Cakes with a luxurious layer of mirror glaze are the hallmark of any pastry shop.
The culinary departments of supermarkets are decorated with shining desserts, venerable professionals are proud of them and all kinds of sites tease from their advertising banners.
Is this magnificence so complex and inaccessible? Not at all! Yes, the work will be wonderful, but the result with due diligence promises to be amazing.
General principles for the preparation of mousse cakes and mirror glaze for them
• Most often, dessert consists of a pair of thin cakes of biscuit dough, between which there is a thick layer of mousse mass. Often it is prepared from one cake. Biscuit blanks are baked by hand or used purchased, which are cut into two, and in some cases into three parts. It all depends on how thick the cake is needed.
• All mousse cakes are going upside down. For assembly use detachable metal molds. So that the dessert does not stick, and its surface is perfectly flat, the bottom of the form is lined with cling film, and the sides of the ring mounted on it are covered with a dense acetate film. If there is no such film, you can use a sheet of parchment.
• Mousse mass for the cake is prepared with the addition of gelatin. It is pre-soaked in liquid, allowing it to swell well. Then it is introduced into a hot, but not boiling mousse base and thoroughly mixed or interrupted with a blender.
• The basis of the mousse masses can be any product. They are prepared from berries, chocolate, cottage cheese, citrus juice, etc. The method of preparation depends on the recipe chosen, the main thing is that the cooked mousse is homogeneous.
• Cakes rarely consist of a single layer of mousse. Usually a dessert is prepared from several different, but well-matched mousses to taste. A new layer is poured into the mold only after the previous one has solidified. To make the process go faster, a container with mousse for solidification is frozen.
• Dessert can be decorated as you wish, but you can achieve a special effect if you cover the mousse cake with a spectacular mirror coating.
• It is prepared from simple components and the preparation itself is a time-consuming process, the main thing is to strictly follow the recipe and not violate the proportions. It is stained in any color using gel dyes.
• The icing is applied to a cake that is well-frozen, even slightly frostbitten, and only when it is warm. Its temperature should not be lower than 30 degrees. Before applying the icing, it is advisable to place the cake on a wire rack and substitute a wide dish under it. Glaze flowing into it, if there are no crumbs in it, is collected and reused.
Chocolate Mousse Cake with Mirror Glaze
Ingredients:
• 30 gr. almond flour;
• white high-quality flour - 50 gr.;
• milk dark chocolate - 90 gr.;
• two eggs;
• 90 gr. sweet cream butter;
• sugar - 90 gr.
For cherry jam:
• drinking water - 36 ml;
• a glass of cognac;
• pitted cherries - 250 gr.;
• 6 gr. “fast” gelatin;
• juice from 1/3 of the medium-sized lemon;
• 65 gr. Sahara.
For chocolate mousse:
• two yolks;
• 10 gr. gelatin;
• water - 60 ml;
• a tablespoon of sugar;
• two teaspoons of vanilla (powder);
• 400 ml of medium fat cream;
• white, non-porous chocolate - 85 g.
In mirror glaze:
• gel dye, pink, food - 1 g .;
• 12 gr. gelatin;
• whole condensed milk - 120 g .;
• 150 ml of glucose solution;
• water - 160 ml;
• 180 gr. white chocolate;
Cooking method:
1. Pour gelatin granules with slightly cooled water and set aside for forty minutes to swell.
2. Put the butter in a small bowl, add the broken dark chocolate and set to warm in a water bath. Heat with minimal heat so that the temperature of the chocolate mass does not rise above 40 degrees.
3. To the slightly cooled chocolate, add the eggs beaten in foam, pour sugar, sifted wheat and almond flour, mix.
4. Well, coat a round shape with a piece of softened butter from the inside, pour the chocolate dough into it. Set in the oven and bake the cake for half an hour.
5. Make a cherry confit. Mix cherries with sugar in a thick-walled saucepan and add to medium heat. When all the grains have dissolved, stirring, boil another two minutes. Set aside from heat and beat the contents of the stewpan several times with a blender.
6. In the cooled to 85 degrees confit, enter the filtered lemon juice and cognac. Add well-swollen gelatin and mix until it is completely dissolved.
7. Make the chocolate mousse. Soak gelatin in cold water.
8. In a saucepan, not boiling, warm 150 ml of cream well.
9. Grind the yolks with regular sugar and vanilla powder. Add a spoonful of hot cream to the yolk mass, mix, pour another spoon, mix again and combine with the hot cream left in the saucepan. Place the container on a small fire and warm it to 85 degrees.
10. Add the chopped white chocolate to the thick creamy mass and stir, removing from heat, until completely dissolved. Enter the swollen gelatin, whisk vigorously with a mixer.
11. Whip the remaining chilled cream (250 gr.) Until fluffy and, introducing in parts, mix with the cooled chocolate mass.
12. Pour the chocolate mousse into a detachable form, with a layer no thicker than 0.5 cm and place in the freezer for five minutes.
13. When the mousse layer hardens, fill it with chocolate mousse, distributing it with the same layer as before, and again put it in the freeze.
14. On a frozen, new layer of mousse, lay the cherry confit, fill it with the remaining mousse and place in the general compartment of the refrigerator for six hours.
15. To prepare a mirror glaze, fill the gelatin with water for at least half an hour.
16. Pour glucose solution into the pan and 10 ml of water to it. Add granulated sugar and over medium heat, stirring regularly, bring to a boil.
17. Remove the bowl from the heat, put pieces of white chocolate in it and mix until completely melted. Then immediately add the gelatin, pour in the condensed milk and stir thoroughly again.
18. Strain the icing through a sieve, tint it with gel dye and fill the surface of the cake. Serve when the layer of glaze hardens.
A simple recipe for berry mousse cake - "Blueberry"
Ingredients:
• flour - 150 gr.;
• 6 tablespoons of sugar;
• two eggs;
• 60 gr. dark cocoa without sugar;
• dough ripper, factory - 2 tsp.
For mousse:
• blueberries - 200 gr.;
• 400 ml of cream, 33 percent;
• 20 gr. gelatin powder;
• water - 150 ml;
• 150 gr. unrefined sugar;
• two yolks.
For registration:
• blueberries - 30 gr.;
• 100 ml of oily liquid cream.
Cooking method:
1. Do not beat the eggs too much, add sugar to them and continue the process until you get a white foam.
2. Sifting through a sieve, add cocoa, flour, baking powder to the eggs and mix well. You can sift loose components into a separate bowl, and then pour them over to the egg mass.
3. Divide the dough in half and bake the cakes one by one. Baking one in a 20 cm form will take no more than 10 minutes.
4. Prepare blueberry mousse. First of all, fill the gelatin with cool water and set it aside to swell.
5. Blueberries mix with four tablespoons of sugar and set to moderate heat to boil. Then lower the temperature and continue cooking the jam for another quarter hour. Do not forget to mix occasionally, otherwise it will burn.
6. In a hot, not boiling, blueberry jam, lay out the gelatin and mix well.
7. White whisk the yolks with sugar. Pour the blueberry jam to them, mix.
8. Whip cream until firm, firm. Transfer them to the total mass and mix gently. You can use a whisk, the main thing is not to whisk.
9. Wrap the ring from the detachable form in which the cakes were baked, wrap it with cling film and place it on a serving dish.
10. Put one of the cakes on the bottom, pour the blueberry mousse on top and carefully smooth its surface. Cover with a second cake and place the cake in the “warm” section of the refrigerator for at least 4 hours.
11. Free the dessert from the mold and decorate its surface with whipped cream and blueberries to steady peaks.
Mousse Cake with Mirror Glaze - Orange
Ingredients:
• sponge cake purchased - 1 pc.
For orange mousse:
• 70 ml of orange natural juice;
• lemon juice - 30 ml;
• two tablespoons of chopped orange peel;
• a spoon of chopped lemon peel;
• three eggs;
• 80 gr. homemade thickened cream;
• refined sugar - 140 gr.;
• granular gelatin - 5 g.
For cottage cheese mousse:
• 33% cream - 300 gr.;
• 250 gr. soft cream cheese;
• gelatin - 10 gr.;
• 80 gr. regular sugar, refined;
• two yolks;
• icing sugar - 70 gr.
For mirror glaze:
• 100 ml of glucose solution;
• condensed milk GOST quality - 70 gr.;
• half a glass of sugar;
• 10 gr. gelatin;
• one hundred gram white chocolate bar;
• 50 ml of water;
• gel food coloring orange.
To decorate:
• bitter, high percent chocolate.
Cooking method:
1. Cakes from biscuit dough can be bought ready-made or baked on their own, guided by one of the above recipes.
2. For orange mousse, pour gelatin 20 ml of cool water and set aside for a while.
3. Mix citrus juices, add 70 gr. sugar, chopped zest and boil quickly.
4. With the remaining sugar, beat the eggs until white and, stirring vigorously, pour hot citrus syrup into them in a thin stream. Place a bowl of mousse in a water bath and slowly warm until thickened, stirring regularly.
5. Lightly cool the mousse, add the swollen gelatin, butter, and whisk everything with a whisk.
6. Transfer the orange mousse to a bowl and place in the freezer. It is desirable that the shape of the bowl resembles a hemisphere, and the diameter does not exceed 12 cm.
7. When the orange mousse freezes well, prepare the curd mousse. Soak 8 g. gelatin, pour 40 ml of cool water.
8. Crush cream cheese thoroughly, gradually adding powdered sugar, whip the cream.
9. After adding 25 ml of water to sugar, boil a clear syrup.
10. While whisking the yolks with a mixer, add a little hot sugar syrup to them, then add the soaked gelatin and beat well again. It should make a beautiful air mass.
11. In the cooled yolk mass, first mix the grated cheese with powder, and then whipped cream.
12. Take a hemispherical bowl with a diameter of at least 20 cm and line it from the inside in one layer with cling film.
13. At the bottom of the bowl, put a little cottage cheese mousse, lay the frozen orange mousse with the convex part down on it and pour over the remaining curd mass.
14. Slightly sinking, put the biscuit cake on top and place the bowl with cake in the refrigerator for a time sufficient to completely harden.
15. As soon as you put the cake in the refrigerator, immediately start preparing glaze. Pour gelatin with three tablespoons of cold water.
16. In a thick-walled saucepan, mix sugar and glucose. Add drinking water and on a little heat, stirring constantly, bring to a boil.
17. Put finely broken chocolate in hot syrup, add condensed milk and bring to uniformity by continuous stirring. Then tint the icing, put the gelatin and whisk.
18. Cover the bowl with a layer of cling film so that its surface touches the glaze and leave at room temperature
19. When the mousse cake hardens well, turn the bowl over to a wide dish, free the cake from it. Then gently move it to the grill.
20. In a water bath, heat the icing to 35 degrees and fill it with cake.
21. Transfer the dessert to a serving plate and garnish with chocolate leaves. To make such a decoration, melt the chocolate. Draw them on a sheet of dense food-grade polyethylene leaflets, and after hardening, carefully separate and transfer to the cake.
Apricot mousse cake with mirror icing made from cocoa and cream
Ingredients
For mousse:
• cream cheese, Mascarpone varieties - 250 gr.;
• two tablespoons of apricot jam;
• 80 ml of milk;
• a bag of vanilla sugar;
• four yolks;
• fast gelatin - 12 g .;
• white sugar, beetroot - 80 gr.;
• 350 ml of fatty, 33% cream;
• one purchased chocolate cake.
For glaze:
• four tablespoons of cocoa powder;
• 100 ml of water;
• sugar - 175 gr.;
• half a glass of fat cream;
• granular gelatin - 12 g.
Cooking method:
1. Cut the purchased or independently baked biscuit along the contours of the form in which you plan to assemble the cake. The thickness of the biscuit in this case should be equal to 1 cm, so the purchase must be cut into three layers and take only one for the cake.
2. Pour gelatin with water, mix and set aside. When the granules swell, dissolve by heating in a not too hot water bath.
3. Whisk the yolks slightly with a whisk with sugar. Pour warm milk to them, mix and set to boil on a minimum of heat.
4. Remove the thickened yolk mass from the stove, add the dissolved gelatin to it and, having thoroughly mixed, leave to cool.
5. Put the Mascarpone with apricot jam into a non-hot, but still warm mass, mix.
6. In a mixture that has cooled down to 30 degrees, mix the whipped cream to a state of strong foam and pour it into a mold lined with cling film. Put a biscuit on top, gently press it with your hands so that the mousse comes out on the sides, and remove the cake for four hours in the freezer.
7. Soak the gelatin by mixing it with 70 ml of chilled water.
8. In a thick-walled sauté pan, fill half a glass of water with sugar, put on a stove and, warming over low heat, achieve complete dissolution of the grains.
9. After boiling, boil the syrup for seven minutes.
10. Lightly warm the cream, dilute the cocoa in them and pour the resulting mixture into hot syrup. Stir well, with intense heating, bring to the very beginning of boiling and remove from the stove.
11. Add the soaked gelatin and mix the icing thoroughly. Cool to 30 degrees and fill it with a frozen cake that is free from shape. In this case, the dessert should lie on a dish with a biscuit.
Chocolate Mousse Cake with Mirror Glaze
Ingredients:
• cocoa powder - 75 gr.;
• 4 eggs;
• a full glass of flour and sugar;
• vanilla powder - 1 gr.
For chocolate mousse:
• two tablespoons of granular gelatin;
• 450 gr. sour cream, fat content from 35%;
• fat cream - two glasses;
• 250 gr. powdered sugar;
• milk chocolate - 90 gr.;
• milk - 80 ml.
Mirror Glaze:
• two teaspoons of “instant” gelatin;
• glucose syrup - 100 ml;
• high percent chocolate - 100 gram bar;
• 70 gr. Condensed Uncooked Milk
• water - 50 ml;
• half a glass of fine sugar.
Additionally:
• "Nutella" - 400 gr.;
• 250 gr. oily sour cream;
• bag of thickener;
• half a glass of powdered sugar.
Cooking method:
1. Divide the measure of sugar equally and beat the first part with yolks, and the rest with proteins. Combine both masses and mix gently.
2. Add flour sifted with cocoa, mix thoroughly and transfer the dough into a parchment-laden form. At 180 degrees, to a dry match condition, bake the cake. Remove from the mold and let cool, then cut into two.
3. Pour gelatin with cool milk and set aside temporarily.
four.At medium speed, whip the cream with sour cream. While whisking, gradually add powdered sugar. When you introduce a little more than half the powder, and taste it, if it is sweet enough, the powder will no longer be needed. Stop whipping when the mass is thickened.
5. Melt the broken chocolate with a water bath and, having cooled the chocolate mass well, mix it in the cream base.
6. Warm the gelatin soaked in milk in a water bath. Warm mass, with continuous whipping, enter into a chocolate base.
7. At the bottom of the detachable form, lay the bottom cake and apply 1/2 nut-chocolate mass on it. Install the removable ring, cover the sides with a long sheet of parchment. It is necessary that the paper is 5 cm above the form.
8. Put chocolate mousse on top of the missed biscuit and cover it with biscuit cake, the top of which should be spread with paste in advance.
9. Beat the sour cream with a thickener and powdered sugar well, put it evenly on the cake and put in the refrigerator overnight.
10. Prepare the icing. Soak gelatin in 60 ml of water.
11. In a small bowl, put the broken chocolate, pour the condensed milk and add the swollen granules of gelatin. With medium heat, bring the sugar mixed with water and glucose syrup to a boil. Then reduce heat to a minimum and boil for another two minutes.
12. Pour the hot syrup into a bowl with chocolate, let stand for two minutes and beat with a blender or mixer. Try to whip so that there is no foam.
13. Cover the icing with foil and put in the refrigerator to the cake.
14. Not earlier than after 8 hours, remove the cake, free it from the form, carefully separate the paper and transfer to a serving dish.
15. Warm the glaze to 30 degrees by placing it in a water bath, and fill it with the entire surface.
Mousse cake with biscuit - "Caramel with coffee"
Ingredients
For biscuit:
• refined oil - 30 ml;
• four eggs;
• milk - 35 ml;
• 50 gr. flour;
• cocoa powder - 15 g .;
• 65 gr. refined sugar.
For coffee mousse:
• yolks of two eggs;
• 10 gr. instant coffee;
• milk - 60 ml;
• 35% cream - 140 gr.;
• 5 gr. granular gelatin;
• sugar - 20 gr.
For caramel mousse:
• drinking water - 15 ml;
• a whole egg and two proteins;
• 10 gr. oils;
• "fast" gelatin - 10 gr.;
• half a liter of pasteurized milk;
• 100 ml cream, high fat;
• flour - 25 gr.;
• sugar - half a cup.
For glaze:
• 50 ml of the same as for mousse, cream;
• 76% dark chocolate - 50 gr.
Cooking method:
1. When breaking eggs, collect the proteins in a separate bowl. Warm the milk, stirring, dissolve the cocoa in it and cool well.
2. Add 10 grams of sugar to the yolks and beat with a mixer until they turn white. Then pour the oil in and stir until smooth.
3. Add flour diluted in cocoa milk and stir well again.
4. Pour the remaining sugar to the proteins and beat them with a mixer at moderate-high speeds in a lush foam. Transfer the resulting mass to chocolate and gently mix it with a spatula.
5. Pour the dough into a broiler lined with parchment and bake a biscuit. The dough layer is thin, so baking does not take more than 10 minutes. Readiness check puncture skewers, it should go dry.
6. From the cooled biscuit, cut two round cakes, the size of a mold.
7. Make coffee mousse. Pour gelatin with two tablespoons of water, and dissolve coffee in slightly warmed milk.
8. Grind the yolks with sugar, add the egg mass to the prepared coffee drink and place the bowl on a little heat. Without bringing to a boil, boil the mixture until slightly thickened, then stir in the swollen gelatin and, removing from heat, beat with a blender.
9. In a separate, always chilled dish, whip the cream and mix them in the slightly cooled chocolate mass.
10. Cover the bottom and sides of the mold with parchment and pour coffee mousse into it. Lay one of the cakes on top and lightly crush it. Put in the refrigerator.
11. To prepare caramel mousse, gelatin granules, as for coffee, soak in water.
12. In a thick-walled sauté pan, mix sugar (50 g.) With water and put to simmer on a slow fire. Warm until the caramel begins to foam and darken. Do not stir, but only occasionally shake the container so that the sugar does not burn.
13. When the sugar mass turns into a light creamy shade, mix in butter, add hot cream and remove from heat.
14. In a separate bowl, blot one egg with two squirrels. Add 250 ml of cold milk, in which dilute sugar in advance. Stir thoroughly and add flour.
15. Boil the remaining 250 ml of milk. Pour it into the cooked mass, mix and put on a little heat, boil until thickened.
16. Add the swollen gelatin to the hot mass, pour the caramel, mix. If lumps remain, kill with a blender.
17. Pour the caramel mousse onto a biscuit cake, cover it with a second billet and return to the refrigerator.
18. Freeze the frozen mousse cake from the mold, turn over and place on a serving plate.
19. The top of the cake is covered with melted chocolate or filled with mirror chocolate icing, the recipe for which is in the recipes described above.
The tricks of making mousse cake and mirror glaze for him
• Gelatin swollen in water will disperse evenly over the mousse mass if it is previously dissolved in a water bath, and only slightly cooled before mixing.
• If the mousse cake was kept in a freeze to accelerate the hardening process, after registration, place it for at least four hours in the general compartment of the refrigerator so that all layers of the cake are thawed uniformly.
• Glucose syrup for glaze can be purchased at a specialized pastry shop or supermarket.
• Make sure that whipping does not form bubbles in the glaze and that it does not foam, set the bowl at a slight angle. If this could not be avoided, remove the foam with a spoon, and then strain through a sieve.
• It is advisable to prepare the glaze in advance, at least 12 hours before coating the cake. It should be stored in the refrigerator, covered with a film so that it touches its surface, and be sure to warm before coating.
• Do not heat the icing over an open fire or in the microwave; there is always a danger of overheating. Use a water bath and constantly mix the icing so that it warms up evenly. The icing will lie evenly if its temperature is not above 30 degrees.
