Recently, amazingly beautiful mirror cakes have gained popularity. They are delicate in taste and minimalistic in appearance, but they look amazing and fascinate with their unusual shine. Such cakes will appeal to Libra striving for perfection, Taurus who love to cook, and Leo will definitely like the fact that you can see your reflection in the cake. But such a wonderful cake will surprise and impress representatives of any zodiac signs!

Mirror Cake Glaze

A properly prepared mirror icing for cake decorating has a perfect mirror structure. The glaze is made on various products: chocolate, fruit puree, cream, cocoa and much more.

Mirror cakes usually prepared on the basis of mousse, they include a thin biscuit, filling and mousse. The mirror glaze is suitable for mousse and other desserts that require freezing, as they have a smooth surface to achieve the required smooth effect.

How mirror cakes are made

Mirror cakes became especially popular when the Ufa craftswoman Olga Noskova became an Instagram star, uploading photos of her works there. Photos of cakes with icing, developed according to her unique recipe, were reprinted by famous world publications, and Britney Spears called them "too beautiful to eat." Olga Noskova has been nominated for The Shorty Awards, which go to the most popular social media accounts.

For her cakes, she uses Belgian and Swiss chocolate, natural-based French dyes, various berry and fruit purees.

It seems that such a wonderful cake cannot be made at home, but if you know the technology and the exact formula of the ingredients, all this is quite possible.

How to make your own mirror glaze at home

Mirror glaze usually contains water, sugar, gelatin, glucose syrup and chocolate. To make a miracle cake frosting at home on our own, we need a culinary thermometer for the exact temperature.

Homemade mirror glaze recipe:

• 150 g glucose syrup
• 150 g granulated sugar
• 75 g water
• 12 g gelatin
• 60 g water for gelatin
• 100 g condensed milk
• 150 g white chocolate
• Dye for the desired color

1. Soak gelatin in cold water... Mix water, sugar and glucose syrup and bring to a boil. Add the swollen gelatin to the boiled mixture and mix well.
2. Separately mix the condensed milk with the white chocolate. Pour the syrup over the mixture of chocolate and condensed milk.
3. Add color and whisk in a hand blender at an angle to avoid bubbles.
4. Then the icing needs to be covered cling film and refrigerate for 12 hours.
5. Before applying to the cake, the icing should be 35 degrees (reheat in the microwave or in a water bath).
6. Get the cake prepared in advance (it must be completely frozen in the freezer). It is advisable to use a mousse for a smooth surface.
7. Now you need to cover the cake with icing. Put the cake on a wire rack, a baking sheet under the wire rack, and carefully pour the icing over the cake. It is more convenient to fill in three stages - one third of the mixture. The glaze at the specified temperature will flow on its own. If necessary, smooth with a spatula, but only quickly, the glaze quickly sets.
8. Chill the cake again (you can put it in the freezer for an hour). Cut with a hot dry knife.

photo of mirror cakes with magic icing

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

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

How to cook mousse cakes: photos and cooking secrets

1. Assembling the mousse cake is carried out in reverse order or upside down on a perfectly flat horizontal surface. For 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-tightened with cling film.
3. To get a perfectly smooth mirror surface on the cake, the product must be well frozen.
4. When slicing the cake, the frosting begins to reach for the knife. To avoid this, the knife must be warmed up well in advance.
5. Unused frosting can be refrigerated 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 Cooking

To prepare such confectionery you will need two forms 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 to be taller.

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

1. Baking shortcrust pastry base.
2. Cooking a delicate strawberry cheesecake.
3. Making confit from strawberries.
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, consider step-by-step cooking strawberry mousse cake.

Step 1. Sand base for the cake

The base for mousse cakes is usually biscuit, crumble, streusel or crunchy shortbread... The latter is just proposed to be prepared for the product presented above.

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

After half an hour, the dough is distributed in the form 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 delicate 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 the ingredients are mixed with a silicone spatula and then poured into a metal ring covered with foil (16 cm diameter). Cheesecake is baked at 160 degrees for only half an hour. After that, it must be cooled on the table, remove the ring and send it to the freezer until the cake is assembled.

Step 3. Berry confit

Confit made from berries or fruits makes the taste of confectionery bright and rich. M A mustache cake with strawberry confit is easy to make and requires the most basic ingredients.

Even before the start of the confit preparation, it is necessary to pour gelatin with cold water (for 10 g of powder, 60 ml of water). Then boil the strawberry puree (220 g) over low heat. To do this, transfer it to a saucepan, add sugar (60 g) and starch (2 tsp). After boiling, keep the mixture on 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 16 cm mold and freeze.

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

Step 4. Lemon vanilla mousse

You will need flavored milk (250 ml) to make the mousse. At home, it is prepared by adding vanilla and lemon peel to milk while boiling and infusing the drink for half an hour. At this time, sugar (80 g) is ground with the yolks of three eggs and starch (3 teaspoons). Strained flavored milk is gradually poured in. 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. Then the cream needs to be cooled, add butter and beat everything well with a mixer.

Mousse cake with mirror glaze must be prepared with the addition of cream. For this, heavy cream (200 ml) is whipped and combined with cooled custard... Now is the time to collect the cake.

Step 5. Assembling the cake

After the final freezing of each layer and the preparation of the mousse, you can start assembling the product. To do this, a metal ring around the entire circumference is lined with acetate tape inside, and the bottom is tightened with cling film. After that, the form must be placed on a hard, flat surface and sent to the refrigerator for a few minutes.

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

1. Mousse is poured onto the bottom of the prepared form (about 1/3 of the total volume).
2. Put frozen cheesecake on top, which is poured with mousse (1/3 volume).
3. The confit is spread on the cheesecake, and then the shortbread cake is poured over with the remaining mousse.

In this form, the mousse cake is sent to the freezer for 12 hours. After a while, you will need to get it out and cover it with a mirror glaze.

Step 6. Glaze or mirror glaze

A perfectly smooth mirror glaze or glaze, as it is called in another way, can be the best decoration for almost any confectionery. Moreover, unlike mastic, which seems too cloying to many, this decor is also very tasty. Even a novice pastry chef can make glaze and, with some effort, you get the perfect mousse cake with mirror icing.

The glaze recipe consists of performing the following steps step by step:

1. Combine sugar (300 g), water (150 ml) and glucose (invert) syrup (300 ml) in a saucepan with a thick bottom. While stirring with a silicone spatula, bring the mixture to a boil over low heat and immediately remove from the stove.
2. In a blender bowl, place white chocolate (300 g), condensed milk (200 ml), swollen gelatin (for 20 g of powder, 120 ml of water), fat-soluble liquid dye (0.5 tsp), cooked hot syrup.
3. Whisk all ingredients with an immersion blender until smooth. When whipping, keep the blender at an angle to avoid air bubbles in the glaze.
4. Cover the finished glaze with foil and refrigerate for a while until the glaze cools down to 35 degrees.
5. Remove the cake from the freezer, place on the wire rack and pour evenly with cooled icing. Put the dessert in the refrigerator until the glaze cools completely.

Mousse cake "Three chocolate"

Highly a tasty cake, which is not difficult to prepare, but long enough in time. The mousse cake with mirror icing, the recipe for which is presented below, also consists of a sponge cake base. 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 for cooking chocolate biscuit according to any recipe. The finished cake should be thin, about 1 cm thick. Lay the second ring inside with acetate tape, and tighten with cling film on the outside. This shape 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 to a boil in a saucepan. In a separate bowl, beat 1 egg with sugar (50 g), and slowly pour hot milk into the resulting mass. Stir well to dissolve the sugar, then pour into a saucepan, put on fire again and cook until thickened. Remove the swollen gelatin from the stove. Meanwhile, gently melt in the microwave White chocolate and add it to the custard base. Stir and cool. Whip cold heavy cream (200 ml) in a separate container. Combine them with a custard chocolate base, stir, 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 together with white chocolate.
4. Prepare dark chocolate mousse and pour on top of the frozen layer of milk mousse. in the last layer, drown the biscuit cake and also send the form to the freezer.
5. The next day, remove the mousse cake from the freezer and cover immediately with the icing. After that, the cake must be sent to the refrigerator for 5 hours and after a while the gourmet dessert can be served.

Cocoa mirror glaze

You don't need glucose syrup or condensed milk to make cocoa mirror glaze. But at the same time, the glaze will also lie well in an even layer on the mousse cake. The glaze, the recipe for which is presented below, is covered in frozen form, but its temperature should be no higher than 30 degrees. And one more thing: the lower the glaze temperature, the thicker its layer on the product will be.

The preparation of the glaze begins with soaking gelatin in cold water (for 12 g of gelatin, 72 ml of water). Next, in a saucepan of sugar (200 g) and water (65 ml), you need to cook sugar syrup... Sift cocoa into the boiling mass, mix, 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 swollen gelatin in them. Combine the two masses and beat the frosting, keeping the blender leg tilted. Tighten the glaze with plastic wrap and cool in the refrigerator to the desired temperature.

Orange mousse cake: recipe with mirror icing

This dessert combines delicate curd mousse with light citrus notes. From above, it is covered with a perfectly even glaze and it turns out delicious

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

1. Bake a biscuit 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 (only 100 ml), 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 (for 5 g of powder, 20 ml of water). Remove from heat and slowly pour into egg mass. Pour into a silicone mold and send to the freezer until it solidifies.
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). Whip heavy cream 33% (300 ml) in a separate bowl. Boil sugar syrup (70 g) and water (25 ml), then pour it while still hot into whipped yolks (2 pcs.). Add gelatin to the same mass, mix, and then combine with curd mass and whipped cream.
4. Assembly. The mousse cake is collected in reverse order. First, a little is poured onto the bottom of the silicone mold (diameter 20-22 cm) curd mousse, then the orange layer from the freezer is spread on it, the remaining white mousse is distributed on top and, last of all, the biscuit cake.

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

Elegant in appearance, delicious and delicate inside - that's just short description Mousse cake with mirror icing, which does not apply to easy recipes baking.

I want to present to you my recipe for beginners with a video on how to make a delicious Mousse Cake with Mirror Icing. To prepare it, you will need to stock up on a sufficient amount of time and patience. But it's worth it.

Our cake will consist of a brownie base, white and blueberry mousse, and colored mirror glaze.

For this we need:

• 100 g of sugar;
• a pinch of salt;
• 1 egg;
• 100 g flour;

• one teaspoon of baking powder;
• 50 g butter;
• vanilla on the tip of a knife

Preparation

1. Melt the butter and dissolve the sugar in it.
2. We drive in an egg, add vanilla and a pinch of salt.
3. Beat until white and light foam.
4. Mix flour with cocoa and baking powder.
5. Gradually add dry and egg mixture with a spoon.
6. Stir until smooth and smooth.
7. We heat the oven to 160 °.
8. Pour the dough into a greased mold (I have 21 centimeters).
9. Bake for 25 minutes and check the doneness with a wooden skewer or toothpick. If the biscuit is damp, bake for another 10 minutes.
10. Put the finished cake on the wire rack and cool.

The base can also be a shortbread cake. It can be baked by yourself or made from shortbread cookies.

Shortbread base

Ingredients:

• 50 g butter;
• 300 g of shortbread cookies;
• 50 g of condensed milk.

Preparation

1. To do this, take a cookie and grind it with your hands or with a blender into crumbs.
2. Beat soft butter and condensed milk.
3. Combine crumb and cream.
4. We form a dense cake, smaller by 2 cm from the diameter of the future cake.
5. We send it to the freezer until it is completely frozen.

In the meantime, the biscuit is cooling down, let's make the mousse.

White mousse

We will cook the mousse in two colors: white and blueberry. You can only make one color or replace the blueberries with other berries.

Required list of products:

• 20 g of powdered gelatin;
• 2 squirrels;
• 120 ml water;
• 240 g of soft fatty cottage cheese;

• 200 ml. 33% cream;
• 1 1/2 bars of white chocolate;
• 50 g of icing sugar;
• vanilla on the tip of a knife.

Preparation

1. Fill the gelatin with water and leave to swell for 20 minutes.
2. We put it on a steam bath and, while heating, completely dissolve it.
3. Whisk the cream into a firm, firm foam.
4. We also do with proteins by mixing them with powdered sugar and vanilla.
5. Melt the chocolate with a couple of tablespoons of cream.
6. We mix cottage cheese with gelatin and chocolate. Whisk.
7. Put the cream on the curd-gelatin paste.
8. Gently mix with a spatula, combining everything into a homogeneous mass.

You can replace white chocolate with black. So it will turn out chocolate mousse... It can be used in the Three Chocolates Cake.

Blueberry mousse

We need to take:

• 20 g of gelatin;
• 50 g of sugar;
• 120 ml water;
• 1 teaspoon with a slide of cornstarch;

• 2 yolks;
• 100 g blueberries;
• 200 ml. 33% cream.

Preparation

1. Melt with gelatin in the same way as for the white mousse.
2. Grind the blueberries with a blender and grind through a sieve in a pitted and peeled puree.
3. Rub the yolks with sugar and starch until white.
4. Bring the cream to a boil.
5. Pour into the yolks and mix.
6. We put on low heat. Cook, stirring occasionally, until thickened.
7. Whip the cream.
8. Pour gelatin and blueberry puree into the custard mass. Beat well.
9. Pour the cream over the cooled blueberry mass.
10. Stir everything smoothly with a spatula.

Colored mirror glaze (glaze)

The glaze contains molasses or invert syrup. They are interchangeable. How to make such a syrup yourself, I will tell you a little below.

We will need:

• 100 g of condensed milk;
• 75 + 60 ml. water;
• 150 g of sugar;
• 150 g of non-porous white chocolate;

• 150 g molasses / invert syrup;
• 10 g or 2 teaspoons without a slide of gelatin;
• food coloring (if necessary).

Preparation

1. Pour gelatin (I use powder) with water (60 ml) and leave for 20 minutes. Heating slightly, dissolve it completely.
2. Mix water (75 ml), sugar and syrup. Bring to a boil. The sugar crystals should disappear completely.
3. Pour the chocolate and condensed milk, broken into pieces, with a sweet mass.
4. Mix well until the chocolate melts.
5. Add syrup and dye (I take gel and add it until the desired color is obtained). It is possible without dye. Then the glaze will be a delicate, translucent shade.
6. Mix thoroughly (I do this with a hand blender, tilting it slightly to the side).
7. We filter through a fine sieve.
8. We set aside the syrup so that excess air comes out of it.
9. If air bubbles or light foam appear on the surface, then it must be removed.
10. Put the film tightly on the glaze, protecting it from chapping, excess moisture and crumbs.
11. When pouring, the temperature should be 30 °.

Cooking invert syrup

Ingredients

• 3 tbsp. spoons of warm water;
• 1/4 teaspoon citric acid;

• 150 g of sugar;
• 1/4 teaspoon of baking soda.

Preparation

1. Pour sugar and citric acid into a thick bowl (I use aluminum).
2. Pour warm water, soaking sugar with it.
3. We put on the lowest fire. If there is a diffuser, then place the bowl on it. Cook, stirring occasionally, until light yellow and medium bubbles.
4. Cool the syrup to about 70 °.
5. Add baking soda and beat well with a blender or mixer at full speed for about three minutes.
6. It will start to foam a lot and turn white and matte. After cooling, the bubbles will go away and it will become a pleasant transparent straw-yellow color. We keep the finished syrup in the refrigerator for several hours.

Instead of colored glaze, you can make chocolate.

Chocolate glaze

You need to take:

• 75 + 60 ml. water;
• 200 g of sugar;
• 2 tbsp. tablespoons without a slide of dry cocoa;
• 40 ml. (2 tablespoons) cream;

• 100 g molasses / invert syrup;
• 10 g or 2 teaspoons of powdered gelatin;
• 1/4 bar of dark chocolate.

Preparation

1. Prepare gelatin and invert syrup as indicated in the recipe for colored glaze.
2. Fill the broken chocolate with gelatin and hot syrup, add cocoa and cream.
3. Mix until smooth with a blender.
4. Knock the bottom of the pan with glaze on the table several times and twirl it in different directions. So air bubbles will begin to come out faster.
5. Cover with foil and cool to 37 °.
6. If before filling with glaze ready cake, she managed to cool more than necessary, heat it either in a water bath, or put it in a bowl with hot water.

We collect the cake

1. We place the mold with a diameter of 21 cm on a perfectly flat surface. You can use a plastic board for this.
2. We wrap the sides of the form with a strip of thin plastic, higher in height than the form.
3. Pour out the blueberry mousse and put it in the refrigerator for two hours to freeze the gelatin.
4. Pour white mousse onto the hardened first layer.
5. Reduce the cake by two centimeters by cutting it in a circle (I do this with the pan lid).
6. Place the biscuit on top of the mousse and, pressing lightly, press it into the middle. You can leave a small part of the white mousse in order not to sink the cake, then filling the resulting void between it and the form.
7. We put it in the freezer for at least three hours until it freezes completely.

In this way, you can make cakes of any shape.

Fill in the glaze

1. We take out a completely frozen cake.
2. We release it from the form.
3. Place the biscuit part on the wire rack. Place a large dish or tray under the wire shelf.
4. Pour the icing onto the surface of the cake, approaching the edges in a circular motion.
5. Leave it on for 5 minutes so that the glasses get extra glaze.
6. Carefully remove the droplets from the bottom and transfer the cake from the wire rack to the dish.
7. The remaining glaze can be collected and kept in the refrigerator or frozen.
8. You can use lined biscuits, fruits, or cream patterns to cover the irregularities in the icing at the bottom of the cake.
9. We send the cake to the refrigerator for several hours.

How to decorate a mousse cake

• The main decoration of the mousse cake is the mirror surface itself.
• The cake can be covered with icing of different colors, and the seam between them can be masked with a pattern of cream or beautifully laid out fruits and sprinkled with pastry beads.
• In the same way, you can decorate the finished one-color cake.
• To understand the technology of the Mousse Cake with Mirror Glaze recipe in more detail, the video will help you:

It is finished: the most fashionable dessert nowadays - mousse cake with mirror glaze - has been conquered! What can I say about the level of difficulty? The beginner will cope, because there are no special manipulations here, you just need to be patient, since the preparation of the cake takes a lot of time. BUT: a lot of time is spent on waiting, and not on processes: it is better to let the biscuit ripen for a day, the glaze too, plus the time to freeze the mousse. And so - nothing super complicated, I assure you.

INGREDIENTS

FOR BERRY JELLY (CONFI):

• Any frozen berries, cherries, etc. - 250 g
• Sugar - 60 g
• Water - 36 ml
• Lemon juice - 1 tsp
• Cognac - 20 ml
• Powdered gelatin - 6 g

FOR CHOCOLATE MOUSSE:

• Water - 60 ml
• White chocolate - 85 g
• Powdered gelatin - 10 g
• Chicken yolks - 36 g
• Sugar - 20 g
• Cream 33% - 150 ml + 250 ml
• Vanilla sugar - 2 tsp

FOR MIRROR GLAZE:

• Water - 147 ml
• White chocolate - 150 g
• Gelatin - 12 g
• Condensed milk - 100 g
• Glucose syrup - 150 ml
• Food coloring- 0.5 g + 1 g
• Sugar - 150 g

FOR BISCUIT:

• Eggs - 90 g
• Butter - 90 g
• Dark chocolate - 90 g
• Almond flour - 30 g
• Sugar - 90 g
• Wheat flour - 50 g

FOR DECORATION:

• chocolate - 50 g
• proteins - from 1 egg
• icing sugar - 40 g

FOR GLUCOSE SYRUP:

• sugar - 300 g
• hot water - 130 ml
• citric acid - 1/3 tsp

PREPARATION:

Mousse cakes are usually prepared in silicone molds, I have one - 18 cm in diameter. If there is no such form, you can use a detachable metal form or a metal ring tightened on one side with cling film.

Cooking berry jelly. We soak powdered gelatin in very cold water, I even throw ice into a glass (but make sure that the weight of water with ice remains exactly 36 g). Let it swell for about an hour.

Put the sugar and frozen berries in a saucepan and bring it on low heat, stirring occasionally, until the sugar dissolves and cook for another 2-3 minutes.

Remove from heat, lightly punch the mixture with an immersion blender, not too much so that you come across pieces and feel the texture.

Let the berry mixture cool for about five minutes, add the swollen gelatin and stir the mixture until it dissolves.

Pour in cognac (whiskey, brandy - whatever you can find) and lemon juice... Pour the mixture into a flat mold with a diameter of about 15 cm, or into a large one, you still have to cut a circle, the main thing is that the thickness of the layer is not very thin or, conversely, too thick. We send it to the freezer for 10-12 hours.

Cooking a biscuit. Put melted butter and dark chocolate in a bowl (it's convenient for me to do this in the microwave, in pulses of 15 seconds) and sugar. Beat at medium speed.

Break 2 eggs into a glass, stir them with a fork until smooth, measure out 90 grams. Pour them into the chocolate-cream mixture and continue whisking. Almond flour(ground almonds or any other nuts) mix with wheat flour and add to the whipped mixture.

Pour the dough into a mold and bake at 160 ° C for about half an hour (be guided by the characteristics of your oven and check the readiness with a wooden toothpick). Let the finished biscuit cool in the form, remove it, put the biscuit in a bag and put it in the refrigerator for several hours, preferably for a day. From it, we then cut out a circle with a diameter slightly smaller than the shape into which we will pour the mousse.

Cooking mousse. Soak gelatin in water (as we did when cooking berry jelly). We take out a biscuit from the refrigerator and cut out a circle with a diameter of about 15 cm (focus on the diameter of the bottom of your form) and a height of about one and a half centimeters. Break the white chocolate into pieces. Rub the yolks white with sugar and vanilla sugar.

Part of the cream (150 g) is heated to 75 ° C.

Pour a couple of hot cream in a thin stream into the yolk-sugar mixture. Mix actively. Now pour the brewed yolk mixture back to the hot cream.

Stir over low heat, bringing the mixture to 85 ° C and slightly thickening.

We remove the mixture from the heat, pour it into a bowl, send chopped white chocolate and prepared gelatin there. Punch with an immersion blender until smooth, cool to 30 ° C. Whisk the second part of the cream (250 g) until soft peaks (preferably chilled). Gently and portionwise stir in the whipped cream with a spatula into the chocolate mixture.

We place the silicone mold on a flat surface (for example, on a cutting board of a suitable size, so that it can then be put into the freezer along with the mold) and pour out a third or a little more of the chocolate mousse.

We send it to the freezer for five minutes, the mousse will harden a little there. We take out and place the cut-out circle of berry jelly on the frozen layer (you should not get it out of the freezer in advance). Pour the remaining mousse on top, the jelly should be covered with it.

Put a biscuit circle on top of the mousse and, with scrolling movements, try to drown it in the mousse so that the biscuit is only a few millimeters above the level of the mousse (later, when the cake thaws and is served on the table, they will become flush).

We put in the freezer for 12 hours.

Cooking glucose syrup. Pour sugar into a saucepan with a thick bottom, fill it with water and set to cook over low heat. Stir until sugar dissolves. Bring to a boil, add citric acid, stir. Set the fire to a minimum, cover and cook for about half an hour. We need to bring the syrup to a temperature of 107 ° C (or samples on a thick thread). The syrup is ready, pour it into a jar and store it quietly there for several months.

Cooking mirror glaze. Soak the gelatin in water again (you already know that it must be very cold). In a plastic jug, from which we will subsequently pour icing on the cake, pour condensed milk to the bottom, send chopped white chocolate there.

Pour water, glucose syrup into a saucepan, add sugar. Without interfering and without touching the mixture, we warm it up until it boils and the sugar dissolves.

Now mix and bring to a temperature of 103 ° C.

Pour the hot syrup into a jug of condensed milk with chocolate, mix, and send the prepared gelatin there. Mix everything again. Now insert the foot of the hand blender into the mixture at an angle.

We will not turn the mixer, but the jug. It is important to observe the slope so that bubbles do not turn out, which we do not need at all on the glaze. We punch the mixture on a pulse mode until the mass becomes homogeneous. Now it's time to add the dye (I have a gel Americolor - literally a few drops) while continuing to punch the frosting. Its color will gradually change, become richer and more intense. If bubbles do appear, the icing can be filtered through a fine sieve. To be honest, I didn't get hung up on this, and after maturing and warming up the glaze, the bubbles disappeared by themselves.

After punching, cover the glaze surface with cling film so that a crust does not form on it. We put in the refrigerator for 12 hours or overnight, the glaze should ripen.

The next day we prepare the workplace: cover a wide bowl or tray with cling film, put an inverted small saucepan or jar in the middle (this will be a cake stand), prepare a spatula.

We take out the glaze from the refrigerator and heat it in the microwave to 35 ° C. Heat it in several passes, in short sessions of fifteen to twenty seconds, stirring after each time. Do not overheat, because it cools down for a very long time!

We take out the cake from the freezer, take it out of the mold and put it on a stand.

Now, instantly fill the cake with icing, without letting it warm up (otherwise condensation will appear, over which the icing will drain or lie unevenly). Fill on top, at the end walking along the sides in a circular motion (you must have seen how this is done a hundred times on the Internet). Excess glaze from above can be removed with a spatula, I did not.

We are waiting for the glaze to set. We tuck the hanging drips under the cake with the same spatula, spatula or knife.

We transfer the cake to a dish or substrate and send it to the refrigerator for a few minutes.

We decorate to the best of our ability and imagination. I decorated with small multi-colored meringues, chocolate petals and silver balls from a candy store.

For the meringue, beat the whites until strong peaks, add sugar (or icing sugar) and place them in a pastry bag on a baking sheet. Bake at 150 ° C for about an hour.

For chocolate petals: melt the chocolate in the microwave, pour a teaspoon on baking paper or foil, give it a petal shape with a wide knife, lay the paper on a curved surface (I put one leaf in wide cups), put it in the freezer for 20 minutes, take it out, carefully separate it from the paper and decorate the cake.

Short description

Mousse desserts appeared with us not so long ago, although French chefs began to prepare them since the end of the 19th century. But if initially it was whipped fish and vegetable snacks, then later the mousses became sweet. Oddly enough, the artist came up with the sweet mousse. The dessert consisted of chocolate whipped with cream and was called by the author “ chocolate mayonnaise". In just a few years, mousse cakes and pastries have won the hearts of pastry chefs, chefs, hostesses, and those with a sweet tooth. Translated from French "mousse" is foam, desserts are very airy. At their core the most delicate soufflé which is prepared with whipped cream, gelatine and often eggs. The main taste is given to the dessert by aromatic additives: vanilla, chocolate, caramel, fruit and berry puree, mint, rosemary, tarragon (tarragon). Complement air soufflé delicate pastries(biscuit, cookies, meringue), very often add cream or compote from fruits or berries. Gives special beauty the most delicate desserts coating, they are mainly velor or mirror glaze. If you need a special device (confectionery airbrush) to cover with velor, then mirror glaze can be easily prepared at home, see the recipe. Mousse dessert is also pretty easy to make at home. Yes, it would seem that this is such a complex-looking dessert, but it is very easy to prepare. It turns out the first time, I offer a tried and tested recipe. It turned out just amazingly delicious! Vanilla cream mousse, cherry compote, chocolate cream and biscuit - all flavor combinations, as it seemed to me, are perfectly matched.

Ingredients:

For mousse:

• Milk - 200 ml;
• White chocolate - 250 g;
• Cream with a fat content of 33-35% - 350 g;
• Gelatin - 20 g;
• Vanilla in a pod - 1 pc.

For biscuit:

• Egg - 2 pcs.;
• Sugar - 50 g;
• Flour - 50 g;
• Cocoa powder - 3 tablespoons;
• Salt - 1 pinch;
• Baking powder for dough - ½ tsp.

Cherry compote:

• Pitted cherries - 400 g (approximately 300 g cherries and 100 g juice);
• Sugar - 90 g;
• Gelatin - 12 g;
• Pectin - 6 g.

For chocolate cream:

• Black bitter chocolate - 100 g;
• Yolks - 40 g (2 pieces);
• Sugar - 20 g;
• Milk - 100 ml;
• Cream with a fat content of 33-35% - 150 g;
• Gelatin - 5 g.

For mirror glaze:

• Gelatin - 12 g;
• Sugar - 150 g;
• Drinking water - 75 g;
• Glucose (syrup) - 150 g;
• White chocolate - 150 g;
• Condensed milk - 100 g;
• Food coloring is optional.

Mousse mousse cake recipe with mirror icing

1. A layer of biscuit.

You can prepare a biscuit according to your recipe, but it is advisable to use exactly chocolate dough with the addition of chocolate or cocoa powder - such a dough, on an equal footing with chocolate cream, will harmonize well with sweet and sour cherries.

1.1. Break eggs into a deep container for dough and add granulated sugar.

1.2. Beat into foam at high speed.

1.3. Sift flour, cocoa powder and baking powder through a sieve. Add a pinch of salt (it emphasizes the taste of the chocolate).

1.4. Mix gently with a spatula or mixer. The dough turns out to be liquid and resembles sour cream in consistency.

1.5. Spread the dough with a spoon on a silicone baking mat or in a mold. We bake in an oven preheated to 180 degrees for about 7-15 minutes, the time depends on the thickness of the layer. It is important that the biscuit does not dry out and burn, you need to monitor its condition. It is better to immediately determine the size of the cake so that there are fewer dough leftovers.

1.6. We check for readiness, piercing with a wooden skewer: if there are no traces on it batter- the biscuit is ready. Let it cool down a little. Apply the shape and cut it out with a knife. The biscuit needs to be slightly smaller. I got a lot of the test.

1.7. We transfer the cooled biscuit to a board or flat plate, wrap it with cling film and send it to the refrigerator.

2. Cooking cherry compote.

Compote is a type of interlayer for a mousse cake made of pureed or sliced ​​berries or fruits with the addition of sugar and gelling components: gelatin, pectin. Cherry compote will add a pleasant sourness to the dessert and cherry flavor.

2.1. Soak gelatin in cold water. For powdered gelatin, the proportion with water is 1: 6 (for 12 g of gelatin, 72 ml of water).

2.2. Pitted cherries with juice, move into a saucepan and heat up to about 40 degrees.

2.3. Since cherries are high in acid, gelatin alone may not be enough (gelatin does not like everything sour and may not work). Therefore, an additional gelling component is used - pectin, it will help the layer to set better. There should not be a lot of pectin and gelatin, otherwise the layer may turn out to be rough and tough. The ideal compote should be tender and soft. Mix pectin with sugar.

2.4. Slowly pour in the pectin with sugar "rain" and stir immediately so that there are no unpleasant clots.

2.5. Bring to a boil and let it simmer for 2-3 minutes over low heat, not forgetting to stir.

2.6. Remove from heat and cool slightly. Add gelatin, mix. In hot (but not boiling) cherry syrup, gelatin dissolves quickly.

2.7. We pour the compote into food-grade silicone molds. Let it freeze completely, then put it in the freezer.

3. Chocolate cream - a delicious layer of mousse dessert, prepared with the addition of yolks and heavy cream.

3.1. Pour gelatin with cold water in a ratio of 1: 6 (for 5 g of gelatin 30 ml of water) and leave to swell.

3.2. Separate 2 yolks from the whites and move them to a saucepan. Pour 20 g of sugar into the yolks.

3.3. We heat the milk in the microwave or in a water bath to about 35-40 degrees. Slightly mix the yolks with sugar with a mixer and pour milk into them.

3.4. Beat with a mixer until foam forms and send over low heat.

3.5. Stir with a silicone spatula until the mixture thickens like step by step photo... It is very important that the egg mass does not boil, but warms up at a low temperature, then the cream will turn out to be tender and without lumps.

3.6. Remove the saucepan from the heat and add the swollen gelatin to the rather warm mass. Stir until the grains dissolve.

3.7. Break the chocolate bar into small pieces and send them to the yolk-milk mixture.

3.8. The chocolate melts at 40 degrees. Stir until smooth and leave to cool completely.

3.9. Pour the heavy cream into a container chilled with whisks (it is better to keep them in the freezer for 15 minutes), carefully remove the thick residues from the walls of the package.

3.10. Beat the cream until thick and peaks form.

3.11. Add whipped cream to the chocolate mass (it must be at room temperature or slightly lower, otherwise the cream will float).

3.12. Gently mix the air mass. The chocolate cream is ready.

3.13. We take out the frozen compote from the molds.

3.14. Put a layer of cream in the molds.

3.15. Place the frozen compote tightly on top and send it back Silicone forms in the freezer.

4. Prepare the heart-shaped mousse cake base - vanilla mousse.

There should be more of it than other ingredients. Vanilla mousse is the most delicate creamy soufflé, the flavoring is a natural vanilla pod.

4.1. Soak gelatin in cold water (20 g of gelatin in 120 ml of water).

4.2. Cut the vanilla pod in half and scrape off the seeds with a knife.

4.3. Pour milk into a saucepan and immerse vanilla pods with seeds.

4.4. Bring to a boil, then filter through a sieve. Leftovers from the pod should not end up in the dessert.

4.5. Pour the vanilla milk back into the saucepan and heat a little. When the milk becomes hot, but has not yet begun to boil, remove from heat and add the swollen gelatin. Stir until the grains of gelatin dissolve and, if necessary, filter again through a sieve. Cool slightly (to about 35-40 degrees).

4.6. Add white chocolate, it immediately begins to melt.

4.7. Stir until smooth and set aside until it cools completely (the mass should be at room temperature).

4.8. Pour heavy cream into a pre-cooled beating container.

4.9. Whisk the cream until firm peaks.

4.10. Without stopping whipping, pour in a cool milk-chocolate mixture in a thin stream.

4.11. The consistency will resemble thick sour cream. If the mass turns out to be liquid, you can put it in the refrigerator for 15 minutes, and then beat it again (the gelatin will not have time to grab).

4.12. We take out the cherry compote with chocolate cream from the molds.

4.13. Wipe the molds with a paper towel and put the vanilla mousse in them.

4.14. Place the compote with cream tightly on top.

4.15. We recall our biscuit, which is waiting in the fridge for its turn. We spread it on top. We send it to the freezer for the night. The mousse must be stone so that the cake can be covered with a mirror glaze.

5. Prepare the mirror glaze for the coating.

Detailed description the process of making mirror glaze, see.

Cover the finished glaze tightly with cling film and put it in the refrigerator.

6. In the meantime, you can experiment with decorating the cake.

From the remaining 2 proteins, you can make a meringue by adding powdered sugar (0.5 cups), a pinch of citric acid and whisking everything together until stable peaks (French meringue). To better whisk the whites, you can place the container in the steam bath and beat right there ( italian meringue, the mass is smoother and shinier, the peaks are harder). You can add a little water-soluble dye to the mass.

Then it should be squeezed out with a pastry bag onto a baking sheet covered with parchment, and the meringue should be dried in the oven at a temperature of 80-90 degrees for about 1-1.5 hours. Quite a lot of crunchy delicacy is obtained from the two proteins, so at the same time there will be dessert for tea while you wait for the mousse to solidify.

As an additional decoration I have caramel in the photo. To prepare it, you will need 1 tbsp. l. odes and 100 g of sugar. We place the ingredients in a saucepan and put on low heat. Do not stir the caramel with a spoon, otherwise it will grab crystals. We periodically grease the sides of the saucepan with a silicone brush with water so that the sugar does not burn. And so that the sugar crystals are evenly distributed and not burnt, the saucepan must be raised and rotated clockwise, tilting slightly.

The mixture darkens and thickens. Such caramel can be used: it is wound on ladles, forks, and other cooking devices made of iron. Caramel quickly hardens, so you need to work with it very quickly. It is also very hot, you can easily burn yourself, be careful.

Alternatively, we put drops on parchment. After 5 minutes, they can be removed and used for decoration.

7. Covering and assembling the cake.

7.1. Place the glass upside down on a flat plate.

7.2. We heat the mirror glaze in the microwave or in a water bath. The working temperature of the glaze is 29-32 degrees.

7.3. Take the cake out of the mold, place it on the glass.

7.4. Gently pour it over with mirror glaze.

7.5. We remove drips.

7.6. Using a thin spatula and a knife, move it to a serving dish.

7.7. Decorate and serve chilled dessert.

Delicious, delicate and airy "Heart" mousse cake with mirror glaze is ready. Enjoy your tea!