lunedì 9 maggio 2011

marquise with yogurt and chocolate mousse

Yesterday I celebrated my dad's birthday, besides Mother's Day... so I prepared a special cake assembling some suggestions taken from the book L'arte del dolce.

Prepare 2 bases for the cake (Roulade and Marquise) and 2 types of mousse (yogurt mousse and mousse Carlos), which are then assembled in layers.

A base for about 8 persons
  • 4 eggs
  • 150g caster sugar
  • 110g flour 00
  • 40g of potato starch
  • caster sugar to sprinkle
Preheat oven at 200°
1. In a bowl whisk together the eggs with sugar, then add the sifted flour and potato starch and mix well;
2. Pour the mixture on a baking tray lined with baking paper and spread it well with a spatula. Bake for about 8 minutes. Sprinkle with caster sugar.

Marquise (glutenfree)
1 base for about 8 persons
  • 3 eggs
  • 2 egg whites
  • 160g icing sugar
  • 60g cocoa powder
  • 200g potato starch
  • caster sugar to sprinkle
Preheat the oven at 200°

1. Beat the egg whites until stiff with 140g of sifted icing sugar stirring constantly, then add the sifted cocoa, potato starch and egg yolks lightly fitted with 20g of sugar. Stir the mixture gently.
2. Pour the mixture on a baking tray lined with paper and level with a spatula to obtain a 2-3 cm thick layer. Bake for 8-9 minutes. Sprinkle with caster sugar.
The marquise recipe is almost identical to that of the sponge but unlike the latter has no flour, so particularly suitable for preparing gluten-free cakes.

Prepare the yogurt mousse:

  • 2 sheets of gelatin
  • 60 ml vanilla liqueur
  • 200g yogurt
  • 200ml whipping cream
  • 50g caster sugar
Soften the gelatin in a bowl with cold water for 15 minutes, then drain and squeeze well. Melt them with the vanilla liqueur on low fire, inorporate the yogurt. Whip the cream together with sugar then add the vanilla yogurt. Keep in the refrigerator.

Prepare Carlos mousse :

  • 200ml whipping cream
  • 200g of dark chocolate tablets (or pieces)
In a large bowl whip the cream, melt the chocolate separately in the microwave (or water bath), then stir in the cream and mix gently.

Assembling the cake:
-250 ml whipping cream
1. Place a round mold foam, high-sided bottomless diameter of 24 cm on the serving plate. Make 2 discs of the marquise and 1 disc of the roulade. Put one disc of marquise on the bottom of the mold, wet with vanilla liqueur, pour the yogurt mousse and level with a spatula; store in freezer for 20 minutes. 

2. After this time cover with the second disc of marquise and we with liqueur, pour the Carlos mousse and level with a spoon to cover the entire surface, store in freezer for 30 minutes.

3. After this time cover with the white disc of Roulade; cover the entire cake with whipped cream. Melt 30g of dark chocolate and draw concentric circles with meltes chocolate; then start drawing lines with a toothpick from the center of the circle to the edge then in the other direction till you get a net. Garnish with sliced almonds and raspberries.

With this recipe I participate in the contest  a colori del blog di Stefania  Profumi&Sapori, in collaboration with Cascina San Cassiano,  for the colour WHITE for the following ingredients, white in color: cream-yogurt-flour-almonds-starch-sugar-icing sugar (they are not like "white beef, rice, cheese containing antioxidants useful for lungs, bone tissue and blood circulation, but...surely help the Endorphins and the good mood  essential to prevent all diseases !!!)

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