	Apricot Glaze (coffee flavored)	3 ounces
9.	Chocolate Sprinkles	1 ounce
10.	Whipped Whipping Cream	2 ounces
11.	Coffee Beans (Fresh or Candied)	8

Preparation Instructions: MochaMousse Cake

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Process	Instructions
1. Prepare	Prepare the mousse mold by fitting the inside bottom of it with a circle of card paper, I use a white paper plate cut to fit. Slice the yellow cake in three layers. The bottom of the cake will be the last piece inserted into the mold. The diameter of the other two slices may need to be trimmed to fit easily into the mousse filled mold.
2. Prepare	Bloom the gelatin in the cool water. Make the mousse filling by mixing the coffee flavor into the already smooth pastry cream. (Hint: the pastry cream must be very dark and very flavorful, it will be diluted with the whipping cream which will lighten its color and then diluted with the addition of the cake layers which will reduce the overall flavor) While the whipped cream is whipping in the chilled bowl, warm the gelatin in the micro wave 10 seconds or until clear and stir into the pastry cream. Fold the whipped cream into the pastry cream until it is uniform in color and appearance.
3. Fill	Using a spatula apply 1/4 to 1/2 inch of mousse to the side of the mousse mold. With a pastry bag and a flat tip (#1D) apply a layer of mousse to the bottom of the mold, directly to the paper circle.
4. Fill	Using the (trimmed) top layer of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread evenly to the edge of the cake.
5. Repeat	Using the (trimmed) center slice of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply the remaining mousse mixture and spread evenly to the edge of the cake.
6. Finish	Lay in the last layer of the sliced cake and press down evenly and firmly. Apply the remaining syrup. Dress the edges of the mold with a spatula, be sure the mousse filling comes up to meet the edge of the last layer of cake.
7. Freeze	Freeze solid - overnight. It must be rock hard in order to un-mold.
8. Dip	In a bowl of hot water dip the frozen mold just up to the lip - for about 5-8 seconds. Invert over an 8" cardboard cake circle. Press firmly on the mold and the cake should pop right out. Re-dip if needed. Center on cardboard. Peel the paper circle from the top of the mousse cake. Clean up the edges as needed.
9. Brush	Hold the cake in your hand (under the cardboard) and brush the side of the cake with the melted coffee flavored apricot glaze. Continue to brush the top also. A second or third application will be needed to get the desired result. Be sure the first coat is set before attempting to apply a second coat or the mousse will blur into the clear coating. Working over a bowl of chocolate sprinkles, apply them to the lower edge of the cake.
10. Garnish	With 2 ounces of whipped cream and using a medium star tip place eight rosettes around the edge of the cake top.
11. Apply	Select eight coffee beans or coffee Jelly-beans, and display them atop the whipped cream rosettes.
Additional Comments:	Stored chilled for several hours before serving. Cut with a sharp serrated knife that has been rinsed in hot water after each cut.