Cakes with a luxurious layer of mirror glaze are the calling card of any pastry shop.
The culinary departments of the supermarkets are decorated with shining desserts, venerable professionals take pride in them and tease various sites from their advertising banners.
Is this magnificence so difficult and inaccessible? Not at all! Yes, it is necessary to work hard for glory, but the result with due diligence promises to be amazing.
General principles for making mousse cakes and mirror glaze for them
• Most often, the dessert consists of a pair of thin biscuit dough cakes, between which there is a thick layer of mousse. Often it is prepared from the same cake. Biscuit blanks are baked by hand or used by purchase, which is cut into two, and in some cases into three parts. It all depends on how thick the cake is.
• All mousse cakes are collected upside down. For assembly use detachable metal forms. So that the dessert does not stick, and its surface is perfectly flat, the bottom of the form is lined with food 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 masses for cake are prepared with the addition of gelatin. It is pre-soaked in liquid, giving a good swell. Then injected into a hot, but not boiling mousse base and carefully stirred or interrupted by a blender.
• The basis of mousse masses can be any products. They are made from berries, chocolate, cottage cheese, citrus juice, etc. The method of preparation depends on the selected recipe, as long as the prepared mousse is homogeneous.
• Cakes rarely consist of a single layer of mousse. Usually prepare a dessert of several different, but well combined to taste mousses. The new layer is poured into the form only after the previous one is well frozen. To make the process go faster, the container with the mousse for solidification is put in the freeze. • Dessert can be decorated at its discretion, but a special effect can be achieved if you cover the mousse cake with a spectacular mirror glaze.
• It is prepared from simple components and the preparation itself is not a laborious process, the main thing is to follow the recipe exactly and not violate the proportions. It is painted in any color with the help of gel dyes.
• Frosting is applied on a well-frozen, even slightly frost-bitten, cake and only being warm. Her temperature should not be below 30 degrees. Before applying the glaze, it is advisable to place the cake on a wire rack and place a wide dish under it. The glaze flowing into it, if there are no crumbs in it, is collected and reused.
Chocolate mousse cake with mirror icing
• 30 gr. almond flour;
• white high-quality flour - 50 gr .;
• dark milk chocolate - 90 gr .;
• two eggs;
• 90 gr. sweet cream butter;
• sugar - 90 gr.
For cherry confiture:
• drinking water - 36 ml;
• a glass of brandy;
• pitted cherries - 250 gr .;
• 6 gr. “Fast” gelatin;
• juice from 1/3 of a medium-sized lemon;
• 65 gr. Sahara.
For chocolate mousse:
• two yolks;
• 10 gr. gelatin;
• water - 60 ml;
• tablespoon of sugar;
• two teaspoons of vanilla (powder);
• 400 ml medium fat cream;
• white, non-porous chocolate - 85 gr.
In mirror glaze:
• dye gel, pink, food - 1 gr.;
• 12 gr. gelatin;
• whole condensed milk - 120 gr .;
• 150 ml of glucose solution;
• water - 160 ml;
• 180 gr. white chocolate;
1. Pour gelatinous granules with slightly cooled water and set aside for forty minutes to swell.
2. In a small bowl, put the butter, add the broken dark chocolate and put it to warm up in a water bath. Heat on minimal heat so that the temperature of the chocolate mass does not rise above 40 degrees.
3. Add lightly whipped eggs to the slightly cooled chocolate, add sugar, peeled wheat and almond flour, and mix.
4. Spread a round piece of oil from the inside of a piece of softened butter well, pour the chocolate dough into it. Set in the oven and bake the cake for half an hour. 5. Cook the cherry confit. Mix cherries with sugar in a thick-walled saucepan and add to medium heat. When all the grains are dissolved, stir, boil for another two minutes. Set aside from heat and kill the contents of the saucepan several times with a blender.
6. In the confit that has cooled down to 85 degrees, enter the filtered lemon juice and brandy. Add the well-swollen gelatin and stir until it is completely dissolved.
7. Prepare chocolate mousse. Soak gelatin in cold water.
8. In a skillet, before boiling, warm well 150 ml of cream.
9. Grind the yolks with regular sugar and vanilla powder. Add a spoonful of hot cream to the yolk mass, mix, pour in 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. In the thick creamy mass, add chopped white chocolate and stir, removing from heat, until complete dissolution. Enter the swollen gelatin, whisk vigorously using a mixer.
11. The remaining chilled cream (250 gr.), Whisk until fluffy and, introducing parts, mix with the cooled chocolate mass.
12. Pour chocolate mousse into a detachable form, 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, spreading it in the same layer as before, and again freeze in the freeze.
14. On the frozen, new layer of mousse, place the cherry confit, fill it with the remaining mousse and place in the common compartment of the refrigerator for six hours.
15. To make a mirror glaze, pour gelatin with water for at least half an hour.
16. Pour glucose solution and 10 ml of water into the pan. Add granulated sugar and over medium heat, stirring regularly, bring to a boil.
17. Remove the bowl from the heat, place the white chocolate pieces into it and stir until melted. Then immediately add the gelatin, pour in the condensed milk and once again mix thoroughly.
18. Glaze strain through a sieve, tint it with gel dye and pour the surface of the cake. Serve when the glaze layer hardens.
Simple recipe for berry mousse cake - “Blueberry”
• flour - 150 gr .;
• 6 tablespoons of sugar;
• two eggs;
• 60 gr. dark cocoa without sugar;
• ripper dough, factory - 2 tsp.
• blueberries - 200 gr .;
• 400 ml of cream, 33 per cent;
• 20 gr. powdered gelatin;
• water - 150 ml;
• 150 gr. unrefined sugar;
• two yolks.
• blueberries - 30 g .;
• 100 ml fatty liquid cream.
1. Do not beat the eggs too hard, add sugar to them and continue the process until a white foam is obtained.
2. Sift through a sieve, add cocoa, flour, baking powder to the eggs and mix well. It is possible to scatter loose components into a separate bowl, then pour it to the egg mass.
3. Divide the dough in half and alternately bake cakes. On baking one in 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. Mix blueberries with four spoons of sugar and simmer for moderate heat. Then reduce the temperature and continue cooking the jam for another quarter of an hour. Do not forget to occasionally mix, otherwise it will burn.
6. Put the gelatin in the hot, non-boiling blueberry jam and mix well.
7. Dobela whip yolks with added sugar. Pour to them blueberry jam, mix.
8. Whip cream until firm and firm. Transfer them to the total weight and mix gently. You can use the whisk, the main thing is not to beat.
9. A ring from a split mold in which the cake was baked, wrap with cling film and place it on a serving dish.
10. At the bottom, put one of the cakes, pour the blueberry mousse on top and gently level 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 with whipped to firm peaks.
Mousse cake with mirror icing - “Orange”
• purchase biscuit cake - 1 pc.
For orange mousse:
• 70 ml of orange juice;
• lemon juice - 30 ml;
• two tablespoons of crushed orange peel;
• Spoon of chopped lemon peel;
• three eggs;
• 80 gr. homemade thick cream;
• refined sugar - 140 grams;
• granulated gelatin - 5 gr.
For curd mousse:
• 33% cream - 300 gr .;
• 250 gr. soft cream cheese;
• gelatin - 10 g .;
• 80 gr. regular refined sugar;
• two yolks;
• icing sugar - 70 gr.
For mirror glaze:
• 100 ml of glucose solution;
• condensed milk of Gostovsky quality - 70 gr .;
• half a cup of sugar;
• 10 gr. gelatin;
• 100 gram white chocolate bar;
• 50 ml of water;
• gel food dye orange.
• bitter high-grade chocolate.
1. Biscuit dough cake can be bought ready-made or baked by yourself, guided by one of the above recipes.
2. For orange mousse, pour gelatin with 20 ml of cool water and set aside for a while.
3. Mix citrus juices, add 70 gr. sugar, chopped zest and quickly boil.
4. With the remaining sugar, beat the eggs until white and, stirring intensively, pour the hot citrus syrup into them in a thin stream. Put a bowl of mousse in a water bath and slowly heat to a thickening, stirring regularly.
5. Slightly cool the mousse, add the swollen gelatin, oil, and whisk everything.
6. Put the orange mousse in a bowl and send in the freezer. It is desirable that the bowl shape resembles a hemisphere, and the diameter does not exceed 12 cm.
7. When the orange mousse freezes well, prepare the curd mousse. Soak 8 gr. gelatin, 40 ml of cool water.
8. Grind cream cheese carefully, gradually adding powdered sugar, whip cream.
9. Add 25 ml of water to the sugar and boil a clear syrup.
10. Beat the yolks with a mixer, pour in a little hot sugar syrup, then add the soaked gelatin and beat again well. It should make a beautiful air mass. 11. In the cooled yolk mass, first mix the ground cheese with powdered, and then the whipped cream.
12. Take a hemispherical bowl, with a diameter of at least 20 cm, and cover it from the inside in one layer with cling film.
13. Put a little cottage cheese mousse on the bottom of the bowl, lay out the frozen orange mousse with a convex part downwards and cover with all the remaining curd mass.
14. Lightly pressing, place the biscuit cake on top and place the bowl with the cake in the fridge for a time sufficient for it to fully set.
15. As soon as you put the cake in the fridge, immediately start making the icing. Gelatin pour three tablespoons of cold water.
16. In a thick-walled saucepan, mix the sugar and glucose. Add drinking water and on a slight heat, stirring constantly, bring to the beginning of the boil.
17. In the hot syrup, place the finely broken chocolate, add the condensed milk and bring to homogeneity by continuous stirring. Then tint the glaze, put the gelatin and whisk.
18. Cover a bowl of food film with a layer so that the surface touches the glaze, and leave at room temperature.
19. When the mousse cake hardens well, turn the bowl over on a wide dish, empty the cake from it. Then gently move it onto the grate.
20. In a water bath, heat the icing to 35 degrees and fill it with cake.
21. Move the dessert to a serving dish and decorate with chocolate leaves. To make such a decoration, melt the chocolate. Draw them on a sheet of dense food-grade polyethylene leaves, and after curing, carefully separate and transfer onto the cake.
Apricot mousse cake with cocoa and cream mirror glaze
• cream cheese, Mascarpone varieties - 250 g;
• two tablespoons of apricot jam;
• 80 ml of milk;
• bag of vanilla sugar;
• four yolks;
• gelatin “fast” - 12 gr .;
• white sugar, beetroot - 80 gr .;
• 350 ml of fat, 33% cream;
• one purchased chocolate cake.
For the glaze:
• four spoons of cocoa powder;
• 100 ml of water;
• sugar - 175 grams;
• half a cup of heavy cream; • granulated gelatin - 12 gr.
1. Cut the purchased or self-baked biscuit along the contours of the form in which you plan to assemble the cake. The thickness of the biscuit at the same time should be 1 cm, so the purchase must be cut into three layers and take only one for the cake.
2. Pour water over gelatin, mix and set aside. When the granules swell, dissolve, warming up in a not too hot water bath.
3. Beat the yolks lightly with a whisk and sugar. Pour warm milk to them, mix and put to boil at a minimum of fire.
4. Remove the thickened yolk mass from the plate, add uncovered gelatin to it and, after stirring thoroughly, leave to cool.
5. Put the Mascarpone with apricot jam into a hot, but still warm mass, mix.
6. In the mixture cooled to 30 degrees, mix the whipped cream to a state of strong foam and pour it into a mold lined with food film. Put the sponge cake on top, press it lightly 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, mixing it with 70 ml of chilled water.
8. In a thick-walled sauté pan, pour sugar with half a glass of water, put it on the stove and, heating it over low heat, achieve complete dissolution of the grains.
9. Boil the syrup for seven minutes after boiling.
10. Lightly heat the cream, dissolve the cocoa in them and pour the mixture into a hot syrup. Stir well, with intensive heating, bring to the very beginning of boiling and remove from heat.
11. Add sodden gelatin and mix the glaze thoroughly. Cool to 30 degrees and fill it with frozen, form-free cake. Dessert in this case should lie biscuit on a dish.
Chocolate mousse cake with mirror icing
• powdered cocoa - 75 gr .;
• 4 eggs;
• on a full glass of flour and sugar;
• vanilla powder - 1 gr.
For chocolate mousse:
• two spoons of granulated gelatin;
• 450 gr. sour cream, fat content of 35%;
• heavy cream - two glasses;
• 250 gr. powdered sugar; • milk chocolate - 90 g .;
• milk - 80 ml.
• two teaspoons of “instant” gelatin;
• glucose syrup - 100 ml;
• high-grade chocolate - a 100-gram tile;
• 70 gr. condensed uncooked milk;
• water - 50 ml;
• half a cup of fine sugar.
• “Nutella” - 400 gr .;
• 250 gr. greasy sour cream;
• bag thickener;
• half a cup of powdered sugar.
1. Divide the sugar measure equally and whisk the first part with the yolks and the rest with the whites. Combine both masses and mix gently.
2. Add flour, sown together with cocoa, mix thoroughly and transfer the dough to the parchment-laid form. At 180 degrees, to the state of a “dry match”, bake the cake. Remove from the mold and leave to cool, then cut into two parts.
3. Pour gelatin with cool milk and set aside temporarily.
4. At medium speed mixer, whip cream with sour cream. Beating, gradually pour the icing sugar. When you enter a little more than half of the powder, and try to taste, if it is sweet enough, powder is no longer required. Stop beating when the mass thickens.
5. Melt the broken chocolate with the help of a water bath and, having cooled the chocolate mass well, mix it into the cream base.
6. Soak gelatin in milk and warm in a water bath. Warm the mass, with continuous beating, enter into the chocolate base.
7. At the bottom of a detachable form, lay the bottom cake and put on it 1/2 nut-chocolate mass. Place a removable ring; close the sides with a long sheet of parchment. It is necessary for the paper to rise 5 cm above the form.
8. Put the chocolate mousse on top of the greased biscuit and cover it with a sponge cake, the top of which is spread with paste.
9. Well beat the cream with a thickener and powdered sugar, put it evenly on the cake and put it in the refrigerator overnight.
10. Prepare the icing. Soak in 60 ml of water gelatin.
11. In a small bowl, place the broken chocolate, pour in the condensed milk and add the swollen granules of gelatin. With medium heat bring the sugar mixed with water and glucose syrup to boiling. Then reduce heat to minimum and boil for another two minutes. 12. Pour hot syrup into a bowl of chocolate, let stand for two minutes and smash with a blender or mixer. Try to beat so that there is no foam.
13. Cover the icing with a film and put in the fridge to the cake.
14. No sooner than after 8 hours, remove the cake, free it from the mold, carefully separate the paper and put it on a serving dish.
15. Glaze warm to 30 degrees by placing in a water bath, and fill it with the entire surface.
Mousse cake with biscuit - “Caramel with coffee”
For sponge cake:
• refined oil - 30 ml;
• four eggs;
• milk - 35 ml;
• 50 gr. flour;
• powdered cocoa - 15 gr .;
• 65 gr. refined sugar.
For coffee mousse:
• yolks of two eggs;
• 10 gr. instant coffee;
• milk - 60 ml;
• 35% cream - 140 gr .;
• 5 gr. granulated gelatin;
• sugar - 20 gr.
For caramel mousse:
• drinking water - 15 ml;
• whole egg and two squirrels;
• 10 gr. oils;
• “fast” gelatin - 10 gr .;
• half a liter of pasteurized milk;
• 100 ml cream, high fat;
• flour - 25 g .;
• sugar - half a cup.
For the glaze:
• 50 ml of the same as for mousse, cream;
• 76% dark chocolate - 50 gr.
1. Smashing eggs, squirrels gather in a separate bowl. Warm up the milk while stirring, dissolve the cocoa in it and cool it well.
2. Add 10 grams of sugar to yolks and beat with a mixer until they turn white. Then pour in the oil and, stirring, bring to homogeneity.
3. Add flour diluted in cocoa milk and stir well again.
4. Pour the remaining sugar into the whites and whip them with a mixer at moderately high speeds into a fluffy foam. Transfer the resulting mass to chocolate and gently mix it with a spatula.
5. Pour the dough into a roaster lined with parchment and bake a sponge cake. The dough layer is thin, so baking will not take more than 10 minutes. Willingness check the puncture skewers, it should go dry.
6. From the cooled biscuit cut two round cakes, the size of the shape.
7. Prepare coffee mousse. Gelatin pour two tablespoons of water, and dissolve coffee in slightly warmed milk. 8. Grind the egg yolks with sugar, add the egg mass to the prepared coffee beverage and place the bowl on a little heat. Without boiling, boil the mixture to a light thickening, then stir in the swollen gelatin and, removing it from the heat, beat the blender.
9. In a separate, necessarily cooled, bowl, whisk the cream and mix them into the slightly cooled chocolate mass.
10. Lay the bottom and sides of the form with parchment and pour the coffee mousse into it. Place one of the cakes on top and lightly press it down. Put in the fridge.
11. To prepare the caramel mousse, gelatinous granules, as for coffee, soak in water.
12. In a thick-walled sauté pan, mix the sugar (50 gr.) With water and put the stove on a slow fire. Warm up until the caramel starts 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 is colored in a light creamy shade, stir in the butter, add hot cream and remove from the heat.
14. In a separate bowl, let loose one egg with two squirrels. Add 250 ml of cold milk, which dilute the sugar in advance. Stir in flour thoroughly.
15. Boil the remaining 250 ml of milk. Pour it into the prepared mass, mix and put on a little heat, boil until thick.
16. In the hot mass, add the swollen gelatin, pour in the caramel, mix. If there are lumps, perebeyte blender.
17. Pour the caramel mousse onto the sponge cake, cover it with the second preform and send it back to the fridge.
18. Freeze the mousse cake free from shape, turn over and place on a serving dish.
19. Top of the cake is covered with melted chocolate or poured with mirror chocolate icing, the recipe of which is in the recipes described above.
Tricks of making mousse cake and mirror glaze for him
• The gelatin that is swollen in water will spread more evenly through the mass of the mousse, if it is first dissolved in a water bath, and only slightly cooled before mixing.
• If the mousse cake was allowed to freeze to speed up the freezing process, after registration, place it for at least four hours into the common compartment of the refrigerator so that all layers of the cake are evenly thawed. • Glucose syrup for glaze can be purchased at a specialty pastry shop or supermarket.
• Make sure that when whipping in the glaze does not form bubbles, and it does not foam, set the bowl at a slight angle. If this could not be avoided, remove the foam with a spoon, then strain through a sieve.
• It is advisable to prepare mirror glaze in advance, no less than 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 up before coating.
• Do not heat the glaze on an open fire or in a microwave, there is always the danger of overheating. Use the water bath and constantly stir the glaze so that it warms evenly. The glaze will fall evenly, if its temperature is not above 30 degrees.