Name: Rainbow Mousse Cake
Prep time: 55 min
Cook time: 15 min
Yield: 10
Cuisine: Internacional
Ingredients: 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.