Cakes have always been synonymous of parties but it is at Christmas that they have a central role on the Italian tables. Realize this tasty Christmas Tree Mousse for your sweet table spread.
Mix the butter and the powdered sugar with a whisk by hand; then add the egg white. While stirring, add the flour and finally the coloring gel. Place the stencil over the silicone mat, spread out the dough on it with a spatula and level the cream
removing the excess quantity. Lift the stencil up carefully, clean it and repeat the process.
Continues to decorate until you will cover all the mat. Put it in the freezer and let it stand overnight or until it’s well frozen.
– 4 g gelatin
– 6 egg yolks
– 100 g suar
– 500 g fresh cream
– 75 g wild strawberries concentrated cream
Soak the gelatin in cold water to soften it. Mix the egg yolks with the sugar and
the fresh cream in a pan at low heat and bring to a boil. It is important to mix the
mixture continuously. Remove from the heat and add the concentrated paste and
the squeezed gelatin. Upholster the shape with transparent wrap and then place it
on an oblong baking tray. Pour the cream until you reach about 1 cm of thickness
and freeze it.
– 250 g whole eggs
– 50 g flour
– 175 g powdered sugar
– 175 g almond flour
– 40 g butter
– 325 g egg white
– 80 g sugar
Mix the almonds flour with the powdered sugar and add the beaten egg, the flour and the melted butter. Whisk the white eggs with the sugar until fluffy and soft and combine the two mixtures mixing them gently. Take the baking pan with the cigarette paste out of the freezer and quickly pour the biscuit paste leveling the surface with a spatula. Bake it at 220°C for 8 minutes. Take it out of the oven and let it cool. Once cold, lift the silicone mat off and trim stripes of about 3,5 cm in height, which will serve to cover the edges of the cake.
Bake a thin sponge cake, baking it in a low baking pan of 30x40x2,5 h cm. With the Christmas Tree stainless steel shape cut the sponge cake out and store it. Upholster the shape inside with some stripes of foodsafe P.V.C. Place the shape on a baking pan and then cover its edges with the printed stripes previously trimmed. Finally close the bottom of the shape with the sponge cake previously obtained so to have the mousse base.
– 375 g red fruits
– 75 g sugar
– 15 g gelatin
– 15 g lemon juice
– 750 g fresh cream
Soak the gelatin in cold water to soften it. Blend the red fruit
until you obtain a mash tun.
Heat this cream with the sugar (reaching about 70° C), add
the lemon juice and the squeezed gelatin. Mix it well and
cool it at room temperature. Whip the fresh cream and stir it
with the cold compound.
Take the steel shape with the sponge cake and the biscuit and cover it with a layer of mousse until you reach half the height of the mould. Pour the frozen strawberries cream first and then the remaining mousse until the top of the shape. Level with a spatula and freeze it. To finish and glossy the dessert cover the surface with the apricot gelatin. Lift the shape out and quickly remove the P.V.C. stripes away. Decorate with fresh fruit and wait on.
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