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D´Gari

D´Gari

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Rainbow Mousse Cake

40 mins
15 mins
Low
108
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This cake is made from gelatin, with a creamy mousse texture and the combination of D'Gari® gelatin flavors.
Learn more about D´Gari

Ingredients

10 portions
  • 1 cup vanilla cookie, ground for the base, 150 g
  • 1/4 cups butter, melted, for the base, 62 ml
  • 2 1/2 cups whipping cream, 625 ml
  • 1 on D´Gari® gelatin strawberry flavor, 120 g
  • 1 cup cream cheese, 190 g, cubed at room temperature
  • 2 1/2 cups whipping cream, 625 ml
  • 1 on D´Gari® gelatin coconut flavor
  • 1 cup cream cheese, 190 g, cubed at room temperature
  • 2 1/2 cups whipping cream, 625 ml
  • 1 on D’Gari® pistachio gelatin dessert, 120 g
  • 1 cup cream cheese, 190 g, cubed at room temperature
  • 2 1/2 cups whipping cream, 625 ml
  • 1 on D´Gari® eggnog gelatin dessert, 120 g
  • 1 cup cream cheese, 190 g, cubed at room temperature
  • 2 1/2 cups cream cheese, 625 ml
  • 1 on D´Gari® gelatin chocolate flavor, 120 g
  • 1 cup cream cheese, 190 g, cubed at room temperature
  • 2 cups whipped cream, 500 g, to cover the cake
  • colored sparks, to decorate

Preparation

For the base, mix the ground cookies with the melted butter until you have a moist mixture. Place a 21 centimeter diameter cake ring or base on a tray with waxed paper, add the cookie mixture and press with the help of a spoon or glass base to compact; cool and reserve.
For the strawberry mousse, heat the whipping cream and dissolve the Gelatin D'gari® strawberry flavor in it for 3 minutes, let it cool to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little and continue beating until it forms a creamy texture.

Immediately add a first layer to the cake base and spread until the entire surface is covered; refrigerate until completely set.
For the coconut mousse, heat the whipping cream and dissolve the Gelatin D'gari® coconut flavor in it for 3 minutes, let it cool down to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.

Immediately pour over the layer that you have already refrigerated, form a second layer and spread until the entire surface is covered; refrigerate until completely set.
For the pistachio mousse, heat the whipping cream and dissolve the Gelatin D'gari® pistachio flavor in it for 3 minutes, let it cool to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.

Immediately pour over the second layer that you refrigerated, form a third and spread until the entire surface is covered; refrigerate until completely set.
For the rompope mousse, heat the whipping cream and dissolve Gelatina D'gari® rompope flavor for 3 minutes, let it cool down to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.

Immediately pour over the previous layer that you refrigerated, form a fourth layer and spread until the entire surface is covered; refrigerate until completely set.
For the chocolate mousse, heat the whipping cream and dissolve Gelatin D'gari® chocolate flavor for 3 minutes, let it cool down to room temperature and beat with the help of a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.

Immediately pour the cake that you refrigerated, form a last layer and spread until the entire surface is covered; refrigerate until completely set.
Once all the pastel mousse is set, remove the mold from the ring and cover with the whipped cream, distribute the colored sparks in a subtle way, it can be only on the edge to give a delicate touch of color on the outside; Refrigerate again for 10 minutes, cut cake and serve.

PRESENTATION

Cover with the whipped cream, distribute the colored sprinkles in a subtle way, it can be only on the edge to give a delicate touch of color on the outside; Refrigerate again for 10 minutes, cut cake and serve.

TIPS

Use acetates in the pan so that your cake maintains a desirable height and shape.

Weigh the amount of mousse of each color to have perfect layers of the same thickness.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
350.7
kcal
17.54%
Carbohydrate, by difference
6.3
g
2.1%
Protein
4.1
g
8.2%
Total lipid (fat)
35.1
g
54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Emma Delao
09/06/2021 14:38:24
Gracias por su tiempo y amabilidad bendiciones para ustedes.

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