Rainbow Mousse Cake

This cake is made with gelatin, featuring a creamy mousse texture and a combination of D’Gari® gelatin flavors.
Ingredients
10
Servings
  • 1 cup vanilla cookies, crushed for the base, 150 g
  • 1/4 cups butter, melted, for the base, 62 ml
  • 2 1/2 cups whipping cream, 625 ml
  • 1 envelope D´Gari® gelatin strawberry flavor, 120 g
  • 1 cup cream cheese, 190 g, in cubes at room temperature
  • 2 1/2 cups whipping cream, 625 ml
  • 1 envelope D´Gari® gelatin coconut flavor
  • 1 cup cream cheese, 190 g, in cubes at room temperature
  • 2 1/2 cups whipping cream, 625 ml
  • 1 envelope D’Gari® pistachio gelatin dessert, 120 g
  • 1 cup cream cheese, 190 g, in cubes at room temperature
  • 2 1/2 cups whipping cream, 625 ml
  • 1 envelope D´Gari® eggnog gelatin dessert, 120 g
  • 1 cup cream cheese, 190 g, in cubes at room temperature
  • 2 1/2 cups cream cheese, 625 ml
  • 1 envelope D'Gari® gelatin chocolate flavor, 120 g
  • 1 cup cream cheese, 190 g, in cubes at room temperature
  • 2 cups whipped cream, 500 g, to cover the cake
  • rainbow sprinkles, for decoration
Preparation
40 mins
15 mins
Low
  • For the base, mix the crushed cookies with the melted butter until you have a moist mixture. Place a 21-centimeter diameter cake ring or base on a tray lined with parchment paper, add the cookie mixture and press down with a spoon or the bottom of a glass to compact; chill and set aside.
  • For the strawberry mousse, heat the whipping cream and dissolve Gelatina D’gari® strawberry flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese and continue beating until a creamy texture is formed.Immediately pour a first layer onto the cake base and spread until covering the entire surface; refrigerate until completely set.
  • For the coconut mousse, heat the whipping cream and dissolve Gelatina D’gari® coconut flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour over the layer that you already chilled, form a second layer and spread until covering the entire surface; refrigerate until completely set.
  • For the pistachio mousse, heat the whipping cream and dissolve Gelatina D’gari® pistachio flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour over the second layer that you chilled, form a third layer and spread until covering the entire surface; refrigerate until completely set.
  • For the rompope mousse, heat the whipping cream and dissolve Gelatina D’gari® rompope flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour over the previous layer that you chilled, form a fourth layer and spread until covering the entire surface; refrigerate until completely set.
  • For the chocolate mousse, heat the whipping cream and dissolve Gelatina D’gari® chocolate flavor for 3 minutes, let it cool to room temperature and beat with a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour onto the cake that you chilled, form a final layer and spread until covering the entire surface; refrigerate until completely set.
  • Once all the mousse layers have set, remove from the ring and cover with whipped cream, distributing the colored sprinkles subtly, which can be just on the edge to give a delicate touch of color on the outside; refrigerate again for 10 minutes, cut the cake, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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