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LOTUS MOUSSE CAKE

By: Esther Sassoon



Lotus cookiesare amazing caramelized cookies that are absolutely delicious all on their own. When crushed into the chocolate of this cake they are absolutely divine. Enjoy this chocolate lover’s dessert!

Ingredients:

Cookie Layer:

12 lotus cookies ground

2 tbsp. oil

Cake Layer:

Chocolate cake mix, plus ingredients for preparation of the mix

Mousse Layer:

1 large container whipping cream

1/2 jar lotus spread

Ganache:

1/2 bag chocolate chips

1 small container whipping cream (not whipped)

Garnish:

Whipped cream

Lotus cookies

Directions:

1.Mix lotus crumbs and oil together and press into the bottom of a round 9" spring form pan.

2.Prepare cake mix as instructed on the box. Pour batter over cookie crumb mixture in the pan.

3.Bake at 375 degrees for 20 minutes. Remove from oven and allow cake to cool.

4.Whip the whipping cream in an electric mixer.

5.Remove 1/2 cup of whipped cream and set aside.

6.Add half jar of lotus spread to whipped cream in mixer and mix until well incorporated.

7.Spread 2 tablespoons of lotus spread on cake.

8.Fill spring form pan to the top with lotus whipped cream and freeze for 2 hours.

9.Melt ganache ingredients in a small sauce pan over a low flame, stirring constantly until chocolate is melted.

10.  Remove from fire and allow to cool.

11.  When cake is thoroughly frozen, remove the outside ring of the pan from around the cake.

12.  Spread cool ganache over mousse cream.

13.  Fill piping bag fitted with large star tip with the whipped cream that was set aside.

14.  Pipe large stars around the circumference of the cake, about 2 inches apart.

15.  Insert half a lotus cookie into each star.

Serve at room temperature and enjoy!

1.It is a good idea to line the bottom of a spring form pan with parchment paper in order to facilitate transferring your cake to a serving plate. Cut paper to size or let it stick out of the edges of the pan before locking it.

2.This recipe is amazing with peanut butter as a lotus spread substitute for a more economical variation.

3.Of course this mousse cake could be made in mini mousse cups for miniature lovers.

Esther Sassoon, professionally trained event planner and pastry chef, has been sweetening events for the last 6 years. She is available for dessert demos and classes.
Esther can be reached at esthersassoon1@gmail.com
or by phone – 347 421 5739.