layered mousse cake

I made a two layer mousse cake this month for the Daring Bakers. The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

It require making a patterned sponge boarder, and then filling it with whatever it was. Because of Australia day coming up, mine was Aussie inspired! I piped my design backwards onto parchment paper on a silpat. I think I over cooked it slightly as I don’t think the sponge should be so coloured on the presentation side, but I wasn’t sure the top was also cooked when it was lighter, but even so the design showed through easily, even the stars and stripes from the union jack and southern cross of the flag showed through.

I filled the cake with a base of left over pieces of brownie and butter cake I had in the freezer, with some left over skerics of mascapone, cream cheese and cream I had in the fridge. That formed the ‘cookies and cream’ base. Then I made a bavarian dark choc cream, which in truth was more like a solid custard, aka yogo like but firmer. On top of that went a white choc and passionfruit mousse. Then I tried to top it all with a raspberry and passionfruit gelee. Disaster struck spooning the cooled jelly ontop of the almost set mousse layer. I should have left it as a thinner layer, but oh no, i had to use all the mix, and sploosh, it started a sink hole in the mousse. I didn’t know where the big splooge of gelee would end up, but as luck would have it, it just formed a cute layer of red between the choc and white choc mousse layers. It did seep and make the fridge all sticky tho, but not such a disaster after all. It tasted great at an Aussie day BBQ, but the favourite layer was the choc custard, which I think I’ll try to make again, yum 🙂