Honey mousse cake with raspberries

I offer a recipe for lovers of delicate and delicious berry desserts - honey mousse cake with raspberries. Moist and juicy chiffon sponge cake soaked in fragrant honey syrup, inside a layer of fresh raspberries, cream cheese with butter and a thick layer of the most delicate honey mousse. You can admire the cut of the cake for a long time! Better yet, make this cake!

Ingredients

• For the chiffon biscuit:
• Eggs (room temperature) - 6 pcs.
• Sugar - 200 g
• Vegetable oil (odorless) - 100 ml
• Water (warm) - 120 ml
• Vanilla extract - 1 teaspoon
• Flour - 250 g
• Baking powder - 10 g
• Salt - 1 pinch
• For impregnation of biscuit:
• Honey - 50 g
• Water - 100 ml
• Cognac or brandy - 1 teaspoon (optional)
• For honey mousse:
• Milk - 200 ml
• Honey - 50 g
• Yolk - 1 pc.
• Corn starch - 10 g
• Sheet gelatin - 8 g
• Cream 33-35% - 200 ml
• For cream:
• Butter 82% - 250 g
• Cream cheese (I have mascarpone) - 500 g
• Powdered sugar - 250 g
• Pink gel dye - 2-3 drops
• For filling:
• Fresh raspberries - 300 g
• For chocolate glaze:
• White chocolate - 100 g
• Cream 33-35% (hot) - 50 ml
• Butter 82% - 20 g
• White food coloring

Directions

1. The day before the cake is assembled, we prepare a chiffon biscuit. All foods must be at room temperature.
2. In a bowl, combine flour, baking powder and salt. Sift the mixture of dry ingredients through a sieve, mix well with a whisk and set aside.
3. Break the eggs and separate into whites and yolks.
4. In a clean and fat-free bowl, beat the egg whites at room temperature with half the sugar at medium speed of the mixer. We introduce sugar gradually. The first time we add sugar when the proteins are whipped to a state of light foam. Add a second time when the foam becomes more stable. And the third time, when the mass turns white. Beat egg whites to soft peaks, when the "tail" hangs from the whisk of the mixer, but does not subside.
5. In another bowl, combine room temperature egg yolks with the rest of the sugar, vanilla extract and beat until light and fluffy. Pour the vegetable oil in a thin stream, gradually introduce slightly warm water and beat at low speed of the mixer until smooth.
6. Gradually add the dry ingredients to the yolk mass and beat with a mixer until smooth.
7. In several stages, add the beaten egg whites to the yolk dough and mix very gently, from the bottom up, until smooth. Do not stir for a long time, otherwise the proteins will settle, and the dough will not be so airy.
8. We take two detachable forms with a diameter of 18 cm, tighten the bottom with foil. We lay out the biscuit dough in forms and evenly distribute over the entire surface.
9. Chiffon biscuit is a little moody and often likes to fall off. We bake a biscuit in an oven preheated to 165 ° C for 25 minutes. After 10 minutes, gradually lower the temperature to 150 ° C, thereby preparing the biscuit for a sharp temperature drop and bake until cooked. In general, bake a biscuit for 35-40 minutes.
10. After baking, leave the biscuits in the oven with the door ajar for 10 minutes, thereby continuing to lower the temperature. We check the readiness of the biscuit with a wooden skewer, inserting it in the center, it should come out completely dry.
11. We take out the biscuit cakes from the oven and leave on the table for 10 minutes. Then carefully draw a thin knife along the walls of the molds and remove the cakes. Biscuits are light, airy, fragrant, with a slight hint of vanilla.
12. Leave the cakes still warm on a wire rack to cool completely. A fresh biscuit is very loose, poorly cut and crumbles a lot, so when the biscuits are completely cool, wrap them in cling film and put them in the refrigerator for at least 6-8 hours. During this time, the biscuits will "ripen" and acquire the texture we need.
13. The day before the cake is assembled, we prepare honey mousse.
14. Soak sheet gelatin in plenty of cold water to completely cover it, and leave for 5-10 minutes.
15. In a small bowl, combine egg yolk, corn starch and mix until smooth.
16. Combine milk and honey in a saucepan. We send the milk-honey mixture to a small fire and warm it up to a hot state, up to about 80 ° C, but do not boil.
17. Remove the saucepan from the stove and pour hot milk with honey into the yolk mixture in a thin stream, while constantly stirring with a whisk.
18. Pour the mixture back into the saucepan, return to the fire and cook the custard with constant stirring until thickened.
19. We remove the finished custard from the stove, add sheet gelatin well squeezed out of water and mix well until it is completely dissolved. Then cool the custard at room temperature to about 30°C.
20. In a separate bowl, beat the cold cream to soft peaks. Gradually add the custard with gelatin to the cream and mix well with a whisk until smooth.
21. We tighten the bottom of the confectionery ring with a diameter of 16 cm with cling film. Pour the mousse into a pastry ring. We remove the mousse in the freezer for 4-5 hours, until completely frozen.
22. Preparing the impregnation for the biscuit. In a small bowl, combine honey, warm water, mix well and set aside. If desired, the impregnation can be flavored with cognac or brandy.
23. Cooking cream with cream cheese. Place the butter at room temperature in a large bowl and beat for 5-7 minutes. Add powdered sugar and beat until light and fluffy.
24. Add cream cheese, which we first take out of the refrigerator (30 minutes before use). Beat the butter and cheese on medium speed of the mixer until smooth and homogeneous. We transfer the finished cheese cream to a pastry bag.
25. Let's start assembling the cake.
26. We take out the "ripened" biscuit cakes from the refrigerator and remove the film. We cut each biscuit into two equal parts using a culinary string. As a result, we get four even and beautiful cakes.On a cake platter or backing, apply a little cream to secure the cake. We spread the first biscuit cake and soak with honey syrup over the entire surface and along the edges. We cover the biscuit with a thin layer of cream using a pastry bag with a round nozzle and spread it well with a spatula over the entire surface. From the cream we make a side around the entire circumference of the cake. Inside, in places not filled with cream, lay out fresh raspberries.
27. We spread the second biscuit, press down a little and soak with honey syrup over the entire surface and along the edges. We cover the biscuit with a thin layer of cream and spread it well with a spatula over the entire surface.
28. On top of the cream, in the center of the cake, place the frozen honey mousse. On the circumference of the frozen mousse, we make a side of cream. The edges of the rim should be higher than the honey mousse, since the top biscuit is fastened with cream, and not with mousse.
29. We spread the third biscuit and repeat the same as with the first cake. Soak with honey syrup, cover the biscuit with a thin layer of cream and spread well with a spatula over the entire surface. From the cream we make a side around the entire circumference of the cake. Inside the side of the cream, lay out fresh raspberries over the entire surface.
30. A slice of the upper, fourth, biscuit cake is well saturated with honey syrup. We spread the biscuit on the cake cut down and press it a little.
31. To make the assembled cake even, we wrap it with an acetate film in two rows, put a detachable ring of the same diameter on it. Since my cake turned out to be high, we put two detachable rings on top of each other. We put the cake in the refrigerator for 3-4 hours so that it is well saturated, and the cream grabs and becomes dense.
32. We take the cake out of the refrigerator, remove the split rings and remove the acetate film.
33. We cover the cake on top and sides with a thin layer of cream, make a rough alignment. We remove the honey cake-mousse in the refrigerator for 30 minutes.
34. Divide the remaining cream into two parts, add pink dye drop by drop to one part to the desired shade and mix thoroughly until smooth.
35. We take out the cake from the refrigerator. With a spatula, apply pink cream, alternating with light, around the entire circumference of the cake, as well as on top.
36. Carefully level the cream with a large spatula vertically along the side surface. We do not press hard, we just try not to remove a lot of cream. If voids have formed or too much cream has been removed, add to the place where you need it. Align the cake until you get the perfect result. Then put the cake in the refrigerator for 30 minutes.
37. Cooking chocolate icing to decorate the cake. Pour hot cream over white chocolate and mix well until smooth. Add butter, white food coloring and mix thoroughly.
38. We take out the cooled cake from the refrigerator and make decorative smudges along the edges, around the entire circumference of the cake. Apply a little cream to the cake dish or substrate to fix the cake. We spread the first biscuit cake and soak with honey syrup over the entire surface and along the edges. We cover the biscuit with a thin layer of cream using a pastry bag with a round nozzle and spread it well with a spatula over the entire surface. From the cream we make a side around the entire circumference of the cake. Inside, in places not filled with cream, lay out fresh raspberries.
39. We spread the second biscuit, press down a little and soak with honey syrup over the entire surface and along the edges. We cover the biscuit with a thin layer of cream and spread it well with a spatula over the entire surface.
40. On top of the cream, in the center of the cake, place the frozen honey mousse. On the circumference of the frozen mousse, we make a side of cream. The edges of the rim should be higher than the honey mousse, since the top biscuit is fastened with cream, and not with mousse.
41. We spread the third biscuit and repeat the same as with the first cake. Soak with honey syrup, cover the biscuit with a thin layer of cream and spread well with a spatula over the entire surface. From the cream we make a side around the entire circumference of the cake. Inside the side of the cream, lay out fresh raspberries over the entire surface.
42. A slice of the upper, fourth, biscuit cake is well saturated with honey syrup. We spread the biscuit on the cake cut down and press it a little.
43. To make the assembled cake even, we wrap it with an acetate film in two rows, put a detachable ring of the same diameter on it. Since my cake turned out to be high, we put two detachable rings on top of each other. We put the cake in the refrigerator for 3-4 hours so that it is well saturated, and the cream grabs and becomes dense.
44. We take the cake out of the refrigerator, remove the split rings and remove the acetate film.
45. We cover the cake on top and sides with a thin layer of cream, make a rough alignment. We remove the honey cake-mousse in the refrigerator for 30 minutes.
46. Divide the remaining cream into two parts, add pink dye drop by drop to one part to the desired shade and mix thoroughly until smooth.
47. We take out the cake from the refrigerator.With a spatula, apply pink cream, alternating with light, around the entire circumference of the cake, as well as on top.
48. Carefully level the cream with a large spatula vertically along the side surface. We do not press hard, we just try not to remove a lot of cream. If voids have formed or too much cream has been removed, add to the place where you need it. Align the cake until you get the perfect result. Then put the cake in the refrigerator for 30 minutes.
49. Cooking chocolate icing to decorate the cake. Pour hot cream over white chocolate and mix well until smooth. Add butter, white food coloring and mix thoroughly.
50. We take out the cooled cake from the refrigerator and make decorative smudges along the edges, around the entire circumference of the cake.
51. We decorate the top of the cake with the remaining cream using a pastry bag with a curly nozzle or according to your taste and desire.
52. Cake weight - (±) 2 kg. Cake height - 13.5 cm.
53. Honey cake mousse with raspberries is ready.
54. Cut the cake into portions. Enjoy an incredibly tasty and delicate dessert!
55. Enjoy your meal!