The Best Vanilla Mousse Cake Recipe | 최고의 바닐라 무스 케익 레시피를 소개합니다

Hello everyone! How was your Christmas? I had a wonderful family time during the holidays, and now I'm back to my CZcams baking projects💪 This vanilla mousse was originally planned for Christmas, and I thought about decorating it with some Christmas chocolate garnish, but it got delayed. So, I decided to go with chocolate feathers instead😆 Making a mousse cake like this is a bit of a long process, but it's worth your effort and time. I hope you enjoy the tutorial, and if you have any questions, please leave a comment down below!
00:00 Intro
00:17 Vanilla namelaka
01:54 Hazelnut sponge
03:31 Glaze
05:00 Mousse
07:26 Finish
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Vanilla namelaka
Milk 65g
1 Vanilla bean
1 Gelatin sheet (2g)
White chocolate 110g
Heavy cream 35% 135g
*What is Namelaka?
Namelaka is a Japanese-inspired pastry cream known for its ultra-smooth, creamy texture. It's made from white chocolate, cream, milk, and gelatin, and often flavored with various ingredients. Used in desserts as a filling or component, it's cherished for its luxurious mouthfeel and versatility
Hazelnut sponge
1 Egg 50g
Powdered sugar 15g
Ground hazelnut 20g (You can use ground almond instead)
All purpose flour 10g
Egg white 30g
Sugar 10g
Melted butter 7g
(I accidentally skipped adding melted butter when making the sponge cake. It's still delicious without it, but it's more delicious with it. Follow the instructions in the video and add melted butter at the end, gently folding it in)
Bake at 375F for about 10 to 12 minutes until it becomes golden brown
*Baking time can be different depends on your oven or the size of your cake)
Vanilla mirror glaze
Water 100g
Sugar 210g
Corn syrup (or glucose) 210g
1 Vanilla bean
Condensed milk 140g
8 Gelatin sheets (16g)
White chocolate 210g
*I made more mixture than necessary for a 7-inch square cake. If you don't need extra, please prepare only 75% of this recipe.
Mascarpone mousse
Heavy cream 35% 270g
Mascarpone cheese 200g
2 Egg yolks 40g
Water 30g
Sugar 70g
3 gelatin sheets (6g)