This vanilla meringue mousse cake is one of the most delightful vanilla cakes I have made. With a classic combination of vanilla and chocolate, this cake will win everyone’s hearts. The cake consists of two layers of vanilla sponge cake filled with smooth vanilla meringue mousse, topped with chocolate glaze and decorated with fresh raspberries. The cake just melts in your mouth and is just addictive.

How to make vanilla meringue mousse cake.

This recipe is divided into several steps, each step is quite easy and quick to prepare. For this cake, start by making the vanilla pastry cream, so that it has time to cool before making the meringue filling. For this pastry cream, I reduced the amount of sugar because the sweetness of the filling will complement the whipped meringue we add at the end.

While the pastry cream is cooling, start preparing the layers of the vanilla sponge cake. For this, simply mix the whole eggs with sugar, salt and vanilla for about 10 minutes until you get a thick mixture that triples in volume. Sift the flour and gently add it to the batter. Divide the batter evenly into two 8-inch pans. Bake for about 10 minutes until golden and a toothpick inserted in the center comes out clean. Let them cool completely.

After the vanilla pastry cream has cooled to room temperature, dissolve the gelatin and combine it with the pastry cream.

To prepare the meringue, start by placing the egg whites with sugar and salt on a bain-marie and whisk constantly for about 5 minutes. This will pasteurize the whites and make them safe to use in your recipes, reducing the risk of salmonella. After pasteurization, whip the egg whites until stiff peaks form. Gently combine it with the pastry cream mixture. Vanilla meringue mousse is ready.

Assemble the cake by placing a layer of vanilla sponge cake in an 8-inch pan, lined with acetate sheet. Add half of the vanilla filling, top with the second vanilla sponge cake and finish with the remaining meringue mousse. Smooth the top and put in the fridge for 4 to 6 hours to set.

Cover the cake with chocolate glaze and decorate with fresh raspberries before serving.

Other vanilla custard cakes you might like

If you like vanilla cakes, you might want to try this delightful vanilla eclair cake, made of two layers of choux pastry filled with a generous amount of vanilla cream. Also, when you have a chance you must try this Norwegian Verdens Beste. This cake consists of two layers of soft vanilla sponge cake topped with crunchy baked meringue and toasted almonds filled with smooth and creamy vanilla cream and whipped cream. Cremesanita or Cremesanita is another amazing vanilla custard cake that you might like. This cake is very popular in many European countries, consisting of two sheets of crispy puff pastry, filled with vanilla custard cream.

Hope you try this vanilla mousse cake and enjoy it as we sure did.

You might like it too:
Vanilla and chocolate pudding
flan cake
Vanilla souffle
Vanilla Eclair

Vanilla meringue mousse cake

Vanilla meringue mousse cake

This vanilla meringue mousse cake is one of the most delightful vanilla cakes, with a classic combination of vanilla and chocolate. The cake consists of two layers of vanilla sponge cake filled with smooth vanilla meringue mousse, topped with chocolate glaze and decorated with fresh raspberries.

Dishes 10 Dishes

preparation time 45 subtlety

Cooking time 10 subtlety

time to relax 4 hours

Total time 4 hours 55 subtlety

Component

Vanilla sponge cake layers

  • 3 eggs
  • 1/3 Goblet (70 grams) of sugar
  • 1 teaspoon (5 grams) vanilla extract
  • 1/4 teaspoon (1 gram) of salt
  • 1/2 Goblet (65 grams) all-purpose flour

For vanilla pastry cream

  • 2 cups (480 mL) of milk
  • 2 tablespoon (30 grams) of sugar
  • 2 tablespoon (30 grams) of sugar
  • 1/4 Goblet (30 grams) corn starch
  • 1 tablespoon (10 grams) flour
  • 3 egg yolks
  • 1/4 teaspoon (1 gram) of salt
  • 2 teaspoon (10 grams) vanilla extract

to gelatin

  • 2½ teaspoon (8 grams) gelatin powder
  • 3 tablespoon (45 mL) cold water

For the meringue

  • 3 the white of the egg at room temperature
  • 2/3 Goblet (135 grams) of sugar
  • 1/4 teaspoon (1 gram) of salt

Chocolate glaze

  • 6 courage (180 g) semi-sweet chocolate
  • 3/4 Goblet (180 g) whipping cream
  • 2 ½ tablespoon (37 mL) of milk
  • 2½ tablespoon (37 grams) unsalted butter at room temperature

for decoration

  • Fresh raspberries
  • Chocolate decorations
  • sugar powder

Instructions

Prepare the vanilla pastry cream.

  • Take 3 eggs and separate the whites from the yolks. Set aside the whites for later.

  • Place milk in a medium saucepan and bring to a boil.

  • Meanwhile, beat the egg yolks with the sugar and salt until a uniform mixture is obtained. Add flour and cornstarch and mix to combine.

  • Gradually add milk to the egg mixture and return to the heat. Cook while stirring constantly until it boils and thickens.

  • Remove from heat and add vanilla extract.

  • Pour the cream into a clean bowl, cover it with plastic wrap, press it directly onto the surface of the pastry cream to prevent a skin from forming on the surface. Allow to cool to room temperature.

Prepare the cake layers.

  • Preheat the oven to 350°F (180°C), grease the bottom and sides of two 8-inch (20 cm) pans and line them with parchment paper.

  • In a large bowl, add 3 whole eggs, salt, sugar and vanilla. Mix to combine. Mix for about 10 minutes until you get a thick mixture that triples in volume.

  • Gradually fold in sifted flour. Divide the batter evenly into the prepared pans and bake for about 10 minutes until golden and a toothpick inserted in the center of the cake comes out clean.

  • Allow to cool completely.

Prepare the vanilla meringue mousse.

  • Dissolve gelatin in cold water and let it soak for 5-10 minutes. Melt gelatin over low heat, pour over vanilla pastry cream and mix to combine.

  • Prepare the meringue. Place the egg whites, sugar and salt in a heatproof bowl. Place over a pan with boiling water (Bain Marie).

  • Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160F (71C).

  • Remove from the heat and start mixing at high speed for about 5-7 minutes, until stiff, shiny peaks form.

  • Gently mix the whipped egg whites into the pastry cream mixture.

Assemble the cake.

  • Place one layer of sponge cake in an 8-inch pan, lined with acetate sheet.

  • Cover with half of the vanilla meringue mousse.

  • Top with the second sponge cake layer. Cover with the remaining vanilla meringue mousse. Slide the top.

  • Cover and refrigerate for 4-6 hours or even overnight.

Prepare the chocolate glaze.

  • Place the chocolate in a heatproof bowl and melt over a bain-marie.

  • In a small pot, add cream and milk and bring to a boil.

  • Gradually mix in melted chocolate.

  • Add butter and stir until melted.

  • Take the cake out of the refrigerator, remove the ring and the acetate sheet and place the cake on a wire rack or simply on a bowl or pan that is placed on baking paper or lined baking paper to collect the excess.

  • Pour the glaze over and around the edges of the cake. Use an offset spatula to remove the drips.

  • Transfer the cake to a serving plate and put in the refrigerator for 30 minutes for the glaze to set.

  • Decorate the bottom of the cake with mini chocolate rocks.

  • Top with fresh raspberries and chocolate decorations. Dust with powdered sugar.

  • have fun!

video

diet

dose: 1 doseCalories: 364KKLCarbohydrates: 46.9Gprotein: 7.7GFat: 17.7GSaturated fat: 17.7GCholesterol: 131mgsodium: 211mgpotassium: 161mgfiber: 1.3GSugar: 36.1Gcalcium: 98mgiron: 1mg

Source

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