Муссовые нарезные пирожные: Ройбуш–Абрикос/Манго–Тимут — миндальный бисквит, конфи, взбитый ганаш

In this tutorial, the creator demonstrates how to make contemporary sliceable mousse cakes featuring an almond sponge base, a warm apricot (or mango) confit, a rooibos‑timo‑spiced mousse, and a whipped white‑chocolate ganache infused with rooibos and timo pepper. The video walks through each stage—from whipping butter and sugar, baking the sponge, preparing the confit and gel, to infusing the mousse with tea and spice, emulsifying with white chocolate, and finally assembling the layers with a chilled ganache for a clean slice.