Forest Fruits Mousse Cake

Do you have some leftover bread and have no idea how to make with it? Put it in a cake!

When you think of leftover bread, your mind probably goes to salty variations like French Toast and breadcrumbs for frying, but hear this.

It will make the sponge cake even easier, fluffier and more moist! And combined with a fresh vegetable mousse is just a win.

Mousse is a dessert that has been whipped with air to give it a light, foamy texture. Mousse can be savory or sweet, though most often; it's on the sweeter side. It's served cold and maybe topped with whipped cream or fruit.

It originated in the 18th century in France with the first known recipe for chocolate mousse documented by Menon, a French writer, in 1750, in his book “La science du maître d’hôtel confiseur” (loosely translated as “The science of a master confectioner”), where the word mousse translates as “foam,” describing the airy texture of mousse.

Use any type of read you have - even the wholegrain bread.

Blend the bread in a blender, then add eggs, sugar, baking powder, cocoa powder, milk, olive oil and melted chocolate. Mix well, then transfer the batter in a lined baking mould. Bake in a preheated oven at 180°C/356°F for 30 minutes.

Mix gelatin with cold water and leave for a couple of minutes. Then melt it and stir well into the fruits, and leave to cool down to room temperature.

With an electric mixer mix the whipping cream until soft peaks, then add the fruits and continue mixing until stiff peaks.

Place the sponge cake in a baking mould, then spread the mousse cream and leave in the refrigerator overnight to set.

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Forest Fruits Mousse Cake

Yield: 12

Ingredients

Sponge cake

• Bread - 10 slices
• Granulated sugar - 4 tablespoons
• Cocoa powder - 3 tablespoons
• Baking powder - 2 teaspoons
• Milk - 450 ml
• Eggs - 2
• Olive oil - 120 ml
• Dark chocolate - 100 g

Mousse Cream

• Forest fruits - 500 g
• Gelatin - 1 tablespoon
• Granulated sugar - 65 g
• Lemon juice - 3 teaspoons
• Water - 2 tablespoons
• Whipping cream - 350 ml

Instructions

1. Blend the bread in a blender, then add eggs, sugar, baking powder, cocoa powder, milk, olive oil and melted chocolate. Mix well, then transfer the batter in a lined baking mould. Bake in a preheated oven at 180°C for 30 minutes.
2. Mix gelatin with cold water and leave for 10 minutes. Then melt it and stir well into the fruits, and leave to cool down to room temperature.
3. With an electric mixer mix the whipping cream until soft peaks, then add the fruits and continue mixing until stiff peaks.
4. Place the sponge cake in a baking mould, then spread the mousse cream and leave in the refrigerator overnight to set.