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Cava mousse cake

What you willNeed

Ingredients for the cava mousse cake

Ingredients for the cake:

  • 3 eggs.
  • 75 gr. of sugar.
  • 75 gr. Of flour.
  • 25 gr. of butter.
  • 1 dessert spoon of cocoa powder.

Ingredients for the mousse:

  • 300 ml. Cava Segura Viudas Lavit
  • 300 ml. of whipping cream 35% MG
  • 1 Envelope of powdered gelatin.
  • 1 teaspoon of water dessert.
  • 2 egg whites.
  • 100 gr. of sugar.
  • Dark chocolate to melt (decoration).

Pair it withOur

CavasD.O Cava

Brut Reserva

Complex, elegant & versatile

Fruitiness, freshness and complexity are the three principal defining characteristics of Segura Viudas Brut Reserva.

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The preparationGuide

Step by step

Biscuit

In a bowl, beat the eggs with the sugar, until they are assembled. Sift the flour and cocoa and add little by little. Add the previously melted butter to the previous mixture. All this well mixed we pour it on the oven tray, which will be covered with baking paper. We will have it in the oven at 170 º C for approximately 10-12 minutes.

Mousse

In a saucepan, pour the tablespoon of water and sprinkle the gelatin envelope, leave it until the gelatin foams, then heat the saucepan and stir until completely dissolved. Turn off the fire. Whip the cream, add the Segura Viudas Lavit cava little by little and stir gently, then add it to the gelatin and continue stirring. Put in the fridge for approximately 1 hour and a half or 2 hours, during this time the mousse will begin to set.

At this point in which it is still not completely curdled, remove from the refrigerator, beat the egg whites with the sugar and add them to the mousse, mix everything very well and we will have the mousse ready.

Assemble the cake:

The mousse can be prepared individually or as a cake. Individually, we take the molds and cut the cake to size and cover with the mousse. As Tart, we also take the diameter of the mold (in this case 20 centimeters) and cut the cake to size, you can also cut sheets of cake of approximately 2-3 centimeters and border the walls of the mold, so we will have the base with cake and around the cake.

We cover with the mousse until we exceed the cake. (This whole process will be understood much better when looking at the photographs) Put in the fridge for 3-4 hours or until serving time.

And we will have ready this delicious mousse d’ecava cake that La Repostería de Miguel proposes to us.

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