Delicious mousse cakes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mousse cakes are very popular. They are in fashion right now. Agree that this is not surprising. Indeed, in this case, a really tender and fragrant dessert is obtained. In addition, a self-made mousse cake can be considered a bright and original declaration of love. In the article we will give several recipes for this unusual dessert that you can implement at home.

The story of the treat

Cake with mousse captivates with several factors at once. It has long attracted the attention of the sweet tooth thanks to its beauty and exquisite taste. Therefore, confectioners around the world are inventing more and more original ways to prepare such a dessert.

Mousse first appeared on the culinary market in 1894. True, at that time this word was called gelatin-fixed and whipped fish and vegetable snacks, and not sweets at all.

Everything changed in the early years of the 20th century, when iconic French artist Henri de Toulouse-Lautrec came up with the idea of connectinga chocolate with egg whites whipped to a state of airy foam. It is noteworthy that at that time the dessert was called in a very original way - "chocolate mayonnaise". Today, sweetness can be found on the menu of almost any French cafe or restaurant, and it is becoming more and more popular in our country.

Mousse has changed throughout the past century, while remaining consistently popular. Over time, sugar was added to it, and the proteins were replaced with whipped yolks, cream and butter. Mousse is now found not only chocolate, but also caramel, vanilla, fruit and nut. Today it is one of the most popular treats.

Dessert Features

It is believed that every mousse cake should have four constant elements. This is the mousse itself, the biscuit, one or more fillings and the top coat. The professionalism of the confectioner at the same time consists in the ability to find taste harmony.

As a rule, each of these four components is prepared separately. And in a certain sequence. First, the filling, which is then frozen, then the biscuit, after the mousse and at the very end - the coating.

Chocolate honey cake

In this article, we will focus on several mousse cake recipes that combine originality with classic traditions. For example, this is a chocolate honey cake.

To prepare it, you will need the following ingredients. For the base of the cake:

• 100g raw ground almonds;
• 200g dark chocolate;
• 200 ml cream with 33% fat;
• 30g honey.

For mousse take:

• 6 proteins;
• 240g honey;
• 300g dark chocolate;
• 200 ml cream with 10% fat;
• 13g gelatin powder;
• 4 tablespoons of boiled water, cooled to room temperature.

For decoration you will need:

• 200 ml cream with 38% fat;
• 30g dark chocolate;
• 2 tablespoons of decorative chocolate sprinkles (can be replaced with regular grated chocolate);
• 1 tablespoon powdered sugar;
• 1 teaspoon cocoa powder.

Also don't forget to stock up on baking parchment and a baking dish with walls at least 7 centimeters high.

Step by step recipe

Photos of mousse cake should inspire you to prepare this delicious dessert. It is not fast and difficult enough to do, but it is worth it.

First you need to peel the almonds. To do this, pour boiling water over it for 5 minutes. After that, discard on a sieve. The skin will now peel off easily.

Let's start preparing the base. Following the mousse cake recipe step by step, you need to start by bringing the cream to a boil, but do not allow it to boil. Pour chopped chocolate with them, achieve its complete dissolution, stirring with a spatula.

Add honey and ground almonds to the melted chocolate. Now beat the eggs into the chocolate mixture. Mix everything thoroughly again.spatula.

The bottom of the baking dish should be covered with parchment. At the same time, it is not necessary at all to grease the paper itself and the sides, as in the preparation of other desserts. After putting the dough into the form, you need to shake it slightly.

The cake is baked in an oven preheated to 170 degrees for 23 minutes. At a certain stage, you can hear the sound of gurgling oil, but this should not confuse you. Cool the cake without removing it from the mold.

Cooking mousse

According to the recipe for cake mousse, soak gelatin in boiled water. Leave it on for about 20 minutes. During this time, beat the pre-chilled egg whites at medium speed. At the same time, honey should be brought to a boil in a saucepan.

Following the step by step recipe (with photo) of the mousse for the cake, you need to pour the honey that has boiled by this time into the whites in a thin stream. At the same time, do not stop the mixer, but increase its speed to maximum. Proteins need to be whipped until the whole mass cools down to room temperature. As a result, you should get a shiny and stable foam. You don't need a mixer anymore. Now you need to mix the mousse only with a spatula, performing movements from the bottom up.

Dissolve gelatin in a microwave oven or water bath. Three tablespoons of whipped proteins should be mixed with gelatin, cooled to room temperature. At the very end, most of the proteins need to be mixed in with them.

Crushed chocolate should be melted in a water bath together with cream, and then cooled to room temperature. Now mix five tablespoons of mousse with chocolate.

We line the sides of the baking dish from the inside with culinary tape. In some cases, this step can be skipped. Gently spread the mousse over the entire surface of the cake, and then sharply hit the mold on the table. Due to this, we will be able to get rid of excess air bubbles. The cake should be in the refrigerator for 10 hours. Here's how to make cake mousse.

Final stage

At the end we make a decorative decoration. To do this, we release the cake from the split ring. It is enough to run a knife along the inner edge of the form. It is desirable that the knife be with a thin blade and as sharp as possible. If you have used cooking tape, all you have to do is remove it.

Sprinkle the surface of the cake with grated chocolate or special decorative sprinkles.

Chilled cream should be whipped with one tablespoon of powdered sugar. As a result, you should get a strong foam.

Fill a syringe with a notched tip with whipped cream. Make characteristic mounds in the center. Chop the chocolate as much as possible with a knife, send it in a plastic bag.

The package is tied into a knot and lowered into boiling water for a couple of minutes. Chocolate can also be melted in the microwave. After that, we cut off the corner of the package, applying a pattern to the cream located along the edges. Sprinkle the surface of the cream in the center of the cake with cocoa powder.

The cake goes to the fridge until the chocolate is completely set. That's the whole mousse cake recipe. From the photo you can check whether you got what you wanted. As you can see, this dessert should be prepared the day before.celebration, as it takes a long time to prepare.

Orange and persimmon

This is the original name of a biscuit cake with mousse. First, let's look at the ingredients you will need for this recipe. To make a biscuit, take:

• 2 large eggs;
• 85g sugar;
• 75g flour;
• 25g potato starch;
• vanilla pod;
• a pinch of s alt;
• flour and butter for dusting and greasing.

Tastes of mousses at the cake can be very different. In this recipe, a Bavarian persimmon mousse is prepared. It consists of the following components:

• 35g sugar;
• 125g milk;
• 4 gelatin sheets;
• 3 yolks;
• 125 g cream with 33% fat;
• tablespoon of lemon juice;
• 100 ml persimmon puree (for its preparation it is enough to puree the fruit pulp in a blender);
• vanillin.

You should also make Bavarian orange mousse. To do this, stock up:

• 125g milk;
• 40g sugar;
• 4 gelatin sheets;
• 3 yolks;
• 125 g cream with 33% fat;
• tablespoon of lemon juice;
• zest of one orange;
• 50ml orange juice.

An important component of this cake is persimmon jelly. It is prepared from the following components:

• 150g persimmon pulp;
• 50ml orange juice;
• 2 teaspoons of powdered sugar;
• canteenspoonful of lemon juice;
• one teaspoon of gelatin.

To decorate the dessert, use 100 ml of 33% fat cream and physalis.

Biscuit cake

Preparing the biscuit, we start by sifting the flour with s alt and starch three times in a row. Preheat the oven to 180 degrees.

Mix eggs and sugar together in a small saucepan with a thick bottom. Do not be afraid that eggs can curdle, sugar will not allow them to do this.

Put the mixture on a minimum fire. We bring it to a temperature of about 45 degrees, stirring constantly. In this state, the egg mass will be able to absorb air as much as possible.

Pour the resulting mixture into a bowl, whisk at maximum speed so that the mass acquires a characteristic fluffy consistency.

Cut the vanilla pod lengthwise, adding seeds to the egg mass. Grease a baking dish with butter and sprinkle with a little flour. Carefully pour out the entire biscuit mass. The biscuit is baked in the oven for about a quarter of an hour. Its readiness can be determined by piercing with a wooden skewer. It must remain dry. Cut the biscuit into three cakes.

Persimmon mousse

This is the original mousse cake recipe. First, pour the gelatin with cold water. We leave for 10 minutes. Mix the yolks with vanilla and sugar.

During this time, heat the milk strongly, but do not bring to a boil. Pour into the egg mixture, mix thoroughly, and thenpour it all back into the saucepan. Bring to a temperature of about 85 degrees, stirring constantly with a whisk.

Remove from heat, add persimmon puree, lemon juice. Mix thoroughly. Dissolve the squeezed gelatin in the mass. Cool the cream and then whip until a stable shape is formed. Stir again, and cover the detachable cake pan with cling film. Put the first biscuit cake on the bottom. Top it with Bavarian persimmon mousse. Cover with the second cake and put in the refrigerator.

Orange mousse

The same cake mousse recipe is used for Bavarian orange mousse. Gelatin is poured with cold water and left for 10 minutes. Yolks are mixed with sugar.

Add orange zest to milk. After that, it should be heated, but not brought to a boil. Pour the milk into the egg mass, and then return it back to the saucepan. Stirring with a whisk, bring to a temperature of 85 degrees. Add lemon and orange juice. Dissolve the squeezed gelatin in the mass.

Chilled cream is whipped until firm. After that, they are introduced into orange cream, cooled to room temperature.

Pour the second cake with orange Bavarian mousse, cover the third and put it in the refrigerator again.

Persimmon jelly

To make this jelly, soak the gelatine in water for 10 minutes. Puree the persimmon pulp in a blender.

In a saucepan, combine the resulting mixture with lemon and orange juice, powdered sugar. Mix everything thoroughly. Heat the mixture and thenadd squeezed gelatin to it. Stir until completely dissolved.

Taking the cake out of the fridge, fill it with jelly on top. Return the dessert to the refrigerator until completely set. This will take several hours, but it is better to wait for the night.

Decoration

At the final stage of preparing this dessert, the cake is freed from the form in which it was previously stored in the refrigerator.

Already just before serving, it can be decorated with physalis and whipped cream. As a result, you will get an original dessert that is guaranteed to please all your guests. They will appreciate your culinary talents.

Cake with mousse is the best option for a festive table. This dessert will decorate any celebration. Perfect for a birthday, anniversary or romantic dinner.