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A Perfect Pantry

Lamington Mousse Cake

By 3077 views 2 Comments
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    • images/stories/recipes/Mousse Cake.jpg
    • images/stories/recipes/Mousse Cake 2.jpg
    • PREP TIME
      20 min
    • COOK TIME
      3 hrs
    • READY TIME
      3 hrs 20 min
    • SERVINGS
      6-8

    INGredients

    BASE

    • 150g Anzac biscuit, crushed
    • 50g butter, melted

    FILLING

    • 300ml thickened cream
    • 100g cream cheese
    • 70g caster sugar
    • 300g dark chocolate buttons
    • 50ml milk
    • 1 tsp vanilla paste

    TOPPING

    • 200ml cream
    • 200g dark chocolate buttons
    • 2 cups desiccated coconut

    DIRECTIONS

    1. For the base, place the biscuits in a food processor, and pulse for 30 seconds until finely crumbed.
    2. While blending, slowly pour the melted butter.
    3. Divide the crumbed mixture into the bottom of 2 x 8cm cake tins (or one large cheesecake tin) and press for an even surface, then place into the fridge for a few minutes for the butter to harden.
    4. For the filling, whip the cream until soft peaks with a bench mixer. Remove from the bowl and set aside.
    5. Place cream cheese and sugar in the bench mixer and beat until well combined.
    6. To make the chocolate mixture, heat up half the milk and vanilla paste to a light simmer. Remove from the stove and add the chocolate. Mix together until smooth. Add the rest of the milk to help cool it slightly.
    7. Add chocolate mixture to the cream cheese and whip until it lightens in colour.
    8. Fold the cream into the chocolate mixture- use a spatula, being careful not to knock all the air out of the mousse.
    9. Pour the filling over the base(s) and level it out with a knife. Place in the freezer for 3 hours to set.
    10. For the ganache, place the cream into a heat proof bowl and heat in the microwave for 1 minute 30 seconds, until the cream is just boiling. Remove from the microwave and add the chocolate. Stir until you achieve a smooth consistency. Allow to cool slightly before pouring over the cake.
    11. Once the mousse cake has set remove from the freezer and allow it to sit at room temperature for a few minutes, and then release the spring to remove the ring.
    12. Place cake on a wire rack over a tray and coat it with the chocolate ganache, covering the top and the sides.
    13. Sprinkle the top and sides with shredded coconut to finish decorating. Place in the fridge for 15 minutes to allow the chocolate set.

     

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • PowerMix Planetary Bench MixerPowerMix Planetary Bench Mixer
    • Powermix Planetary Bench MixerPowermix Planetary Bench Mixer
    • Lellie 13 September 2016

      Where do you put the vanilla paste? Bought a $10 vanilla paste because it was all that was available and it's not even in the recipe.

    • A Perfect Pantry 14 September 2016

      Hi Lellie,

      The vanilla paste is to be added in point 6. Seems to have fallen off he instructions. We will fix that right up :)

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    Guest 27 April 2019

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