I am so excited today to announce the second anniversary of “Mellownspicy”. Two years back on this day I wrote my first blog post with much apprehension. I was not sure who will read my post and how I will be received in the blogosphere. But today I like to say that it has been a wonderful experience of knowing other blogs, learning the technical stuffs, knowing about food styling, and food photography and learning new things each day and not to mention being appreciated by the wonderful readers. For this special day here is Coffee Mousse Cake recipe.
Food has always been my passion. I always like to experiment with new recipes, sometimes tweak it to cater our taste. So writing this blog and sharing the recipes is always fun. When I receive feedback that my recipes have brought smiles in others lives, I feel complete. This exactly is the purpose of my blog.
Today is also the 68th Independence Day of India. So I like to wish a very happy Independence Day to all my Indian friends and readers.
Since it is a special day, I wanted to make something very special for the occasion. My husband loves mousse and I love coffee. So I wanted to incorporate both in the cake. So I thought of baking a coffee sponge cake with a coffee mousse frosting. I was not sure about the filling. Then I remembered about a vanilla crème brulee flavored cake that we had in one of our friend’s birthday few days back. I knew that instant what will be the filling for my cake. So here it is the coffee mousse cake with vanilla crème brulee filling.
The recipe as the name suggests, has a few components that you would like to prepare beforehand so that the assembling of the cake will be easier. Today I will be giving you the idea of how to assemble the cake and in near future will share the recipe of the brulee, mousse and the sponge.
The cake was very light and spongy and the simple syrup made it very soft and moist. The mousse was also light and not very sweet which is very important for our taste buds. Though the coffee flavor ruled, but you can still taste the vanilla when you bite into it. The crème brulee was creamy and rich as it should be, but the color got blended in the coffee sponge so it was not distinctly visible. In all, the taste was a pure bliss.
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COFFEE MOUSSE CAKE WITH CREME BRULEE FILLING
- YIELD: 6 inch
The rich and creamy crème brulee filling complimented the coffee mousse frosted in a soft and spongy cake. In one word the taste is a pure bliss.
INGREDIENTS
- 2 6 inch coffee sponge
- 2 cups vanilla creme brulee chilled
- 2-3 cups coffee mousse chilled
- 1/2 cup simple syrup
- 1 cup whipped cream chilled
- 2 tablespoons sprinkles for decoration
- 1/4 cup chocolate curls for decoration
INSTRUCTIONS
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- On a cake stand place the first layer of the coffee sponge and brush well with some simple syrup. With a spatula place the vanilla crème brulee as much you want. Place the second layer carefully on top. Moisten the next layer with simple syrup. Now frost the entire cake with the coffee mousse. Chill in the refrigerator for couple of hours to set.
- Transfer the whipped cream to a piping bag fitted with a star tip. Make some shell like design on the cake. Decorate with some sprinkles and chocolate curls. Chill.
- Take the cake out of the refrigerator at least 15 minutes before cutting the cake. Slice with a serrated knife. Serve immediately. Enjoy!
it looks wonderful!
Creme brulee is one of my favourite things in the world. Gorgeous. Thanks for sharing.