Condensed Milk Mousse Cake
Cake
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Cook Time
4 h
Servings
8
Difficulty
Medium
Prep Time
60 Min
Description
This condensed milk mousse cake is a delicious and creamy dessert, perfect for celebrating special occasions or just to treat yourself. The combination of the smoothness of the mousse with the sponge cake soaked in coffee creates a unique flavor experience. I often prepare it for family birthdays and it is always a success. The recipe is a bit laborious, but the end result is worth it. Go ahead and try it and surprise your guests with this exquisite cake! You can decorate it with fresh fruit or chocolate shavings to give it an even more special touch.
Ingredients (13 ingredients)
-
Butter for greasing the mold
-
2 piece Eggs
-
60 g Sugar
-
50 g Pastry flour
-
10 g Cocoa powder
-
to taste Salt
-
50 ml Coffee (drink) to soak the cake
-
400 g Liquid cream for whipping
-
400 g Condensed milk
-
8 piece Gelatin sheets
-
2 piece Egg white
-
15 ml Lemon juice
-
100 g Chocolate
Preparation (14 steps)
Initial preparation
Grease a 22x22 cm square mold with butter and set aside. Separate the cream into two parts: 250 g for the filling and 150 g for the topping. Keep both parts in the refrigerator.
Preparation of the cake
Preheat the oven to 180ºC. Place the butterfly accessory on the Thermomix blades. Pour the eggs and sugar into the glass and beat 3 Min./40°C/Speed 3.
Incorporation of dry ingredients
Add the flour, cocoa powder and salt to the Thermomix bowl. Mix 6 Sec./Speed 2. Remove the butterfly accessory and finish mixing with the spatula.
Baking and soaking the cake
Pour the mixture into the prepared mold and bake at 180ºC for 10 minutes. Remove from the oven and let cool. Once cold, soak the cake with the coffee and set aside. Wash the Thermomix bowl and butterfly accessory.
Whip the cream
Replace the butterfly accessory on the blades. Add 250 g of liquid cream to the bowl and program Speed 3 without programming time, until the cream is whipped, being careful not to cut it. Pour the whipped cream into a large bowl and set aside.
Preparation of the mousse base
Without washing the bowl, add 100 g of condensed milk and program 2 Min./100°C/Speed 2. Add the well-drained gelatin and mix 10 Sec./Speed 4.
Mixing the condensed milk
Incorporate the rest of the condensed milk (300 g) and mix 30 Sec./Speed 5.
Incorporating the whipped cream
Pour the condensed milk mixture into the bowl of whipped cream (the 250 grams) and mix gently with enveloping movements.
Whip the egg whites until stiff peaks form
Wash the Thermomix bowl, lid and butterfly accessory well. Place the butterfly accessory on the blades, pour the egg whites, salt and lemon juice and program 4 Min./Speed 3.
Incorporating the egg whites into the mousse
Add the whipped egg whites to the cream and condensed milk mixture and mix with enveloping movements.
Cooling the mousse
Pour this mixture into the mold, over the cake and reserve in the refrigerator for at least 2 hours.
Preparation of the chocolate topping
Meanwhile, wash the Thermomix bowl to make the topping later. Put the 150 g of liquid cream in the bowl and program 3 Min./100°C/Speed 1.
Mixing the chocolate
Incorporate the chocolate and mix 2 Min./Speed 3.
Final cooling
Pour the chocolate over the cake and let cool for at least 1 hour before serving.
Finished cooking? Great! 🎉
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Created by
Ana Moreno
4
Rezepte
0
Kochbücher
Allergens
- Cereals with gluten
- Eggs
- Milk (including lactose)
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