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Beranda / ★★★★★675 Reviews: #Sweet #Dish >> #RASPBERRY LINZER #MOUSSE #CAKE

★★★★★675 Reviews: #Sweet #Dish >> #RASPBERRY LINZER #MOUSSE #CAKE







★★★★★675 Reviews: #SweetDish >> RASPBERRY LINZER MOUSSE CAKE 

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking


This time the cake is very delicious, it tastes sweet, crispy, and soft mixed into one and makes it very delicious. This cake is highly recommended for your sweet food lovers.
And you can make it yourself at home because the ingredients are easy to obtain and also still natural.
So, let's make this dish at home feel the sensation and adjust your taste ...



Fixings 

 For the Linzer Batter: 

  • Veggie lover Margarine 12 Tablespoons (170g) 
  • Granulated Sugar ½ container + 2 Tablespoons (125g)
  • Vanilla Concentrate 1 teaspoon (5ml) 
  • Flax Dinner 1 Tablespoon (8g) 
  • Warm Water 2 Tablespoons (30ml) 
  • Generally useful Flour 1⅓ container (165g) 
  • Hazelnut Flour 1 container (112g) 
  • Cinnamon ½ teaspoon
  • Salt ¼ teaspoon 
  • Preparing Powder ¼ teaspoon 


 For the Hazelnut Mousse: 

  • ½ container Hazelnut Margarine (formula pursues) or locally acquired 
  • Veggie lover Milk Chocolate 5 ounces (140g) 
  • Veggie lover Semi-Sweet Chocolate 4 ounces (113g) 
  • Almond Milk ½ container (120ml) 
  • 2 Tablespoons Cocoa Powder (24g) 
  • 2 jars full fat coconut milk refrigerated medium-term 


 For the Veggie lover Mirror Coating: 

  • Semi-Sweet Veggie lover Chocolate 4 ounces (112g) 
  • Coconut Improved Dense Milk ¼ container (70g) 
  • Granulated Sugar ½ glass (100g) 
  • Corn Syrup ⅓ glass (122g) 
  • COLD Water 4 tablespoons (60ml) 
  • High temp Water ½ container (60ml) 
  • Powdered Agar 1¼ teaspoons 


 For the Caramel Sugar: 

  • Entire Hazelnuts 9 
  • Granulated Sugar 1½ glass (300g) 
  • Water ⅓ glass (80ml) 


 For the Raspberry Compote filling: 

  • 1 half quart crisp or solidified raspberries 
  • 1 Tablespoons sugar 
  • 1 teaspoon raspberry remove *optional 
  • Raspberry Jam as required *approximately ¼ glass 


 Guidelines 

  1. For the linzer mixture join the flax feast and warm water and whisk smooth, let represent 5 minutes to thicken. 
  2. Cream the veggie lover margarine and sugar until light and fleecy roughly 3 minutes. 
  3. Include the flax glue and vanilla concentrate and blend smooth 
  4. Include the filtered dry fixings rapidly while blending on low speed and blend just until joined 
  5. Turn the mixture out and envelop by cling wrap and refrigerate for somewhere around 3 hours or medium-term. 
  6. Massage the chilled mixture on a daintily floured surface and move to ⅛ inch thick. Slice out circles to indistinguishable size from your molds for the mousse treats and after that prepare the treats in a preheated 350°f broiler for 18-20 minutes or until they are brilliant dark colored. 
  7. Cool while you set up the raspberry compote. 
  8. In a little saucepot consolidate the berries with the sugar and cook over low warmth just until they begin to separate and discharge their juices, don't cook to mush. 
  9. Include the discretionary concentrate and put aside to cool. 
  10. Set up the mousse by liquefying the two chocolates together over a twofold evaporator or in the microwave. 
  11. Include the cocoa powder and the almond milk and whisk smooth 
  12. Add the hazelnut margarine to the chocolate blend at that point whisk smooth 
  13. Open the virus jars of coconut milk and skim the fat from the tops (dispose of the coconut water that remaining parts or save it for another formula) 
  14. Whip the coconut fat to hardened pinnacles at that point overlay it into the chocolate blend 
  15. Segment the mousse into the silicone forms at that point drop a tablespoon of raspberry compote into the focal point of every one 
  16. Spot a cooled treat with a bit of raspberry jam on everyone over the compote fixing the mousse, push down so the treat gets encased in the mousse 
  17. Stop while you set up the mirror coat 
  18. Consolidate the agar with the high temp water in a medium saucepot, whisk cover and concoct medium warmth to bubble, boil whisking continually for 1 minute 
  19. Include the corn syrup, the other proportion of Virus water and the sugar and heat back up to the point of boiling. 
  20. Enable it to bubble quickly for 1 minute, at that point expel from the warmth and include the consolidated milk and whisk smooth 
  21. Pour the whole hot blend over the chocolate and whisk smooth 
  22. Cool marginally to at any rate 105°F and after that pour over solidified mousse treats and after that embellish as you wish or with discretionary caramel hazelnuts as pursues: 
  23. To make the caramel for plunging, cook the sugar and water in a substantial base sauce pot and blend to break down until it bubbles. 
  24. When it bubbles, Quit Blending and enable the sugar to caramelize 
  25. When it divert light golden expel it from the warmth, stun the pot in ice water to stop the cooking and afterward given it a chance to represent 5 minutes. 
  26. Supplement a stick into every hazelnut at that point plunge in the caramel enabling the abundance to dribble off making a long fragile shard of caramel. 
  27. I likewise decorated my treats with smashed hazelnuts and a sprinkling of gold gloss dust







Thank you for visiting my blog, enjoy it and have a good try
















Click ==> Original recipe here :

 https://www.gretchensveganbakery.com/raspberry-linzer-mousse-cake/