Enjoy Marzipan-Mousse Cake, featuring marzipan almond paste, white chocolate, Amaretto, and whipped cream for a creamy, almond-rich dessert.
Ingredients:
400 g Marzipan almond paste M0 MM A – item 014
60 g Amaretto almond liquor ca. 28%
200 g white chocolate SCHOK WEISS – item 776
100g egg
120g egg yolk
8 sheets gelatin
1000 g Whipped cream, unsweetened
Quantity: for 3 cakes Ø 18 cm
Ingredients:
400 g fruit pulp (for example raspberry)
200 g sugar solution (1 part water, 1 part sugar)
6 sheets gelatin
Soak the gelatin in water, then dissolve it with a bit of sugar
solution and mix it with the fruit pulp.
Quantity: for 3 fruit toppings Ø 18 cm
Heat the eggs in a bain-marie and then cool by stirring. Mix the Marzipan almond paste and Amaretto into a smooth paste and fold in the cold egg mass. Mix in the melted white chocolate, then the dissolved gelatin and finally the whipped cream.
Apply this mousse to sponge cake base in a cake ring and decorate to finish.
We suggest you to reduce the amount of gelatin if the mousse is served from a bowl.
