Easiest Way to Make Favorite Double Mousse Dome Cake (Zuccotto Cake)

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, double mousse dome cake (zuccotto cake). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Double Mousse Dome Cake (Zuccotto Cake) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Double Mousse Dome Cake (Zuccotto Cake) is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook double mousse dome cake (zuccotto cake) using 25 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Double Mousse Dome Cake (Zuccotto Cake):

1. Prepare 1 Sponge cake (refer to the following recipe: https://cookpad.com/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake)
2. Take Decoration
3. Get 200 ml Heavy cream
4. Take 15 grams Sugar
5. Make ready 1 Strawberries
6. Get 1 Blueberries
7. Get 1 Silver dragées
8. Make ready 1 Powdered sugar
9. Get 1 Diced almonds
10. Prepare Chocolate mousse
11. Prepare 60 grams Chocolate
12. Take 30 ml Milk
13. Get 1 dash Rum (optional)
14. Make ready 2 grams Powdered gelatin
15. Take 100 ml Heavy cream
16. Make ready ☆No-bake cream cheese mousse with strawberries and blueberries
17. Get 50 ml Heavy cream
18. Make ready 3 grams Powdered gelatin
19. Prepare 1 1/2 tbsp Water
20. Make ready 80 grams Strawberries
21. Prepare 30 grams Blueberries
22. Make ready 35 grams Granulated sugar
23. Make ready 3 grams Lemon juice
24. Take 20 grams ＊ Yogurt
25. Prepare 100 grams ＊ Cream cheese

Instructions to make Double Mousse Dome Cake (Zuccotto Cake):

1. Prepare the sponge cake. I use this recipe here: https://cookpad.com/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake - - https://cookpad.com/us/recipes/146484-foolproof-fluffy-genoise-sponge-cake
2. Slice the sponge cake into 4 layers.
3. Cut one layer into 4 strips and another into a smaller circle.
4. Line a bowl with plastic wrap and place 1 layer of the sliced sponge cake at the bottom. Line the sides with the 4 strips of cake.
5. Cover the bowl from Step 4 and the rest of the sponge cake with plastic wrap. Whip the heavy cream (for the cream cheese mousse) until it forms thick ribbons when the whisk is lifted.
6. Cut the strawberries in small pieces and combine with blueberries, granulated sugar, and lemon juice. Microwave at 500 W for 1 minute.
7. Combine the water and gelatin. Microwave at 500W for 30 seconds. Add the berry mixture from Step 6 and ingredients in a blender and blend. Blend in the heated gelatin afterwards.
8. Add the mixture from Step 7 into the whipped cream from Step 5 and mix thoroughly.
9. Pour in the batter from Step 8 into the bowl from Step 4.
10. Place the small circular sponge cake on top, cover with plastic wrap and chill in the fridge.
11. Let's make the chocolate mousse. Roughly chop the chocolate and combine with the milk. Microwave at 600 W for 1 minute and mix well.
12. Sprinkle in the powdered gelatin and mix well.
13. While letting the chocolate mixture cool, whip the heavy cream until it forms thick ribbons when the whisk is lifted.
14. Add the chocolate mixture into the whipped cream and mix thoroughly.
15. Take the cake from Step 10 out of the fridge, and pour in the mixture from Step 14.
16. Place the remaining sponge cake, cover with plastic wrap and chill in the fridge for about 1 to 1.5 hours to harden.
17. Remove from fridge, take off the plastic wrap and place the bottom of the mold on top.
18. Flip it over on a cake plate or a rack.
19. Add the sugar into heavy cream, whip until soft peaks form, and spread it around the cake.
20. Decorate with strawberries, blueberries and it's done.
21. My son decorated it into a Christmas cake using some meringue sweets. He has a surprisingly good taste!
22. The inside looks like this.

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