Thermomix Recipes

desserts with thermomix

Sacher cake version red fruits and mousse with thermomix

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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

Tarta Sacher version frutos rojos y mousse con thermomix

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

      1. We place the butterfly in blades, we pour the egg whites,
      2. 3 minutes / speed 3.5
      3. 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.
      4. Clean the glass, place the butterfly on blades, add the butter, which must be soft, add the icing sugar,
      5. 1 minute / speed 3.5
      6. We turn on the oven at 175 °, heat up and down
      7. 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;
      8. we mix at speed 3;
      9. without stopping the machine, now we add the melted chocolate; we mix
      10. 30 seconds / speed 3
      11. Pour into a large bowl
      12. 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,.
      13. 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.
      14. Remove and let cool on rack

      MOUSSE

      1. We place the butterfly on blades, pour the cream and semi-assemble at speed 3.5, reserve
      2. 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.
      3. 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

      1. We put the gelatin to hydrate in cold water
      2. All the ingredients to the glass; except for the gelatin,
      3. 4 minutes / 80°, speed 2
      4. Drain the gelatin and add it to the glass,
      5. 10 seconds / speed 4.
      6. Strain into a bowl

      SYRUP

      1. 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

      1. 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.
      2. We take about 30 min to the freezer.
      3. 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

      1. We put the gelatin to hydrate in cold water
      2. All the ingredients to the glass; except for the gelatin, 3 minutes / 90°, speed 4. Add the drained gelatin,
      3. 10 seconds / speed 4
      4. Remove to a jar and let temper up to 32/35°.
      5. 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
      6. JUST ENJOY, HAVE A GOOD TIME

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      Receta por chomon