Sacher cake version red fruits and mousse with thermomix
(4 votes, average: 4.25 out of 5)
Loading...
13 November, 2022
This recipe has been sent by our friend Luz Maria Lagoa Vives. Good compañer@s, for dessert; Today I bring you a sacher cake in a red fruit version and an intense dark chocolate mousse.
Perfect combination. Creaminess of the mousse that blends with the light layer of fruit, and the syrupy sponge cake with the same fruit and a touch of cherry liqueur, and the last layer of chocolate glaze.
A mouthful of very fine layers that melt on the palate. I hope you like it and I encourage you to do it
Sacher cake version red fruits and mousse with thermomix
Sacher cake version red fruits and mousse with thermomix
People
4
Cooking time:
30 minutes
Total Time
30 minutes
Kitchen Spanish Cuisine
Category:
desserts with thermomix
Ingredients of Sacher cake version red fruits and mousse with thermomix
SACHER CAKE
80 grams butter (TA)
70 grams icing sugar
90 grams dark chocolate (of the percentage of cocoa of your preference; I have used 72%)
3 yolks (M)
4 clear (M)
70 grams sugar
80 grams wheat flour
20 grams pure cocoa powder without sugar
3 grams chemical yeast
salt pinch
RED FRUITS JAM
1 bag (300 gr), red fruits you can use strawberries
We will need 200 grams of strained fruit puree
8ml lemon juice
80 grams sugar
1 neutral gelatin sheet
CHOCOLATE MOUSSE
300 ml cream (to mount)
75ml milk
40 grams sugar
200 grams dark chocolate (of the percentage of cocoa of your preference, I have used 72%)
2.5 leaves neutral gelatin
SYRUP (optional)
The skins of the fruits, (after having strained the puree)
Water needed to cover
50 grams sugar
30 ml liquor (in my case, cherry)
CHOCOLATE FROSTING
50 grams sugar
20 grams pure cocoa powder without sugar
35ml water
30 ml cream (to mount)
1.5 leaves neutral gelatin
Preparation of Sacher cake version red fruits and mousse with thermomix
BISCUITS
We place the butterfly in blades, we pour the egg whites,
3 minutes / speed 3.5
now we are adding the granulated sugar without stopping the machine; by the vowel, little by little. We beat another 3 min. We reserve a bowl.
Clean the glass, place the butterfly on blades, add the butter, which must be soft, add the icing sugar,
1 minute / speed 3.5
We turn on the oven at 175 °, heat up and down
We melt the chocolate in the microwave, we introduce one by one the yolks to the creamed butter, until the first is not integrated; we do not add the following;
we mix at speed 3;
without stopping the machine, now we add the melted chocolate; we mix
30 seconds / speed 3
Pour into a large bowl
Add a little of the whipped egg whites, stir. Now we add the sifted dry ones (flour, cocoa, yeast and salt), incorporate with a spatula, now we add the remaining egg whites, with enveloping movements,.
Transfer to the oven tray previously lined with baking paper, spread as best as possible with the help of a spatula. We bake about 15 min.
Remove and let cool on rack
MOUSSE
We place the butterfly on blades, pour the cream and semi-assemble at speed 3.5, reserve
We put the gelatin to hydrate in cold water (6/8 min), heat the milk together with the sugar, break the chocolate, pour the hot milk over it, stir, if the chocolate has not melted, take it to the microwave for a few seconds. Drain the gelatin and add it, stir.
Add 2 or 3 tablespoons of cream to the chocolate, integrate, now add all this mixture to the bowl of cream, integrate. Place in pastry bag
JAM
We put the gelatin to hydrate in cold water
All the ingredients to the glass; except for the gelatin,
4 minutes / 80°, speed 2
Drain the gelatin and add it to the glass,
10 seconds / speed 4.
Strain into a bowl
SYRUP
We throw the fruit skins into a saucepan, cover with water; add the sugar and liquor, cook for about 3 or 4 min. then we strain
CAKE ASSEMBLY
We cut 2 squares of 17×17 cm, we place a sponge cake in the mold; we will syrup; we pour a layer of mousse, smooth.
We take about 30 min to the freezer.
After that time, we remove from the freezer; We put the jam, we take about 10 min to the freezer. We take out, we put the other biscuit; syrup and pour another layer of mousse on top; We must leave about 2 or 3 mm to fit the last layer of glaze. We take about 3 hours to the freezer.
GLAZED
We put the gelatin to hydrate in cold water
All the ingredients to the glass; except for the gelatin, 3 minutes / 90°, speed 4. Add the drained gelatin,
10 seconds / speed 4
Remove to a jar and let temper up to 32/35°.
Take the cake out of the freezer and pour it on top. We take 1 hour to the fridge. Now, we unmold, plate and finish decorating to taste