Tutti Frutti Mousse Cake

Time	Servings	Difficulty
N/A	8	Way

Introduction

This tutti frutti dessert is made up of 2 discs of sponge cake between which there is a mixture of fresh fruits, a mousse based on vanilla buttercream, a mirror apricot glaze and all generously covered with fresh local and exotic fruits. It is a dessert that is better to make in advance, or even the day before, so that everything is well taken and to avoid unpleasant surprises when serving. It is a gourmet dessert, generous and tasty.

I used an 18cm diameter mold for the sponge cake and I set my dessert ring to 20cm in diameter.

To make this recipe, I used:

cardboard cake stands
an expandable pastry circle
rhodoid tape
an angled spatula
a lyre with genoise

The extra thing:

Adapt this recipe according to the fruits you can find
Even more dessert recipes

Ingredients

	Genoese
	3 egg
	90 g sugar
	90 g flour
	1 tbsp of peanut oil or replace with butter and flour because it is to grease the mold so that the sponge cake does not stick
	Chiffon cream
	500 g of pastry cream
	200 g butter
	1 tbsp of liquid vanilla extract
	1 vanilla pod
	20 cl of liquid cream
	1 tbsp of icing sugar
	1 gelatin sheet
	4 tbsp red berry syrup
	200 g of chopped fresh fruit
	Mirror glaze
	100 g of apricot coulis
	2 gelatin sheets
	Fresh fruits
	0.5 mango
	0.5 star fruit
	8 black grapes
	7 cherries
	100 g raspberries
	40 g coconut shavings
	6 strawberries
	1 apricot
	0.5 passion fruit
	100 g pineapple

Instructions

1	Make the sponge cake Break the eggs in the bowl of a food processor or in a salad bowl, add the sugar. Whisk with a mixer to make the mixture foam, it should triple in volume. Stop the mixer and sprinkle with flour which must be incorporated delicately with a spatula, lifting the foam until a homogeneous mixture is obtained.
2	Preheat the oven to 180 ° C. Grease and flour a sponge cake tin. Pour the appliance into the mold and bake for 20 minutes. When the sponge cake is cooked, leave to cool on a wire rack. Cut the sponge cake into 2 equal parts in the thickness using a sponge cake and set aside on a wire rack.
3	Prepare the mousseline cream Heat the pastry cream, incorporate 1/4 of the butter, the seeds of the vanilla bean and the vanilla extract. Mix well and let cool until it is at room temperature.
4	Leave the rest of the butter at room temperature so that it is at room temperature. When the cream and the butter are at the same temperature, pour the butter into the bowl of a mixer and whisk at low speed, incorporate the pastry cream in 3 batches until the mixture is homogeneous. Reserve this device.
5	Place the gelatin sheet in cold water. Take 1/4 of the cream and heat it in the microwave for a few seconds. Wring out the gelatin and put it in the warmed cream. Mix with a fork.
6	Pour the rest of the liquid cream and the icing sugar in the bowl of a mixer and whisk so that it becomes a mousse. Mix this mousse with the butter pastry cream delicately using a spatula to obtain a homogeneous mixture. To book.
7	Assemble the dessert Place a dessert ring 2 cm larger than the diameter of the sponge cake on a plate and line the inside with rhodoïd. Place a disc of sponge cake in the bottom. Use a brush to puncture the sponge cake with half the red berry syrup.
8	Pour half of the vanilla mousse mixture, keep 3 tbsp of mousse to finalize the cake. Arrange the cut fresh fruit on top and cover with the rest of the foam. Puncher the other disc with the rest of the syrup. Turn the disc over with the punched side on the mousse and press down lightly. Cover with the rest of the mousse and smooth with an angled spatula.
9	Finalize the dessert Rehydrate the gelatin in cold water. Set aside. Cut the fruit that will be on top of the cake and set aside. Take 2 tbsp of yellow fruit coulis and heat it in the microwave. Wring out the gelatin and add it to the coulis. using a fork.
10	Then mix the warmed coulis and the rest of the coulis to obtain a homogeneous mixture. Pour this mixture over the top of the cake. Arrange the cut fresh fruit on top and leave to set in the refrigerator for at least 4 hours.
11	Finishing Remove the circle and the rhodoid before serving.