Mousse cake with mirror glaze. Modern desserts: mousse cake “Italy” with strawberries, raspberries and tarragon The most delicious mousses for cake

Have you noticed that after complex desserts with a lot of flavors, you are drawn to something understandable, simple and even slightly ordinary!? If you said yes, read on. I made a cake that will surprise you not with the number of combinations and strange ingredients, but with how beautifully the most recognizable and easily noticeable flavors and textures work together. The base is, of course, chocolate. We have a chocolate mousse with a slight bitterness and a base made of Breton shortcrust pastry - a new type of dough for us, which crunches and crumbles well, but is also very airy.

Then I thought of the phrase “Icing on the Cake” as a happy ending to the job. “Great,” I decided, “the second taste has been found, it will be cherry.” We have a layer of compote with the sourness of whole cherries, which with their fleshiness will dilute the tenderness of the mousse and play in tandem with the textured dough. For the third flavor, I took an equally popular pairing with chocolate - orange. Here it's a creamy, incredibly smooth layer with bright orange flavor and moderate white chocolate sweetness.

Often glossy details leave puddles on the velvet coating of the dessert. Therefore, I will teach you how to make recesses in mousse desserts of any shape, where decorative elements fit and all imperfections are hidden. My “Illusion” cake - because many will think that there is an apple on top and only after cutting it will they understand how wrong they were, because on the outside the cake said that the inside content was a cherry! Then everything will fall into place and you will calmly enjoy voluminous chocolate, the perky sourness of cherries and the soft citrus note of orange in white chocolate. The illusion of the cake is also that seemingly simple elements can pleasantly surprise with their depth and perfect combination.

We will continue to understand ““ with you. If you are a beginner, take extra care to read all the steps (in advance) and follow them exactly. I will indicate all possible substitutions of ingredients during the preparation of the dessert and in the “Note to the Hostess” block. The rest is up to you.

Cherry compote

• Cherry juice – 190 g
• Alcohol - 10 g
• Gelatin Ewald – 4 g
• Sugar - 50 g
• Vyshnya – 100 g

This layer is quite simple to understand and execute. But the good thing is that it is universal and very convenient to use. In general, compote is a confit with berries or pieces of fruit. It makes no difference whether you use fresh or frozen food, the only important thing is to get rid of excess moisture.

Let's start by soaking leaf gelatin (4 g) in ice water. Now there is a separate material ““.

In a small saucepan, collect cherry juice (190 g), cherries (100 g), alcohol (10 g) and sugar (50 g). Place on the stove and bring to a boil.

At this time, stretch the film onto a ring with a diameter of 14 or 16 cm. For this side of the ring, lubricate it with a wet hand, place the film on top of the ring and stretch it like a drum. Thanks to the wet walls, the film adheres well to the ring.

Squeeze the finished gelatin and throw it into a glass.

Now the most important thing, strain exactly 200 grams of liquid into a glass with gelatin through a sieve. Leave the remaining berries in a sieve to allow all free juice to drain.

Stir the gelatin into the juice and alcohol with a spatula and pour into the ring. If the ring is 14 cm, it is worth lining the sides with acetate film to make it easier to remove the rather thick block of filling later.

Manually arrange the cherries (without excess juice) into a ring using a spoon.

Breton pastry (sable Breton)

• Yolk - 1 pc.
• Powdered sugar - 40 g
• Cocoa powder – 12 g
• Flour - 45 g
• Baking powder - 3.5 g
• Butter - 50 g
• Salt - 1 g

Breton dough is a frequent participant in mousse desserts, so we couldn’t pass it up as part of our school ““. In fact, it is shortbread dough with baking powder. A kind of hybrid of biscuit and sand. At the end, we get a rather fluffy and airy dough, but at the same time, it crunches and crumbles as usual.

If you want to prepare white dough for another recipe, simply replace the cocoa with flour.

To begin, beat the yolk (1 pc) with powdered sugar (40 g) into a fluffy snow-white foam. To do this, set the mixer speed to maximum and beat for 3-5 minutes.

Sift all the dry ingredients: flour (45 g), cocoa (12 g), baking powder (3.5 g) and salt (1 g). Mix again with a mixer. You will get large crumbs.

Add soft butter(50 g).

Mix until smooth and you get a fairly sticky and soft dough.

Roll it into a ball.

Place between two sheets of silicone mat (or parchment) and flatten with a cutting board to a thickness of 3-4mm. There is no point in tormenting yourself with a rolling pin; the dough is soft, warm and spreads well. The main thing is to press evenly so that the workpiece remains round. The diameter will be about 16-18 cm.

Place the workpiece (also between the sheets) in an oven preheated to 180 degrees. Bake for 10-15 minutes. Until ready. When you take out the dough, it is still a little soft, remove the sheet of silicone (parchment) and immediately cut out a piece with a diameter of 14 cm (using a ring or a knife using a stencil).

The dough can be stored in the refrigerator in film, in the form of a flat pancake, for up to four days.

Orange cream

• Orange juice – 50 g
• Orange zest
• Cream 33% – 90 g
• White chocolate – 150 g
• Gelatin Ewald – 3 g

This layer will be the semantic binder for the entire cake. We can say that cremeux acts as a transitional texture from dense Breton sabre and cherry compote to a delicate and airy mousse. And besides, orange notes in chocolate cake will play well along with cherries.

Grate the orange zest and squeeze out the juice (50 g), add them to a small saucepan.

Next, add heavy cream (90 g) and place the saucepan on the stove. Bring the mixture to a boil.

Meanwhile, soak leaf gelatin (3 g) in ice water. Pour white chocolate (150 g) into a glass.

When the creamy mixture is hot, pour it over the chocolate. It should start to melt.

Immediately add the squeezed gelatin and stir the mixture. Then puree with a blender until smooth.

Pour the cremeux over the already icy compote filling. If you want, you can strain the zest.

Put the workpiece back into the freezer.

Chocolate mousse

• Cream 33% – 220 g
• Milk 3.5% – 120 g
• Dark chocolate – 150 g
• Yolks - 60 g
• Sugar - 40 g
• Gelatin Ewald – 7 g

This mousse will be very rich in taste because we use a sufficient amount of dark chocolate and do not resort to a large number additives Here we have a base of whipped cream, crème anglaise and chocolate.

If you decide to change the recipe, you can replace dark chocolate with white or milk chocolate, but the amount of gelatin will have to be increased, since cocoa butter in chocolate acts as a stabilizer for the entire mass.

First, let's prepare the crème anglaise. Combine the yolks (60 g) and sugar (40 g) in a bowl and stir with a whisk. Place milk (120 g) on ​​the stove.

Place chocolate (150 g) in a glass. Soak leaf gelatin (7 g) in ice water.

Whip the cream (220 g) to soft peaks and put in the refrigerator. A narrow glass is much more convenient for this than a wide bowl.

When the milk warms up to 50-70 degrees, pour some of it onto the yolk mixture, stirring it with a whisk. We warm the yolks so they don't curdle.

Pour the milk-yolk mixture into the saucepan with the milk and stir again with a whisk.

Return to medium heat and cook the mixture, stirring constantly with a spatula, until slightly thickened. There should be a fingerprint on the shoulder blade (weight 80-82 degrees).

Remove the cream from the stove, squeeze out the gelatin and combine them with a spatula.

Pour immediately over dark chocolate.

When the chocolate has melted, puree the mixture with a blender. The workpiece will be very shiny and smooth. Let it cool to 30-32 degrees. A cold water bath will help here. The main thing is to stir the mixture with a spatula so that the chocolate does not thicken completely on the walls of the glass.

The idea is to make a depression in the cake where our future berry will stand. To do this, the diameter of the insert mold should be slightly larger than the diameter of the peach mold.

Cut the shape with scissors, the height of the side is 6-8 mm.

The mass of chocolate has cooled and we combine it with cream in several stages. We do everything only with a spatula and very carefully, saving every movement of the spatula in order to maintain the volume of the mousse.

Try to pour the mixture onto the surface of the cream and not to the bottom of the bowl.

After each addition of part of the chocolate mass, do not expect homogeneity. Marble suits us, add the next portion.

The mousse should remain airy and quite stable.

Prepare the Breton crust and also be ready to remove the filling from the ring.

Assembly

Place the cutout bottom side up on the bottom of the Eclipse pan. We understand that the mousse will wrap around it and leave a depression in the cake. You can use this technique in any mousse cakes and cakes using any silicone parts.

Transfer the mousse into a bag.

Since the mousse is thick, we will help it spread throughout the mold and around the workpiece. My Eclipse mold is closed, because I make the workpiece in a 14 cm ring and can insert it through the inlet hole. If you have a 16 cm filling, you will have to first place it in the mousse, and then close the Eclipse with the second part.

When the insert in the mold is covered with mousse, pour more mousse on top (in total you should have about 2/3 of the mousse in the mold.

Using a teaspoon, spread the mousse over the transparent part of the mold. The mousse is thick, the filling fits tightly and the mousse needs to help fill the walls so that the outside of the cake is smooth.

Then insert the filling disk so that the compote is on top. Dip the filling into the mousse. Most likely, the filling will lie flat on the silicone insert.

Pour out the remaining mousse.

Place the Breton cake on top and press it slightly into the mousse, swirling it in a circle. Typically, the cakes protrude 1-1.5 mm above the mousse.

Place the preparation in the freezer until completely frozen. For about 5-6 hours.

Decor "Cherry"

For the icing on the cake, we need to fill the mold with fruit from Silikomart to about 1/2 or 2/3 of the height. For this, 1/10 of the mousse that you prepared for the cake is good, just add 4-5 grams of gelatin. The decor is small and will soften quickly in the warmth of the table - that's why it is always made with more gelatin.

Mousse cake is a trend in the confectionery world today. And all because, along with the original taste, it also combines different textures. The unique appearance simply attracts the eye, and the desire to try such a cake is completely impossible to overcome.

A classic mousse cake involves preparing several layers: the bottom layer is a sponge or shortbread cake, the middle one is a mousse cake, then there is a filling and the final layer is a coating or glaze. Some confectioners, among other things, include crumble - a crispy layer.

As I already said, the cake is based on a crust baked from shortbread, honey or biscuit dough, and its thickness should be very small (7-13 mm). The cake is baked in a mold that should be one and a half to two cm smaller in diameter than the one in which the cake is supposed to be assembled in the future.

Mousse cake can be one or two-tiered, in this form it looks especially solemn.

Preparing mousse cake

For the sponge cake: 3 eggs; half a glass of fine flour; 20 g cocoa and 100 g granulated sugar. To prepare the mousse: 4 yolks; a glass of milk; 10 g granulated gelatin; 40 g sugar; bar of chocolate; 300 ml heavy (33%) cream.

Start cooking with biscuit dough. I want to say right away that a homemade mousse cake will not require serious culinary preparation or a lot of free time from you.

You will be convinced that delicious cake It is prepared from available products, and guests will appreciate the result of your labors with the highest score as soon as they try the delicate mousse.

So:

1. Beat eggs with granulated sugar. You should get a fluffy mass of a light yellow hue, and for this use a mixer or blender. A regular whisk will also work, but the process will take much longer.
2. Mix together and then sift the cocoa and flour through a sieve. Add about 4 tablespoons of dry ingredients to the egg mixture. Stir with a whisk.
3. Then add the rest of the flour and cocoa in 2-3 additions. Knead into a homogeneous dough.
4. Line the bottom of a mold with a diameter of 18 cm with parchment paper and fill with the resulting biscuit dough. Do not grease the sides of the mold, this will allow the sponge cake to rise better.
5. Bake the cake for 40 minutes in an oven preheated to 180 degrees. Since everyone's oven is different, be sure to check the cake for doneness by inserting a wooden stick into the cake.
6. If it’s dry, take out the cake and, to prevent it from falling, turn the mold over and place its sides on two glasses.

• Once the pan has cooled completely, you can remove the cake and cool it on a wire rack.
• To make the mousse, separate the yolks from the whites and place in a bowl. We don't need whites for this recipe; place them in a container with a lid and put them in the refrigerator.
• In this form, they can be stored for a couple of days until you decide to bake meringues or prepare a protein diet omelet.

Start preparing the mousse by pouring cool water over the gelatin. Note the time for swelling indicated on the package, but in the meantime, grind the yolks with 20 g of granulated sugar. After:

1. Dissolve the remaining sugar in milk and heat until hot on the stove. There is no need to boil the mousse; it is enough that the mass becomes homogeneous, without grains.
2. Gradually pour most of the milk syrup into the egg mixture and, stirring with a whisk, return to low heat.
3. Add the rest of the milk syrup, keep the mousse on the fire until it reaches 85 degrees. If it is higher, the yolks will curdle and the mousse will have small but unsightly flakes.
4. Remove the saucepan from the stove, do not stop stirring its contents even for a second.
5. Add the swollen gelatin and chocolate, broken into pieces of arbitrary size.
6. Cool the mousse, stirring it with a whisk and preventing the formation of a film.
7. Whip the cream until fluffy foam forms. Don't overdo it or you'll end up with oil flakes.
8. First add two tablespoons of cream to the mousse cream and stir, and then add the rest in parts.

Assemble the mousse cake in the following order:

1. Cut the cooled biscuit lengthwise into two parts. Cut one of them around the edges, reducing the diameter of the cake by 2 cm, and put it back into the mold in which it was baked. But first, line the inside with cling film.
2. Instead of film, you can use parchment paper, but then separately cut a circle to cover the bottom and a wide strip to cover the sides.
3. Bend the protruding part of the parchment outward and secure with clothespins. Then the mousse cake will not slide down along with the paper. In addition, such actions on your part will also affect appearance dessert, it will not look “bruised”.
4. Wrap the second part in film and put it in the refrigerator; we won’t need it this time.
5. Pour mousse cream onto the sponge cake, which should be placed cut side up.
6. Place the pan containing the cake in a cool place for several hours, at least 4.
7. If you have the whole night at your disposal, that's even better: the mousse layer will harden better.
8. The next morning, decorate the cake by placing it on holiday dish. As expected, it consists of two layers: sponge and mousse. Moreover, the mousse is located on all sides of the cake, because you have reduced it by two centimeters.
9. The finishing touch is to sprinkle with powdered sugar and decorate with mint leaves and strawberry slices. Berries can be taken either fresh or thawed.
10. Some novice confectioners may doubt the successful completion of the event, because at first glance, the sponge cake should float while the mousse layer is still in a liquid state.
11. Such a nuisance is unlikely to happen to you, everything is calculated to the smallest detail. In any case, the mousse has enough weight to hold the cake in the place where you put it in the first place.

Don't be afraid to make mousse cake at home. You can bring joy to your loved ones in any way, and one of the surest is to treat them with a delicious light dessert.

Chocolate mousse cake covered with mirror glaze

If you want to surprise your guests and loved ones with delicious pastries homemade, then you should pay attention to this recipe.

It is not difficult to prepare, and the result will not disappoint you. This dessert will be a great addition to any festive table, whatever the reason.

Components: 30 gr. almond flour; 90 gr. sl. butter, sugar and milk chocolate; 50 gr. flour; 2 pcs. chickens eggs
To prepare cherry flavored confiture you need: 36 ml water; 250 gr. cherries; 6 gr. gelatin; 65 gr. Sahara; 1/3 of a lemon to squeeze the juice out of it; 50 gr. syrup.
For chocolate mousse use: 10 gr. gelatin; 2 pcs. chickens yolks; 1 tsp Sahara; 2 tsp vanilla; 85 gr. non-porous white chocolate; 400 ml cream (need medium fat content).
For mirror glaze you need: 1 gr. food coloring in a pink shade with a gel texture; 120 gr. condensed milk; 160 ml water; 12 gr. gran. gelatin; 180 gr. white chocolate.

Algorithm of actions:

1. I fill the gelatin with water, but not hot. This point is very important to observe, because this time the final result of preparing the dish will depend on the gelatin. I leave the mixture aside for 40 minutes so that the gelatin has time to swell. Place butter in a bowl and add dark chocolate, broken into pieces. I send the mass to a water bath to heat it. The temperature should not be more than 40 degrees.
2. I add the chicken, whipped until foamy, to the mixture. eggs, sugar, two types of flour. I mix everything well.
3. I coat the mold where I will bake the dough with a piece of melted butter. I preheat the oven and bake the crust for 30 minutes.
4. I prepare cherry confiture by mixing cherries with sugar. Heat the mixture in a saucepan over medium heat. The dissolved grains need to be boiled for a couple more minutes. Remove the mixture from the heat to blend it with a blender.
5. When the mixture has cooled, add lemon juice and syrup. The confiture temperature should be 85 degrees. I also add gelatin to it and stir until it dissolves well.
6. I prepare chocolate mousse like this: soak gelatin in cold water. I pour 150 ml of cream into a saucepan, but do not bring it to a boil. I grind chickens. yolks with sugar, vanilla. I add hot cream (3 tablespoons) to them, mix and combine the mixture with the rest. I heat it in a saucepan to 85 degrees.
7. I add to the next mass of white chocolate in pieces, stir, remove from heat. All the chocolate should dissolve. I add gelatin to the mixture to beat with a mixer.
8. Whip 250 ml of cream until fluffy and add it in parts into the chocolate mixture.
9. Pour the mousse into a mold and put it in the freezer for 5 minutes. I fill the frozen mass with mousse and put it in the refrigerator again. I repeat the manipulations, but this time I pour out the cherry confiture. I put it in the cold for 6 hours.
10. Pour gelatin in for 30 minutes. I add 10 ml of plain water, dry. sand. Cook over medium heat in a bowl, stirring constantly. You need to bring the mixture to a boil. When removing the mass from the heat, I put white in it. chocolate and stir. Immediately I introduce gelatin, thickened. milk. Stir until smooth. I strain the finished glaze using a sieve and add dye. I pour the mixture over the cake. I give the icing time to set on the treat. When this happens, the treat can be served. You can cut it into portions, but it will be more effective if the cake appears on the table in its entirety.

The cake will turn out very beautiful; it will perfectly decorate any table prepared for a holiday for the whole family. You and your guests will certainly be pleased with its taste, and the recipe is very simple, and therefore there should be no difficulties during cooking, even for novice cooks.

The taste of the cake will be appreciated by those with a sweet tooth and children, as well as all your guests, without exception. There is certainly no doubt about this.

Orange mousse cake covered with mirror glaze

Components: 1 piece sponge cake, you can buy it in any store.
Ingredients for orange mousse: 70 ml orange juice; 30 ml lemon juice; 3 pcs. chickens eggs; 2 tbsp. orange zest; 1 tsp lemon zest; 80 gr. cream (homemade, thick); 140 gr. refined sugar; 5 gr. gran. gelatin.
Ingredients for curd mousse: 300 ml cream with 33% fat content No. 250 gr. sl. soft cheese; 10 gr. gelatin; 2 pcs. chickens yolk; 70 gr. sah. powders.
Ingredients for glaze: 100 ml of glucose mixture; 70 gr. condensed milk; 10 gr. gelatin; 100 gr. white chocolate; 50 ml water; 0.5 tbsp. Sahara; orange food coloring.
You can use good dark chocolate as a decoration.

Algorithm of actions:

1. I fill the gelatin with water. I leave the mixture, the gelatin should swell.
2. Mix juices, sugar and zest (chop in advance). I boil the mixture. Chicken Beat the eggs and sugar to get a white mass. I pour it into the juices in a gentle stream. I put the container on water. bath, stirring until the mixture thickens.
3. I cool the mousse, add gelatin, sl. oil. I interrupt. I put the mousse in a plate and put it in the freezer. It is better if the container for this is shaped like a hemisphere and no more than 12 cm in diameter. When the mixture freezes, you need to start preparing the curd mousse. Soak 8 gr. gelatin, pouring cool water. Leave it for a while.
4. Sl. I grind the cheese and add sugar to it. powder You also need to whip the cream. I add them to sugar and water (25 ml). I make syrup. I beat the yolks with a mixer and add sugar. hot syrup, gelatin and beat until fluffy.
5. The mixture of yolks will cool down during this time, and therefore you can add the mixture with cheese, and then whipped cream.
6. It’s better if you have a bowl with a hemispherical diameter of 20 cm. The container needs to be covered with food. film, and cover the bottom with curd mousse. Then place the convex part of the orange mousse down and pour in the curd mixture. While drowning in the mass, you need to put the biscuit crust. Place the mixture in the cold until it hardens thoroughly.
7. At this moment I prepare the glaze: pour in 3 tablespoons of gelatin. water. Mix sugar, glucose and water in a saucepan. I put it on the fire and heat it up. I put chopped chocolate and condensed milk into the syrup. I bring the mass to a homogeneous state, constantly stirring it with a spoon. I put the dye, gelatin and beat the mass.
8. I cover the bowl with the icing. film, send it to the cold. When the cake has hardened, you need to heat the glaze over water. bath and pour onto the cake turned upside down on a platter.

That's all, all that remains is to put the delicacy on the dish and decorate it as you wish.

I recommend making chocolate leaves. To do this, you need to melt dark chocolate and draw it on the food. film of neem leaves. When the mixture has cooled, remove the leaves and decorate the cake.

If you have other ideas for decorating a cake, I advise you to put them into practice. I always welcome imagination in decorating desserts, and therefore I advise you to show your ideas and put them into practice.

The recipe is original, the cake will be very tasty, and its appearance is stunning. You can safely start preparing it as holiday events approach.

Guests will appreciate it, and in general will be delighted when they find out that you prepared the dessert personally. But start preparing the cake in a great mood, then the process will bring you only positive emotions.

I hope that the above recipes will be useful and that you will implement them in the near future. Culinary success to everyone!

Greetings friends!

New Year rushing towards us... ❆ ❆ ❆

We urgently need to decide something about the New Year's feast. Well, jellied meats and cabbage rolls are not my thing. But as for dessert, I definitely recommend it. I even insist on trying this wonderful mousse cake, the recipe for which we will consider today in detail.

This recipe may seem somewhat intricate and time-consuming to you, but the advantage of this cake is that it can be prepared in stages 3-4 days before the holiday.

And if you take this mousse cake apart into its component parts, everything will turn out simple and clear: the most ordinary sponge cake, a jelly layer of juice, and two types of mousse, which are prepared according to the same principle: cream Anglaise (the same custard, only without starch ) + whipped cream and gelatin.

I must say that mousse cakes are not as scary as many people think. Just try it once and you'll be on your way!

You just need to do everything as I show below, and you will be happy for the New Year.

Although there is one BUT: To prepare the mousse we cannot do without cooking thermometer. If you want to be in trend, be sure to get yourself SUCH or in general LIKE THIS - WITH A REMOVABLE SPATULA . Cool!

If you don't have a food thermometer, then it is better to replace the mousse filling with whipped cream, for example, mixed with strawberries and the rest of the sponge cake. Or make cheese or cream cheese. It will be great too.

I’ll immediately make a reservation that for those who don’t have the time or desire, instead of a sponge cake, you can put ready-made savoiardi cookies into the base of the mousse cake, after sprinkling them with 150 ml of juice, milk or (for those who like stronger drinks) alcohol. Although, I think, for the New Year it would be more appropriate to consume this alcohol internally.

In total, we have:

Step-by-step recipe for mousse cake

Ingredients:

For the biscuit:

• eggs - 225 gr. (≈4 eggs)
• sugar - 150 gr.
• vanillin - on the tip of a knife
• salt - 1 gr.
• flour - 75 gr.
• starch - 75 gr.
• butter - 20 gr.

For the syrup:

• sugar - 50 gr.
• water - 50 ml
• cognac / rum / liqueur - 1 tbsp.

For the pomegranate coulis:

• pomegranate juice - 250 gr.
• sugar - 50 gr.
• gelatin in plates - 7 g.

For the berry mousse:

• fresh or frozen berries (raspberries, strawberries or mix) - 250 gr.
• sugar - 70 gr.
• vanilla extract - ½ tsp. or vanillin - on the tip of a knife
• egg yolks - 3 pcs.
• leaf gelatin - 10 gr.

For the chocolate mousse:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 2 pcs.
• leaf gelatin - 10 gr.
• dark chocolate, crushed (≈50%) - 50 gr.
• heavy cream (33−35%) - 200 gr.

For decoration:

• heavy cream, whipped (33−35%) - 200 gr.

*I’ll make a reservation that to simplify the procedure, the pomegranate coolie (jelly layer) can be omitted.

Preparation:

For the biscuit:

For the pomegranate coulis:

*This can also be prepared a day or earlier and left in freezer.

For the syrup:

1. In a small saucepan, heat water with sugar and bring to a boil.
2. After the syrup boils, remove the pan from the heat and add alcohol. Leave until completely cool.

Assembling the mousse cake:

For the berry and chocolate mousse:

1. Soak the gelatin sheets in cold water.
2. In a small saucepan, bring the berries and ½ sugar (35 g) to a boil.
3. In a separate bowl, whisk the yolks with the remaining sugar and vanilla.
4. 
   When, after 5-10 minutes, the berries soften, mash them with a submersible blender until you obtain a berry puree.
5. After boiling, pour some of the berry puree into the yolks and mix with a whisk.
6. Reduce the fire to a minimum and return the yolk mixture to the pan.
7. At constant stirring Using a whisk, bring the mixture to a temperature of 82º and immediately remove from heat.
   
8. Add the squeezed gelatin to the berry mass and mix thoroughly until it is completely dissolved.
9. Cool berry cream in an ice bath, Be sure to stir occasionally with a whisk. This may take 15 minutes, or maybe half an hour.
   

   For the ice bath, place the saucepan with the strawberry cream in a larger container with water and ice. This is done so that the cream cools faster.

   Attention! The cream should not thicken too much; it should cool to a temperature of approximately 35º. At the first sign of thickening, immediately remove the mousse from the ice bath. Check the temperature of the cream periodically with your finger: the cooled cream should not seem warm or cold to the touch, this means that the cream has reached 36º.

10. 
    While the cream is cooling, whip the cold cream to soft peaks and gently mix with the cooled mousse (I added a couple more strawberries for effect).
11. Pour the berry mousse into the prepared biscuit shell and place it in the refrigerator for 1 hour.
12. 
    While the first layer of mousse is cooling, prepare the second - the chocolate layer, according to the same principle as the strawberry layer ⇑, only we replace the berries with milk: boil the milk with half the sugar, mix in the yolks mixed with the second half of the sugar, and bring the mixture to 82º over low heat .
13. After the temperature of the cream reaches 82º, remove the pan from the heat, add the squeezed gelatin and mix thoroughly until completely dissolved.
14. Add chopped chocolate and mix again. Cool for a few minutes in an ice bath, stirring regularly with a whisk, and after cooling, also gently mix with the whipped cream.
    
15. Place pomegranate coulis on top of the frozen berry mousse and cooled chocolate mousse on top.
16. Place the remaining biscuit strips on top of the chocolate mousse and soak them in syrup using a brush.
17. 
    We stretch the cling film over the sponge cake and place the mousse cake in the refrigerator until completely set for several hours or overnight.
18. Remove the cake from the mold, remove the film and decorate with whipped cream, berries, etc.

The best thing about this mousse cake recipe is that you don't need a silicone mold. It is prepared in any deep bowl covered with cling film.

Good luck, love and patience.

Delicate, light and very tasty mousse cakes, when applied with mirror glaze, also become incredibly beautiful. In addition, you can prepare them even at home.

Thanks to step by step instructions everyone can easily learn how to make mousse cakes. Recipes with photos of them are presented in our article. Let's start with some simple cooking tips.

How to cook mousse cakes: photos and cooking secrets

1. The mousse cake is assembled in the reverse order or upside down on a perfectly flat horizontal surface. To do this, it is convenient to take a cutting board.
2. To assemble the cake, it is advisable to use a silicone mold or a detachable metal mold, pre-covered with cling film.
3. To obtain a perfectly smooth mirror surface on the cake, the product must be well frozen.
4. When slicing the cake, the icing begins to trail behind the knife. To avoid this, the knife must be warmed up well in advance.
5. Unused frosting can be stored in the refrigerator in an airtight container for up to four weeks. Before applying the glaze to the cake, it is enough to warm it up to a temperature of 35 degrees.

Strawberry mousse cake recipe: step by step preparation

To prepare such a confectionery product, you will need two molds of different diameters. It is better to take sizes 16 and 18 cm, then the mousse cake, the recipe for which is presented below, will turn out taller.

Step-by-step preparation of the product involves performing the following sequence of actions:

1. Baking the base crust from shortcrust pastry.
2. Making a soft strawberry cheesecake.
3. Making strawberry confit.
4. Lemon-vanilla mousse.
5. Assemble the cake and freeze it completely within 12 hours.
6. Preparation and application of mirror glaze to the product.

Almost all mousse cakes are prepared using the technology presented above. Photos and descriptions of some of them are offered in our article. First, let's look at step by step preparation strawberry mousse cake.

Step 1. Sand base for the cake

The base for mousse cakes is usually sponge cake, crumble, streusel or crispy shortbread. The latter is precisely what is proposed to be prepared for the product presented above.

To prepare shortbread, mix sugar and soft butter (50 g each) using a mixer. Then add sifted flour (100 g) to the ingredients and knead the dough. Wrap it up and put it in the refrigerator for 30 minutes.

After half an hour, the dough is distributed into the mold and a cake with a diameter of 16 cm is baked. The cooking time in the oven is 15 minutes at 175 degrees.

Step 2: Strawberry Cheesecake

To prepare a tender and light cheesecake with a light strawberry aftertaste, you will need Mascarpone cheese (250 g) and a large egg. In addition, you need to prepare sugar and fresh strawberry puree (50 g each). All ingredients must be removed from the refrigerator in advance so that they reach room temperature.

For strawberry cheesecake, all ingredients are mixed with a silicone spatula and then poured into a metal ring covered with foil (diameter 16 cm). The cheesecake is baked at 160 degrees for only half an hour. After this, you need to cool it on the table, remove the ring and put it in the freezer until the cake is assembled.

Step 3. Berry confit

Confit made from berries or fruits makes the taste of confectionery products bright and rich. M The mousse cake with strawberry confit is easy to make and requires the simplest ingredients.

Even before you start preparing the confit, you need to add cold water to the gelatin (60 ml of water per 10 g of powder). Then boil the strawberry puree (220 g) over low heat. To do this, you need to transfer it to a saucepan, add sugar (60 g) and starch (2 teaspoons). After boiling, keep the mixture on the fire for another 2 minutes, then remove and add the swollen gelatin. Cool the confit by placing the container in a bowl of cold water, then pour into a 16cm tin and freeze.

After all the layers of the future cake are well frozen, you can start preparing the mousse.

Step 4. Lemon-vanilla mousse

To prepare the mousse you will need flavored milk (250 ml). At home, it is prepared by adding vanilla and lemon zest to boiling milk and letting the drink infuse for half an hour. At this time, sugar (80 g) is ground with the yolks of three eggs and starch (3 teaspoons). Gradually add strained flavored milk. The mixture is brought to a boil on the stove, then removed from the heat and the swollen gelatin (10 g in 60 ml of water) is added. Next, you need to cool the cream, add butter and beat everything well with a mixer.

Mousse cake with mirror glaze must be prepared with the addition of cream. To do this, whip heavy cream (200 ml) and combine with cooled custard. Now is the time to assemble the cake.

Step 5. Assembling the cake

After each layer has completely frozen and the mousse has been prepared, you can begin assembling the product. To do this, the inside of the metal ring is lined with acetate tape around its entire circumference, and the bottom is covered with cling film. After this, the form must be placed on a hard, flat surface and placed in the refrigerator for a few minutes.

Mousse cake with mirror glaze is assembled in the following sequence:

1. Mousse is poured into the bottom of the prepared form (about 1/3 of the total volume).
2. Place frozen cheesecake on top, which is filled with mousse (1/3 of the volume).
3. The confit is placed on the cheesecake, followed by the shortbread crust and again filled with the remaining mousse.

In this form, the mousse cake goes into the freezer for 12 hours. After a while it will need to be taken out and covered with mirror glaze.

Step 6. Glaze or mirror glaze

A perfectly smooth mirror glaze or glaze, as it is otherwise called, can be the best decoration for almost any confectionery product. Moreover, unlike mastic, which many people find too cloying, this decor is also very tasty. Even a novice pastry chef can prepare the glaze and, with some effort, you will get the perfect mousse cake with mirror glaze.

The glaze recipe consists of step-by-step implementation of the following steps:

1. In a saucepan with a thick bottom, combine sugar (300 g), water (150 ml) and glucose (invert) syrup (300 ml). Stirring with a silicone spatula, bring the mixture to a boil over low heat and immediately remove from the stove.
2. Place white chocolate (300 g), condensed milk (200 ml), swollen gelatin (120 ml of water per 20 g of powder), fat-soluble liquid coloring (0.5 teaspoon), prepared hot syrup into a blender bowl.
3. Beat all ingredients with an immersion blender until smooth. When blending, keep the blender tilted to avoid air bubbles appearing in the glaze.
4. Cover the finished glaze with film and place in the refrigerator for a while until the glaze cools to 35 degrees.
5. Remove the cake from the freezer, place on a wire rack and pour the cooled icing evenly over it. Place the dessert in the refrigerator until the glaze has cooled completely.

Mousse cake "Three chocolates"

A very tasty cake that is not difficult to prepare, but takes quite a long time. Mousse cake with mirror glaze, the recipe for which is presented below, also consists of a sponge cake. In this case it will be chocolate.

Mousse cake with mirror glaze is prepared in the following sequence:

1. Prepare two rings with a diameter of 18 and 20 cm. Use the first one for cooking chocolate biscuit according to any recipe. The finished cake should be thin, about 1 cm thick. Line the second ring inside with acetate tape and cover the outside with cling film. This mold will be used to assemble the cake.
2. Prepare white chocolate mousse. To do this, soak 8 g of gelatin in 48 ml of cold water (1:6). Then bring 80 ml of milk in a saucepan to a boil. In a separate bowl, beat 1 egg with sugar (50 g), and slowly pour hot milk into the resulting mass. Stir well until the sugar dissolves, then pour into the saucepan, put back on the heat and cook until thickened. Remove from heat and add the swollen gelatin. Meanwhile, gently melt the white chocolate in the microwave and add it to the custard base. Stir and cool. In a separate container, beat cold heavy cream (200 ml). Combine them with the custard chocolate base, mix, pour into a mold with a diameter of 20 cm and freeze.
3. Prepare milk chocolate mousse. All actions are performed in a similar way; milk chocolate is used instead of white chocolate.
4. Prepare dark chocolate mousse and pour it on top of the frozen milk mousse layer. In the last layer, drown the sponge cake and also place the mold in the freezer.
5. The next day, remove the mousse cake from the freezer and immediately frost it. After this, the cake needs to be put in the refrigerator for 5 hours and after a while the exquisite dessert can be served.

Mirror glaze made of cocoa

To prepare a mirror glaze from cocoa, you do not need either glucose syrup or condensed milk. But at the same time, the glaze will also lie well in an even layer on the mousse cake. It is covered with glaze, the recipe for which is presented below, frozen, but its temperature should not exceed 30 degrees. And one more thing: the lower the temperature of the glaze, the thicker its layer on the product will be.

Preparation of the glaze begins by soaking gelatin in cold water (72 ml of water per 12 g of gelatin). Next, in a saucepan of sugar (200 g) and water (65 ml) you need to cook sugar syrup. Sift cocoa into the boiling mass, stir, boil for 2-3 minutes. Heat the cream in a separate saucepan, bring to a boil, but do not boil. Remove from heat and dissolve the swollen gelatin in them. Combine the two mixtures together and beat the glaze, holding the blender leg at an angle. Cover the glaze with cling film and cool in the refrigerator to the desired temperature.

Orange mousse cake: recipe with mirror glaze

In this dessert, delicate curd mousse goes well with light citrus notes. It is covered with a perfectly smooth glaze on top and it turns out delicious.

The recipe for its preparation consists of the following sequence of actions:

1. Bake a sponge cake according to your favorite recipe. You can add a little orange zest to the dough.
2. Prepare orange mousse. To do this, beat 3 eggs with sugar (70 g) until fluffy. Then combine the same amount of sugar with orange and lemon juice (100 ml in total), orange and lemon zest(1 tablespoon each) and simmer over low heat for about 10 minutes until the mass begins to thicken. At this time, add swollen gelatin to the citrus syrup (20 ml of water per 5 g of powder). Remove from heat and slowly pour into egg mixture. Pour into a silicone mold and place in the freezer until completely hardened.
3. Prepare curd mousse. To do this, soak gelatin (10 g) in 60 ml of cold water. Combine cream cheese (250 g) with powdered sugar (80 g). In a separate bowl, whip heavy cream 33% (300 ml). Boil syrup from sugar (70 g) and water (25 ml), then pour it while still hot into the beaten yolks (2 pcs.). Add gelatin to the same mass, mix, and then combine with the curd mass and whipped cream.
4. Assembly. The mousse cake is assembled in reverse order. First to the bottom silicone mold(diameter 20-22 cm) pour a little curd mousse, then put an orange layer from the freezer on it, spread the remaining white mousse on top and, lastly, the sponge cake.

The cake is cooled in the freezer and then covered with mirror glaze. You can prepare the glaze according to the recipe presented above with the addition of liquid dye. orange color, while reducing the amount of ingredients by 2 times.

In total, it took me an hour to prepare it. And the refrigerator will do the rest for you :-)

To prepare the mousse cake, prepare the ingredients according to the list.

First, let's prepare the biscuit dough. To do this, beat the eggs with sugar into a fluffy cream. Beat for about 5-7 minutes.

In a separate bowl, mix cocoa and flour. Next we do this: add 3-4 tablespoons of the mixture to the eggs beaten with sugar, mix well with a whisk. We’re not playing too hard, but we’re not being gentle either :-) Next, add the remaining mixture in 2-3 additions, stirring the dough from bottom to top. I also do this with a whisk.

Pour the resulting dough into a mold (18 cm). I'll tell you how I bake biscuits. This particular form has a removable bottom. That is, the bottom can be removed, but the ring itself is not detachable. I do not grease this form with anything and do not line it with parchment. If you are not sure of your shape, then it is better to cover it with parchment. We do not lubricate the walls of the mold with anything!!! The biscuit “climbs and clings along them, rising up.”

Bake the biscuit in an oven preheated to 180 degrees for 30-40 minutes. Find your way around your oven! Checking for a dry splinter is mandatory!

P.S. See the light spot on the dough? It's just light from the window.

As soon as you take the sponge cake out of the oven, turn the pan over onto glasses (mugs, cups, bowls, bowls...), as shown in the photo. This way the biscuit will definitely not fall off. Let it cool completely like this!

In fact, if the biscuit is baked well, the sponge is dry, and its surface springs when pressed with your hand, then there is no need to turn it over. Just let it cool slightly in the pan, then remove and cool completely on a wire rack.

I didn’t let this biscuit rest. I just cooled it completely and cut it right away.

While the biscuit is cooling, prepare the mousse. Let's prepare the products according to the list.

P.S. We will only need the yolks; you can freeze the whites by placing them in a plastic container, and then, when necessary, defrost them and use them for their intended purpose.

Pour gelatin with water (room temperature), stir, set aside. It should swell. Read the instructions on the packaging!

Grind the yolks with 20 gr. sugar (we will take it from the total amount indicated in the ingredients).

Mix the second half of the sugar with milk and put on gas. Bring almost to a boil (but do not boil!) so that the sugar dissolves.

Pour most of the milk and sugar in a thin stream into the yolks ground with sugar, stirring well with a whisk. This is how the mixture will turn out.

Next, return the resulting milk-egg mixture back to the bowl with milk, put it on gas and, stirring constantly, bring the mixture to a slight thickening. Be careful not to overheat, otherwise the yolks will curdle! If you have a thermometer, then the temperature of the mixture should be about 83 degrees.

Remove the mixture from the stove and let it cool for just a minute, stirring constantly. Then add chocolate and gelatin, which has already swelled. Mix well. The temperature of the egg-yolk mixture is sufficient for the gelatin to dissolve and the chocolate to dissolve.

This is how the mixture will turn out. Cool it to room temperature, stirring constantly with a whisk to prevent a crust from forming.

Have you cooled the mixture? Whip the cream to soft peaks. Don't overbeat or you'll end up with butter!!!

Add a couple of tablespoons of whipped cream to the gelatin mixture, which has cooled to room temperature, and mix quite vigorously with a whisk. Then add the remaining whipped cream in several additions.

We get this lush mixture.

Cut the biscuit into two parts. We cut off one part of the biscuit - the bottom - slightly reducing it in diameter (so that it is less than 18 cm - the diameter of the mold). We don't need the top part of the biscuit. You can put it in a plastic bag and freeze it, and then, when needed, defrost it and make another cake.

By and large, you don’t have to cut the biscuit, but then the cut won’t be as “spectacular.”

We make sides from parchment and secure them, for example, with a clothespin or a paper clip. We do this so that the parchment does not “move out”. If you have cling film, use it, then after removing the film the sides will not look “crumpled”, which happened to me.

Lay out the biscuit...

And fill it with mousse. Place in the refrigerator for at least 4 hours. And even better - at night.

Anticipating questions like “But my biscuit came up. Why???”, I will answer: “Nothing came up for me. Why did this happen to you - I don’t know!”

In the morning, I took the mousse cake out of the refrigerator, removed the parchment, sprinkled it with powdered sugar and decorated with fresh strawberries and mint leaves.

And here is a cross-section of the mousse cake. Enjoy your tea!