Entremet Dessert with Cake Layers, Mousse, and Glaze Recipe
This elegant Entremet dessert features delicate cake layers layered with smooth, creamy mousse and finished with a shiny glaze, creating a visually stunning and delicious multi-textured treat perfect for special occasions.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours including chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Cake Layers
- 150g all-purpose flour
- 150g sugar
- 4 large eggs
- 50g butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
Mousse
- 300ml heavy cream
- 200g white chocolate, chopped
- 3 egg whites
- 50g sugar
- 5g gelatin sheets (or 1 tbsp powdered gelatin)
- 50ml milk
Glaze
- 150g sugar
- 75ml water
- 75g sweetened condensed milk
- 100g white chocolate, chopped
- 6g gelatin sheets
- Food coloring (optional)
Instructions
- Prepare the Cake Layers: Whisk the eggs and sugar together until pale and fluffy. Gently fold in the sifted flour and baking powder, then incorporate the melted butter and vanilla extract. Spread the batter evenly on a lined baking tray and bake at 180°C (350°F) for about 12-15 minutes or until a toothpick comes out clean. Let cool completely.
- Make the Mousse: Soften gelatin in cold water. Heat the milk and dissolve the gelatin in it. Melt the white chocolate gently and mix with the gelatin milk. Whip the heavy cream to soft peaks. Beat the egg whites with sugar until stiff peaks form. Fold the chocolate mixture first into whipped cream, then gently incorporate the egg whites in three additions. Refrigerate briefly to set slightly.
- Assemble the Entremet: Cut the cake into layers that fit your mold or ring. Place one cake layer at the bottom, spread half of the mousse over it evenly. Add the second cake layer and spread the remaining mousse on top. Cover and chill in the refrigerator for at least 4 hours or overnight.
- Prepare the Glaze: Soften gelatin in cold water. Bring sugar, water, and condensed milk to a boil. Remove from heat and add the soaked gelatin until dissolved. Pour over the chopped white chocolate and blend until smooth. Add food coloring if desired. Cool glaze to about 30°C (86°F) before using.
- Glaze the Entremet: Remove the chilled entremet from the mold and place on a wire rack. Pour the glaze evenly over the entire surface to cover it completely. Let excess glaze drip off. Transfer to a serving plate and refrigerate until the glaze sets, about 30 minutes.
Notes
- Ensure all components are well chilled before assembly to maintain the dessert’s structure.
- You can flavor the mousse or cake layers with extracts or fruit purees for variations.
- Use a flexible silicone mold or an acetate ring for easy unmolding and smooth edges.
- Make the glaze in advance and store in the fridge, gently reheating before use.
- Use gelatin sheets soaked in cold water for best results and no lumps.
Keywords: Entremet, mousse cake, layered dessert, glazed entremet, French dessert
