- Taha Kahveci
- 1 hour ago
- 1 min read
Date Caramel Mousse Cake
For Date Mousse
Ingredients
700g date puree
300g milk
400g cream
160g egg yolk
17g gelatin
800g whipped cream
Method
Heat the cream and dates along with 400g of cream.
Incorporate the egg yolk and then bring the mixture to a boil until it reaches 85 degrees Celsius.
Add gelatin and allow the mixture to cool to 35-40 degrees Celsius.
Whip the cream until it is fluffy, then gently fold it into the date mixture.
For Chocolate Crunchy
Ingredients
400g dark chocolate
400g feuilletine
Method
Melt the chocolate and add the feuilletine. Pour the mixture onto a Silpat tray, spread it into an even layer, and then cut it into pieces. Place the pieces in the chiller, adjusting the size according to your cake dimensions.
For Caramel
Ingredients
800g cream
800g sugar
28g agar agar
Method
Bring the cream to a boil.
Prepare caramel by melting sugar, then gradually incorporate the cream
Combine a small amount of sugar with agar agar, and add this to the caramel mixture.
For Sponge
Ingredients
460g flour
445g sugar
8g salt
15g baking soda
60g cocoa powder
215g oil
45g white vinegar
615g cold water
15g vanilla essence
Method
Combine the ingredients and distribute 800 grams of the mixture into each tray.
Bake at 165 degrees for 8/12 minutes.
Insert Assembly
Sponge 800g + caramel 800g + Sponge 800g + caramel 800g
