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As I promised here we go with a wonderful cake for our Christmas Eve last year I repeated several times and liked everyone:)

I have to give thank my friend Alicia for this recipe, many of you and you visit your page- Canecositas Cookbook - and the rest "to you waiting for?

As its name has a mousse texture and offers the advantage that it is great to freeze and take a semi-cold.

Ingredients:

For the base:
A cake layer

You can use the recipe from Genoa or roly-poly ... even use a biscuit base bought it not be said We no facilities.
I also serve the typical base of graham crackers (biscuits by mixing a loop and 80 gr. Of butter).

For the mousse:
frosting 1 package Jijona
2 eggs (separate yolks and whites) 50 gr
.
sugar 400 gr. of whipping cream
100 gr.
milk 6 sheets of gelatin neutral
A chorrín cognac (optional)

For the syrup:
70 gr. water (or cognac and water)
60 gr.
sugar (put in microwave a few minutes)
also serves some reduced Muscat.

For decoration:
Crocanti
almond noodles chocolate
perlite or any other Christmas
sprinkle with thermomix
Prepración:

• Prepare our cake or a purchase basis and calarlo springform pan with the syrup, or put the cookie dough and butter.
• Beat the egg whites with a pinch of cream of tartar (if it's not We use salt, lemon or a few drops of vinegar). Programmed 37 º C, butterfly and 3.5 speed about 3 minutes. Reserve.
• Whip the cream to be cold at least 35% of fat at speed 3.5 with chilled glass, we see that the noise changes when you are almost ready. Reserve in large bowl. Crumble
• nougat and reserved.
• Soak the gelatine leaves in a bowl with cold water to moisturize.
• place in the bowl of egg yolks, sugar and milk with a dash of cognac and schedule 5 minutes, speed 3 and 90 º C.
• Add the drained gelatine leaves and mix a few seconds. We put the butterfly
• and add the crumbled nougat. Stir speed 3, until a homogeneous mixture (if necessary remove the throttle and mix up the speed a few seconds, you have to look like a liquid slurry.
• Let stand a bit before adding this mixture to the reserved cream. Remover with stirring motion and incorporate the egg whites carefully so as not to fall.
• Pour the mousse on the cake layer.
• Book in the fridge and leave to set, this type of preparation is much better from one day to another and in this case is very well frozen to make a slushy.

Traditional Preparation:

• Prepare our cake or a purchase basis and calarlo springform pan with the syrup, or put the cookie dough and butter.
• Beat the egg whites with the rods, clean and dry with a pinch of cream of tartar (if not we can use salt, lemon or a few drops of vinegar). Reserve.
• Remount with cold cream bars to be at least 35% fat. Reserve in large bowl.
• Soak the gelatine leaves in a bowl with cold water to moisturize.
• Mix yolks, sugar and milk with a splash Cognac.
• Add the drained gelatine leaves and mix a few seconds.
• In a saucepan over medium heat, add the crumbled nougat and stir for 5-10 minutes with a whisk until a homogeneous mixture (it must remain as a liquid slurry).
• Let stand a bit before adding this mixture to the reserved cream. Outflanking stir and add the egg whites carefully so as not to fall.
• Pour the mousse over the cake layer.
• Book in the fridge and leave to set, this type of preparation is much better from one day to another and in this case is very well frozen to make a slushy.

Hope you animeis with it, is more glib than it seems with so much explanation ... I have no choice when I get to give details haha.

take this opportunity to wish you the best in these days, as I read recently you know that today we can buy almost anything but friendship is a homemade recipe ... thanks for show me everyday ^ - ^

MERRY CHRISTMAS!

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