We prepare the base of the cake, I have put cakes, we crush them with the butter, with a few seconds it is enough. We have to the cake pasta, the nuts and we crush for a few seconds, although some pieces of nuts are going to this very good , when eating the tartacolocamos the hoop, we put the pasta and squeeze, to leave a base matched at the bottom of the cake, we take the fridge to harden
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make cherry mousse cake: |
| For the base :: 200 gr of cake (cookies or whatever you have) 150 gr of nuts 100 gr of butter in oint | For filling :: 500 ml of cream (cream to assemble) 200 gr of cherries 150 gr of sugar 25 ml of kirsch 4 tablespoons of sugar Glass 6 gelatin leaves for cherry coverage :: 200 gr from cherries 150 gr of sugar 100 ml of water 3 gelatin leaves for Kirsch coverage :: 100 of water 50 ml of kirsch 100 gr of sugar 2 leaves of jelly ceresas par decorate |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with sweet wine |
Ingredients to make cherry mousse cake:
2. We prepare the mousse, we leave in cold water the 6 gelatin leaves, so that they hydrate. We prepare the jam, with the 200gr of boneless cherries, the 150 gr of sugar, the cherries will release water, it is not necessary to add it, We take them to the fire. When we see that small bubbles are formed, we add the 25 ml of Kirsch, leave a minutes that evaporates alcohol and remove from heat. As an arm it is also worth it, we reserve to lose heat, we add the very drained gelatin leaves of the water, stir so that the entire gelatin is well integrated.
3. We ride the cream, when they are almost mounted, we add the 4 tablespoons of sugar little by little, if you do not like so sweet you put 2. When this well mounted and make us peaks, we add the jam, and mix well, With a few seconds in the blender, or with a spatula.
4. We put the mousse to the hoop, we hit it and we smoke so that we are as long as possible and we take to the fridge, we leave it a couple of hours or more so that it sets. SKIN We put the boneless cherries, water and sugar, let them cook 5 minutes, when we have a body we pass them through the Chinese, or a pasapurés, we add the well -drained gelatin leaves, and stir until they get rid of.
5. With a fork we grat the mousse, so that the layer that we are going to throw is hit, that it will be well curdled, I leave it in the fridge 5 hours, and with a spoon upside down, we go we put the coverage of cherries, Thus it does not fall directly to the mousse, we take to the fridge, so that it sets. With a fork we grat the mousse, so that the lay , and with a spoon upside down, we go to cherry coverage, so it does not fall directly on the mousse, we take to the fridge, so that it sets. We prepare Kirschs coverage, we put the water on the fire, the sugar, when the sugar The Kirsch disappears, we leave a minute and remove from the heat. We add the 2 hydrated gelatin leaves, well drained and stir until they are integrated. We the cherries to decorate, we dry them well, I have removed the tail and others not, but with the bone
6. We put the cherry on the cake, with the coverage of cherries already curdled, we are throwing the coverage of Kirsch slow to do, he has an intense flavor to cherries. I invite you to try it, you will like it.
