Mousse cake "Irish cream"

Category: Confectionery
Irish cream mousse cake

Ingredients

Biscuit
butter 100 g
eggs 2 pcs
sugar 100 g
vanilla sugar 1 sachet
strong coffee 100 ml
wheat flour 100 g
cocoa 20 g
baking powder 1. tsp. (Measured)
Impregnation
strong sweet coffee 150ml
whiskey 2 tbsp. l.
Mousse
milk 250ml
strong coffee 200ml
eggs (whites and yolks separately) 2 pcs
sugar 150g
starch (preferably corn) 60g
whiskey 70ml
gelatin 20g
cream 30-35% 250ml

Cooking method

  • For a cake 24 cm in diameter
  • Biscuit
  • It can be baked beforehand.
  • To do this, beat the softened butter with sugar (leave 2 tablespoons of sugar for proteins). Add the egg yolks one at a time while whisking. Add vanilla and cooled coffee. Sift flour, mix with cocoa, salt and baking powder, carefully add to the butter-coffee mixture. Whisk the whites into soft peaks, add the remaining sugar, beat until stiff peaks. Carefully, from top to bottom, stir into the dough.
  • Pour the dough into a mold, greased in advance with oil and lined with baking paper, bake in an oven preheated to 170C for 25-30 minutes. Take out, cool on a wire rack.
  • Return the cooled biscuit to the mold (or put it on a plate if you use a cake ring), prick it with a stick, soak it with sweet coffee (you can add 2 tablespoons of whiskey to the impregnation).
  • Mousse:
  • First, brew the coffee custard:
  • Heat milk with 4 tbsp. l. sugar, in a separate bowl combine yolks, coffee and starch, whisk until smooth, pour this mixture into boiling milk, cook over low heat, stirring constantly with a whisk, until thickened. You should get a pretty thick custard. Cool down.
  • Soak gelatin in whiskey, dissolve in a water bath.
  • Combine the custard with loose gelatin. Beat the cream, gently mix into the cooled (but not frozen!) Cream.
  • From the remaining sugar and 50 ml of water, boil the syrup until the "soft ball" test.
  • The last step is to beat the whites, add the syrup and very carefully mix into the cream.
  • Pour the resulting cream into a mold onto the prepared biscuit, leave to harden for at least 4 hours, preferably overnight.
  • Irish cream mousse cake

Note

A source: 🔗

Notes: The mousse, in my opinion, is not too sweet.

izumka
How delicious! Straight chocolate bird milk !!!
Iver
Nah, he's coffee. And the mousse does not look like "bird's milk" - it is noticeably softer in consistency
knob

Very coffee cake, probably delicious. I'll try to do it. How much baking powder do you need?
Nagira
Knop , while Dasha-Iver is gone, I will answer
In secret, a real sponge cake is made without baking powder, only on well-beaten egg yolks
Beat the whites until soft peaks, add the remaining sugar, beat until stiff peaks. Carefully, from top to bottom, stir into the dough.
Well, I heard, they used to say - this nuance determines the professional level of the pastry chef
True, now it is not difficult for any of us - harvesters will do it for us
Zhivchik
Quote: Nagira

In secret, a real sponge cake is made without baking powder, only on well-beaten egg yolks

Irochka, according to this recipe, the biscuit is not real, because oil is added to it.
Accordingly, baking powder must be added. Otherwise it will not rise.

The author did not write a baking powder in the ingredients. But the preparation already has:

Quote: Iver

Sift flour, mix with cocoa, salt and baking powder, carefully add to the butter-coffee mixture.
Iver
Girls, I'm sorry, I skipped the baking powder when I added the ingredients: you need 1 tsp. (measured). But! When I did it for the last time, I poured the cooled coffee into the whipped butter and it turned out quite a cream (before that the coffee was not sufficiently cooled down and melted the oil), so in
from, in this case, it was possible to do without baking powder, because the dough was a little thinner than the classic Tortyzhkin biscuit, i.e.
laid out into the mold, not poured out.

Yes, and with a baking powder, it can be baked in microwaves at medium-high power for 5-7 minutes (it depends on the microwaves).
Zhivchik
Quote: Iver

Girls, I'm sorry, I skipped the baking powder when I added the ingredients: you need 1 tsp. (measured).

If you can change the first post, then add in the ingredients. And if it doesn’t work, then ask the moderators (Hasku, mistress) to add.
Husky
Tanya, we have already done everything!
natapit
Quote: Zhivchik

Irochka, according to this recipe, the biscuit is not real, because oil is added to it.

the most, that no real food! but what about chiffon and Geneva biscuits !!! just this type of biscuit is buttery! and they have their own advantages, the introduction of butter into the biscuit not only increases the calorie content of products, improves their taste, but also protects them from staleness and crumbling, making them more tender and crumbly.
natapit
oops, I forgot the most important thing - the cake is just fabulously tasty and very nice and neatly cooked !!! I really love Machine recipes. she has a lot to learn !!!
Zhivchik
Quote: natapit

the most, that no real food!

I have no desire to argue.
The only thing in the culinary encyclopedia says:

Biscuit

(French biscuit, from Italian biscotto, that is, baked twice) - means light baking, which dough is made mainly of flour, eggs and sugar.

Wikipedia:

Biscuit (French biscuit from Italian biscotte - "baked twice

Gingerbread
Made this cake on Saturday. Girls are a VERY successful man's cake. Not, of course, it is very tasty for women, but it seemed to me that it was the best match for a gift for a man: moderately sweet with a coffee-cognac taste (I just had cognac instead of whiskey). Great cake! None of the guests present remained indifferent to him.
They ate it all! It's a rarity for my company. Many thanks to the author

Irish cream mousse cake

No, he's certainly not as neat as Iver's. But, my main jamb (perhaps it is not the only one) I realized late. When I baked the biscuit, I still had to cut it off, making it a level, even height along the entire diameter. My oven bakes differently on one side than on the other, and usually the biscuit is not quite even. In an ordinary cake, this is not so critical, especially when it is leveled with cream, but here ... You must do this without fail.

And also ... for those who will bake this wonderful cake. Perhaps it was just me who succeeded, but suddenly my experience will be useful to someone.
When I was already making the mousse myself, that is, I introduced a mixture of yolks, coffee and starch into the boiling milk, well, it didn’t thicken in any way, but "clutched" with some lumps. I stood over him constantly and constantly with a broom on low heat, stirring. Well, it didn't work out and that's it !!! I already, by a sinful thing, thought that the coffee was not completely cold and the starch had lost its quality. I poured everything out and did everything again. The coffee has already cooled down to an icy state. Poured it into boiling milk, stood over it with a broom and ... again the same picture. It does not thicken, but is taken in some lumps. Then I, right into this boiling "cauldron" with lumps drove a blender and began to beat. And ... oh, miracle! The mousse instantly thickened, the lumps disappeared. I then boiled it for another 3 minutes. She turned off the gas. Beat it again with a blender, making sure that there are no lumps and it thickened and cooled.
All further actions took place exactly as stated in the recipe. I put the cake in the refrigerator overnight. In the morning, taking off the ring, I had a wonderful cake. I melted the chocolate and just made an abstract fill with a spoon.
izumka
I have a tremendous THANKS Iver! The cake is delicious! True, my form was large, so it is lower than that of the girls, but this did not affect the taste! The mousse was poured into the same mold as the baked one and it leaked on the sides of the cake. but I even liked it - it looks like it is completely mousse, but in the context of a biscuit!
🔗
🔗
Iver
All those who have tried it - to health! I'm glad the recipe came in handy

Shl. By the way, for this cake, as well as for many other mousses, a split ring of varying diameter is very suitable.
Oira
Super cake
SanechkaA
Girls, please tell me how to make such a decoration from beautiful curls? I'm afraid that the usual icing will just spread
Lench1k
Thank you very much for the recipe and MK !!!! The cake is very tasty and really not sweet with a light touch of coffee, what is needed for men !!!!
Irish cream mousse cake

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