Mousse cake with persimmon

Mousse cake with persimmon

Ingredients

• 5-6 eggs
• 1 st. Sahara
• 1 st. flour
• 1 sachet of baking powder
• 8-10 g vanilla sugar
• butter for greasing the mold
• 400 g persimmon puree
• juice from 0.5 orange
• 9-10 gelatin sheets (20g granular)
• 50 g sugar (or to taste)
• 150 g white chocolate
• 2 raw egg yolks
• 300 ml. cream 33%
• 5 gelatin sheets (15 g granular)
• 20 ml. water
• 5 g gelatin
• 50 ml cream
• 50 ml milk
• 60 g white chocolate
• food coloring optional
• 4-5 tablespoons of any syrup for soaking biscuit

Directions

1. To prepare the biscuit, separate the eggs into yolks and whites. Beat the yolks and, without stopping whipping, add sugar.
2. Beat the whites until a thick stable foam.
3. Add baking powder, vanilla sugar and sifted flour to the yolks. To stir thoroughly. Enter whipped proteins.
4. Thoroughly and gently knead for ten minutes, so as not to precipitate proteins. Then the dough will be fluffy and rise well.
5. Lubricate the form with butter, pour the dough into it and bake in a preheated oven at a temperature of 180 degrees until cooked.
6. Cool the finished biscuit completely.
7. I most often bake biscuits in a slow cooker in the baking mode for 80 minutes. Multicooker Panasonic SR-TMH10.
8. To prepare persimmon compote, squeeze the juice from half an orange and add sugar to it. Cook until sugar is completely dissolved. Remove from fire.
9. Soak leaf gelatin in cold water, as directed on the package, and then dilute it in orange juice with sugar.
10. Wash the persimmon, remove the seeds if any and grind with a blender to a puree state.
11. Combine the puree with a mixture of juice, sugar and gelatin. Mix.
12. Line a form equal to the diameter of the cake with cling film and pour the persimmon puree into it. Put in the refrigerator until completely solidified.
13. For the white chocolate mousse, pour 70 ml of cream into a saucepan and heat well, but do not boil. Break the chocolate into pieces or chop with a knife and pour into warm cream.
14. Stir in a circular motion until the chocolate is completely melted. If the chocolate does not dissolve (and white chocolate is capricious), then put the ladle in a water bath and constantly stirring the mass to dissolve the chocolate.
15. Soak sheet gelatin in cold water, as directed on the package, and then add it to the chocolate mass.
16. Cool to room temperature.
17. Cut off the cake about 2 cm thick from the cooled biscuit, put it on a plate or cake base. Put on a cake ring or a ring from a detachable form so that it is slightly larger in diameter than a biscuit.
18. Soak the biscuit with any syrup.
19. Whip the remaining cream into foam.
20. In a separate bowl, beat the egg yolks well and pour into the cooled chocolate mass and mix.
21. Add half of the whipped cream to the chocolate mass and mix gently from bottom to top.
22. Add the remaining whipped cream and mix again gently.
23. Put half of the mousse on the biscuit cake so that it covers the sides of the biscuit, and smooth.
24. Remove the persimmon compote from the refrigerator and place on the mousse layer, pressing lightly. Spread the white chocolate mousse over the compote layer. Put the cake in the refrigerator for a couple of hours, and preferably in the freezer.
25. Then take the cake out of the refrigerator, run a sharp knife around the perimeter of the ring and remove the cake and put it back in the refrigerator, or you can put it in the freezer for 1 hour.
26. Remove the cold cake from the refrigerator (freezer) and pour over any frosting. I love the icing on white chocolate.
27. Decorate as you wish. Store in refrigerator or freezer until serving. If storing in the freezer, take it out of the freezer at least one hour before serving.
28. Bon appetit!