Amber Batik Mousse Cake


Working Method

Cookies Base
  • Soften the butter, then add in all the ingredients and mix until the cookies dough has developed.
  • Spread the dough on the dough sheeter to 3mm thick.
  • Cut the dough into squares using a roller cutter.
  • Bake at 180°C for 20 - 25 minutes.

Chocolate Custard
  • Melt the butter in a pot. Lower down the heat, add condensed milk, and stir well.
  • Add Milo powder and cocoa powder, followed by salt; stir until even and combine.
  • Off the heat, add the cookies and coat all the cookies evenly with chocolate custard.
  • Pour it into a square baking tray and press down the mixture to a uniform thickness.
  • Keep in the chiller.

Amber Mousse
  • Heat up the whipping cream (1) to 70°C; pour the hot cream into Belcolade Selection Amber CT and mix well, followed by the melted gelatine mass, and mix well.
  • While waiting the mixture to cool down to 30°C, whip the whipping cream (2) to a soft peak, then fold into the mixture and mix well.

  • Cut the cake into slice.
  • Whip up the Ambiante to a stiff peak; fill the whipped cream into a piping bag with nozzle #104.
  • Pipe on top of the slice cake.
  • Deco with Smoobees Caramel Flavoured and desired chocolate deco.

About this recipe

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