Black Forest Mousse Gateaux
Ingredients (1 cake)
| Amount | Measure | Name |
|---|---|---|
| Cake Base: | ||
| 500.00 | g | CARTE D'OR Continental Cake Mix 12,5kg |
| 25.00 | g | Cocoa powder |
| 125.00 | ml | Water |
| 150.00 | ml | Eggs ,beaten |
| 3.00 | pc | Egg white (35g) additiona, whisked into firm peaks |
| 125.00 | ml | CARTE D’OR Wild Berry Sauce |
| 410.00 | g | Black Cherries, 1 tin , pitted, drained and reserve syrup |
| Mousse: | ||
| 400.00 | g | CARTE D’OR White Chocolate Mousse |
| 400.00 | ml | Milk |
| 400.00 | ml | MEADOWLAND Classique 10 x 1L |
| Garnish: | ||
| 50.00 | g | chocolate flakes or chocolate shavings |
Preparation
1. Place cocoa powder woth the dry conti acake mix. Make up conti cake mix as per instructions on packaging.
2. Once completed mixing, fold in egg whites.
3. Place cake mixture in 2 greasesd spring baking tins.
4. Bake at 180 deg cel for 12 to 15 minutes, test with skewer to check cake mixture is cooked through. Cool .
5.Sauce: in a pot place wild berry sauce and 100ml or cherry syrup and heat and reduce slightly.
6.Slit cake rounds, to have 4 equal rounds, trim down if necessary. Cool completely.
7.Whisk together white mousse powder, milk and meadowland classique as per instructions on packaging.
8. Spread some of the berry sauce over the first layer, followed by a few cherries and grated chocolate add another cake round, repeat with cake and mousse making 3 layers and finishing with mousse.
10. Decorate with chocolate shavings and cherries.
