Double Mousse Dome Cake (Zuccotto Cake)

Name: Double Mousse Dome Cake (Zuccotto Cake)
Yield: 1 serving
Cuisine: American
Ingredients: 1 Sponge cake (refer to the following recipe: https://cookpad.wasmer.app/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake); 200 ml Heavy cream; 15 grams Sugar; 1 Strawberries; 1 Blueberries; 1 Silver dragées; 1 Powdered sugar; 1 Diced almonds; 60 grams Chocolate; 30 ml Milk; 1 dash Rum (optional); 2 grams Powdered gelatin; 100 ml Heavy cream; 50 ml Heavy cream; 3 grams Powdered gelatin; 1 1/2 tbsp Water; 80 grams Strawberries; 30 grams Blueberries; 35 grams Granulated sugar; 3 grams Lemon juice; 20 grams ＊ Yogurt; 100 grams ＊ Cream cheese

cookpad.japan @cookpad_jp

I was determined to make a zuccotto cake for Christmas but only had a vague idea at first. So I created this by incorporating things that my son and husband like.

Use a bowl with an inner radius of 18 cm if possible.

For the sponge cake to be lined around the sides of the bowl, it'll look nicer if you can cut about 2 cm off the circular parts on two sides and straighten. Recipe by *Anna*

I was determined to make a zuccotto cake for Christmas but only had a vague idea at first. So I created this by incorporating things that my son and husband like.

Use a bowl with an inner radius of 18 cm if possible.

For the sponge cake to be lined around the sides of the bowl, it'll look nicer if you can cut about 2 cm off the circular parts on two sides and straighten. Recipe by *Anna*

cookpad.japan @cookpad_jp

I was determined to make a zuccotto cake for Christmas but only had a vague idea at first. So I created this by incorporating things that my son and husband like.

Use a bowl with an inner radius of 18 cm if possible.

For the sponge cake to be lined around the sides of the bowl, it'll look nicer if you can cut about 2 cm off the circular parts on two sides and straighten. Recipe by *Anna*

I was determined to make a zuccotto cake for Christmas but only had a vague idea at first. So I created this by incorporating things that my son and husband like.

Use a bowl with an inner radius of 18 cm if possible.

For the sponge cake to be lined around the sides of the bowl, it'll look nicer if you can cut about 2 cm off the circular parts on two sides and straighten. Recipe by *Anna*

Saved

Ingredients

1 serving

1Sponge cake (refer to the following recipe: https://cookpad.wasmer.app/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake)
Decoration
200 mlHeavy cream
15 gramsSugar
1Strawberries
1Blueberries
1Silver dragées
1Powdered sugar
1Diced almonds
Chocolate mousse
60 gramsChocolate
30 mlMilk
1 dashRum (optional)
2 gramsPowdered gelatin
100 mlHeavy cream
☆No-bake cream cheese mousse with strawberries and blueberries
50 mlHeavy cream
3 gramsPowdered gelatin
1 1/2 tbspWater
80 gramsStrawberries
30 gramsBlueberries
35 gramsGranulated sugar
3 gramsLemon juice
20 grams＊ Yogurt
100 grams＊ Cream cheese

Saved

Steps

1

Prepare the sponge cake. I use this recipe here: https://cookpad.wasmer.app/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake
https://cookpad.wasmer.app/us/recipes/146484-foolproof-fluffy-genoise-sponge-cake

Foolproof Fluffy Genoise Sponge Cake
2

Slice the sponge cake into 4 layers.
3

Cut one layer into 4 strips and another into a smaller circle.
4

Line a bowl with plastic wrap and place 1 layer of the sliced sponge cake at the bottom. Line the sides with the 4 strips of cake.
5

Cover the bowl from Step 4 and the rest of the sponge cake with plastic wrap. Whip the heavy cream (for the cream cheese mousse) until it forms thick ribbons when the whisk is lifted.
6

Cut the strawberries in small pieces and combine with blueberries, granulated sugar, and lemon juice. Microwave at 500 W for 1 minute.
7

Combine the water and gelatin. Microwave at 500W for 30 seconds. Add the berry mixture from Step 6 and ingredients in a blender and blend. Blend in the heated gelatin afterwards.
8

Add the mixture from Step 7 into the whipped cream from Step 5 and mix thoroughly.
9

Pour in the batter from Step 8 into the bowl from Step 4.
10

Place the small circular sponge cake on top, cover with plastic wrap and chill in the fridge.
11

Let's make the chocolate mousse. Roughly chop the chocolate and combine with the milk. Microwave at 600 W for 1 minute and mix well.
12

Sprinkle in the powdered gelatin and mix well.
13

While letting the chocolate mixture cool, whip the heavy cream until it forms thick ribbons when the whisk is lifted.
14

Add the chocolate mixture into the whipped cream and mix thoroughly.
15

Take the cake from Step 10 out of the fridge, and pour in the mixture from Step 14.
16

Place the remaining sponge cake, cover with plastic wrap and chill in the fridge for about 1 to 1.5 hours to harden.
17

Remove from fridge, take off the plastic wrap and place the bottom of the mold on top.
18

Flip it over on a cake plate or a rack.
19

Add the sugar into heavy cream, whip until soft peaks form, and spread it around the cake.
20

Decorate with strawberries, blueberries and it's done.
21

My son decorated it into a Christmas cake using some meringue sweets. He has a surprisingly good taste!
22

The inside looks like this.