Dairy Free Mousse Cake

@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

I can totally understand the need for dairy free cakes. It can become a serious issue. However, personally, I am having a lot of trouble with the flat flavor of dairy free desserts. I was asked to prepare a dairy free cake for an event- I gave it a lot of thought and finally developed the below recipe for a dairy free mousse cake, which turned out quite good. It is based on coconut cream and Italian meringue. When making mousse cakes, precision is key to success, and I am sure that if you carefully follow the instructions, you will definitely succeed. Regardless, I am fully aware that I need to enhance my knowledge of dairy free desserts.

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Dairy Free Mousse Cake

Equipment:

  • Mousse cake ring 16cm (d) x 6cm (h), lined with an acetate strip, and sealed with plastic wrap at the bottom.The cake ring is placed on top of a baking sheet lined with parchment paper.
  • Candy Thermometer

Recipe: A single mousse cake, 18cm (d), 6cm (h).

Cookie Base:

IngredientAmount (g / units)
Whole Oreo Cookies120g
White Granulated Sugar5g
Smooth Natural Peanut Butter30g
Coconut Oil (liqud)10g

Vanilla / Chocolate Mousse (Ingredients are listed once, however, the list needs to be repeated for each flavor):

IngredientAmount (g / units)
Eggs40g
Cornstarch12g
Coconut Cream (20-22%)194g
White Granulated Sugar (1)28g
Vanilla Extract1 tsp
Dark Chocolate (55-60%) *58g
Powdered Gelatin1/2 tsp
Water (1)8g
Egg Whites30g
White Granulated Sugar (2)30g (1 Medium sized egg white)
Water (2)15g

Cocoa Crumbles:

IngredientAmount (g / units)
All Purpose Flour28g
Almond Meal14g
Walnuts14g
Dutch Processed Cocoa Powder6g
White Granulated Sugar10g
Coconut Oil8g
Coconut Cream (20-22%)10g

Cake preparation and assembly instructions:

For the cookie base:

  1. The easiest method to make the cookie base is by putting all of the ingredients in a food processor, and pulsing together. However, if you prefer using your hands: crush the Oreo cookies (with the cream) to a very fine powder and transfer into a bowl.
  2. Add the sugar, peanut butter and coconut oil, and stir well to combine. The mixture should look very crumbly yet slightly hold its shape together.
  3. Into a mousse cake ring, lined with acetate, pour the base mixture and tightly push it to the bottom, making sure there are no gaps around the perimeter of the cake ring. Using a round potato masher is a very useful tool for this kind of tasks.
  4. Freeze the base while you prepare the mousse.

For the custard (same method for both flavors):

  1. In a small bowl, mix the gelatin with the water (1) and keep refrigerated until use.
  2. Into a small bowl, add the cornstarch and 50g of the coconut cream. Mix them together well until smooth and without lumps. Then add the eggs and mix to combine.
  3. In a small saucepan, add the remaining 144g of coconut cream and sugar (1). Cook this mixture on medium heat, until it comes to a simmer (tiny bubbles should form around the edge of the saucepan).
  4. Turn off the heat and temper the eggs mixture with the hot liquid: gradually add it to the eggs mixture while stirring constantly.
  5. Return the tempered eggs mixture back into the saucepan, by passing it through a fine strainer, in order to get rid of any cooked egg bits.
  6. Continue cooking on medium-low heat, whisking the mixture constantly to avoid curdling (ensure to mix thoroughly from the sides of the saucepan as well). Cook until the mixture is thickly bubbling. Then continue cooking for 30 more seconds.
  7. Remove from the 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 until you get a very clear and smooth liquid without any lumps. Add the melted gelatin mixture to the hot custard and whisk it well to combine.
  9. Transfer the hot custard to a clean bowl, and cover it 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 inside the fridge), to about 34C.

For the Italian meringue:

  1. Into a clean bowl, add the egg whites. Using an electric handheld mixer, whip the egg whites to soft peaks and set to the side.
  2. In a small saucepan, cook the sugar (2) with the water (2) on low heat, stirring constantly until all of the sugar dissolves.
  3. Keep the heat on low, and cook without mixing or stirring, until the temperature reaches 110C (it should take about 2.5-3 minutes, however it is best to use a candy thermometer for accurate results).
  4. Remove from the heat and start beating the meringue again, while gradually pouring in the hot sugar syrup in a thin stream. Be careful to avoid the syrup landing on the beaters.
  5. Increase the mixing speed to high and keep beating until the bowl is lukewarm to the touch. You should get very stiff and glossy peaks meringue.
  6. Fold the meringue into the custard in 3-4 parts.

*** Repeat above steps 1 – 6 for the second mousse flavor, only after the first mousse layer has set (during assembly stage) ***

For the Cocoa Crumbles:

Into a food processor, add all of the ingredients and blitz until you get crumbles that hold their shape when pressed together. Bake at a 180C oven (fan mode on, baking rack placed at the middle section of the oven), for about 7 minutes. Allow to cool down completely before use.

Assembly:

  1. Prepare and pour the chocolate mousse into the cake ring, on top of the cookies 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. It should nearly reach the top of the cake ring.
  4. Freeze for 3-4 hours, or preferably overnight.
  5. 5Once frozen solid, unmold the cake from the mousse cake ring, dust with powdered sugar, then with cocoa powder. A nice way to decorate the top is by applying a squares-patterned cooling rack on top of the cocoa powder, and carefully lifting it to make an aesthetic design (see video demonstration). Arrange the crumbles around the cake, or decorate as you desire.
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Dairy Free Mousse Cake עוגת מוס שוקולד וניל פרווה

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Dairy Free Mousse Cake עוגת מוס שוקולד וניל פרווה

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