It is difficult to find a lighter, tender and pleasant dessert than mousse cake. Is that a mousse PP cake, which is suitable even for those who carefully monitor the diet and figure. Today I will share with you my favorite recipe, which has never failed.
Ingredients
- Chicken eggs - 2 pieces
- Milk - 40 ml
- Rice flour - 50 g
- Baking powder dough - 0.5 tsp.
- Salt - 1 pinch
- Sugar Substitute - 2 g
- Raspberry - 250 g
- Gelatin - 7 g
- Sugar substitute - 3 g
- Water - 70 ml
- Ricotta - 400 g
- Yogurt - 150 g
- Gelatin - 13 g
- Water - 80 ml
- Vanillin - 1 g
- Sugar substitute - 5 g
Step-by-step cooking recipe
Mix raspberries and sugar substitute, bring to a boil and rub through a sieve.
Dilute the gelatin for the layer in water according to the instructions.
Mix with the slightly cooled puree until dissolved.
Pour the interlayer into a 16 cm form, covered with a film, and send it to the refrigerator.
Whisk the yolks for the sponge cake with milk and sugar substitute. Add the sifted rice flour and baking powder.
Whisk the whites to peaks and gently stir in the dough.
Pour the dough into a 16 cm mold and bake the biscuit for 15 minutes in the oven at 180 degrees.
Let it cool on the grill.
Dilute gelatin for mousse in water according to the instructions.
Whisk the ricotta with yogurt and dry ingredients. Add the gelatin and stir.
Wrap the 17 cm form with foil. Place the sponge cake in the center.
Pour a third of the mousse and put it in the freezer for 15 minutes.
Lay out the raspberry layer and pour the remaining mousse.
Put the cake in the refrigerator for 5-6 hours.
