@under_baked

Dairy Free Mousse Cake Recipe. TBH I am very picky when it comes to substituting ingredients because some of them are simply unacceptable. This mousse cake has a coconut cream custard base, and aerated with Italian meringue. Gelatin is used as stabilizer as with many mousse cakes. Makes 1 cake, 18 x 6 cm sized cake ring. Cookie Base: 120g Oreos 5g White Granulated Sugar 30g Smooth Natural Peanut Butter 10g Coconut Oil Vanilla / Chocolate Mousse: 40g Eggs 12g Cornstarch 194g Coconut Cream (20% fat) 28g White Sugar 1 tsp Vanilla Extract 58g Dark Chocolate* 1/2 tsp Powdered Gelatin 8g Water (1) 30g Egg Whites (1L sized) 30g White Granulated Sugar 15g Water (2) Cocoa Crumbles: 28g All Purpose Flour 14g Almond Meal 14g Walnuts 6g Cocoa Powder 10g White Sugar 8g Coconut Oil 10g Coconut Cream (20% fat) Preparation: For the base: 1. Crush the Oreo cookies (with the cream) to a very fine powder. 2. Add the sugar, peanut butter and coconut oil, and stir well to combine. It should be crumbly yet slightly holds its shape together. 3. Into a mousse cake ring, lined with acetate, pour the mixture and tightly push it to the bottom, making sure there are no gaps around the perimeter of the cake ring. 4. Freeze it while you prepare the mousse. Custard (same method for both flavors): 1. Bloom the gelatin with water (1) and refrigerate until use. 2. Into a small bow, add the cornstarch and a 1/4th the amount of the coconut cream. Mix together well until smooth and without lumps. Add the eggs and mix to combine. 3. In a small saucepan, add the coconut cream and sugar. Cook on medium heat, until it comes to a simmer. 4. Temper the eggs mixture with the hot liquid by gradually adding it to the eggs mixture, stirring constantly. 5. Return the tempered eggs mixture back into the saucepan, by passing it through a fine strainer. 6. Continue cooking on medium-low heat, whisking the mixture constantly, until it is thickly bubbling. Then continue cooking for 30 seconds more. 7. Remove from heat and add the vanilla (*and dark chocolate, if making the chocolate mousse). 8. Microwave the bloomed gelatin for about 10 seconds until it melts. Stir it thoroughly to get a very clear and smooth liquid. Add the melther gelatin to the hot custard and whisk it well to combine. 9. Cover the hot custard with a plastic wrap, directly touching the surface of the cream, to prevent a skin from forming. Allow to cool down at room temperature (NOT the fridge), to about 34 deg/C. Repeat above steps for making the second flavor custard and set it to the side Italian meringue: 1. Beat the egg whites in separate bowl, to soft peaks and set to the side. 2. Cook the sugar with water (2) on low heat, stirring constantly until all of the sugar dissolves. 3. Keep cooking on low-med heat without mixing or stirring, until the temperature reaches 110 deg/C (it should take about 2.5-3 minutes, however best use a candy thermometer for best results). 4. Remove from heat and start beating the meringue again, while pouring in the hot sugar syrup in a thin stream. 5. Keep beating on high speed until stiff peaks and glossy, and the bowl is lukewarm to the touch. 6. Fold the meringue into the custard in 3-4 parts. Repeat steps 1-6 for the second mousse flavors only after the first mousse layer has set Crumbles: Into a food processor, blitz ingredients to crumbles that hold their shape when pressed together. Bake at a 180 deg/C oven, for about 7 minutes Assembly: 1. Prepare and pour the chocolate mousse into the cake ring, over the cookie base- it should reach about half its height (about 3-3.5 cm) 2. Freeze for 20-25 minutes. 3. Prepare and pour the vanilla mousse on top of the chocolate mousse. 4. Freeze for 3-4 hours preferably overnight. 5. Unmold from the cake ring, dust with powdered sugar, then with cocoa powder and arrange the crumbles . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #cakesoftiktok #fallbaking #moussecake #dairyfreebaking

♬ Into the Unknown – Juliana Chahayed