Mini Cloud Mousse Cake Recipe

MINI CLOUD RECIPE USING THE
individual cake DINARA KASKO’S MOLD
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
MINI CLOUD
individual cake
BERRY CONFIT
Ingredients 6 cakes 12 cakes 18 cakes

for 1 silicone mold Ø 50 x 14 mm
100%
146 g 292 g 438 g
Berry puree 100 g 200 g 300 g 68%

Berries 30 g 60 g 90 g 20%
Sugar 14 g 28 g 42 g 10%
Pectin NH 2g 4g 6g 1%
1 Put the puree and berries (fresh or frozen) into a saucepan.
2 Mix sugar with pectin NH and add to the mixture, heated to 40 °C / 104 °F, constantly stirring it
with a whisk.
3 Bring the confit to a boil over low heat and then remove it from the stove.
4 Pour it into the molds, filling them 2/3 full, and put them in the freezer until the assembly.
DACQUOISE SPONGE

for 1 baking frame 18x18 cm
100%
222 g 444 g 666 g
Almond flour 40 g 80 g 120 g 18%

Icing sugar 15 g 30 g 45 g 7%
Flour 9-10.5% protein 20 g 40 g 60 g 9%
Egg whites 100 g 200 g 300 g 45%
Sugar 40 g 80 g 120 g 18%
Berry tea 7g 14 g 21 g 3%
1 Cut the berry tea into very small pieces with a knife.
2 Whip the egg whites and sugar in a mixer bowl at medium speed, switching to the high speed at
the end of the whipping. Use a whisk attachment for this. You should get a thick, glossy and
stable meringue.
3 Combine dry ingredients - icing sugar, flour, almond flour - and sift into the meringue. Add minced
tea and mix with a spatula.
4 Spread the batter in the 18x18 cm frame and bake at 165 °C / 329 °F for 12-15 minutes until
ready.
5 Check the readiness with a wooden skewer by inserting it into the middle of the sponge or lightly
pressing the sponge with your fingers - it should be bouncy.
6 Cool it down at room temperature or in the shock freeze.
7 Unmold the sponge with the help of a knife.
8 Cut round layers out with the round cutter, which is 5 cm in diameter. 3
MINI CLOUD
individual cake
MOUSSE
6 cakes 12 cakes 18 cakes

Ingredients 100%
474 g 948 g 1422 g
Milk 75 g 150 g 225 g 16%

White chocolate 120 g 240 g 360 g 25%
Cacao Barry Zephyr 34%
Cocoa butter 16 g 32 g 48 g 3%
Gelatine mass 33 g 66 g 99 g 7%
Whipping cream 35% 230 g 460 g 690 g 48%
Jasmine extract Sufficient Sufficient Sufficient
quantity quantity quantity
1 Before making the mousse, make sure that you have everything ready for the assembling, as the
mousse loses the desired texture very quickly and should not be set aside.
2 Warm the milk up to 80-90 °С / 176-194 °F.
3 Combine the chocolate and cocoa butter in a measuring cup and slightly melt in the microwave
until 40 °С / 104 °F.
4 Combine all the ingredients: slightly melted cocoa butter with white chocolate, hot milk and the
gelatine mass.
5 Create an emulsion with the hand blender, add a few drops of jasmine extract, mix and cool it
down.
6 Meanwhile, whip the cold (about 4 °С / 39 °F) whipping cream in a mixer.
7 Add the emulsion, cooled to 27-30 °С / 81-86 °F, to the whipped cream and mix until smooth
texture.
8 The mousse is ready for piping.
ASSEMBLY
Ingrеdients
Dacquoise sponge layers 6 pcs

Frozen confit layers 6 pcs
Mousse
1 For more convenient assembling, sandwich the layers of sponge and confit together, applying the
mousse. They will stick quickly thanks to the frozen confit.
2 Pour the mousse into the silicone pastry mold mini CLOUD 120 from Silikomart and Dinara
Kasko and insert the filling with the sponge facing up into it.
4
MINI CLOUD
individual cake
ASSEMBLY
3 Make sure the bottom of the cake is completely flat by removing the excess mousse with the
spatula.
4 Put the assembled cakes into the freezer at -25 °С / -13 °F or below overnight.
CHOCOLATE SPRAYING MIXTURE FOR VELOUR
6-18 cakes
Ingrеdients 100%
200 g
White chocolate 33% 100 g 50%

Cocoa butter 100 g 50%
Red and white liposoluble
food colorants
1 Add the white chocolate to melted cocoa butter.
2 Heat this mixture to 40 °С / 104 °F and pour it into the measuring cup.
3 Add sufficient amounts of the liposoluble food colorants and blend with a hand blender.
4 Heat the spraying mixture to 40-45 °C / 104-113 °F before using it.
UNMOLDING AND SPRAYING THE INDIVIDUAL CAKES
Ingredients
Frozen mini Cloud individual cakes

Chocolate spraying mixture for velour
1 Make sure that the temperature in the room where you work is not higher than 20-21 °C / 68-70 °F,
preferably it should be even lower. This will help to prevent the melting of cakes while you are
working with them.
2 Unmold the frozen cakes.
3 Spray the cakes with the chocolate mixture for velour, heated to 40-45 °C / 104-113 °F, by using a
spray gun.
4 Leave the cakes for at least 2 hours in the fridge to defrost before cutting.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
5
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com
MINI CLOUD RECIPE USING
individual cake THE SILIKOMART MOLD
MINI CLOUD
individual cake
BERRY CONFIT

100%
for silicone hemispheres Silikomart SF006 d = 3 cm
146 g 292 g 438 g
Berry puree 100 g 200 g 300 g 68%

Berries 30 g 60 g 90 g 20%
Sugar 14 g 28 g 42 g 10%
Pectin NH 2g 4g 6g 1%
1 Put the puree and berries into a saucepan.
2 Mix sugar with pectin and also pour it into the saucepan, constantly stirring the mixture with a
whisk.
3 Bring the confit to a boil over low heat and then take it off the heat.
4 Pour it into the molds and put them in the freezer until the assembly.
DACQUOISE SPONGE

for 1 baking frame 20x20 cm
100%
222 g 444 g 666 g
Almond flour 40 g 80 g 120 g 18%

Icing sugar 15 g 30 g 45 g 7%
Flour 9-10.5% protein 20 g 40 g 60 g 9%
Egg whites 100 g 200 g 300 g 45%
Sugar 40 g 80 g 120 g 18%
Berry tea 7g 14 g 21 g 3%
1 Whip the egg whites with sugar.
2 Mix the icing sugar, flour, almond flour and ground tea.
3 Then add dry ingredients to the egg whites.
4 Bake the sponge in a frame measuring 20х20 cm at 160 °C / 320 °F for 12-15 minutes.
5 Let it cool a bit, then cut out round sponges with a 5 cm diameter cutter.
MINI CLOUD
individual cake
MOUSSE
6 cakes 12 cakes 18 cakes

Ingredients 100%
356 g 712 g 1068 g
Milk 56 g 112 g 168 g 16%

White chocolate 90 g 180 g 270 g 25%
Cacao Barry Zephyr 34%
Cocoa butter 12 g 24 g 36 g 3%
Gelatine mass 25 g 50 g 75 g 7%
Whipping cream 35% 173 g 346 g 519 g 48%
Jasmine extract Sufficient Sufficient Sufficient
quantity quantity quantity
1 Before making the mousse, make sure that you have everything ready for the assembling, as the
mousse loses the desired texture very quickly and should not be set aside.
2 Warm the milk up to 80-90 °С / 176-194 °F.
3 Combine the chocolate and cocoa butter in a measuring cup and slightly melt in the microwave
until 40 °С / 104 °F.
4 Combine all the ingredients: slightly melted cocoa butter with white chocolate, hot milk and the
gelatine mass.
5 Create an emulsion with the hand blender, add a few drops of jasmine extract, mix and cool it
down.
6 Meanwhile, whip the cold (about 4 °С / 39 °F) whipping cream in a mixer.
7 Add the emulsion, cooled to 27-30 °С / 81-86 °F, to the whipped cream and mix until smooth
texture.
8 The mousse is ready for piping.
ASSEMBLY
Ingrеdients
Dacquoise sponge layers 6 pcs

Frozen confit layers 6 pcs
Mousse
1 Pour the mousse into the silicone hemispheres Silikomart SF002 d = 7 cm.
2 Insert the frozen hemispheres of berry confit.
3 Put a sponge on it and press slightly to level.

3
MINI CLOUD
individual cake
ASSEMBLY
4 Make sure the bottom of the cake is completely flat by removing the excess mousse with the
spatula.
5 Put the assembled cakes into the freezer at -25 °С / -13 °F or below overnight.
CHOCOLATE SPRAYING MIXTURE FOR VELOUR
6-18 cakes
Ingrеdients 100%
200 g
White chocolate 33% 100 g 50%

Cocoa butter 100 g 50%
Red and white liposoluble
food colorants
1 Add the white chocolate to melted cocoa butter.
2 Heat this mixture to 40 °С / 104 °F and pour it into the measuring cup.
3 Add sufficient amounts of the liposoluble food colorants and blend with a hand blender.
4 Heat the spraying mixture to 40-45 °C / 104-113 °F before using it.
UNMOLDING AND SPRAYING THE INDIVIDUAL CAKES
Ingredients
Frozen mini Cloud individual cakes

Chocolate spraying mixture for velour
1 Make sure that the temperature in the room where you work is not higher than 20-21 °C / 68-70 °F,
preferably it should be even lower. This will help to prevent the melting of cakes while you are
working with them.
2 Unmold the frozen cakes.
3 Spray the cakes with the chocolate mixture for velour, heated to 40-45 °C / 104-113 °F, by using a
spray gun.
4 Leave the cakes for at least 2 hours in the fridge to defrost before cutting.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
4
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com

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MINI CLOUD RECIPE USING THE

individual cake DINARA KASKO’S MOLD

Ingredients 6 cakes 12 cakes 18 cakes

Berry puree 100 g 200 g 300 g 68%

1 Put the puree and berries (fresh or frozen) into a saucepan.

Ingredients 6 cakes 12 cakes 18 cakes

Almond flour 40 g 80 g 120 g 18%

6 Cool it down at room temperature or in the shock freeze.

7 Unmold the sponge with the help of a knife.

6 cakes 12 cakes 18 cakes

Milk 75 g 150 g 225 g 16%

2 Warm the milk up to 80-90 °С / 176-194 °F.

6 Meanwhile, whip the cold (about 4 °С / 39 °F) whipping cream in a mixer.

8 The mousse is ready for piping.

Dacquoise sponge layers 6 pcs

CHOCOLATE SPRAYING MIXTURE FOR VELOUR

White chocolate 33% 100 g 50%

1 Add the white chocolate to melted cocoa butter.

4 Heat the spraying mixture to 40-45 °C / 104-113 °F before using it.

UNMOLDING AND SPRAYING THE INDIVIDUAL CAKES

Frozen mini Cloud individual cakes

2 Unmold the frozen cakes.

https://www.fac https://www.in https://www.

Ingredients 6 cakes 12 cakes 18 cakes

Berry puree 100 g 200 g 300 g 68%

1 Put the puree and berries into a saucepan.

Ingredients 6 cakes 12 cakes 18 cakes

Almond flour 40 g 80 g 120 g 18%

1 Whip the egg whites with sugar.

3 Then add dry ingredients to the egg whites.

6 cakes 12 cakes 18 cakes

Milk 56 g 112 g 168 g 16%

2 Warm the milk up to 80-90 °С / 176-194 °F.

6 Meanwhile, whip the cold (about 4 °С / 39 °F) whipping cream in a mixer.

8 The mousse is ready for piping.

Dacquoise sponge layers 6 pcs

2 Insert the frozen hemispheres of berry confit.

3 Put a sponge on it and press slightly to level.

CHOCOLATE SPRAYING MIXTURE FOR VELOUR

White chocolate 33% 100 g 50%

1 Add the white chocolate to melted cocoa butter.

4 Heat the spraying mixture to 40-45 °C / 104-113 °F before using it.

UNMOLDING AND SPRAYING THE INDIVIDUAL CAKES

Frozen mini Cloud individual cakes

2 Unmold the frozen cakes.

https://www.fac https://www.in https://www.

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