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A mousse (/ ˈ m uː s /, French:; lit. ' foam ') is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. [1]
Piping dacquoise discs for mousse cake bases. A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream. [2]
An element common to some tortes is sweet icing (exceptions are several French tortes, such as Gâteau Mercédès and Gâteau Alcazar). When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. An example is the whiskey cake. A number of European tortes ...
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls. SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake.
Strawberry Chocolate Mousse Cake. This takes chocolate-covered strawberries to a whole new delicious level. Fair warning, this is an involved recipe you'll want to read through a few times before ...
A savory or sweet cake prepared with onion as a primary ingredient. [28] Opera cake: France: A dessert with layers of ganache and sponge cake soaked in coffee syrup. Oponki or Pączki: Poland: A round, spongy yeast cake with a sweet topping. Ostkaka: Sweden: A Swedish cheesecake typically eaten with a jam or cordial sauce. Othellolagkage [29 ...
Cake made with bread, milk, honey, eggs and raisins, originally from Vicenza, Veneto Maccheroni con le noci Sweet from Lazio and Umbria made with tagliatelle, walnuts, cinnamon, nutmeg and sugar Mandorla riccia di Francavilla Fontana Almonds coated in sugar and lemon, originally from Francavilla Fontana, Apulia Mandorlato
Chocolate Mousse mpephotos / istockphoto Whether it was served in its natural form, with whipped cream, or with fresh berries, chocolate mousse was a staple fancy dessert during the 1960s.