Mousse cake recipe. Mirror glaze for cake

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

Mousse cake is very beautiful and delicious. There are a great many ways to prepare it. We will present only a few simple and affordable recipes that will not take you much time to implement.

Berry Mousse Cake Recipe

At first glance, it may seem that preparing such a dessert requires a lot of free time and ingredients. But it's not. To implement the presented recipe, we need the following components (for a biscuit):

• drinking water - 5 large spoons;
• white wheat flour - 8 large spoons;
• baking powder - about 7g;
• beet sugar - 8 large spoons;
• large chicken eggs - 3 pieces

For cream soufflé:

• frozen blackberries - about 100g;
• gelatine granules - about 20 g;
• thick strawberry yogurt - approximately 250 ml;
• frozen raspberries - about 100g;
• beet sugar - about 100 g;
• moist granular cottage cheese - about 250 g;
• frozen blueberries - approximately 100g

For regular cream:

• coconut flakes - about 50 g;
• fresh lemon - ½ fruit;
• condensed unboiled milk - approximately 170g;
• sour cream is as fresh as possible - about 120 g.

For impregnation:

• boiled water - 100 ml;
• Amaretto liqueur - about 1 large spoon;
• granulated sugar - 2 dessert spoons.

Cooking biscuit

Mousse cake, the recipe of which we are considering, is very light, delicate and beautiful. To prepare it, you must first knead the dough.

Egg yolks are intensively rubbed together with 4 large spoons of sugar, and then drinking water is added to them. Continuing to beat the ingredients, snow-white flour is gradually poured into them, which is sifted in advance along with baking powder.

After the above steps, beat egg whites with sugar residues separately (until stiff peaks). Spread the resulting mixture to the yolks and mix well.

The finished dough is laid out in a form with a diameter of 20 cm, which is covered with baking paper in advance. In this form, the biscuit is baked for half an hour at a temperature of 200 degrees.

The finished cake is carefully removed and completely cooled (about 3 hours).

Mousse making process

How should I make a berry-mousse cake? After baking the biscuit, you need to start preparing the cream soufflé.

All berries are laid out in a deep bowl and completely defrosted. Then they are whipped with a blender, after adding granulated sugar. Coarse curd and strawberry yogurt are also mixed separately. to the receivedpureed berries are added to the mixture and beat well.

To make the mousse cake stable, gelatin must be added to it. It is poured with a small amount of water (about 100 ml), and then left to swell for 30 minutes. After that, it is dissolved in a water bath and added to the curd-berry mixture.

Shaping the cake

How should a velor mousse cake be formed? The completely cooled biscuit is cut in half, and then moistened with a special impregnation. It is done as follows: boiled water is mixed with Amaretto liqueur and granulated sugar.

To form such a dessert, you must use a detachable form. One of the soaked cakes is laid out on its bottom, and then 2/3 of the berry mousse. After that, the cake is covered with a second biscuit and again filled with the rest of the soufflé cream.

In this form, the semi-finished product is removed in the cold (for the whole night). During this time, the mousse should completely harden. In the morning, the ring is removed from the dessert and transferred to the cake stand.

Making sour cream

To make a mousse cake with a velor surface, we need white sour cream. For its preparation, condensed milk and fresh sour cream are strongly whipped. While whisking the ingredients, gradually add lemon juice to them.

After the mass thickens, it is immediately used for its intended purpose.

We form the dessert and serve it to the table

After the mousse cake hardens in the refrigerator, it is completely smeared with sour cream (includingincluding the side parts), and then sprinkled with coconut flakes, forming a kind of velor. In this form, the dessert is again sent to the refrigerator, but for 2 or 3 hours.

Before serving, the mousse cake is decorated with fresh berries. It is served to guests on beautiful saucers along with hot and strong tea.

Make a mousse cake with mirror glaze

Preparing such a dessert is easy and simple. If you follow all the recommendations described, you will get not only a very tasty, but also an incredibly beautiful cake. To prepare it, we need the following products (for the biscuit):

• white sifted flour - about 75 g;
• good quality unsweetened cocoa powder - approximately 50g;
• chicken eggs - 4 pcs.;
• baking powder - 5g;
• granulated sugar - about 130 g;
• butter melted and chilled - about 30 g.

For berry impregnation:

• beet sugar - about 100 g;
• frozen or fresh cranberries - approximately 150 g;
• pitted dark cherries - 100 g;
• cranberry liqueur - about 50 ml (can be replaced with rum);
• dry barberry - 3g

For white cream:

• 3 egg yolks;
• small sugar - about 40 g;
• low-fat cream - about 250 ml;
• vanilla (pod) - ½ pcs.;
• gelatin sheet - 4 g (1 sheet).

For cherry mousse:

• fresh pitted cherries - 250 g;
• Small sugar - 50r;
• egg whites - 2 pcs.;
• beet sugar - 110 g;
• drinking water - 30 ml;
• high fat cream - 250 ml;
• sheet gelatin - 8g (2 sheets).

For chocolate mousse:

• dark chocolate - 200 g;
• heavy cream – 240 ml;
• fat milk - about 90 ml;
• small sugar - 30 g;
• vanilla (pod) - ½ pcs.;
• yolks - about 30 g.

For mirror glaze:

• sheet gelatin - about 8g;
• drinking water - approximately 120 g;
• small sugar - about 145 g;
• cocoa powder - about 50 g;
• heavy cream - about 100 ml.

Preparation of biscuit and berry soak

To make a chocolate mousse cake, you need to bake a large biscuit. To do this, chicken eggs are strongly beaten with sugar (about 10 minutes), and then a loose mixture is added, consisting of sifted flour, cocoa and baking powder. After mixing the components, melted and chilled butter is gradually introduced to them.

Having received a viscous dough, it is laid out in a shallow form (you can use a baking sheet), covered with parchment, and baked in the oven for about half an hour.

After cooking, the cake is taken out, placed on a large cake rack and completely cooled. So that the biscuit does not turn out too dry, it is moistened with a special impregnation. To do this, boil cranberries together with sugar and dry barberry (about 7-10 minutes), and then beat with a blender andrubbed through a sieve.

Liquor, cherries are added to the resulting berry puree and subjected to heat treatment for another 10 minutes. After that, the impregnation is cooled and applied to a cold cake.

Making white cream

1. Gelatin sheet soaked in cold water and allowed to swell.
2. Beat egg yolks and sugar in a separate bowl.
3. Pour cream into a small saucepan, add vanilla and heat over low heat without boiling.
4. Pour hot cream in small portions to the yolks, constantly stirring the ingredients with a whisk.
5. The resulting mixture is put on a small fire and brought to 85 degrees (do not boil).
6. Removing the cream from heat, add gelatin to it, stir until dissolved, filter through a sieve and beat with a blender.
7. The thick white mass is poured into a mold and cooled to solidify.

Cooking cherry mousse

1. Gelatin is soaked in cold water.
2. Pitted cherries are boiled with sugar (10 minutes), whipped with a blender and allowed to boil again.
3. Gelatin is added to the cooled mixture and stirred well until dissolved.
4. Water and sugar are boiled into a syrup and poured in a thin stream into the egg whites, which are beaten to firm peaks.
5. Heavy cream is whipped vigorously and then added to a mixture of cherry puree and egg whites.

Making chocolate mousse

1. Chocolate is melted in a water bath.
2. Heat milk with vanilla in a separate saucepan.
3. The yolks are beaten with sugar untilthick, and then pour in hot milk, stirring regularly with a whisk.
4. Putting the ingredients on the stove, they are heated to 85 degrees.
5. To the resulting mass, melted chocolate is poured in small portions and beat with a whisk.
6. Chocolate mousse is cooled to room temperature and combined with heavy whipped cream.

Preparing mirror glaze

Mirror icing for the cake is very easy to prepare. Gelatin is soaked in cold water. Sugar, water and cream are brought to a boil, then cocoa is added and stirred.

Removing the ingredients from the stove, add the swollen gelatin to them, and then beat with an immersion blender until smooth.

How to form correctly?

Mousse cake with mirror glaze is very easy to form. A white cream is spread on the soaked biscuit, frozen in the refrigerator. Next, the dessert is covered with cherry and chocolate mousse.

To prevent the mirror glaze for the cake from spreading, it is recommended to carry out all the described actions in a deep cake maker.

After the dessert is formed, it is put in the refrigerator for 12-15 hours. After this time, the mousse cake is cut and presented to the table along with a cup of tea.