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Mousse cake with mirror glaze. Recipes for making dessert at home with photos. Mousse cake with mirror glaze DIY Euro cakes mousse recipes

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

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

How to cook mousse cakes: photos and cooking secrets

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

Strawberry mousse cake recipe: step by step preparation

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

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

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

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

Step 1. Sand base for the cake

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

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

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

Step 2: Strawberry Cheesecake

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

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

Step 3. Berry confit

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

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

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

Step 4. Lemon-vanilla mousse

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

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

Step 5. Assembling the cake

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

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

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

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

Step 6. Glaze or mirror glaze

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

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

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

Mousse cake "Three chocolates"

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

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

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

Mirror glaze made of cocoa

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

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

Orange mousse cake: recipe with mirror glaze

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

We get this lush mixture.

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

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

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

Lay out the biscuit...

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

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

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

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

Such desserts consist of layers of mousse and one or more cake layers. As a rule, an airy cream covers the top and sides of the dish, and the cake is decorated with velor or mirror glaze - indispensable companions of modern mousse baking.

How to make mousse cake

Being the main trend in the confectionery world, mousse cake is distinguished by its spectacular appearance, a huge number of flavor options and an original combination of textures. The process of preparing dessert is relatively complex, so it is important to have basic knowledge/skills in making such products. Ideally, a dessert includes several layers (from bottom to top) - base cake, mousse, filling, glaze or coating. Some cooks add a separate layer, usually a crisp or crumble.

The base can be biscuit, shortbread, honey, brownie or dacquoise. It is baked in advance in a round mold, the diameter of which is a couple of centimeters smaller than the one in which the dessert will be assembled. Mousse cakes can be two-tiered, despite their weightless structure, and the thickness of the sponge cake is small - approximately 7 mm-1.3 cm.

Forms

To prepare mousse cakes, use silicone molds or detachable metal rings. The first ones do not require preliminary preparation: the frozen mousse can be easily removed from them. To obtain a perfectly flat surface of the product, handling the metal form requires skill:

You will need: a cutting board, a flat dish or a baking sheet.
Wrap the metal ring with cling film so that it sticks well.
Sprinkle the outer surface of the mold with water and place it on the board, film side down, the sides should be lined with acetate tape (sold in confectionery stores).
At the end, the mold is put into the freezer for 5 minutes - this will prevent the mousse from leaking.

Types of fillings

There are several hundred recipes containing different types of mousses: from fruit and berry to chocolate and coffee. However, the basis for the cream is always proteins or cream and gelatin. Each recipe involves French cooking technology, which makes the products unique thanks to bold combinations of textures and flavors. Mousse can contain 2 or 3 components at once. Combine them carefully so as not to spoil the taste of the dessert. The most successful combinations of ingredients:

banana base - creamy mousse, caramel, orange and chocolate;
cherry – three chocolates (white/milk/black);
strawberry - any chocolate or a combination of them;
raspberry - any chocolate, blueberries;
chocolate base – mango-passion fruit filling;
pear – apple, cinnamon, caramel or creamy mousse;
curd cream - berries, banana, chocolate;
apricot – any type of chocolate;
coffee – milk chocolate, banana;
blueberry – white or dark chocolate, raspberry.

Mousse cake - recipe with photo

This type of dessert, as a rule, turns out to be lighter and not as sweet as regular sponge cakes with cream. Depending on appetite, an adult eats approximately 150-200 g of dessert at a time. If you focus on this figure, a dessert weighing one kilogram will serve as an excellent treat for 6-7 people. Explore the most original step-by-step delicacy recipes below.

With mirror glaze

Cooking time: 2 hours.
Number of servings: for 6-7 persons.
Purpose: dessert/banquet.
Cuisine: European.
Difficulty: high.

To prepare mirror glaze (glaze), the following are used: gelatin, water, glucose syrup, chocolate and sugar. Depending on the type of glaze, it additionally includes condensed milk, cocoa or dye, vanillin, and molasses. Store the finished glaze in the refrigerator, covering it with cling film. If you are thinking about how to make a dessert with mirror glaze at home, the master class below will help you realize it.

Ingredients:

granulated sugar – 350 g;
water – 250 ml;
frozen cherries – 250 g;
lemon juice – 1 tsp;
cognac – 20 ml;
agar-agar – 28 g;
chicken yolk – 2 pcs.;
cream 33% - 400 ml;
vanilla sugar – 1 tbsp. l.;
white chocolate – 285 g;
glucose syrup – 150 ml;
food coloring – 2 g;
condensed milk – 100 g;
butter – 90 g;
plain flour – 50 g;
eggs – 2 pcs.;
dark chocolate – 160 g;
almond flour – 30 g.

Cooking method:

To prepare cherry confit with cognac, soak 6 g of gelatin in ice water (36 ml) in advance. Leave the product to swell for 45 minutes.
Place 60 g of sugar along with pitted cherries in a bowl and heat over medium heat. When the sugar has dissolved, boil the berries for a couple of minutes, and after cooling, grind them with a blender (small pieces of cherries should remain).
Reheat the berry mass to 85 degrees, add the swollen gelatin, stir. Pour 20 ml of cognac and lemon juice into the mixture.
Pour the resulting mixture into a silicone mold and place in the freezer for 5 hours or overnight.
To prepare the almond brownie, use a mixer to beat 90 g of melted butter and the same amount of melted dark chocolate. Add 90 g of granulated sugar to the eggs and beat the mixture again.
Pour 30 g of ground almonds and 50 g of wheat flour into the liquid. Mix the ingredients, pour the mixture into an oiled pan and bake for half an hour at 160 degrees. Then remove the cake from the oven and let it cool before removing from the pan.
Wrap the biscuit in film and place it in the refrigerator.
To prepare white chocolate mousse for the cake, soak 10 g of gelatin in very cold water (60 ml is enough). Grind white chocolate in the amount of 85 g.
Remove the biscuit from the refrigerator and cut out a circle with a diameter of 14 cm and a height of up to 1.5 cm.
Grind the yolks with 20 g of sugar and 1 tbsp. l. vanillin.
Heat 150 ml of cream to 75 degrees, pour it in a thin stream into the yolk-sugar mixture to brew it. Pour the mixture back into the saucepan and heat to 85 degrees over low heat. The mass should thicken.
Remove it from the stove, pour it into a chilled bowl, add pieces of white chocolate and the swollen gelling component. Beat the ingredients in a blender and cool to room temperature.
Separately, beat 250 ml of cream to soft peaks, then, stirring with a whisk, add the chocolate mass in parts.
Place the mold on a tray and pour in a little less than half of the chocolate mousse. Place the container in the freezer for 5 minutes, then place the cherry confit on top (no need to take it out of the freezer in advance). Pour a little mousse on top to cover the confit.
Place the cut out brownie cake on the product and fill the mold with the remaining jelly. Lightly press down the biscuit, pushing it deep, then put it in the freezer for 12 hours.
To prepare a mirror glaze, soak 12 g of agar-agar in cold water (you need to take 72 ml of liquid).
Place 100 g of condensed milk and 150 g of finely chopped chocolate in a separate container. In a saucepan, mix 150 g of sugar, ¼ tbsp. water and 150 g of glucose syrup. Heat the mixture without stirring until the sugar is completely dissolved.
Stirring the mixture with a whisk, bring it to 103 degrees (it is impossible to undercook or overcook, so use a thermometer).
Pour the hot syrup into the condensed milk, plus gelatin (it can be slightly melted in the microwave first). Gently mix the mixture with a whisk.
Beat the mixture with a blender until smooth. Add dye (2-3 drops are enough). Continue to operate the device, observing the uniform coloring of the cream. Cover the whipped mass with film and place it in the refrigerator for 12 hours.
The next day, remove the glaze from the refrigerator. Prepare a baking sheet, metal spatula, cling film, cake stand, dish and knife.
Warm the glaze in the microwave, remove the film and beat the mixture with a mixer again.
Remove the cake base from the freezer, remove it from the mold and place it on a stand.
Pour glaze over the finished product in a continuous stream. Remove excess cream with a spatula. Let the icing set and carefully tuck any dangling strands under the cake. Place the dessert on a tray and refrigerate for 10 minutes.

Caramel

Cooking time: 1.5 hours.
Number of servings: for 7-8 persons.
Calorie content of the dish: 297 kcal/100 g.
Cuisine: European.
Difficulty: high.

Pear and caramel provide an incomparable, harmonious combination of flavors and aromas. To prepare dessert, it is better to use sheet gelatin, but if it is not available, powdered gelatin will also work. Be sure to soak it in ice water in a ratio of 1:6. You can replace Trimoline with May honey, but the product will add sweetness to the dish.

Ingredients:

butter – 110 g;
granulated sugar – 130 g;
wheat flour – 2 tbsp. l.;
almond flour – 40 g;
yolk;
proteins – 2 pcs.;
trimolin – 40 g;
pears – 3 pcs.;
star anise – 1 pc.;
leaf gelatin – 12.5 g;
lemon juice – 1 tbsp. l.;
heavy cream – 250 ml;
milk – ½ tbsp.;
white chocolate – 75 g;
vanilla.

Cooking method:

To prepare the biscuit, preheat the oven to 180 degrees. At this time, make dry caramel by pouring 50 g of sugar into a saucepan and placing the container on medium heat.
When the sand melts, add butter (40 g) to it and mix the mixture thoroughly. Remove the dishes from the stove, pour in hot water, add wheat and almond flour. Mix the ingredients again and leave the mixture to cool.
Then add the yolks here. Beat the egg whites separately at minimum mixer power, gradually increasing the speed. Without turning off the device, pour in trimoline in a thin stream. The mass should be dense.
Divide the mixture into several parts and mix into the dough. Pour it into a mold slightly smaller in diameter than the cake itself (up to 18 cm) and bake for 20 minutes.
Soak 2.5 g of gelatin in water, peel the pears and cut into small cubes. Then fry them together with 30 g of sugar in butter on all sides, stirring constantly with a spatula.
Remove the pan from the stove, add 1 tbsp. l. lemon juice, star anise and swollen gelling component. When the mixture has cooled, remove the star anise. Pour the mixture into a mold covered with film and put it in the freezer.
Prepare caramel from 50 g of sugar as described above, pour 3 g of gelatin with ice water. Add 50 g of butter to the prepared dry caramel, then pour in hot cream (50 ml) and mix the mixture thoroughly.
Add the prepared gelling component, beat the mass with a blender/mixer, and pour the caramel into the mold containing the already frozen pear compote. Place the container back into the freezer.
To make chocolate mousse, pre-soak 7 g of leaf gelatin, pour vanilla into milk and bring the liquid to a boil. Cover the container with a lid and let stand for at least 20 minutes.
In a separate bowl, melt 75 g of white chocolate, stirring the product. Heat the milk again, mix with chocolate and swollen gelatin. Cool the finished mass and gradually add whipped cream (200 ml) into it.
Start assembling the product. Cover the 18 cm ring with film and place it on a flat, hard surface. Pour ½ mousse into the bottom of the mold, drowning the frozen disk of caramel and compote in it (the caramel should be at the bottom).
Pour the rest of the mousse over the top of the pan, cover with cling film and place in the freezer overnight.

With orange

Cooking time: 2 hours.
Number of servings: for 7 persons.
Calorie content of the dish: 262 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Orange mousse cake is relatively easy to prepare. If you wish, you can replace the main component of the product with lime or supplement it with other flavors - chocolate, caramel, molasses. If you follow the instructions exactly, you will get a very tasty, tender, melt-in-your-mouth cake that will decorate any feast. The step-by-step recipe below will help you create a masterpiece.

Ingredients:

orange juice – 70 ml;
sponge cake – 1 piece;
orange zest - 2 tbsp. l.;
lemon juice – 2 tbsp. l.;
granulated sugar – 220 g;
lemon zest – 1 tbsp. l.;
eggs – 3 pcs.;
butter – 80 g;
cream 33% - 0.6 l;
cream cheese – 250 g;
gelling component – 25 g;
butter – 80 g;
powdered sugar – 70 g;
sugar – 80 g;
condensed milk – 70 g;
yolks – 2 pcs.;
white chocolate – 100 g;
glucose syrup – 100 ml;
dark chocolate, food coloring (optional).

Cooking method:

Any sponge cake is suitable for this dessert, but it is better to add orange zest to it.
To prepare the jelly/mousse, pour 5 g of gelatin with 20 ml of water, leaving to swell. Separately, beat 3 eggs with 70 g of sugar.
Mix orange and lemon juice with lemon zest and 70 g sugar. Place the mixture on the fire and boil. The finished syrup should be slowly poured into the beaten eggs, stirring constantly.
Thicken the finished mass using a water bath, then cool and add the gelling component (by this time it should swell). Stir and add melted butter. Beat the ingredients with a mixer.
Pour the finished mixture into a small, attractively shaped bowl, cool to room temperature, and then put in the freezer.
To prepare curd mousse, soak 8 g of gelatin, mix it with cheese and powdered sugar. Separately, whip the cream (300 ml).
Boil syrup from 25 ml of water and 80 g of granulated sugar. Pour the finished product into the yolks, add gelatin, then beat the mixture until fluffy.
Add cream cheese to the cooled mixture, stir the mousse with a spatula, then pour in the cream and again achieve perfect homogeneity.
When assembling the product, place a little curd mousse at the bottom of the container, place the frozen orange mixture on top of it and fill the layers with the rest of the curd mixture.
Place the biscuit on top - it will serve as the base when, after freezing (in the freezer for 6-8 hours), it is turned over and taken out like a cake. In the future, the dessert must be stored in the refrigerator, otherwise it will melt.

Chocolate

Cooking time: 2 hours.
Calorie content of the dish: 284 kcal/100 g.
Purpose: banquet/dessert.
Cuisine: European.
Difficulty: medium.

This dessert turns out to be very aromatic, beautiful, tender and has a pronounced chocolate taste. Despite its relatively high calorie content, chocolate mousse cake is a light baked product because it does not leave a feeling of heaviness after eating a piece. If desired, you can cover the finished dish with a mirror glaze, as described in the first recipe.

Ingredients:

milk – 225 ml;
heavy cream – 0.3 l;
sugar – 140 g;
eggs – 3 pcs.;
egg yolks – 4 pcs.;
flour – 80 g;
gelatin – 10 g;
cocoa – 20 g;
dark chocolate – 100 g.

Cooking method:

Beat eggs with sugar until fluffy. Separately mix flour with cocoa, then 3 tbsp. l. Add this mixture to the beaten eggs, gently mixing the ingredients with a whisk.
Fill the baking dish with the resulting dough and place it in a preheated oven for half an hour or longer at 180 degrees.
Remove the finished sponge cake from the oven, turn the mold upside down, placing it on the cups to cool (the cake will definitely not fall off if it hangs).
For jelly, soak the gelatin, grind the yolks separately with sugar (20 g). Combine the rest of the granulated sugar with the milk, put it on the stove, bringing it almost to a boil so that the crystals dissolve.
Pour most of the finished milk-sugar mixture into the ground yolks in a thin stream, stirring with a whisk. Then return this liquid back to the bowl of milk and place it on the stove. Stirring until the mixture thickens.
Remove the container from the oven, let the mixture cool slightly, then add chocolate and gelatin. The ingredients should dissolve and the mass should become homogeneous.
Whip the cream until stiff, add a couple of spoons to the gelatin mixture, stirring the mixture intensively with a whisk. Then add the rest of the cream here in several stages.
Cut the biscuit lengthwise into 2 halves. Reduce the diameter of the lower part a little, and you won’t need the top (you can use it to make another dessert).
Using parchment, form the sides, secure them with a paper clip or clothespin, place the sponge cake in the mold and fill it with jelly.
When the dish has been refrigerated for at least 4-5 hours, it can be served with cherries, strawberries, blueberries or blackcurrants (just place fresh berries on top of the dessert).

Blueberry

Cooking time: 2 hours.
Number of servings: for 8 persons.
Calorie content of the dish: 180 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Blueberry mousse cake has a balanced, moderately sweet taste and a very bright, appetizing berry aroma. The combination of sour mousse with a delicate sponge cake will appeal to any gourmet as soon as he tries a piece of the airy, weightless dessert. Even a novice cook can prepare such a dessert, spending several hours of his time.

Ingredients:

baking powder – 10 g;
sugar – 260 g;
water – 5 tbsp. l.;
flour – 8 tbsp. l.;
half a lemon;
powdered milk – ½ tbsp.;
sour cream – 120 g;
condensed milk – 170 ml;
yogurt – 180 g;
blueberries – ½ cup;
gelatin – 15 g;
cottage cheese – 100 g;
eggs – 3 pcs.

Cooking method:

Combine 4 tbsp. l. sugar with yolks, beat the ingredients, adding a little water.
Egg whites need to be beaten with 4 tbsp. l. sugar and a little salt.
Add sifted flour combined with baking powder to the yolks. Stir the mixture until smooth.
Add the whites here and carefully mix the ingredients with a spatula.
Place the finished dough in an oiled springform pan and bake at 180 degrees in the oven for about 25 minutes.
Cool the biscuit, cut it into 2 parts, each of which should be soaked in syrup (prepared from water and sugar).
For jelly, grind the berries in a blender, add dry milk and half a glass of sugar. Mix the mixture with the cottage cheese again until fluffy. Pour in the yogurt and swollen gelatin, stir the mixture and place in the refrigerator for 5 minutes.
Place 2/3 of the mousse on the bottom of the pan, place the second cake layer on top, pressing it down. Refrigerate the base for an hour.
To make the cream, beat condensed milk with sour cream and lemon juice.
Remove the workpiece from the refrigerator, coat it with cream and return to the cold for half an hour. You can decorate the dessert with berries and coconut flakes.

With strawberry

Cooking time: 2 hours.
Number of servings: for 8 persons.
Calorie content of the dish: 260 kcal/100 g.
Purpose: banquet/dessert.
Cuisine: European.
Difficulty: high.

Despite the complexity of creating this cake, it is definitely worth making at least once. You've definitely never tried such a delicate, savory dessert. A strawberry cake covered with mirror glaze will not only decorate your holiday table, but will also serve as a wonderful birthday gift.

Ingredients:

flour – 35 g;
sugar – 365 g;
butter – 5 g;
egg;
pistachio paste – 10 g;
food coloring;
strawberries – 450 g;
gelatin – 20 g;
water – 20 ml;
white chocolate – 150 g;
glucose syrup – 150 ml;
condensed milk – 100 ml.

Cooking method:

Beat the egg with sugar. Mix melted butter with pistachio paste. Add the prepared mixture to the egg, stir together with the sifted flour and a small amount of coloring. Pour the dough into a mold with a diameter of 16 cm, smooth it with a spatula, bake for 10 minutes at 180 degrees oven.
Grind the berries (250 g) until smooth. Strain the resulting mixture through cheesecloth several times to remove all the seeds. Soak 5 g of gelatin in water, combine strawberry puree with 80 g of sugar and heat until the crystals dissolve. Add the remaining gelatin to this, stir the mixture until smooth, pour into a 16-centimeter mold, and freeze.
The jelly is prepared as follows: 15 gelatin is soaked, 100 g of sugar is separately combined with 20 ml of water, the syrup is boiled until thick. Beat the whites (2 pcs.) with salt until foamy, then slowly add the hot syrup, continuing to beat the ingredients. The mass should be dense. Gelatin is added to a third of the heated strawberry puree, after which the rest of the berry component is added. Whipped egg whites are carefully folded in here.
Mirror glaze is prepared as follows: syrup is prepared from 75 g of sugar and 85 ml of water, the chocolate is melted in a water bath, then condensed milk and glucose syrup are added to it. The swollen gelatin and dye are gradually poured into this. Beat the cake icing with a blender, holding it at an angle of 45 degrees, then put it in the refrigerator, covered with film.
Take an 18 cm pan and cover the sides with film/paper. Fill the bottom with ½ jelly, followed by: compote, the rest of the mousse and the sponge cake, which should be easily pressed into the last one. Place the finished mousse dessert in the freezer overnight.

With cherry

Cooking time: 2 hours.
Number of servings: for 8 persons.
Calorie content of the dish: 333 kcal/100 g.
Purpose: banquet.
Cuisine: European.
Difficulty: high.

The combination of cherries and chocolate is always successful. At first glance, preparing cherry mousse cake is perceived as a labor-intensive and complex process, but this is not entirely true. To simplify the preparation of dessert, divide the process into several stages: on the first day, bake a sponge cake and make a compote, on the second, prepare chocolate mousse and assemble the entire product.

Ingredients:

cocoa – 15 g;
egg;
baking powder - ¼ tsp;
flour – 10 g;
sugar – 5 tbsp. l.;
yolks – 3 pcs.;
cherry puree – 75 ml;
butter – 120 g;
dark chocolate – 50 g;
gelatin – 8 g;
heavy cream – 220 ml;
milk – 1/3 cup;
white chocolate – 50 g;
milk – 75 ml;
cherries – 9 pcs.

Cooking method:

Beat egg white with 2 tbsp. l. sugar until foamy, grind the yolk with the same amount of sugar. Combine the whipped products and mix with a spatula. Sift the flour, combine with baking powder, cocoa, add to the egg mixture and bake the base at 180 degrees for 5-7 minutes.
Cherry cream is prepared from berry puree, 50 g of sugar, combined with 2 yolks. Add melted butter (120 g) in small parts to the same mixture. Next, wrap the mold with film, place the chocolate cake on the bottom, pour the cherry mixture on top of the cake and freeze the base.
Pour powdered sugar onto the yolk and beat the ingredients with a mixer. Pour swollen gelatin (4 g) into melted dark chocolate, mix the ingredients and combine with the yolks. Separately, you need to whip 70 g of cream, then add it to the chocolate mousse, stirring with a whisk. After taking the base out of the freezer, fill it with the prepared chocolate mixture and return it back to the cold.
Add swollen gelatin (4 g) to hot milk (75 ml), and add white chocolate (50 g) to melt here. Cool the mixture, pour in 150 ml of whipped cream with powdered sugar.
Place the cremeux ice cream with cake and mousse at the bottom of the mold, pour the dessert with butter cream on top and again send to cool for 6 hours, then cover with mirror glaze or decorate with fresh berries.

Lemon

Cooking time: 1.5-2 hours.
Number of servings: for 8 persons.
Calorie content of the dish: 200 kcal/100 g.
Purpose: banquet/dessert.
Cuisine: European.
Difficulty: medium.

For those who do not have enough time to prepare a mousse cake according to the classic recipe, there is a way out - to make a cake without baking. To do this, take savoiardi cookies, previously sprinkled with milk, cognac/rum or fruit juice. As a result, the dessert turns out no less tasty.

Ingredients:

savoiardi cookies – 150 g;
lemon juice – 5 tbsp. l.;
orange juice – 1 tbsp.;
lemon zest;
sugar – 200 g;
egg yolks – 6 pcs.;
orange liqueur – 2 tbsp. l.;
vanillin – 1 pack;
gelatin – 1 tbsp. l.;
cream – 350 ml;

Cooking method:

Soak the cookies with a couple of tablespoons of lemon juice and leave for half an hour.
For jelly, mix 3 tbsp. l. lemon, 1 tbsp. orange juice, 200 g of sugar and 1 spoon of grated zest from both citrus fruits. Add 6 yolks to this, mix the mixture and place on medium heat.
When the mass thickens, strain the mousse through cheesecloth, add orange liqueur and vanilla.
Dissolve a spoonful of gelatin in 60 ml of water and let the product stand for 10 minutes.
Whip the cream to stiff peaks, add gelatin and citrus mousse.
Place part of the soaked cookies in the mold, fill it with ½ mousse, then place the second part of the cookies and the rest of the mousse.
When the cake has been refrigerated for 3-4 hours, it can be served.

Video:

Mousse cake is one of the most popular trends in the modern confectionery world. This European dessert captivates not only with its spectacular appearance, but also with its unusual combination of textures and limitless taste variations. This is the case when every pastry chef can show his imagination. But in order to learn how to prepare such a dessert, you need basic knowledge, which we will share with you right now.
So, a mousse cake should ideally consist of several important layers from bottom to top: base, mousse, filling, coating (mirror glaze or velor coating). A crispy layer or crumble may also be included as a separate layer.
To begin with, we suggest you understand the terms. Reading descriptions of mousse cakes for the first time, every beginner is faced with a lot of incomprehensible words: dacquoise, confit, coolie, and so on. Let's be clear about the amazing goodies behind these words.

Glossary of terms
. Dacquoise (from the French dacquoise) is a type of sponge cake based on whipped egg whites and any nut flour, with minimal addition of wheat flour. More often http://chefkonditer.com/master-klassy/ it is made with almond, hazelnut or walnut flour. You can also add chocolate chips to this biscuit.
. Brownie is a moist sponge cake with the addition of chocolate, eggs, butter and a minimal amount of wheat flour. When used in mousse cakes, pieces of fruit or berries are often added to it.
. Gioconda sponge cake - named after the famous Mona Lisa - is a French fluffy almond sponge cake containing a minimum of flour, which serves as the basis for the famous Opera cake.
. Sablé (from the French Sablé) is a classic chopped French shortbread dough made from butter and flour crumbs, sugar, eggs and a small amount of salt. Nut flour can also be added to it.
. Sponge sponge - a porous sponge cake, similar to moss, used for cake decoration.
. Ganache is a chocolate emulsion - a mixture of cream, chocolate and butter in different proportions.
. Confit (from the French Confit) - confectioners use this term to describe the type of filling in a mousse cake with fruit or berry puree, sugar and a gelling component.
. Couli (from the French Coulis) is a fruit or berry sauce thickened with the gelling component pectin.
. Kurd, or curd (from English curd) is an English dessert custard prepared on the basis of berries http://chefkonditer.com/master-klassy/ or fruits. It can also be used as a filling. The most famous curd is lemon curd.
. Compote is a type of fruit or berry filling in a mousse cake. Fruits or berries are pureed and/or cut into pieces with the addition of sugar and a gelling agent (gelatin, pectin).
. Creme is a type of filling in a mousse cake, which consists of brewed yolks with sugar, fruit or berry puree and butter. Can be independent or an additional layer to the confit.
. Cream Anglaise - yolks mixed with sugar and brewed to a temperature of 82-83°C in milk and cream 35%. It is often used in making mousse.
. Pralines are caramelized nuts. In mousse cake, praline paste is often used, that is, caramelized nuts ground into a paste.
. A crumble is a crunchy layer in a mousse cake that can be made, for example, from a mixture of Belgian waffle crumbs, chocolate, praline nut butter and/or ground nuts, or simply chocolate, butter and wafer crumbs.
. Velor is a chocolate velvet http://chefkonditer.com/master-klassy/ cake coating, which consists in the classic version of a mixture of melted white chocolate and cocoa butter in a 1:1 ratio.
. Mirror glaze is a glossy glaze used to cover a cake. As a rule, it consists of a fat base - condensed milk/cream, glucose syrup, chocolate and gelatin.
. Leopard glaze is a glaze based on neutral gel/glaze, water and dye. Used for cake decoration, capable of creating spotted stains on the base mirror glaze, applied over the base glaze using a spatula.
. Neutral gel/glaze - pectin-based glaze, used to coat fruits and berries in cake decor to add shine and also to create Leopard glaze.

Mousse cake architecture

The basis
The base for a mousse cake can be any type of classic sponge cake, honey cake, sablé shortcrust pastry, brownie, dacquoise or Gioconda sponge cake. As a rule, it is baked http://chefkonditer.com/master-klassy/ in a ring with a diameter that is 1-2 cm smaller than the shape in which you will assemble the cake. The height of the sponge cake in a mousse cake is small, on average from 0.7 cm to 1.8 cm.

Mousse
There are an endless number of mousse options, but the basic ones are three chocolate mousses: based on white, dark and milk Belgian chocolate and whipped cream.
Chocolate mousse is usually gelled using high-quality gelatin or agar-agar. There is also a creamy cheese mousse based on cream and curd cheese. Fruit or berry puree can be added to these types of mousse. The mousse is prepared last, since we use it directly at the moment of assembling the cake, it must remain liquid at this moment.

Filling
The filling can be fruit or berry coulis, confit, curd or compote. The filling is poured into a ring, which is about 2 cm smaller than the diameter of the cake tin, and frozen http://chefkonditer.com/master-klassy/ in the freezer. The ring must be pre-covered with cling film.
The filling is the most imaginative part of your cake, but also the most dangerous! You must carefully combine flavors and be sure that the fruit or berry you choose will fit perfectly with the chosen type of mousse and cake base. It is advisable to use 1-2 and a maximum of 3 types of fruits and/or berries in the filling - this is how our receptors are designed; more complex combinations are unlikely to be recognized and understood. But even the combination of two components in the filling requires experience and a masterly sense of taste, which only experienced confectioners can do! We advise you to start experimenting with one of the traditional filling flavors, such as raspberry, strawberry, cherry, pear, banana, apricot, mango, passion fruit, and only then begin delicious experiments.

Below are the most successful and popular flavor combinations in mousse cakes:

Raspberry - dark/milk/white chocolate
. Strawberry - dark / milk / white chocolate
. Cherry - dark / milk / white chocolate
. Coffee - banana - dark / milk chocolate
. Banana - caramel - chocolate mousse / cream mousse
. Passion fruit and/or mango - milk chocolate
. Apple - pear - cinnamon - chocolate mousse / cream mousse
. Blueberries - raspberries - dark / milk / white chocolate
. Apricot - dark/milk/white chocolate

Section of mousse cake

Crispy layer
The crunchy layer is the most savory part of the cake and can transform your dessert and vary the texture. Some people think that this is the most delicious part of the cake, while others, on the contrary, do not like such surprises in delicate mousse desserts. Therefore, it’s up to you to decide whether to add a crispy layer or not, but it’s definitely worth a try. Just be sure to use quality ingredients here! There is no need to replace delicate waffle crumbs with corn flakes, even the most delicate ones - it will still be a completely different story, far from the classics of modern dessert.

Assembly
Assembling the cake is a very responsible and exciting moment. Here everything is important to do accurately, evenly and accurately. So, by the time you assemble, your filling and crispy layer should be frozen into an ice cube in the freezer. The sponge cake should already be cooled and the mousse should be prepared.
We begin to assemble the cake in the form upside down, so first we pour a layer of mousse (about 1 cm) onto the bottom - this will be the top of our cake, put it in the freezer for a few minutes so that the top layer sets a little and our filling does not drown in it. Then we take the mold out of the freezer and put the filling there, carefully leveling and centering it so that the resulting cut of the cake is even. Immediately pour more mousse on top of the filling (you need to cover the filling). if you have

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