Peanut Butter Milk Chocolate Mousse Cake

Another trial!  Success declared, though not yet perfect and close to Cova‘s Peanut Feuillentine Cake.  The paillete feuilletine lost its crunchiness when mixed with the mousse.  Peanut butter and milk chocolate in two layers, not only a peanut butter mousse cake per Cova’s version.  Not good or bad.  Hmm, it’s a good cake.  Full of peanut’s unique fragrance and creaminess.  Different tastes fused together to enlighten the taste buds.  It’s served after an enjoyable lunch with a friend. 

I did not use heavy cream but normal cream.  5g gelatin used for the two mousse layers.  Yup, thanks to another blogger for information to make a version of mine.

Cake base
2 eggs
44g sugar
44g cake flour
8g oil

Beat the eggs and sugar until thick and fluffy, ribbon like

Fold in the sifted flour, followed by the oil

Pour the mixture into a 18cm cake pan

Bake at 180°C for 20-25 minutes

Let cool.  Brush the cake with brandy

Peanut Butter Mousse                             
33g powdered sugar
1/2 tsp vanilla extract
200g whipping cream
125g creamy peanut butter
30g feuilletine

Blend the peanut butter and half of the powdered sugar well.  Add vanilla and mix till incorporated

Beat the cream with the rest of the sugar till soft peaks form. 

Add half of the cream to the peanut butter mixture.  Blend well

Add the remaining cream and mix well

Lay half of the feuilletine on the cake base

Pour the peanut butter cream mixture onto the feuiletine cake base

Refrigerate for 2 hours

Milk Chocolate Mousse
50g milk chocolate buttons
140g whipping cream
1/2 tsp vanilla extract

Bring 1/4 cup of the whipping cream to a simmer in a small saucepan.

Remove saucepan from the heat and add the chocolate buttons. Stir until smooth. Mix in vanilla extract.

Cool the chocolate mixture

Whip the remaining cream to soft peaks

Fold in the cooled chocolate mixture

Pour the mousse on top of the peanut butter mousse

Let the mousse harden in the fridge for a few hours

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