Modern Version of Famous Runeberg Cake with Vanilla Mousse and Berries
Ingredients
Chocolate Glasses
- 300 g melted butter
- 350 g white sugar
- 4 eggs
- 50 g cocoa
- 350 g all purpose flour
Vanilla Mousse
- 170 g cream 33-35% fat
- 100 g milk 2-3% fat
- 4.5 g gelatine
- 40 g white chocolate
- 1 vanilla pod
Berry ‘Coins’
- 100 g frozen raspberry
- 40 g white sugar
- 1 tsp agar
Instructions
Making Chocolate Glasses
- Preheat oven into 170 °C.
- Whisk butter and sugar, then add eggs one by one, then milk, cocoa and flour. Put the dough into the cornet, fill in Round Silicone Shot Glass Mold and bake for 40 minutes until dry stick.
- Chill then freeze completely for several hours.
Making Berry ‘Coins’
- Put raspberry and sugar in a saucepan, add agar and boil. Put the mixture in a cornet and lay out the ‘coins’ into the mold Micro Dome by Silikomart.
- Freeze completely.
Making Vanilla Mousse
- Soak gelatine plates in ice water. If you use gelatine powder mix it with 27 g of ice water and then use the whole mixture.
- Boil milk with vanilla seads, add chopped chocolate. If you use gelatine plates squeeze them well and add to milk and chocolate. Chill until 30 °C.
- Whisp cream, add gelatine mixture, chill a while.
Assembling
- Defrost the glasses and trim the bottom of them.
- Put the mousse in the glasses not reaching 3-5 mm to the edge.
- Place the ‘coins’ on top of the mousse, pressing lightly to form a bead around the ‘coin’. Refrigerate for two hours.
- Serve and be prepared for rave reviews :)
