Hi, I am Joana. Today, I will show you a way to make red velvet mousse cake (fusion entermet) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Red Velvet Mousse Cake (Fusion Entermet) Recipe

Red Velvet Mousse Cake (Fusion Entermet) is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Red Velvet Mousse Cake (Fusion Entermet) is something which I have loved my entire life. They’re nice and they look fantastic.

To be with this recipe, we must first prepare a few components. You can have red velvet mousse cake (fusion entermet) using 26 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Red Velvet Mousse Cake (Fusion Entermet):

1. Get 125 gms all purpose flour (for red velvet cake)
2. Take 60 gms butter
3. Make ready 150 gms powdered sugar
4. Make ready 1 egg
5. Make ready 1 teaspoon vanilla extract
6. Make ready 2.5 gms baking powder
7. Make ready 2.5 gms baking soda
8. Take 15 gms cocoa powder
9. Make ready 1 gram salt
10. Take 125 ml milk
11. Prepare 2.5 ml vinegar (non fruit vinegar)
12. Prepare 1/2 teaspoon red colour or as per required
13. Make ready 1/2 kg (ingredients for tender coconut cream cheese mousse filling)
14. Get 125 ml coconut milk
15. Get 80 gms condensed milk
16. Take 25 gms gelatin
17. Make ready 275 gms whipping cream
18. Prepare 1 coconut (tender coconut flesh)
19. Take 50 ml tender coconut water
20. Take 100 gms cream cheese
21. Take 1/4 kg (ingredients for Black Raspberry Jelly)
22. Take 75 gms Black Raspberry Puree
23. Take 25 gms castor sugar
24. Prepare 4 gms gelatin
25. Get 50 gms gulcose(for garnish)
26. Get 100 ml Edible pink colour cocoa spray

Instructions to make Red Velvet Mousse Cake (Fusion Entermet):

1. Method for preparing Red velvet cake. Cream butter and sugar together with the hand mixer until pale in colour. Add egg and whisk well. To it add vanilla extract and mix well.
2. Sift baking powder, baking soda, salt and cocoa powder well and set aside.
3. Take a non Grease bowl containing milk, to it add vinegar and let it stand for a couple of minutes. It will curdle to buttermilk.
4. To the creamed mixture,fold in the sifted dry ingredients little by little at a time. Fold in alternately with buttermilk until the batter is uniform and smooth without any lumps.
5. Add required amount of red colour to achieve the red velvet colour. Preheat oven to 170 degree Celsius and bake for about 15 minutes or skewer inserted in the cake comes out clean.
6. Method for preparing Tender Coconut Cream cheese Mousse (Filling). Bloom the gelatin in some cold water. Bring the coconut milk to a boil with condensed milk.
7. Add the bloomed gelatin and mix well to dissolve the gelatin.
8. Once cooled down to warmest,fold in whipped cream, tender coconut flesh,tenter coconut water and the beaten cream cheese to make mousse for to set in moulds.
9. Method to prepare jelly. Bloom the gelatin. Boil the black raspberry puree with castor sugar and add the bloomed gelatin and mix well until it dissolve.
10. Pour the jelly mix into prepared moulds and set it in fridge overnight.
11. Assembly. Prepare jelly / insert first and freeze before night to set rock hard.
12. Cut the cake according to the silicon mould shape and to the shape of the jelly ring (mould).
13. To set…Take silicon mould as per the shape of the cake and jelly mould. Wipe the silicon mould cleanly.
14. First fill the tender coconut cream cheese mousse filling as a first layer. Secondly insert the jelly by gently pushing inside the cream mousse Filling.. Again fill with the filling covering the jelly insert.
15. Above place the last layer the base red velvet cake.
16. Refrigerate the filled silicone mould to set. Once set keep it int freezer to set rock hard.
17. Demould the Red Velvet Mousse Cake and spray it with pink cocoa spray(edible pink colour) and garnish it with sugar garnish.
18. Method to make sugar garnish….Take liquid gulcose in a small ball shape and spread flat on a silpat. Add edible pink colour to it and bake it for 170 degree Celsius for 10 to 15 minutes. Beautiful sugar garnish are ready to top the Red Velvet Mousse Cake.
19. The cross section of Red velvet mousse cake contains complimenting flavours of Tropical fruit (Tender Coconut flesh,Tender Coconut water) whipped cream, cream cheese mousse as filling, Black Raspberry jelly as insert and Red velvet cake as base. This Fusion Red Velvet Cream Mousse Cake (French Entermet) can be served as a dessert.

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