walnut caramel mousse cake recipe for babies

I was telling you at Guitar Cake that I was left with a piece of countertop that had to be capitalized on… I made a white chocolate mousse, which I then thought of improving with some walnuts. It was an inspired idea, I say… hi hi… And for the whole thing to be complete… a flowing caramel … mmm… just good to lick your fingers :))))

walnut caramel mousse cake recipe for babies

walnut caramel mousse cake recipe for babies

Ingredients:

  • For the countertop:
  • 100 g milk chocolate
  • 100 g butter
  • 6 eggs
  • 100 g sugar
  • 150 g flour
  • 2 tablespoons black cocoa
  • 1 baking powder
  • orange powder
  • For white chocolate mousse:
  • 200 g white chocolate
  • 350 ml whipped cream
  • 3 sheets of gelatin
  • 100 g ground walnuts
  • 1 sachet of vanilla sugar
  • For caramel:
  • 100 g sugar
  • 40 g butter
  • 75 ml liquid cream

Preparation Cake with walnut and caramel mousse:

Wheat:

The chocolate is broken into pieces and melted together with the butter over low heat. Mix the composition until it becomes creamy. Add the sugar and mix until it melts. Then follow the eggs one by one, mixing well after each one. At the end we incorporate flour mixed with cocoa, baking powder and orange powder.

The obtained composition is poured into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat for about 40 minutes. Remove the baking tray from a grill and leave to cool.

White chocolate mousse:

We soak the gelatin in cold water.

Melt the chocolate over low heat with 200 ml whipped cream. Homogenize and leave to cool and when it has reached a bearable temperature on the finger, add the well-squeezed gelatin to the water and mix until it dissolves. Refrigerate until completely cooled.

Beat the rest of the sour cream with the vanilla sugar until you get a fluffy whipped cream. After the chocolate cream has cooled very well and hardened a little, add the whipped cream and ground walnuts, lightly, with movements from bottom to top.

Caramel:

The sugar is caramelized in a saucepan. When it has become golden and liquid, set aside and pour the whipped cream. Put it on the fire again and stir continuously until the caramel melts and the composition begins to thicken, then add the butter. Boil for a few more minutes until the caramel reaches the consistency of sour cream, stirring constantly. Remove from the heat and leave to cool.

Pour the white chocolate mousse with walnuts evenly over the counter. Depending on your preference, you can pour the caramel over the cake or after portioning, on each portion.

walnut caramel mousse cake recipe for babies

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