Red Velvet Mousse Cake (Fusion Entermet)

Name: Red Velvet Mousse Cake (Fusion Entermet)
Total time: 86400 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 125 gms all purpose flour (for red velvet cake); 60 gms butter; 150 gms powdered sugar; 1 egg; 1 teaspoon vanilla extract; 2.5 gms baking powder; 2.5 gms baking soda; 15 gms cocoa powder; 1 gram salt; 125 ml milk; 2.5 ml vinegar (non fruit vinegar); 1/2 teaspoon red colour or as per required; 1/2 kg (ingredients for tender coconut cream cheese mousse filling); 125 ml coconut milk; 80 gms condensed milk; 25 gms gelatin; 275 gms whipping cream; 1 coconut (tender coconut flesh); 50 ml tender coconut water; 100 gms cream cheese; 1/4 kg (ingredients for Black Raspberry Jelly); 75 gms Black Raspberry Puree; 25 gms castor sugar; 4 gms gelatin; 50 gms gulcose(for garnish); 100 ml Edible pink colour cocoa spray

Jayanthy Asokan @cook_11930587

Trichy (Tamilnadu)

#sweettooth
This Indo French multi layered Entermet ( with different kinds of complimenting flavours) is made with our Tropical fruit Tender Coconut ( water and flesh part is used), whipping cream and cream cheese for filling and Black Raspberry jelly as Insert and Red Velvet Cake as a Base. This unique and beautiful dessert can satisfy the utmost Sweet tooth and all .

Jayanthy Asokan @cook_11930587

Saved

Ingredients

Prep Time24 hrs

12 servings

125 gmsall purpose flour (for red velvet cake)
60 gmsbutter
150 gmspowdered sugar
1egg
1 teaspoonvanilla extract
2.5 gmsbaking powder
2.5 gmsbaking soda
15 gmscocoa powder
1 gramsalt
125 mlmilk
2.5 mlvinegar (non fruit vinegar)
1/2 teaspoonred colour or as per required
1/2 kg(ingredients for tender coconut cream cheese mousse filling)
125 mlcoconut milk
80 gmscondensed milk
25 gmsgelatin
275 gmswhipping cream
1coconut (tender coconut flesh)
50 mltender coconut water
100 gmscream cheese
1/4 kg(ingredients for Black Raspberry Jelly)
75 gmsBlack Raspberry Puree
25 gmscastor sugar
4 gmsgelatin
50 gmsgulcose(for garnish)
100 mlEdible pink colour cocoa spray

Saved

Steps

Prep Time24 hrs

1

Method for preparing Red velvet cake. Cream butter and sugar together with the hand mixer until pale in colour. Add egg and whisk well. To it add vanilla extract and mix well.
2

Sift baking powder, baking soda, salt and cocoa powder well and set aside.
3

Take a non Grease bowl containing milk, to it add vinegar and let it stand for a couple of minutes. It will curdle to buttermilk.
4

To the creamed mixture,fold in the sifted dry ingredients little by little at a time. Fold in alternately with buttermilk until the batter is uniform and smooth without any lumps.
5

Add required amount of red colour to achieve the red velvet colour. Preheat oven to 170 degree Celsius and bake for about 15 minutes or skewer inserted in the cake comes out clean.
6

Method for preparing Tender Coconut Cream cheese Mousse (Filling). Bloom the gelatin in some cold water. Bring the coconut milk to a boil with condensed milk.
7

Add the bloomed gelatin and mix well to dissolve the gelatin.
8

Once cooled down to warmest,fold in whipped cream, tender coconut flesh,tenter coconut water and the beaten cream cheese to make mousse for to set in moulds.
9

Method to prepare jelly. Bloom the gelatin. Boil the black raspberry puree with castor sugar and add the bloomed gelatin and mix well until it dissolve.
10

Pour the jelly mix into prepared moulds and set it in fridge overnight.
11

Assembly. Prepare jelly / insert first and freeze before night to set rock hard.
12

Cut the cake according to the silicon mould shape and to the shape of the jelly ring (mould).
13

To set...Take silicon mould as per the shape of the cake and jelly mould. Wipe the silicon mould cleanly.
14

First fill the tender coconut cream cheese mousse filling as a first layer. Secondly insert the jelly by gently pushing inside the cream mousse Filling.. Again fill with the filling covering the jelly insert.
15

Above place the last layer the base red velvet cake.
16

Refrigerate the filled silicone mould to set. Once set keep it int freezer to set rock hard.
17

Demould the Red Velvet Mousse Cake and spray it with pink cocoa spray(edible pink colour) and garnish it with sugar garnish.
18

Method to make sugar garnish....Take liquid gulcose in a small ball shape and spread flat on a silpat. Add edible pink colour to it and bake it for 170 degree Celsius for 10 to 15 minutes. Beautiful sugar garnish are ready to top the Red Velvet Mousse Cake.
19

The cross section of Red velvet mousse cake contains complimenting flavours of Tropical fruit (Tender Coconut flesh,Tender Coconut water) whipped cream, cream cheese mousse as filling, Black Raspberry jelly as insert and Red velvet cake as base. This Fusion Red Velvet Cream Mousse Cake (French Entermet) can be served as a dessert.