{"id":1628,"date":"2023-04-03T01:07:29","date_gmt":"2023-04-02T22:07:29","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=1628"},"modified":"2023-04-03T01:07:30","modified_gmt":"2023-04-02T22:07:30","slug":"wonderful-mousse-cake","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=1628","title":{"rendered":"Wonderful mousse cake!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ingredients<br>For the mousse:<br>6 EGGS<br>300 grams of margarine<br>2 cups (tea) sugar<br>2 boxes of milk cream (400 g)<br>1 SPOON (soup) of essence (almonds or vanilla)<br>1 CUP (tea) chocolate powder<br>2 tablespoons (soup) of chemical baking powder<br>3 CUPS (tea) wheat flour<br>1 pinch of salt<br>For the mousse filling:<br>\u00bd kilo milk chocolate<br>300 grams of whey-free whey cream<br>1 sachet of tasteless, colorless gelatine (12 g)<br>1 CUP (tea) of water<br>For topping:<br>300 grams of drops<br>2 cups (tea) of chocolate chips<br>How to prepare<br>For the mousse, melt the chopped chocolate in the microwave or water bath and add the heavy cream. Hydrate the gelatin and heat in the microwave. Then, stir in the chocolate and gently mix in the whipped cream.<br>For the batter, beat the eggs together with the margarine and sugar in the blender. Put in the cream and little by little the rest of the ingredients. Unload this dough to get a greased and floured baking sheet and bake in hot oven (180 \u00b0) for about 1 hour and 40 minutes or until well roasted. Reserve Wait to cool, warp and cut in half. Place one of the discs in a clean bag and return to the form. Place the mousse, the other part of the cake and take it to the refrigerator for about 2 hours to freeze. Remove from the refrigerator, deform, remove the plastic wrap and pass the brigadier up and around. decorate<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IngredientsFor the mousse:6 EGGS300 grams of margarine2 cups (tea) sugar2 boxes of milk cream (400 g)1 SPOON (soup) of essence (almonds or vanilla)1 CUP (tea) chocolate powder2 tablespoons (soup) of chemical baking powder3 CUPS (tea) wheat flour1 pinch of saltFor the mousse filling:\u00bd kilo milk chocolate300 grams of whey-free whey cream1 sachet of tasteless, colorless [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Wonderful mousse cake! 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