Mousse Cake "Marvelous garden"

Another my signature mousse cake, which consists of a chocolate sponge cake, a crunchy chocolate-nut layer, three berry-fruit layers (blueberry, apricot, strawberry) and yoghurt mousse. Covering - chocolate velor

Ingredients

• for chocolate biscuit: flour 125 g
• cocoa 30 g
• soda 1 tsp
• salt 0.5 tsp
• sugar 150 g
• egg 1 pc.
• butter 30 g
• olive oil 30 g
• milk 140 g
• white wine vinegar 0.5 tbsp
• for the crunchy layer: chocolate breakfast balls 30 g
• white chocolate 30 g
• nut butter 30 g
• for blueberry coolie 190 g
• if-if 2 g
• sugar 50 g
• for apricot confit: apricot puree 200 g
• sugar 75 g
• pectin 5 g
• citric acid 1 g
• for strawberry coolies: strawberry puree 190 g
• if-if 2 g
• sugar 50 g
• for yoghurt mousse: white chocolate 130 g
• cocoa butter 30 g
• natural yogurt 170 g
• gelatin 4 g
• cream 33-35% 240 g
• for chocolate velor: white chocolate 200 g
• cocoa butter 100 g
• fat-soluble food coloring 0.5 tsp

Directions

1. Cooking blueberry coolies. Mix agar with sugar. Bring the puree to a boil, add the sugar-agar mixture and cook, stirring occasionally, for 2 minutes.
2. Cooking strawberry coolies in the same way as with blueberries.
3. Cooking apricot confit. Putting pectin and sugar together. Heat the apricot puree to 40 degrees, add the sugar-pectin mixture, and, stirring with a whisk, bring to a boil. Simmer over medium heat for 3 minutes, stirring constantly. Add citric acid, stir and cool slightly.
4. Pour the prepared berry fillings into silicone molds and freeze.
5. Cooking a biscuit. Preheat the oven to 180 degrees. Combine flour, soda, salt, sugar and cocoa in one bowl. Mix thoroughly with a whisk. Transfer to a mixer bowl. We also add liquid ingredients to it in the following sequence: an egg, soft butter (not melted!), Vegetable oil, milk and wine vinegar. Mix with a mixer at medium speed for 5-7 minutes, as a result, you should get a shiny beautiful thin dough. Pour it onto a baking sheet, the dough layer is no more than 5 mm. We bake for about 10 minutes. Cool it down. Cutting round blanks with cuttings
6. Cooking a chocolate crustilant. This is the so-called crunchy layer. Melt white chocolate, add nut butter (you can use any of any nuts and their combinations, the main thing is naturalness), I used peanut butter. Mix the chocolate and paste until smooth. Grind the chocolate balls (like Nesquik) in a mortar until coarse crumbs are formed and add to the chocolate-nut mass. Stir. Next, we take our biscuit round blanks and spread them on top with a ready-made crustillant. We put all the blanks in the freezer and freeze
7. Cooking yoghurt mousse. To do this, pre-soak gelatin in 24 g of cold water. We heat the yogurt to 80 degrees, add the swollen gelatin, mix. Melt the chocolate and cocoa butter separately. In a glass for beating, combine melted chocolate, cocoa butter and yogurt together, punch everything with an immersion blender until smooth. Whisk the cream separately until "soft peaks" and combine with the yoghurt mass. Mousse is ready
8. We collect cakes. At the bottom of the silicone molds (I have a Silicomart Stone stone), pour a little mousse, lay out all the berry layers one by one, pouring a small amount of mousse over them, after the last berry layer, pour the mousse almost to the top of the mold and spread the biscuit base on top. Freeze.
9. Cover the frozen cakes with chocolate velor. To do this, mix the melted chocolate and cocoa butter in the spray gun bowl, add the dye and beat with an immersion blender. Cover the cakes with velor and refrigerate for 5-6 hours for gentle defrosting
10. These are such wonderful cakes in the context.