Cooking:

Prepare a biscuit.

I bake in 2 forms, dividing the dough in half by eye.

Preheat the oven to 180 degrees.

Line the bottom of a detachable form with parchment, do not lubricate the sides of the form in any way.

The dough will stick to the walls during baking, due to which, when it cools down, it does not deform, but remains even and lush.

Break eggs into a small saucepan and add sugar.

Put everything on water bath and beat until the sugar is completely dissolved.

The mass should become foamy and lighten slightly.

Remove the saucepan from the heat, pour the mass into a food processor or into a deeper container.

Continue beating at high speed for 5-8 more minutes, or until the mixture has tripled in size.

Sift the flour, melt the butter and cool to room temperature.

Sift a third of the flour into the whipped mass and gently mix with a spatula or whisk from top to bottom, do not interfere for a long time and do not make sudden movements.

Pour a third of the oil around the edge and mix.

Thus, add all the flour and pour in all the oil.

Pour the biscuit mass into the prepared form.

Bake at medium level ~35-40 minutes.

The baking time depends on your oven, you can check with a toothpick - it should come out completely dry. Do not open the oven door during baking.

Cool the biscuit in the form on the wire rack, turning the form upside down.

To remove the biscuit, you need to walk with a thin sharp knife along the sides and remove the ring from the form.

I use a plastic spatula as the knife still scratches the shape.

Turn the cake over and wrap in foil or cling film. Place in refrigerator for 4-8 hours.

Biscuit can be stored in the refrigerator for up to 5 days, in the freezer for 1 month.

Prepare the soak.

In a bowl, mix water, condensed milk and milk.

Prepare a crispy layer.

Pour boiling water over almonds for 15 minutes, peel immediately, put on a paper towel.

Dry in the oven or lightly fry in a pan.

Chop.

Or chop chilled sweets.

Or gently melt the chocolate in a water bath or in microwave oven. Mix with nut butter (almond or hazelnut), waffle crumble and chopped almonds. Use immediately!!!

Prepare biscuits and secure the ring.

Biscuit cut into 4 parts (or each into 2), cutting off the top crust. I cut with a sharp serrated bread knife.

Put the ring for the cake with acetate film or strips of baking paper (glue it on the butter), place it on the cake stand (plate), put the cake and fix the ring.

Prepare cream.

Melt the chocolate with butter in a water bath or in the microwave.

Beat instead with condensed milk.

Whip the cream to stiff peaks.

Whip cream with a mixture of chocolate and condensed milk.

Add shavings and mix.

Cake to collect immediately!

Collect cake.

Slightly soak the cakes, put 1/3 of the cream, sprinkle with a crispy layer (one of the options), cover with the next biscuit, iron with your hand or iron.

Soak, put 1/3 of the cream, cover with the next biscuit, iron, soak.

Put the remaining cream, cover the last with a biscuit on top, slightly soak and put in the refrigerator overnight.

Decorate the cake as desired. I designed

For quite some time I wanted within Modern desserts talk about how the cakes are assembled. We can say that cakes have their pros and cons, for example, pouring icing turns out to be more accurate, but laying out the filling evenly is more difficult than in small cakes. It's time to deal with all this and "GRACE" will help us - a delicate romantic cake with a bright and passionate character. The temperament of this lady does not hold! On a recent trip to the VIP-masters school in Krasnodar, blueberry mousse without gelatin was a discovery for me. It's amazingly soft, airy texture that melts in your mouth and has a bright, distinct taste of blueberries, like you're sitting with a basket of berries on your lap and you can't stop. Next will be bright creamy taste with white chocolate and olive oil, don't worry, it will be very good! Lacking a bright accent with sourness that will dilute the sweetness of mousse and cream, Grace has a raspberry layer, delicate, special and very appropriate. When we enjoy the taste, we will feel the aroma of dark chocolate enveloping all receptors - this is an airy porous biscuit. And now you have decided that there is nothing tastier and more balanced, when the crunchy component appears - a crouton with nut paste and waffle crumbs. It is in this sequence that your receptors will enjoy the filling and it is this combination of melting mousse, dense fillings and a crispy layer that will make you happy!!!

We assemble the cake in a 18 cm mold. During the assembly, we will talk about how to assemble it in silicone and metal rings.

Andrey Rudkov

If you need any ingredient, confectionery equipment and equipment, go to my store - dvemorkovki.ru. I plan that it will become the most convenient store for those who love to cook. An up-to-date showcase, many payment and delivery methods (all over the world), I have my own store in Moscow and the goods that I select myself and the ingredients that I use on the blog. Come in!

New: gelatin-free mousse on Italian meringue, croutilant, mirror glaze without condensed milk, features of the assembly of cakes, Japanese custard biscuit, cream with olive oil.

The project "" is growing and today we have a new dessert!

As usual, I want to tell you new techniques that you can use and combine with other desserts. I add something a little more complex to each product so that we can develop together.

This dessert belongs to the middle category of complexity, and requires strict adherence to technology: grams, degrees, processing methods and their order. And to make it easier for you, you can order many ingredients and equipment at. If the ingredients are replaceable, I am talking about this, in other situations we strictly follow the recipe.

Japanese custard biscuit

• Butter 82.5% - 50 g
• Milk - 45 g
• Eggs - 50 g
• Yolks - 85 g
• Flour - 70 g
• Proteins - 125 g
• Sugar - 60 g

For a long time I wanted to tell you about this miracle. Biscuit is very quick and easy to prepare, but it has dozens of applications. Its strengths are its rubberiness and neutral taste. Thus, we can make any rolls out of it, or, as in our today's dessert, use it as a decor.

Put butter (50 g) in a saucepan and pour milk (45 g).

Prepare eggs (50 g, about 1 piece) and yolks (85 g).

Melt butter with milk over medium heat. And sift flour (70 g) into a saucepan.

While stirring with a whisk, cook the dough like custard. Your whole mass should come together in a ball.

Remove from heat and add egg yolks.

Stir until smooth.

Add the desired dye, ideally gel.

In a separate bowl, make a meringue of proteins (125 g) and sugar (60 g).

Enter some of the whipped egg whites into choux pastry and stir.

Add the rest.

Carefully spread the dough over the baking sheet. You need a dough thickness of about 5-6 mm.

Bake in an oven preheated to 170 degrees for 12-16 minutes. Until ready. Be careful not to overdry the dough, otherwise it will become brittle. Finished cake transfer to a board (or something flat) and wrap with cling film.

Cream with olive oil

• Cream 33% - 75 g
• Trimolin - 17 g
• White chocolate - 150 g
• Olive oil - 100 g

We have already made this type of filling, but, just in case, let me remind you. This is something similar to ganache - that is, a rather dense mass, which is loaded, most often, with chocolate or butter. We will have cream with olive oil. Don't worry, it will be delicious!

Punch with a blender and gradually enter olive oil(100 g).

Punch again with a blender until completely homogeneous (emulsion).

Pour the finished filling into the mold. Since I am assembling a cake, I poured the filling into a 13 cm mold. I have a silicone one, but you can also use a metal ring (I will tell you how to work with them below). You should get a layer of 8-10 mm.

Put in the freezer for 2-3 hours.

Raspberry confit

• Raspberry puree - 250 g
• Sugar - 110 g
• Pectin - 5 g

Bring to a saucepan over medium heat berry puree(250 g) to a boil. I had frozen mashed potatoes, which I melted in the same saucepan.

In a small cup, mix sugar (110 g) and (5 g) well. You can take absolutely anyone, I used from. Remember, pectin is ALWAYS mixed with sugar and only then injected into the masses. Otherwise, it will go in lumps, and it may not even work.

Now gently, rain, pour the sugar mixture over the hot puree. It will quickly start to thicken. If necessary, you can return the saucepan to the fire.

Pour the already solidified mass onto our cream. Also a layer of 8-10 mm.

Return the mold to the freezer.

chocolate biscuit

• Eggs - 60 g
• Yolks - 25 g
• Sugar - 50 g
• Proteins - 65 g
• Sugar - 20 g
• Flour - 15 g
• Cocoa - 15 g

In one bowl, combine eggs (60 g) and yolks (25 g), sugar (50 g). Beat with a mixer until fluffy foam, the state of the tape.

In the second bowl, beat the proteins (65 g) and sugar (20 g).

We combine until smooth.

Pour the finished dough into the mold by 8 mm. I have this form with a diameter of 20 cm. If yours is smaller, then do not pour all the dough, otherwise the biscuit will be excessively thick.

Bake in an oven preheated to 180 degrees for about 8 minutes. When the cake has cooled, cut out a blank with a diameter of 14 cm.

Look how juicy and porous it is.

Crustylant with white chocolate

• White chocolate - 60 g
• Nut paste - 60 g
• Wafers - 60 g

Here all the ingredients are in equal proportions - 60 g each. Chocolate with peanut butter melt in the microwave. Usually, instead of pasta, they use pralines (caramelized nuts that are crushed into a paste), but for greater accessibility, I use nut butter. You can use any here. It is important to understand that you cannot do without pasta. Otherwise, the chocolate will harden and be hard inside the cake.

Mix melted ingredients.

Add a crumb of waffles or balls for breakfast.

Place in the freezer for 2-3 hours.

Blueberry mousse without gelatin

• Blueberry puree - 205 g
• Sugar - 5 g
• Starch - 20 g
• Cocoa butter - 50 g
• White chocolate - 50 g
• Proteins - 65 g
• Sugar - 130 g
• Water - 40 g
• Cream 33% - 425 g

This mousse is good because it does not contain gelatin, while it keeps its shape perfectly. Besides, he's not sweet. You can make any taste by changing the puree. In addition, it uses Italian meringue, and the mousses on it are always a little more tender and airy than just with cream.

First, we will cook the cream from the puree. In a saucepan, heat blueberry puree (205 g).

In a separate bowl, mix sugar (5 g) and starch (20 g, preferably corn).

Pour the mixture into the puree, little by little, rain.

Cook over medium heat until the mixture thickens a little. It reminds custard. There should be a distinct mark on the shoulder blade if you run your finger.

Punch the mass with a blender for greater uniformity.

Cook syrup from sugar (130 g) and water (40 g) on ​​the stove. Up to 121 degrees.

Start whipping the egg whites when the syrup reaches 110 degrees. When it reaches 121 degrees, you should already have egg whites whipped to soft peaks. Pour the syrup in a thin stream down the side of the bowl, continuing to beat the mass. Don't slow down.

Beat until smooth and stiff peaks.

In another bowl, half whip cream (33%, 425g).

So you have berry cream, Italian meringue and half-whipped cream.

When the cream has cooled to 40 degrees, you can introduce cream and meringue gradually.

Add 1/3 of each mass.

Stir until smooth with a spatula, you can help yourself a little with a hand whisk.

Assembly

There are two main ways to assemble a mousse cake: in a ring and in a silicone mold. Undoubtedly, Silicone molds more convenient to work. But due to less availability (according to availability and price in the store), you can use the ring. The difference in preparation will be as follows - we must create a bottom from cling film. To do this, the rings are slightly heated with a hair dryer (if you have a gas stove, use an open fire). And then stretch the cling film. It is important for us that the surface of the film is perfectly smooth - after all, this is the future top of our cake.

I will use a silicone mold, diameter 18 cm, height 5 cm. The mousse is quite thick, so it is reasonable to put it out of the bag. Pay special attention to the corners, the mousse must penetrate them well, otherwise there will be voids.

Now we insert the filling of cream and confit. When you put the disk on the mousse, gently turn it with your fingers a little, as if sinking it into the mousse.

And a crusty biscuit. We also drown it by turning it.

We fill the voids with mousse.

The biscuit should protrude above the edge of the mold by at least 2-3 mm. This is needed for several purposes.

1. When the mousse thaws, it will shrink a little. If the biscuit were level, most likely, the mousse would have swelled downwards.
2. Under such a cake it is more convenient to wrap the icing.
3. The cake is convenient to carry and put on the table (we do not deform the icing and mousse when we pry the cake from the bottom with a spatula).

Put the finished cake in the freezer. At least 6-8 hours, but to be sure, keep it there for at least 10.

Decor from cocoa powder and butter

• Cocoa butter - 100 g
• Cocoa powder - 200 g

Today I will tell you the decor from Stephen Leroux's book about chocolate. Most of all, it is suitable for imitation of wood, branches and twigs.

final assembly

So, when the cake is well frozen, you can start assembling. Unlike cakes, mass cakes are more loyal to the method of filling with icing. And in addition to the usual grill (on which we put cakes and pour glaze), we can use cylindrical coasters. For example, I have this 14 cm ring. You can take a jar, a bowl from a blender, and so on. Anything that will raise the cake by 10-15 cm and be smaller than its diameter.

And then not too generously pour the cake with mirror glaze. This one has a working temperature of 27 degrees. When you take the glass out of the refrigerator, heat the frosting in pulses of 20-30 seconds. You can use a water bath. The main thing is not to overdo it. Usually, only the outer contour (near the walls) begins to melt, and the center floats as a solid bar. But even this may be enough. Because in any case, we break through the icing with a blender a second time. To get rid of lumps. And after that we check the temperature of the glaze. It should be around 26-28. The frosting should be fairly runny. If you have cooked the syrup and other technological processes observed, it will lie well and evenly. Even on such a complex cake shape as a cylinder (and this is often one of the problematic geometries), the icing will remain an even layer even on vertical walls.

Usually, if your cake has a straight surface on top, you need to remove some of the icing (otherwise the layer will be twice as thin on the side, this is ugly and wrong). Therefore, we either run the spatula neatly along the top (drive the icing to the side), or gently tilt the substrate with the cake so that the icing is naturally glassy. For rounded and other shapes, this is not so important, where the geometry itself helps to drain excess glaze.

You see, there are no bubbles on the surface of the finished cake. And the excess drains onto a baking sheet lined with foil. Then this glaze can be returned to the glass and reused.

Next is the Japanese biscuit. We will cut it with a pizza cutter into the strips we need. I have a strip width of 3.5 cm. And I collected the branches separately. I planted twigs on the board. Then, in the right places of the branches, I put small dots of melted chocolate. I glued mastic flowers on them (by the way, the buds in them are also melted chocolate). I put the blanks in the refrigerator so that the chocolate hardened and glued the flowers to the branches. And only then I transferred such an integral design to the cake. It's safer than putting flowers on a cake. Good luck

Do not forget that with outward simplicity, these desserts are still medium in complexity, which means there may be slight difficulties. Don't despair and try again. When in doubt, do little. The main thing is to strictly follow the technology, grams and ingredients. Any substitution can affect the result, texture, quality and taste of the intended dessert. I also want to draw your attention to the fact that the category is suitable for those who are already well versed in the confectionery business, so I would not want to see very basic questions here, I hope you understand me!

In any case, everyone can make such a dessert.

Recalculation of volumes

I want to quickly tell you how to count grams for your form. On the manufacturer's website and on the back of the silicone mold box, there is always information about how much one cell is. Therefore, you only need to understand what is the difference (coefficient) between your forms and those indicated in the recipe. For example, let's take two different sets of shapes (the filling and the cake itself).

The first set is Silikomart Cupido hearts (filling, 30 ml per cell) and Silikomart Amorini (large cake heart, 96 ml per cell).

The second set is Silikomart Mini Truffle truffles (filling, 20 ml per cell) and Silikomart Truffle (large truffle cake, 117 ml each).

This means that for the first set of filling you need 8 * 30 = 240 ml. And mousse 8 * (96-30) \u003d 528 ml. We do not take into account the share of biscuit yet. For the second set, you need 8*20 = 160 ml of filling and 8*(117-20) = 776 ml. Now you understand that if the recipe contains 240 ml of filling, and we need 160 ml, then all the ingredients must be multiplied by (160/240) = 0.67. With mousses, the same story, our coefficient will be (528/776) = 0.68.

You may come across sets when you need more fillings and less mousse than in the recipe and vice versa. The same will apply to the cake. At the same time, a biscuit is usually prepared as per the recipe and given (it is not worth it to suffer from calculations). The only one, perhaps important point- in cakes, biscuits have a thickness of 3-5 mm, cakes 8-12 mm.

If using metal molds, also calculate their cubic volume. Just keep in mind. This is just a mathematical miscalculation. But, taste balance is always important. If I conceived sourness in my cake, it may be lost in yours (if the size of the filling mold itself has a smaller share in the whole cake than mine).

Let's make chocolate cake. Preheat the oven well to 180 degrees. Combine all dry ingredients together: sugar, flour, cocoa, baking powder and mix well with a whisk. Add butter, eggs and mix with a mixer at high speed for about 5 minutes. Pour in the milk and beat well again. Pour the dough onto a baking sheet or a wide rectangular shape (preferably silicone so that the biscuit does not stick), the height of the dough layer is about 5 mm. Bake for about 12 minutes. Don't overdry. Cool the finished biscuit on a wire rack. Next, you need to cut a biscuit blank with a ring with a smaller diameter of 1-2 cm than the diameter of the future cake.

Let's make chocolate crunch. This is the so-called crisp layer. It is easy and simple to make, but I personally love adding it to mousse cakes because it is different in texture from all the layers in the cake, it is crispy and firm, which is really interesting "sounds" in the finished cake. To prepare it, you need to melt White chocolate, add nut paste (you can use any, from any nuts and their combinations, the main thing is naturalness), I used cashew nuts, it has a very soft and delicate taste. Mix chocolate and pasta until smooth. Chocolate balls need to be ground in a mortar until large crumbs are formed. Add this crumb to the chocolate-nut mass and mix. Next, we take our chocolate biscuit, spread the croutilant on it (it is better to do this in a ring) and put this blank in the freezer

Let's prepare the berry layers. Let's start with the passionfruit coolie. Coolie is a uniform berry layer, pureed, without pieces of fruit or berries. It is prepared most often using agar. Everything is very simple - you need to mix a measured amount of agar-agar with sugar. Bring the puree to a boil, add the sugar-agar mixture and cook, stirring, for 2 minutes. Berry layers prepared using agar solidify at room temperature. Let's take another metal ring with a diameter of 16 cm, cover the bottom with a food film (tight it well, so that there are no wrinkles on the surface of the film), and pour our coolie into this form. After about an hour, this layer should harden. We put it in the freezer.

Let's prepare the second berry layer - blackcurrant marmalade or it is also called confit (short for "confiture"). Confit can be either pureed or with pieces of berries, most often they are prepared using pectin. Combine pectin and sugar together. We heat the blackcurrant puree to 40 degrees, add the sugar-pectin mixture, and, stirring with a whisk, bring to a boil. Boil over medium heat for 3 minutes, stirring constantly. Adding citric acid, stir and cool slightly. In order to make the cut of the cake beautiful and unusual, I used a silicone mold from Silicomart (circles of different diameters) to freeze the confit. You can simply put it in a ring with a diameter of 16 cm. We remove the form in the freezer

Cooking chocolate mousse. I would like to draw your attention to the fact that the mousse needs to be done when all the layers are ready for you, properly frozen and you are ready for the final assembly of the cake to freeze it. Cooked mousse is not subject to storage. Soak gelatin (powder) in 60 g of water for 10-15 minutes. Boil milk in a saucepan, add swollen gelatin, mix. Pour milk with gelatin dissolved in it into the chocolate broken into small pieces and mix with a whisk until a chocolate shiny homogeneous mass- chocolate emulsion. Whip the cream to soft peaks (you can not over-whip - as soon as the cream begins to thicken, turn off the mixer). When the chocolate emulsion cools down (40 degrees), add it in parts to the whipped cream and mix with a spatula until smooth. Mousse is ready

We collect the cake. If you don’t have an Eclipse silicone mold (that’s what I used for this cake), then you can again use a metal ring with a diameter of 18 cm. rings), and cover the bottom with cling film. We put the form or ring on the board or on something hard (this is done in order to carefully place the filled form in the freezer). Pour part of the mousse to the very bottom of the mold, not much, the layer thickness is no more than 1 cm. Then we lay out a completely ice layer of passion fruit coolie. You don't need to press anything. Another layer of mousse. We spread the rings from the blackcurrant confit. Fill the form with mousse on top of the confit almost to the brim. We take out the frozen chocolate biscuit with a crispy layer and put it on top, crustylan down. chocolate biscuit should protrude 3-4 mm beyond the upper boundaries of the form. We transfer the board with the form filled with the future cake to the freezer. Leave to freeze for at least 8-12 hours. It is better to leave for a day. The better the cake is frozen, the more beautiful and neat the cut will be.

Mirror glaze. It must be prepared in advance - noticeably a day before pouring the cake. At least 5-8 hours, it should stand in the refrigerator. Pour gelatin with cold water (72 g) and leave for 10-15 minutes to swell. In one saucepan, combine water and sugar together, boil the syrup to a temperature of 110 degrees. In another saucepan, combine cream, trimoline, glucose and cocoa together - bring the mixture to a boil, stirring with a whisk. Pour into boiled mixture sugar syrup, cook for 2 more minutes. Add swollen gelatin and vegetable oil. Pour the frosting into a mixing glass with an immersion blender and blitz with an immersion blender until smooth. The working temperature of such a glaze is 34 degrees.

Cake icing and decor. You need to cover the cake with icing 5-6 hours before serving the cake. Let me remind you that initially our cake is frozen, we cover the frozen cake with icing, and it is defrosted in our refrigerator gradually. Therefore, there is no need to rush to fill the cake with icing, because the finished filled cake can no longer be re-frozen, it will “live” in your refrigerator without losing shape for about a day. Then the layers will begin to weaken and the mousse itself will also lose stability. In order for our cake to turn out and look neat, it is necessary that all the excess icing be glassed from it without forming a “puddle” under it. To do this, take a tall glass with a flat bottom and put it on the wire rack, which is on the baking sheet. The baking sheet should be covered with cling film - after all, we can collect all the excess glaze and use it next time. So, the grate is above the baking sheet, on the grate is a glass. Nearby lies a cardboard substrate or plate on which we will transfer the cake. You also need to prepare special spatulas with which it is easy to “brighten up” the edges of the cake with icing. We bring our glaze to the operating temperature: for this we heat it with pulses of 10 seconds in the microwave. After each heating, stir the icing with a spoon and measure the temperature. To ensure that the icing is homogeneous, you can beat it again with a blender before pouring the cake. Glaze is ready! We take out the cake from the freezer, release it from the mold (or ring), put it on a glass, stroke the surface of the cake for 5 seconds with your hand (to get rid of the frost that has come out) and immediately pour the cake with icing. All excess icing will drain, all that is needed will remain on the cake. Then, with a small spatula, we kind of “bend” the drops of the flowing glaze under the bottom of the cake, take a large spatula and, insuring ourselves with a small one, transfer the cake to the substrate. Ready! Put the cake in the fridge to thaw slowly

Hello my sweeties! Today's post is not easy. I would say it is recipe constructor with many different options, thanks to which you can assemble your own mousse cake with its own character.

But before embarking on such an extensive question, I would like to touch on one very important point!

I often encounter such a problem as "violation of the terms" of the recipe agreement in the preparation of cakes and other desserts.

Girls, dear, you need to realize and accept the fact that the slightest change in the recipe can lead to irreversible consequences. Understand that baking is the same chemistry, exact chemical reactions take place here, and you can't just break the rules without knowing the principles and causes of the ongoing processes.

Simply put, if you reduce the amount of sugar, which is essentially water, you will deprive your dough of some of the moisture, thereby disrupting the chemical reaction.

Any author of recipes, if he understands what he is writing about, when laying out the material is based on certain rules of confectionery. I myself am not strong in chemistry, but when preparing my desserts, I rely on personal experience and the experience of many other confectioners.

And if you were lucky, and last time your improvisation was successful, this does not mean that it will always be so.

If you want to experiment and deviate from the recipe, experiment to your heart's content, but only do so if time allows, stock of ingredients, and a willingness to throw it all away if the experiment fails.

In other cases stick to the recipe to the gram. It is not for nothing that the French, whose ingredients often contain figures such as 123 grams, are considered the best confectioners in the world. The era of 1 cup flour and 2 cups sugar is long gone!

So grab your scales, thermometers and get to work!

Scales I advise you to buy with a measurement not only in grams, but also in milliliters, and with an accuracy of 1 gram.

Moreover, in such a delicate issue as a mousse cake, which will be discussed today, accuracy is the most important component.

So, in today's article we will analyze the basics of making mousses, two types of biscuit, two types of mirror glaze, coolies, compote and cream.

In the article we will analyze the following recipes:

1. almond biscuit Gioconda
2. almond-coconut Daquoise
3. crunchy layer - hazelnut streusel
4. berry-strawberry compote on pectin
5. strawberry-banana compote on gelatin
6. berry coolie (jelly)
7. mango cream with lime
8. impregnation for biscuit
9. coconut mousse
10. classic vanilla mousse
11. vanilla lime mousse
12. classic mirror glaze
13. colored glaze without chocolate

As a basis, we will take a simple and clear recipe mousse cake with light coconut mousse soaked in almond biscuit, strawberry compote and red icing. And in the process, I will give you some additional options for all the layers, which you can merge, interchange or exclude.

The diameter of the cake at the exit will be 20 cm.

BISCUITS

1. Almond biscuit Gioconda

Delicious moist and rich sponge cake based on almond flour ( can be replaced or).

And it is very easy to prepare.

Required products:

• egg whites - 63 gr.
• sugar - 10 g.
• almond flour - 73 gr. (can order here )
• powdered sugar - 83 gr.
• eggs - 100 gr.
• butter, melted - 13 gr.
• flour - 20 gr.

Cooking:

2. Almond Coconut Daquoise

Another very common type of biscuit. It can be combined with Gioconda or replaced with it. This biscuit is cooked on proteins and almond flour. It turns out lighter, airy and slightly crispy.

Required products:

• flour - 50 gr.
• coconut flakes - 50 gr.
• almond flour - 50 gr.
• powdered sugar 50 gr.
• egg whites - 150 gr.
• sugar - 125 gr.

Cooking:

3. Crunchy layer - hazelnut streusel

An optional layer in mousse cakes, but cakes endowed with crunchiness immediately go to more high level, because the combination of airy soft and crispy will always be in high esteem.

Required products:

• hazelnut flour - 70 gr. ( order on iHerb , discount code POR7412)
• brown sugar - 70 gr.
• butter, cold - 70 gr.
• flour - 65 gr.

Cooking:

1. We heat the oven to 160º. We cover the baking sheet with parchment and put a ring a little larger than your future cake (about 22 cm) on top.
2. In the mixer bowl, mix all the ingredients with a paddle attachment until a homogeneous mixture is formed and put in the refrigerator for 30 minutes - 1 hour.
3. Then we rub the chilled dough with our fingers, crumbling it into a prepared ring.
4. Bake the streusel in a preheated oven at 160º for 15 minutes.
5. Remove the finished hazelnut cake from the oven and cool.

JELLY LAYERS:

It is advisable to prepare all jelly layers the day before making the cake and leave them in the freezer.

4. Berry-strawberry compote on pectin:

Compote is a jelly layer of fruit puree, usually with pieces of fruit or berries, which can be fixed both with gelatin and with pectin or agar-agar, because with some fruits, such as pineapple or kiwi, gelatin is not works.

To get less rubbery and more delicate texture, we will make compote on pectin.

Required products:

• berries (fresh or frozen) or ready-made puree - 100 gr. ( for example, blueberry )
• strawberries - 100 gr.
• sugar - 20 gr.
• pectin - 6 gr. ( desirable citrus )

Cooking:

5. Strawberry-banana gelatin compote

Required products:

• strawberries - 350 gr.
• banana - 60 gr.
• lemon juice- 20 gr.
• sugar - 20 gr.
• gelatin, sheet - 7 gr. ( find here )

Cooking:

1. Soak gelatin sheets in very cold water and leave for 10 minutes.
2. 150 gr. cut strawberries into small pieces. 200 gr. Puree strawberries with a blender, add banana and puree all together.
3. In a saucepan, mix strawberry-banana puree, lemon juice, sugar and heat well (up to about 80º, but this is not so important here: a little more, a little less).
4. Remove the saucepan from the heat, add the squeezed gelatin and mix thoroughly. At the end, stir in the strawberry pieces.
5. We make a small hole on top and pour the strawberry-banana compote into the ring. We send the compote to the freezer until it hardens.

6. Fruit and berry coolie

One of the basic and, perhaps, the most simple recipes jelly layer. As a basis, you can take absolutely any puree or juice of fruits or berries. Reduce or increase the amount of sugar depending on the sweetness of certain fruits.

Required products:

• sheet gelatin - 7 gr.
• any berries (mashed potatoes or juice) - 250 gr.
• sugar - 50 gr.

Cooking:

1. Pour gelatin sheets with very cold water and leave to swell.
2. We puree the berries with a blender or take fruit juice, mix in a saucepan with sugar and bring to a boil while stirring over moderate heat.
3. After the berry puree boils, remove the saucepan from the heat, add the squeezed gelatin and mix thoroughly.
4. We wrap a ring with a diameter of 18 cm in several layers food film along and across so that a dense membrane is formed.
5. We make a small hole on top and pour the coolies into the ring. We send it to the freezer until it hardens.

7. Mango Lime Cream:

Another type of layer. According to the cooking process, this is the same mousse, only without the addition of whipped cream.

Required products:

• flesh of ¼ lime, without membranes
• mango pulp - 200 gr. (≈2 fresh mangoes) or ready-made puree
• gelatin, sheet - 7 gr.
• sugar - 50 gr.
• egg yolks - 40 gr.

Cooking:

Depending on the desired size and thickness of the jelly layers, we vary the size of the ring into which we pour the liquid.

IMPREGNATION

As a rule, I prepare the impregnation according to the same principle, varying only the flavoring depending on my needs.

8. Impregnation for biscuit

Required products:

• water - 100 gr.
• sugar - 100 gr.
• alcohol - 20 gr. or flavoring, as desired (I have coconut liqueur in this case)

Cooking:

1. In a small saucepan, combine water and sugar and bring to a boil over medium heat.
2. After the syrup has boiled, we introduce alcohol or flavor, remove from heat and cool.
3. If the cake will be eaten by children, then when adding alcohol, boil the syrup for one minute so that the alcohol evaporates and only the aroma remains.

MUSSE

Now let's move on to the most difficult interesting thing - TO MUSSE. In fact, the main difficulty of mousses lies in the need to purchase a thermometer.

If you have a kitchen thermometer, then knowing the basics and some of the nuances that you may encounter when making mousses, getting the perfect mousse will not be the slightest difficulty for you.

And about the basics and nuances of making mousses Just today I will tell you.

So, the basis of all the basics, without which nowhere in mousse cakes, is english cream.

What is an English cream or, in other words, an English cream? talking plain language, it is a custard with no added starch or flour. The classic English cream is milk + vanilla + yolks + sugar.

BUT the most important rule, which you should be guided by when preparing mousse: instead of milk, you can use absolutely any liquid or puree. For example, it can be strawberry or peach puree, coffee, caramel, coconut milk, cream flavored with different herbs. By adding black, white, milk chocolate, you get the corresponding chocolate mousse. You can add cream cheese, mascarpone or yogurt. There is no limit to your imagination here.

Accordingly, the basic formula for the vast majority of mousses is as follows:

english cream(based on almost any liquid) + gelatin + whipped cream = mousse

Of course, there are many other variations of making mousses, but first, let's master the basic one.

Before preparing the mousse, prepare the form. By this time, all biscuits and fillers should be ready to go.

We cover the cutting board or the bottom of the detachable form with a thick film (this is done so that the surface of the mousse cake is smooth). We place the ring on the film and leave it aside.

If you have a silicone mold, then you do not need to prepare anything in advance.

9. Coconut mousse

Required products:

• sheet gelatin - 9 gr.
• coconut milk - 300 gr.
• egg yolks - 65 gr.
• sugar - 80 gr.
• coconut liqueur "Malibu" - 20 gr. (optional)
• cream, fatty 33-35% - 300 gr.

Cooking:

10. Classic Bavarois Vanilla Mousse

Required products:

• milk - 250 gr.
• sugar - 65 gr.
• vanilla pod - ½ pc.
• egg yolks - 50 gr.
• gelatin, sheet - 10 gr.
• heavy cream - 250 gr.

Cooking:

1. Soak the gelatin sheets in very cold water and leave to swell.
2. In a small saucepan, mix milk with half sugar (30 gr.) And add half the vanilla pod along with the seeds, after separating them with a knife.
3. Bring the milk to a boil, stirring occasionally with a whisk.
4. While the milk is heating, with a whisk, grind the yolks and the second half of the sugar (35 gr.) to white.
5. As soon as the milk boils, pour 1/3 of the milk into the yolks, constantly stirring with a whisk.
6. Pour the resulting mixture back into the saucepan and return to low heat.
7. With continuous stirring, bring the English cream to 82-83º and immediately remove from heat.
8. We introduce the swollen and squeezed gelatin into the cream and mix thoroughly with a whisk.
9. Pour the cream into a clean bowl and, stirring occasionally with a whisk, cool at room temperature to approximately 35ºС.
   

   To speed up the process, you can put the cream in an ice bath: to do this, place a bowl of cream in a container with ice and cold water. Don't forget to mix.

10. While the cream is cooling, whip the cold cream to soft peaks: i.e. when the cream is just starting to hold its shape.
11. We introduce half-whipped cream into the cooled cream (the dishes should be large) and gently mix with a silicone spatula with folding movements from the bottom up.
12. We work with the finished mousse according to the principle described in the previous coconut mousse recipe.

For chocolate mousse, after adding gelatin, we introduce chopped chocolate into the cream. Quantity - at your discretion: 50 gr. - for light chocolate taste, and 150 gr. - for saturated.

11. Vanilla lime white chocolate mousse

Required products:

• gelatin, sheet - 10 gr.
• heavy cream, 33-35% - 362 gr.
• zest of 1 lime
• vanilla pod - 1 pc.
• white chocolate - 167 gr.

Cooking:

MIRROR GLAZE

12. Classic mirror glaze

And the last very important component of mousse cakes is mirror glaze. Its quality will directly depend appearance your cake.

I tried several frosting recipes and settled on this one. This glaze seemed to me the most convenient to use and with an excellent texture. In addition, it is characterized by an even and smooth application.

Let me remind you that the mirror glaze with which we cover mousse cakes can be both colored and chocolate: based on dark or milk chocolate. Cooking method chocolate icing the same as the color one. Only the temperature for applying chocolate icing will be 35º.

Very high quality mirror glaze and velours course eat in Confectionery online school Egor.team. And in-depth mousse cakes and desserts tutorials they have too.

Required products:

• gelatin mass - 90 gr. (13 g powdered gelatin + 77 g water)
• water - 100 gr.
• sugar -200 gr.
• glucose syrup - 200 gr.
• condensed milk - 130 gr.
• white chocolate - 200 gr.
• food coloring

Cooking:

13. Colored icing without white chocolate

And just in case you don't have chocolate, I'll give you good recipe frosting without chocolate. Such a glaze is less sugary, but also less mirror-like. But she is very grateful for her work. She suited me just fine.

Required products:

• gelatin mass - 110 gr. (20 g powdered gelatin + 90 g water)
• water - 150 gr.
• sugar - 300 gr.
• glucose - 300 gr.
• condensed milk - 200 gr.
• food coloring

Cooking:

COATING THE ICE CAKE

I think I gave you enough information to think about, right? While you study, think, and I rode for a week before the second.

Ask all questions in the comments, because there is a lot of material and, perhaps, something was not taken into account.

And under the curtain of mousse cuts, I throw a little on you))

Good luck, love and patience.

“Feuilletine” (from the French feuilletine) is also “royaltin”, and if it is simpler, flakes from the thinnest wafers. Of course, professional confectioners prefer to buy ready-made, in bulk for 5-10 kg. Well, those who bake at home, who are worried about the composition of the products, will prefer to cook themselves. And we offer you recipes) How convenient? It is easy to prepare, stored for a long time in a cool, dry place, and the range of use is very wide. Are we getting started?

RECIPE 1

• 60 g melted butter
• 110 g sugar
• 1 egg white
• 60 g flour
• 35-40 ml of water

Preheat the oven to 210 degrees. Melt the butter. Pour sugar into hot butter and stir until dissolved. Whip up the protein. Add flour, mix gently. Add to butter and sugar, stirring with a whisk. Add water little by little, keeping an eye on the consistency. Perfect Consistency The dough is very thin and flows like cream. Spread the dough onto a silicone mat or baking paper with a spatula into a very thin transparent layer. Bake until golden, about 7-8 minutes. Although, if you need a darker one, bake a little longer, but do not burn)

RECIPE 2

• 35 g butter (softened)
• 35 g powdered sugar
• 35 g egg white
• 35 g flour

Preheat the oven. Beat butter and sugar. Then add the egg white and beat again until smooth. Then add flour and mix. Using a spatula or straight knife, spread the dough very thinly on a silicone mat or baking paper. Bake at 160C for about 8 minutes. The recipes aren't hard at all, are they? And now it's worth talking about the ways of using crispy wafers: 1. decor element for cakes, pastries, sweets, macaroons. In addition, it is useful for decorating sweet legs. 2. crispy layer in cakes and pastries

Crispy Layer 100 g milk chocolate 100 g hazelnut praline paste (caramelized hazelnut paste) 100 g Faietine crispy wafers Melt the chocolate () and mix everything - Faietine, chocolate and praline paste 3. ingredient or filling for delicious sweets 4. crispy tubes that can be served with cream and berries. Either baked on metal or wooden sticks, or rolled up hot.
5. topping for ice cream, cottage cheese, and even porridge
Cook with pleasure! And don't forget to show us your results by tagging your photos on social media with the hashtag #i_superbaker