Rasberry grapefruit cheese mousse cake
It’s a cake designed by myself for the first time. If you are someone who likes fruit flavor and who doesn’t like heavy cheese or cream flavor, then this cake probably is to your taste. It’s really beautiful by the look and tastes really good on the other hand.
The layers of the cake are annotated here.
Here’s the recipe (brief version; for a 6-inch cake):
prepare and weigh the ingredients as below:
cream cheese - 197 grams
sugar - 39 grams
yogurt - 146 grams
lemon juice - 10 grams (or more; depends on taste)
gelatin sheets
whipping cream - 146 grams
whole milk - 28 grams
raspberries - 250 grams or more (depends on taste)
grapefruit - 200 grams or more (depends on taste)
cookies - 80 grams
unsalted butter - 40 grams
Make the crushed cookie bottom:
crush the cookies by putting them into a Zip-Lock bag, then crush the cookies with a rolling pin.
thaw the butter to liquid by microwave. heat 5 seconds for a time and check, until thawed.
mix well the crushed cookies and thawed butter, then put them into the mold, press until the cookie bottom is tightly formed and flat.
put the mold into the fridge.
Make the cheese mix (566 grams):
put together the sugar and softened cream cheese, whip them until it looks smooth and without particles
add in yogurt and lemon juice, mix well
soak the gelatin sheets in water until soft, then get them out without water
add in the soaked gelatin and milk, mix well
whip the whipping cream until 70% whipped, add it into the mix, mix well
Make the mousse layers:
Split the cheese mix into 2 halves
for one half, add in 50 grams or more raspberry juice (seeds removed), mix well
for another half, add in 50 grams or more grapefruit juice (fibers removed), mix well
pour the raspberry cheese mix into the mold
put in the fridge for 30 mins, until the layer is formed
pour the grapefruit cheese mix into the mold
put in the fridge for 30 mins
Make the raspberry gelatin mirror layer and decorations:
make the raspberry gelatin mix: soak the gelatin sheets in water until soft, then get them out without water, add in 50 grams or more raspberry juice, mix well
put raspberries in a row onto the cake along the diameter line, make sure there is no gap between the raspberries
pour the raspberry gelatin mix onto one side of the cake
put in the fridge for 30 mins
decorate the cake with mint leaves if you like
DONE!
