Capuchino Mousse Cake



Store temperature: Refrigerator (5-10°C)

Shelf days: 7 days

Coffee cake

- Put all ingredients in a mixing machine 

- Mix for 2 minutes slow, then move to medium speed for 2 minutes - Continously move to slow speed in 1 minute 

- Put in 1/2 part of a 40*60cm tray lined with baking paper 

- Bake at 180°C for 30 minutes

Mousse Coffee

- Boiling fresh milk, whipping, egg yolks together with simmer to 80°C 

- Add chocolate and stir 

- Mix instant coffee with hot water and then add chocolate 

- mix well 

- Melting gelatine (processed) 

- Add whipped cream into the mixture

Milk jam

- Heating sugar, fresh milk 

- Put gelatin (processed) into the cold water

Shaping & Decoration

- Use an 16cm circle mold, press the cake 

- Put one by one: cake- mousse 300 gr, let it freeze 

- Then put jam 200gr on top


Complexity level:  

- Weight of recipe: 3766 gram 

- Weight of per cake: 1500 gram 

- Quantity: 2 pieces