Classic Russian mousse cake (Print Version)
# Ingredients:
→ Cake
01 -
3 eggs
02 -
1/2 cup sugar
03 -
1/2 cup flour
04 -
2/3 cup Cool Whip (divided)
05 -
1/2 cup boiling milk (or water dissolved with 4 TBSP sugar)
→ Sour Cream Mousse
06 -
2 lbs Daisy Brand Sour Cream
07 -
1 1/2 cups sugar
08 -
15 oz sweetened condensed milk
09 -
1/2 cup milk
10 -
4 packets Knox Gelatine
11 -
1 stick unsalted butter
→ Ganache
12 -
1 cup semi-sweet chocolate chips
13 -
1 cup heavy cream
# Instructions:
01 -
Whip those eggs and sugar until they're super fluffy and pale (about 10 minutes of beating). Gently fold in the flour in one direction - don't overmix! Pour the batter into a greased and floured 9-inch cake pan and bake at 350°F until a toothpick comes out clean. Once cooled, slice that cake in half horizontally and place each layer into separate 9-inch springform pans. Drizzle each layer with the milk-sugar mixture until nicely soaked. Spread 1/3 cup of Cool Whip on each layer and set aside. Don't worry if the layers seem thin - that's how they should be!
02 -
In a large bowl, beat the sour cream and sugar together for a full 15 minutes (yes, really that long!). Mix in the condensed milk and beat for another 5 minutes until everything's super smooth. Meanwhile, in a small saucepan, whisk together the gelatine and milk until it just comes to a boil. Immediately add the butter and keep whisking non-stop until completely melted. Take it off the heat and slowly stream this hot mixture into your sour cream while beating constantly for 2 more minutes. The mixture will become runny - that's perfect! Divide it evenly between your two prepared springform pans and pop them in the fridge until firm, about 3-4 hours.
03 -
Once your mousse is set, make the ganache by heating the cream in the microwave until it just starts to boil. Pour it over the chocolate chips in a bowl and let it sit undisturbed for a couple minutes. Then whisk until smooth and glossy. Let it cool slightly before pouring evenly over both cakes. Return to the refrigerator until the ganache is completely set.
# Notes:
01 -
This delicate Russian dessert called 'Ptichye Moloko' (which literally translates to 'Bird's Milk') features a Jell-O like mousse texture that melts in your mouth.
02 -
The recipe makes two complete cakes, perfect for sharing or freezing one for later.
03 -
You can skip the Cool Whip if preferred - the sour cream marshmallow filling will still stick to the cake layers just fine.