Forest fruit mousse cake with thermomix

Preparation of Mousse Cake of forest fruits with thermomix

BISCUIT

1. Preheat the oven to 170° C / heat up and down
2. Sift the flour, cocoa, yeast and salt,
3. 10 seconds / speed 8
4. Withdraw and reserve
5. Introduce the eggs with the sugar in the glass,
6. 2 minutes / speed 4
7. add milk,
8. 15 seconds / speed 4
9. then the chocolate (previously melted in the microwave),
10. 10 seconds / speed 4
11. then the oil
12. 10 seconds / speed 4
13. We incorporate the dry ones,
14. 6 seconds / speed 4
15. Grease the mold and pour the mixture, bake 30 min or until the toothpick is checked, it comes out clean. Remove and let cool on rack.

MOUSSE

1. Put the butterfly in blades, introduce the whites and the icing sugar and the pinch of salt,
2. 4 minutes / 50° C / speed 5
3. When finished, we schedule
4. 5 minutes / speed 5
5. but no temperature
6. Reserve in fridge
7. Wash and dry the glass well, introduce the very cold cream and
8. semimount at speed 3
9. just min and a half. We reserve in the fridge.
10. We introduce the fruits of the forest, and crush
11. 40 seconds / progressive speed 6-8
12. We put to hydrate the gelatin in cold water 5 min.
13. Meanwhile, we program
14. 4 minutes / 80° C / speed 2
15. Remove, strain and temper. Introduce the drained gelatin and stir until integrated. Let cool at room temperature.
16. Mix the meringue with the berries, little by little and with enveloping movements, add to the cream little by little and with enveloping movements until fully integrated.

CAKE ASSEMBLY

1. When the cake has cooled, we split it into two discs.
2. In the same mold where we have made the sponge cake, place a disc and pour the mousse, smooth and place the other sponge disc. We take to the fridge a minimum of 4 hours to finish curdling.
3. After time, we unmold and decorate to taste. I have sprinkled tinted icing sugar.
4. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION