For Mint sponge cake
Preheat oven to 180 degree centigrade. With an electric mixer on medium speed cream the butter and sugar together in a large bowl until fluffy. Add the eggs to the creamed mixture and beat well. In a separate bowl sift together flour, baking powder and salt. Mix the dry ingredients to the creamed mixture and gently fold in cut and fold method.Add milk and fold for 2 minutes till well combined.Add ground mint leaves (grind with little milk) to the batter. Pour the cake batter in a well greased square tin and bake for 20 minutes or till it's done.
Insert 1(Tamarind and Jaggery jelly). Bloom gelatin with little water. Boil pulp and Jaggery with a or two pinch of salt and gelatin. Thoroughly mix till gelatin dissolve. Pour the mixture into prepared small size square ring covered with one side cling film. Freeze it in the freezer till rock hard.
Insert 2(Mint,ginger and chilli jelly).. Bloom gelatin with little water. Grind mint, ginger and chilli together and strain well. Warm the mixture with sugar and add gelatin and mix well till it dissolve. Pour into another square ring covered one side with cling film. Freeze it in the freezer till rock hard.
Insert 3(Raspberry jelly).. Bloom gelatin with little water. Boil Raspberry puree with sugar and add bloomed gelatin. Dissolve gelatin welland pour the jelly mixture into a another square tin covered with one sided cling film. Freeze it in the freezer till rock hard.
Filling (mint white chocolate mousse)
Whisk egg yolk and sugar together. Bloom gelatin separately in little cold water. Boil milk and add to the yolk mixture. Cook the mixture till it becomes thick sauce consistency. Add bloomed gelatin and strain mixture to get rid of lumps. Add this to the melted white chocolate. Whip whipping cream to soft peaks and fold in to the mixture. Chop mint leaves and add to the mousse mix. It's done.Filling should be done at last only.
Now everything is ready. After the jelly is rock hard its time to assemble mint mousse cake.
Assembling procedure.
Here I've used cozee pillow silicon mould. It's an invert assembling procedure.
First fill mint chocolate mousse to 1/4 inch of the mould. Demould Tamarind jaggery jelly from the ring and insert to the filling gently till its partially get immersed into the filling.
Add mint cream cheese mousse filling on top of the first insert and cover well. Now place the second mint ginger chilli insert on top and again repeat the filling.
Place the third Raspberry jelly insert on the filling. Slightly push the insert as done previously like the two insert jellies.
Again cover the jelly with the mint cream cheese mousse filling. Spread evenly with the half set spatula.
Lastly place the baked mint sponge cake as a base on top of the evenly spread filling. Assembling procedure is done.
Freeze the mould mint mousse cake in the freezer. It will take seven hours to set rock hard.
Demould mint mousse cake from the silicon mould and spray butter velvet spray green color on the cake. Make sure it sprays evenly. Garnish it with silver balls to give a perfect cozee pillow effect.
Mint mousse cake is ready to serve for any parties. It's a yummy mousse cake with the combination of sweet, tangy, spicy and minty flavor which we relish it having our Indian North Indian street food PAANIPOORI.
Though it's a long procedure perfect planning makes it simple to relish this Mint mousse cake with our Indian paanipoori taste.
