Mousse Cake "Winter cherry"

Remember the famous and very popular film-series "Winter Cherry"? She loves him - he loves her, but is not going to get divorced .... An eternal love triangle, in which I feel sorry for everyone .... I created this cake, inspired by the next viewing of this wonderful film. I hope that the plot of this film will never be repeated in your lives, but the cake is worth making - it is incredibly tasty .... It contains spicy cherry marmalade, chocolate cream, crunchy chocolate-nut layer, chocolate biscuit, yoghurt mousse and chocolate velor. How can you refuse?

Ingredients

• for cherry marmalade: pitted frozen cherries 150 g
• cherry juice 100 ml
• sugar 50 g
• cinnamon stick 1 pc.
• star anise 1 pc.
• agar-agar powder 2 g
• for chocolate cream: bitter chocolate 50 g
• milk 50 g
• gelatin 1 g
• powdered sugar 15 g
• cream 33% 100 g
• for a crunchy layer: white chocolate 30 g
• nut butter (any) 30 g
• chocolate wafer crumb 30 g
• for chocolate biscuit: wheat flour 80 g
• cocoa powder 15 g
• baking powder 5 g
• odorless vegetable oil 35 g
• chicken eggs 125 g
• milk 50 g
• sugar 85 g
• for yoghurt mousse: white chocolate 130 g
• cocoa butter 30 g
• natural yogurt 170 g
• gelatin 4 g
• cream 33% 240 g
• for chocolate velor: white chocolate 100 g
• cocoa butter 50 g
• pink fat-soluble dye 0.5 tsp

Directions

1. Let's make a chocolate biscuit. Preheat the oven well to 180 degrees. Combine all dry ingredients together: sugar, flour, cocoa, baking powder and mix well with a whisk. Add butter, eggs and mix with a mixer at high speed for about 5 minutes. Pour in milk and beat well again. Pour the dough onto a baking sheet or a wide rectangular shape (preferably silicone so that the biscuit does not stick), the height of the dough layer is about 5 mm. We bake for about 12 minutes. Do not overdry. Cool the finished biscuit on a wire rack. Next, cut out the "heart" of the blank in the form of hearts with a mold. I have silicone molds in the shape of hearts (from Silicomart, Italy), the molds come with a mold in the kit.
2. Let's make a chocolate crustilant. This is the so-called crunchy layer. It is easy and simple to make, but personally I really like to add it to mousse cakes, because it differs in texture from all layers in the cake, it is crispy and firm, which really "sounds" interesting in the finished cake. To prepare it, you need to melt white chocolate, add nut butter (you can use any of any nuts and their combinations, the main thing is naturalness), I used cashew nut urbech, it has a very soft and delicate taste. You can use any natural hazelnut. Mix the chocolate and paste until smooth. The waffle crumb in this recipe can be substituted for breakfast cereal chocolate balls (such as Nesquik). Waffle crumbs or balls (if you use balls, then they need to be ground in a mortar until large crumbs are formed) add to the chocolate-nut mass and mix. Next, we take our biscuit blanks in the form of hearts and spread their finished crustillant on top. We put all the blanks in the freezer and freeze
3. Cooking cherry spicy marmalade. Here you will need another silicone mold - a hemisphere, which will be smaller in diameter than the diameter of the "heart" shape. In a saucepan, combine the juice and all the spices, bring to a boil and cook for about 10 minutes over medium heat. Then remove all the spices and punch the cherry "compote" with a blender. Mix agar with sugar. Bring the puree to a boil, add the agar-sugar mixture in a thin stream and cook, stirring with a whisk, for 2 minutes. Arrange the finished marmalade in hemispheres, filling them by 1/2. The agar mixture is already stabilized at room temperature, in an hour your marmalade will harden
4. Cooking chocolate cream. Soak gelatin in 6 g of cold water in advance. We heat the milk to 80 degrees and dissolve the swollen gelatin in it. Melt the chocolate in the microwave or in a water bath and mix it with milk. For uniformity, punch with an immersion blender. We cool this mixture to 40 degrees. During this time, beat the cream with powdered sugar until "soft peaks" and mix them with chocolate milk. Put the chocolate cream in the hemispheres on top of the cherry marmalade. Putting the molds in the freezer
5. 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
6. We collect the cake. Pour some mousse at the bottom of the silicone mold. Next, lay out the frozen hemispheres of marmalade and chocolate cream. Some mousse again. We finish the assembly with a chocolate biscuit with a crustillant. We place the forms in the freezer for at least 8-12 hours
7. 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
8. Decorating the cakes before serving. I garnished with a cocktail cherry, isomalt plates and a sprig of fresh thyme. This is how this cake looks like a cutaway.