Mousse cake: a recipe for cooking. Mirror glaze for cake

The mousse cake turns out very beautiful and tasty. There are a lot of ways to prepare it. We will present only a few simple and affordable recipes, for the implementation of which you will not need much time.

Berry-mousse cake: recipe

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

• Drinking water - 5 large spoons;
• White wheat flour - 8 large spoons;
• Baking powder - about 7 g;
• Sugar beetroot - 8 large spoons;
• Eggs large chicken - 3 pcs.

For cream soufflé:

• Frozen blackberries - about 100 g;
• Gelatin in granules - about 20 g;
• Strawberry thick yoghurt - about 250 ml;
• Frozen raspberries - about 100 g;
• Sugar beet - about 100 g;
• Curd moist granular - about 250 g;
• Frozen blueberries - about 100 g.

For a regular cream:

• Coconut chips - about 50 g;
• Lemon fresh - ½ fruit;
• Evaporated unboiled milk - about 170 g;
• Sour cream is as fresh as possible - about 120 g.

For impregnation:

• Boiled water - 100 ml;
• Liqueur "Amaretto" - about 1 large spoon;
• Sugar - 2 dessert spoons.

Preparation of biscuit

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

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

After the described actions, whisk egg whites with sugar remnants (until persistent peaks). The resulting mixture is spread to the yolks and hindered.

The finished dough is laid out in a mold with a diameter of 20 cm, which is pre-covered with bakery paper. In this form, biscuits are baked for half an hour at a temperature of 200 degrees.

Ready cake carefully removed and completely cooled (about 3 hours).

The process of making mousse

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

All the berries are laid out in a deep bowl and completely defrosted. Then they are beaten with a blender, after adding sugar. Also, granular cottage cheese and strawberry yogurt are mixed separately. The resulting mixture is added to the berries and beat well.

To ensure that the mousse cake has turned out to be stable, gelatin is always 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 and berry mixture.

Forming a cake

How should you create a mousse cake with velor? Completely cooled biscuit cut in half, and then moistened with a special impregnation. It is made as follows: boiled water is mixed with the liqueur "Amaretto" and granulated sugar.

To form such a dessert, you must use a split form. On its bottom lay one of the impregnated cakes, and then 2/3 berry mousse. After that, the cake is covered with the second biscuit and again poured with the remnants of the cream soufflé.

In this form, the semi-finished product is removed to the cold (for the whole night). During this time the mousse must completely freeze. In the morning, the dessert is removed from the dessert and transferred to the tartar.

We make sour cream

To make a mousse cake with a velor surface, we need a white sour cream. To make it, whipped milk and fresh sour cream are strongly beaten. Do not stop whipping the ingredients, they are gradually added lemon juice.

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

Form the dessert and serve it to the table

After the mousse cake has solidified in the refrigerator, it is completely smeared with sour cream (including side parts), and then sprinkled with coconut shavings, forming a peculiar velor. In this form, the dessert is sent back to the refrigerator, but for 2 or 3 hours.

Before serving, the cake is decorated with fresh berries. Guests are served on beautiful saucers with hot and strong tea.

We make a cake with a mirror glaze

Preparing such a dessert is easy and simple. With all the recommendations described, you will not only get a very delicious but also incredibly beautiful cake. For its preparation we need the following products (for biscuit):

• White flour sifted - about 75 g;
• Unsweetened cocoa powder of good quality - approximately 50 g;
• Eggs of chicken - 4 pcs .;
• Baking powder - 5 g;
• Granulated sugar - about 130 g;
• Butter melted and cooled - about 30 g.

For berry soaking:

• Sugar beet - about 100 g;
• Cranberries frozen or fresh - about 150 g;
• Cherry pitted dark - 100 g;
• Cranberry liquor - approximately 50 ml (can be replaced with rum);
• Dry barberry - 3 g.

For white cream:

• Egg yolks - 3 pieces;
• Sugar is small - about 40 g;
• Cream low-fat - about 250 ml;
• Vanilla (pod) - 1/2 pcs .;
• Gelatin leaf - 4 g (1 sheet).

For cherry mousse:

• Cherry fresh pitted - 250 g;
• Small sugar - 50 g;
• Egg whites - 2 pcs .;
• Sugar beet - 110 g;
• Drinking water - 30 ml;
• Cream of high fat content - 250 ml;
• Sheet gelatin - 8 g (2 leaves).

For chocolate mousse:

• Dark chocolate - 200 g;
• Cream thick - 240 ml;
• Milk fat - about 90 ml;
• Sugar is small - 30 g;
• Vanilla (pod) - 1/2 pcs .;
• Yolks - about 30 g.

For mirror glaze:

• Sheet gelatin - about 8 g;
• Drinking water - about 120 g;
• Sugar is small - about 145 g;
• Cocoa powder - about 50 g;
• Cream thick - 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 whipped with sugar (about 10 minutes), and then a loose mixture consisting of sifted flour, cocoa and baking powder is added. After mixing the ingredients, gradually melted and cooled butter is gradually introduced to them.

After obtaining a viscous dough, it is laid out in a shallow form (you can use a pan), covered with parchment, and bake in the oven for about half an hour.

After preparing the cake, it is removed, placed on a large cake plate and completely cooled. To biscuit did not turn out to be too dry, it is wetted with a special impregnation. To do this, cranberries are cooked together with sugar and dry barberry (about 7-10 minutes), and then whipped with a blender and wiped through a sieve.

In the resulting berry puree add liquor, cherries and heat treated for another 10 minutes. After this, the impregnation is cooled and applied to the cold cake.

Making white cream

1. The gelatin sheet is soaked in cold water and allowed to swell.
2. Whisk yolks and sugar in a separate bowl.
3. In a small saucepan pour in the cream, add vanilla and heat on low heat, not leading to a boil.
4. Hot cream in small portions poured into 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. Remove the cream from the heat, add gelatin to it, stir until dissolved, filter through a sieve and whisk with a blender.
7. A thick white mass is poured into a mold and cooled to hardness.

Cooking cherry mousse

1. The gelatin is soaked in cold water.
2. Cherries without pits are cooked with sugar (10 minutes), beaten with a blender and allowed to boil again.
3. Add gelatin to the cooled mixture and mix well until dissolved.
4. From water and sugar, syrup is cooked and poured into a thin trickle into egg whites, which are whipped to hard peaks.
5. Fatty cream is whipped, and then added to a mixture consisting of cherry puree with proteins.

Making chocolate mousse

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

We prepare the mirror glaze

Mirror glaze for a cake is prepared very simply. The gelatin is soaked in cold water. Sugar, water and cream bring to a boil, and then add cocoa and stir.

After removing the ingredients from the plate, swollen gelatin is added to them, and then whipped with an immersion blender until smooth.

How to form correctly?

Mousse cake with a mirror glaze is formed very easily. On the impregnated biscuit spread a white cream, frozen in a refrigerator. Next, dessert is covered with cherry and chocolate mousse.

To mirror the cake glaze does not spread out, it is recommended to carry out all described actions in a deep cake box.

After the dessert is formed, it is cleaned 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.