Cherry mousse cake with chocolate sponge
Chocolate almond sponge, cherry insert, and cream mousse create a dessert with contrasting flavors and textures. Cream cheese makes the mousse firmer, while gelatin helps preserve a clean slice after freezing and thawing. It provides protein and fat.
Separate the eggs. Beat the whites (100 g) with erythritol (15 g) and salt (1 g), then gradually add the yolks. Gently fold in almond flour (50 g) and cocoa (25 g), transfer to a 20 cm pan, and bake at 170°C for 20 minutes. Cool.
Mix cherries (250 g) with erythritol (25 g), blend, and bring to a boil. Add NH pectin (8 g), stir, and cook for 2 minutes. Transfer to a 16 cm mold and freeze for 1 hour.
Cover gelatin (10 g) with cold water (50 g) and leave for 10 minutes. Beat 35% cream (500 g), cream cheese (245 g), vanilla (1.5 g), and erythritol (15 g). Warm the gelatin until dissolved without boiling and stream it into the mousse while mixing.
Assemble in a 19 cm ring: sponge, mousse, cherry insert, mousse, and the second sponge layer. Freeze for at least 4 hours. For the glaze, melt 99% chocolate (25 g) with butter (5 g) and 10% cream (20 g), coat the chilled cake, and thaw it in the refrigerator.
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