Red berries and cheese mousse cake
I have already mention when I published Chocolate Mousse Cake ethat I am in love with mousse type cakes. I also love foams in general and I am quite glad to have my new kitchen siphon. The pleasure is even better if I use cheese and I get this Red berries and cheese mousse cake.
This Red berries and cheese mousse cake hides a secret: a layer of red berries jelly, but you cannot see it as I took it to my partner birthday, Esther, who has been recently a mum, and I didn’t want to cut the cake, so the whole decoration would be dismantled. You may see it in the step by step pics. This cake is made without the use of an oven; you can also buy a precooked sponge cake or make it yourself. This is a suggestion if you want to prepare your own one almonds and olive oil sponge cake, but using half of the measures. You will get a high and beautiful cake.
Red berries and cheese mousse cake
How to prepare Red berries and cheese mousse cake
We start putting the jelly layers in a cold water bowl to hydrate them.
Grind
Trituramos los 250 gr (1/2 lb) of red berries with water and sugar and put them in casserole until boiling; add agar agar and then put the mixture in a oblong container previously covered with Silpat. Leave the mixture to solidify so you’ll get a 0.5 cm (0.2 in) jelly layer.
Personally, I use agar agar since the texture is rather more pleasant in mouth; it is creamier but if you don’t have it at home, just use 4 layers of jelly.
Then, put the sponge cake in a springform pan of 26 cm (10 in) (pic 1). Paint the base with raspberry jam, which can be diluted with a bit of water if it is too dense. Use a kitchen brush.(pic 2)
Then, go on mixing the spread cheese with sugar in a bowl with a spatula until you get a homogeneous mixture. (pics 3 y 4)
In a casserole, put En 50 ml (1/4 cup) of (or milk), and put the to boil; then add the jelly layers and dissolve them (pic 5). Leave it to cool down for a few minutes and add it the creamy mixture (pic 6). Mix again until homogeneous (pic 7).
Whip the cream (pic 1). If you don’t know how to do it, here you have some instructions. Then blend both mixture with comprehensive movement until getting a homogeneous cream (pics 8 & 9).
Fill the half of the mold and spread it properly with a spatula (pic 1o); then using a plate smaller than our mold, cut a circumference of the red berries jelly that we had done before (pic 11) and place it on the top of the cake (pic 12); afterwards, cover until filling the rest of mold with the remaining cream (pic 13). Leave it to cool down in the fridge for 3 hours.
It is important to hide the stuffing so it is a surprise when slicing the cake, this is why the importance of having a different diameter. E
I freeze it once it is cooled, and then I take out of the freezer an hour (or even earlier in winter). I decorate it with jam and some more red berries before serving it.
I hope you feel like preparing this Red berries and cheese mousse cake, even it has lots of calories and it doesn’t watch your cholesterol, it is a delicious one and ideal for a birthday party.
Tiempo Total
3H
Dificultad
Medium
Para
8 people
1 sponge cake
raspberry jam
2 tubs of cheese spread (Philadelphia style) – 700 gr (1.5 lb)
500 ml (2 cups) of cream to be whipped (minimun 35% fat)
150 gr (5 oz) of icing sugar
5 layers of jelly
For the stuffing layer:
250 gr (1/2 lb) of assorted red berries
200 ml (0.8 cup) water
50 gr (2 oz) sugar
6 gr (1/4 oz) agar agar
For the decoration:
Assorted red berries
Raspberry jam diluted with a bit of water.
(2 votos, promedio: 3.00 de 5)
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Manu CatMan |
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(12 votos, promedio: 4.33 de 5)
Nikichan Zafeiry
Umh.. que pintaza tiene 🙂 es para suspirar por un trocito sin duda. Un beso!!
recetas de una gatita enamorada
29.07.15 - 10:00 AM
DIANA
Tiene una pinta espectacular! esta me la llevo para una celebración especial
Un abrazo
29.07.15 - 10:00 AM
Manu CatMan
Ya nos contarás… y quitando el bizcocho es sin gluten total 😀
29.07.15 - 10:00 AM
Gemma Biosca
Madre del amor hermoso…jajajajaja….cuanto tiempo sin dejarte ningún comentario! 🙁 Que sepas que paso a verte….pero no tengo tiempo de escribir…vaya rollo!
Esta tarta es “la tarta” estrella de mi casa….aunque la mía lleva chocolate blanco y la base está hecha con galletas y mantequilla. Tomo nota de esta porqué me ha encantado el detallazo de dentro..jajajajaaj! Seguro que cuando esté de vacaciones (aún me quedan dos semanas….dos!) tendré cenas o comidas en casa….y seguro que la hago!
Un beso guapo!
29.07.15 - 10:00 AM
Manu CatMan
Vamos todos muy liados, 😀
Si pruebas el relleno porfi, cuéntame que tal…
29.07.15 - 10:00 AM
Naranja
Adoro éste tipo de postres, una delicia, una caricia al alma, un postre para compartir en pareja sin lugar a dudas.
Gracias por la receta, saludos!
29.07.15 - 10:00 AM
clau
Partidla para ver el relleno
Y que es agar?
29.07.15 - 10:00 AM
Manu CatMan
el agar es un tipo de gelatina, y no la pude partir porque la lleve a una cena y no era plan 😀
29.07.15 - 10:00 AM
6 tartas de queso sin horno ¡Para todos los gustos! – ConcinaConReceta
[…] TARTA MOUSSE DE QUESO CON FRUTOS ROJOS […]
29.07.15 - 10:00 AM
Michelle
¿Qué es el bizcocho? ¿Se hace, se compra?
29.07.15 - 10:00 AM
Manu CatMan
Este de la tarta lo compré, pero puedes hacerlo sin problema, un bizcocho genovés clásico irá perfecto 😀
29.07.15 - 10:00 AM
Michelle
Otra pregunta. ¿La nata montada debo hacerla como en el video (con leche en polvo y azúcar), o solo es opcional?
29.07.15 - 10:00 AM
Manu CatMan
Puedes hacerla sin la leche en polvo, en este caso solo ayuda a formar la mousse y no hace falta que esté tan montada, no es para hacer decoraciones 😀
29.07.15 - 10:00 AM
Michelle
Muchísimas gracias 😀
29.07.15 - 10:00 AM
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