Yogurt Cheesecake Mousse, is a sublime dessert that harmoniously combines the velvety smoothness of cheesecake mousse with the delightful flavors of fresh fruits, white chocolate, and an extra soft sponge. This exquisite creation is adorned with a stunning, ultra-shiny mirror glaze, making it a visually impressive treat as well as a culinary delight.
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🧭🧭Time stats 🧭🧭 Marcaje de timp
00:00 White chocolate super soft spong / Blat de ciocolata alba super soft
02:59 Fruit Insert | Insertia de fructe
04:46 Cream cheese and yogurt mousse | Spuma de branza cu iaurt
07:17 Cake Assembly | Asamblarea tortului
07:52 Chocolate Flower | Floare de ciocolata
09:21 Assemble Flower | Asamblarea floarei de ciocolata
10:28: Glazing method | Metoda de glasare
Mirror glaze recipe link 👇
• Mirror glaze how to
How to chocolate link 👇
• Easy Chocolate decorat...
Sponge Cake Ingredients:
55g flour
30g milk powder
100g egg yolks
100g caster sugar (A)
125g egg whites
40g caster sugar (B)
40g white chocolate
40g unsalted butter
Pour the sponge cake batter into the prepared cake pan and bake for 25 minutes at 160°C (320°F).
Once baked, allow the cake to cool before removing it from the pan and trimming the top.
Fruit Insert Ingredients:
12g cornflour
70g caster sugar
60g water
220g frozen forest fruit
5g gelatine leaf, bronze grade
Instructions:
1. Soak the 5g of gelatine in ice-cold water and set aside for 5 minutes to soften.
2. In a small bowl, combine the caster sugar and cornflour to prevent any lumps from forming. Add the water and mix well to create a smooth paste.
3. Place the 220g of frozen forest fruit into a saucepan and cook over medium heat until the fruit releases its juices and becomes watery.
4. Add the cornflour mixture to the saucepan with the fruit and cook for 5 more minutes, stirring continuously to ensure the cornflour is cooked thoroughly and the mixture thickens.
5. Remove the gelatine from the water, squeeze out any excess liquid, and add it to the hot fruit mixture. Stir until the gelatine is fully dissolved.
6. Pour the fruit cream over the cooled sponge cake and let it sit at room temperature to cool down.
7. Once cooled, place the cake in the freezer for about 2 hours to set the fruit insert before serving.
Yoghurt Cheesecake Mousse Ingredients:
250g heavy cream
250g yoghurt
85g soft cheese
85g icing sugar
75g heavy cream
5g vanilla extract
10g gelatine leaves, bronze grade
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Finishings
Color the mirror glaze:
Divide the mixture evenly into three separate containers.
Color one container with white food coloring, another with black, and the last one with red.
6. Cool the glaze:
Allow the colored glazes to cool down to 30°C (86°F).
Prepare the frozen cake:
Remove your cake from the freezer, and make sure it's been taken out of the cake ring.
Create the marbled effect:
Pour the black and red glazes into the container with the white glaze, but do not mix them together completely. This will create a marbled effect when you glaze the cake.
Glaze the cake:
• Place the frozen cake on a wire rack with a tray or plastic wrap underneath to catch any excess glaze.
• Slowly pour the marbled glaze over the cake, making sure to cover it evenly. You may need to use a spatula to help spread the glaze over any missed spots.
• Allow the glaze to set:
• Transfer the glazed cake to the refrigerator and let it sit for 4-5 hours to allow the glaze to set and the cake to thaw.
• Decorate with chocolate flower.
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