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mousse layer cake

Pour into two well greased and floured 8″ cake pans. Divide the mousse mixture roughly into three. Proceed in this way until all the mousse and three of the four cake layers have been used. 14.Place one layer of cake onto a serving plate. Repeat the same with all the layers, cover the cake tin with cling film and leave it to set in the fridge for 2-3 hours or, for best results, leave it overnight. Next pipe a bead of frosting around your mousse to create a damn. Place your first cake layer on a serving plate. Instructions For the Cake: Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. Place the next layer on top. Spread one third of the mousse on the cut side of one of the bottom layers. Divide the mousse mixture roughly into three. 16.Frost with the remaining mousse, and refrigerate until serving. Beat till smooth. 15.Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer.
Desserts.

Chocolate Cake Recipe: 1 box chocolate cake mix 4 eggs 1 cup sour cream 1/2 cup water 1 3 oz box of instant chocolate pudding mix 1/2 cup oil Combine all ingredients in a large mixing bowl. Similar Recipes. A very thin layer of mousse … Once you have your cake leveled place a few spoonfuls of raspberry mousse in the center and spread it almost to the edge of the cake. Smooth right to the edges of the cake with a palate knife. Spread about a 1/4 of the of mousse filling on top of that cake layer. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Chocolate Mousse Layer Cake. Place one of the cakes at the bottom then add a layer of the mousse. Once the cakes are completely cooled, cut them in half horizontally to make four cakes. It's worth every second of preparation, and is a hit every time! Place the next layer on top. Proceed in this way until all the mousse and three of the four cake layers have been used. This cake takes TIME to make, and TIME to set. Make sure to leave a bit of mousse to cover the top of the cake. Repeat the same with all the layers, cover the cake tin with cling film and leave it to set in the fridge for 2-3 hours or, for best results, leave it overnight. When you are ready to serve, remove the cake … Great for special occasions. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Once cakes have cooled, use a sharp serrated knife to cut each cake evenly in half, horizontally, so you end up with four cake layers. Spread one third of the mousse on the cut side of one of the bottom layers. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water). Smooth right to the edges of the cake with a palate knife. Place one of the cakes at the bottom then add a layer of the mousse. 17.Garnish with fresh fruit or chocolate shavings. You want to have about a 1/2-1 inch height to your mousse layer. Very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache sauce and chopped nuts.

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