If you really want to surprise your guests, prepare something like this mousse cake Yin and Yang. The dark and light halves of the dessert have a delicious taste. The biscuit is incredibly tender, aromatic, and uses... green tea. Delicious delicate mousse and aromatic confit with cherry flavor. And all this splendor is covered with a chocolate layer. You can order in our online store.
The recipe for mousse cake is not complicated, but you will have to tinker.
For the biscuit you will need:
40 g – melted butter;
1 table. l. – green tea;
1 sachet – vanilla sugar;
100 g – flour;
100 g – sugar;
50 ml – hot water.
For the mousse:
2 cups – heavy cream;
2.5 glasses – milk;
20 g – gelatin;
2 table. l. – green tea;
100 g – sugar.
For confit:
20 g – sugar;
200 g – pitted cherries;
15 g – corn starch;
10 g – gelatin.
For decoration:
How to make mousse cake
- Cooking should start with confit. Grind the berries to a puree. Soak the gelatin in a small amount of water. Mix cherries with sugar and starch and bring to a boil. Remove from heat, pour in gelatin, mix everything and pour into molds to harden.
- Since we have a Yin and Yang cake, I bought special molds. If you don't have any of these, pour them into any of them. Then give them the desired shape. Send the confit to harden in the refrigerator.
- Now you can move on to the biscuit. Mix tea in hot water, infuse, strain. Beat the egg whites with half the sugar. Beat the yolks with the rest of the sugar and mix with the butter.
- Pour tea into the yolk mixture and gradually add flour. At the end, carefully fold in the whites.
- Pour into silicone molds.
- The biscuit is prepared for half an hour at a temperature of 180 degrees. Cool and cut out cake blanks - halves Yin and Yang.
- To make the mousse, soak the gelatin in water. Add tea and sugar to the milk and bring to a boil. Strain and mix with gelatin. After the mixture has cooled, add the whipped cream.
- Pour half of the mousse into the mold and place in the freezer for 10 minutes. Place a layer of jam on top. Then again a sponge cake and a layer of mousse.
- Make two cakes like this and place them in the refrigerator until completely frozen.
- All that remains is to decorate. Melt 2 types of chocolate separately. Mix white chocolate with food mineral coloring. Decorate one cake with a black layer, the second with a white layer.
After the glaze has hardened, you can further decorate with kandurin. I recommend leaving the cake in the refrigerator for a day, then the dessert will fully reveal its magnificent taste.
We are preparing a biscuit. In a bowl, combine eggs, yolks, sugar and vanilla sugar. Put on water bath and with constant stirring, heat the mixture to about 40 degrees. Remove from the bathhouse. Beat the warm mixture with a mixer for 8-10 minutes. Add sifted flour and baking powder to our mixture and gently mix with a spatula until smooth. Add melted butter and mix gently with a spatula. Grease the mold with butter and pour in the dough. Bake at 180 degrees for about 30 minutes. Cool the finished biscuit, place on a wire rack and let rest for at least 5 hours (preferably overnight). I used a mold with a diameter of 24. It turned out to be 2 cakes. We bake the same second sponge cake, you can add cocoa or lemon zest to it.
Cream 1: for the cream, whip cold cream, add powdered sugar at the end of whipping (watch the consistency, the mass should be thick and airy). Add curd cheese(Mascarpone or Almette), mix with a spatula or mixer at low speed. Ready cream Place in the refrigerator until you assemble the cake.
Cream 2: defrost the strawberries (reserve the remaining juice). Mash through a sieve. Discard the pulp and refrigerate the puree. Beat the cream to a fluffy, stable foam, adding small marshmallow cubes (about 0.5 mm). Add strawberry puree to the whipped cream with marshmallows and stir. Place in the refrigerator until assembling the cake.
We cut each biscuit (out of 2) lengthwise into 2 parts. We stack everything on top of each other. Lightly draw a wavy Yin Yang line on top with a knife. Then we go deeper and cut out all the layers with a long knife. You can soak the cakes if you don't like a dry cake. For one half I used sugar syrup with the addition of syrup from canned peaches, for the other - juice from melted strawberries, sugar and lemon juice. Assembling the cake: arrange the vanilla halves separately, chocolate (or curd) halves separately. Collect them by moving each layer together, soaking and immediately coating each side with cream. There is no need to lubricate the top layers. Having missed butter cream, put peach slices on top.
Decoration: coat the entire cake with cream on top: 200 g. cream cheese, such as Philadelphia (karat, Hochland), beat with 50 g of butter and powdered sugar(to taste). I laid out the Yin Yang drawing from mini meringues of 2 colors. (3 protein + 150 g sugar). I decorated the sides with colored sugar hearts.
If you want to truly surprise your guests and hear a lot of compliments, take note of the Yin-Yang cake recipe. The dark and light half of this amazing dessert have an unusual taste.
A few words about the delicacy
Essentially, this cake consists of two completely different parts. Moreover, each of them is unique and interesting in its own way. Although some housewives prefer to bake the same cakes, they decorate them in completely different ways.
This dessert will be a wonderful treat for two people. By the way, today it is quite popular among young mothers to prepare a “Yin-Yang” cake for twins. Although children of different ages will certainly like it too. Try making this delicious dessert at least once and see how superior it is to many other delicacies.
Mousse cake "Yin-Yang"
An incredibly delicate sponge cake, exuding an extraordinary aroma, based on green tea. A truly memorable, creamy mousse combined with fragrant cherry jam. And all this delicacy is covered with an impressive layer of chocolate. The recipe for Yin-Yang mousse cake is not at all complicated, although you will still have to tinker with it. But don't hesitate: the end result is definitely worth it. Your family will surely be delighted with such a dessert, especially if it is prepared by your own hands.
Required Ingredients
For the biscuit you will need:
- 50 g butter;
- a tablespoon of green tea;
- 10 g vanillin;
- 100 g flour;
- the same amount of sugar;
- 50 ml water;
- 4 eggs.
For the mousse you need to prepare:
- 2 cups high fat cream;
- 0.5 cups more milk;
- 20 g gelatin;
- 100 g sugar;
- 2 tablespoons of green tea;
For the confiture you will need:
- 200 g cherries;
- 20 g sugar;
- 10 g gelatin;
- the same amount of starch, preferably corn.
For decoration, prepare 30 g of black and white chocolate, light food coloring and kandurin.
How to make a cake with your own hands
Step 1. The process of making Yin-Yang mousse cake begins with confiture. To do this, remove all the seeds from the prepared cherries and then grind them to a puree. You can use a fine sieve or blender. Soak the gelatin in just a few tablespoons of warm water. While it is swelling, mix the ground berries with starch and sugar in a saucepan, place on the stove and bring to a boil.
Step 2. Now remove the mixture from the heat, pour gelatin into it, mix thoroughly and pour into molds. The confiture will be considered ready when it has completely hardened.
In general, for the Yin-Yang cake you need special comma-shaped molds. But if you don’t have them in your arsenal, you can use any other containers. Then you can simply give the product the desired shape. The confiture should harden on the refrigerator shelf.
Step 3. Now it’s time to move on to making the sponge cake for the future cake. Pour boiling water over the prepared tea, let it brew, then strain. Add the separated whites to half the sugar and beat thoroughly. In another bowl, process the yolks with the remaining sand in the same way. Just add melted butter here.
Step 4. Add cooled tea to the yolk mixture, and then gradually add sifted flour. Finally, carefully pour in the protein mixture. Pour the resulting dough into silicone molds or special baking containers.
Step 5. This biscuit must be cooked for half an hour at 180 degrees. Remember that you can always check the condition of the baked goods using an ordinary toothpick. After the finished biscuit has cooled, cut out blanks from it - halves in the form of commas.
Step 6. Now it's time to prepare the mousse. For it, first of all, you should soak the stored gelatin in warm water. Mix milk with sugar and tea, then bring it to a boil. Strain the prepared mass and combine it with the swollen gelatin.
Step 7. Wait until the mixture has cooled, then add the cream pre-whipped with a mixer. Pour half of the prepared mousse into the mold and place in the freezer for 10-15 minutes.
Step 8. Spread the confiture evenly onto the frozen layer. This should be followed again by a sponge cake and another layer of creamy mousse.
Thus, you need to form two cakes and put them in the refrigerator until completely frozen.
Dessert decoration
Step 9. Finally, all that remains is to decorate the Yin-Yang cake. To do this, you need to melt two types of chocolate in separate containers. In this case, the white tile must be mixed with the appropriate dye. One of the prepared cake layers should be covered with black icing, and the second with the opposite shade.
Step 10. After the top has hardened, you can start decorating the dessert using kandurin. By the way, a photo of the “Yin-Yang” cake will help you in the design of such unusual baked goods. It is there that you can get acquainted with a lot of options for beautiful and extraordinary dessert decoration, and then choose the most suitable one for yourself.
Entirely ready cake refrigerate for several hours. After it sits, its taste will fully reveal itself.
A treat for two
What can you prepare for Valentine's Day if one half loves chocolate and the other loves condensed milk? An excellent solution would be the Yin-Yang cake. He can help his parents out children's day birth or a couple of lovers on their wedding anniversary. In general, such a dessert will be an unusual delicacy, appropriate for any celebration for two. At first, the cake recipe may seem very complicated, but in fact it is not. In reality, nothing is difficult, and it always turns out very tasty.
What to prepare
So, for preparation you will need:
- 2 eggs;
- one and a half glasses of sugar;
- the same amount of sour cream;
- 2 teaspoons vanillin;
- 200 g walnuts;
- 2 cups flour;
- 300 g butter;
- 400 g condensed milk;
- a teaspoon of vegetable oil;
- 4 tablespoons cocoa powder;
- 0.5 teaspoon of soda.
Manufacturing process
Step 1. Beat eggs with a glass of sugar. Add half a glass of sour cream, chopped nuts and soda to the resulting mixture. Mix all this thoroughly. Sift the flour and add it to the dough too.
Step 2. Grease the mold with oil. Transfer the dough into it and place in the oven for 35-40 minutes at 160 degrees. When the biscuit is ready, cut it lengthwise so that the bottom is thinner than the top. It is the bottom that will serve as the basis for the cake.
Step 3. Combine half the butter, 200 g of condensed milk and a teaspoon of vanillin. In another container, mix the remaining spread, half the condensed milk and cocoa. Crumble an equal amount of thick crust into each mixture. Beat all this thoroughly with a blender.
Step 4. In the same pan you used before, transfer the white dough so that it fills only half of the pan. And place the dark mixture in the second part. Leave the formed structure in the room for about an hour, and then put it in the cold for half an hour.
Step 5. While the dessert is setting, start preparing the glaze. For a dark coating, mix 2 tablespoons of cocoa, 4 of sugar and 3 of sour cream. Mix all ingredients and put on fire. As soon as the mixture boils, add 2 tablespoons of butter and cook for another 5 minutes.
Step 6. For white glaze, take 3 tablespoons of sour cream, 4 - sugar and 1 teaspoon - vanilla. In the same way, wait until it boils and add oil.
Step 7. Remove the frozen cake from the cold, carefully turn it over onto a plate and cover it with glaze, dividing it into two parts with some kind of partition. Finally, place the dessert in the refrigerator for another hour, then serve. Note: It will take about an hour for the glaze to harden.
A very appetizing and easy-to-make Yin and Yang cake that will decorate any feast. Airy, porous and slightly moist chocolate cake, dry crumbly meringue, sweet, delicious cream Condensed milk and chocolate glaze create an amazing, very successful combination.
In order for the chocolate cake to turn out dark and have an excellent taste, it is necessary to use only high-quality cocoa (with a characteristic smell and taste) for its production. Vegetable oil It is advisable to use sunflower or corn (odorless) so as not to spoil the taste of the finished product.
You can prepare whipped egg white cakes in advance and store them in a plastic box, carefully sealing it with a lid. To do this, you need to beat raw egg whites with the recommended amount of sweetener until fluffy. lush foam. After this, you can form small cakes and place them in the oven (temperature 100 degrees) for 90-120 minutes.
If you don’t know how or don’t have the opportunity to prepare protein shortcakes yourself, you can buy the finished product at any supermarket.
From this number of components, a cake weighing 1000-1200 grams is obtained. If you are going to prepare "Yin and Yang" for a banquet table, you can make it with a double portion of the ingredients.
To prepare chocolate cake with meringue “Yin and Yang” you need:
- 1.5 tbsp. flour;
- meringue from 3 eggs and 1 tbsp. refined sugar;
- butter for filling (100 grams);
- 0.5 tbsp. boiling water;
- 1 tbsp. sweetener;
— condensed milk (1 can);
- 2 tbsp. cocoa;
- ¼ tbsp. oils;
- 1 tsp. soda;
— raw egg(1 piece);
- ready-made chocolate glaze;
— dairy product(0.5 tbsp.).
Preparing the Yin and Yang chocolate cake:
1. Pour all the dry ingredients into a bowl, mix them until smooth.
2. Prepare the egg mass: beat a raw egg with a culinary mixer, add vegetable fat, mix the ingredients.
3. Pour the dairy product into the bowl with the preparation.
4. Add the chocolate-flour mixture to the liquid mixture.
5. Make the mass homogeneous.
6. Enter 0.5 tbsp. boiling water Mix the ingredients thoroughly, pour the chocolate mixture into the mold (treat it with any fat). Place the chocolate mixture in the oven (180 degrees), wait 27-32 minutes.
7. Prepare the cream: beat the boiled condensed milk, add soft butter.
8. Cool the finished custard cake and cover it with a layer of filling.
9. Place meringue pieces around the entire perimeter of the cake.
10. Dip the remaining protein cakes into the cream and place on the crust.
11. Cover the cake with the remaining condensed milk. Cool for 1-2 hours.
12. Fill the top of the baked goods with melted chocolate icing, cool for a few more hours. Enjoy the original Yin and Yang chocolate meringue cake at any time.
Recipe with photo: “ Chocolate cake with meringue “Yin and Yang” at home” prepared lulul
