• Разместил Svetlana Rozhenko
  • Date: March 20, 2018 at 1:15 pm

Secrets of cooking a cake with a mirror glaze: 4 sweet recipes

Mousse cake with mirror icing

If sweets were awarded an Oscar, the mousse cakes, no doubt, would collect an impressive collection of gilded statuettes. A juicy biscuit, a cloud of air mousse with an appetizing surprise in the form of crunching crumble or sweet corrugated inside, and on top of all this splendor is a brilliant mirror glaze or, if a professional with a culinary spray gun in his hand, a fleecy velor takes over. A real masterpiece of taste! Believe me, such a cake is worth it to spend on its preparation and time, and strength, and some amount.

Mousse perfection

While the whole world enthusiastically waved on holidays creamy cakes of "Napoleon" and "Zacher" or savored a delicate "Tiramisu", the European confectioners worked with the sweat of their brow, wondering what would be so special to amaze the public, full of classical desserts.And they spent time not in vain, since their efforts brought to light a miracle of culinary thought, like a mousse cake, in one fell swoop broke all the stereotypes about how this delicacy should look like.

First of all, the mousse cake has only one cake, which serves as the basis of the whole dessert. In this role is usually advocated "king of baking" biscuit: classic, vanilla, honey, chiffon, marzipan. It happens to be at the bottom of the delicacy and the chocolate brownie, and the exquisite walnut cake dakuaz, crispy on the outside and tender inside, and the almond Gioconda, and even the sand test.

Above the biscuit rises a magnificent mousse cap - fruit, berry, nut, cream, chocolate or coffee. And inside the eater waits a filling of waffle crumbs, nuts, chocolate, custard or gelatin-thickened fruit and berry puree. Everything depends on the confectioner's plan.

Cut mousse cake

Cream, filling and mousse - the "three whales" of the famous dessert

However, mousse cakes are famous not only for exquisite taste and texture combinations, but also for effective appearance, so none of them can be considered complete without impressive coverage.We’re not going to talk about velor desserts this time, they can be made only with the help of special devices, for which it makes no sense to shell out if you are not a professional chef. And let us mention the mirror glaze that turns dessert into either a huge Christmas tree toy or an exquisite lollipop. She is definitely worth it.

Mousse cake is a delicacy. Depending on the recipe, its preparation can take from 2–3 hours to a day (consider the fact that most of the mousse cakes “come up to standard” in the refrigerator for 8–12 hours). Not possessing sufficient skill, it is difficult to master such work in one sitting, so beginners can use the experience of the author of the article. Since the eternal workload of affairs, multiplied by no less eternal laziness and a small carelessness, did not allow the creator of this opus to devote baking for several hours in a row, the idea came to break the preparation of the cake into stages. So on the first day a biscuit was born, on the second a fruit confection for the filling was prepared and frozen, on the third - the mousse was whipped and the cake was assembled, and on the fourth it was time for the glaze.As a result, the dessert reached the table on time, although not without some overlays.

Gallery of mousse cakes with mirror icing

Mousse cake and its slice Two cakes are no longer a classic, but also a completely acceptable variant. Lilac Mousse Cake If you get a spectacular shape, the cake will turn out even more beautiful. Half mousse cake Confri, coolies, compote - options for filling mass Chocolate Mousse Cake Mousse cakes have an impressive appearance Mousse cake with strawberries The design plays a significant role. Glazed Mousse Cake Agree, it looks appetizing? Mousse cake with a flower decor It's no accident mousse desserts are gaining popularity Pieces of Mousse Cake Such a delicacy will honor any hostess. Heart Decorated Cake A real work of art!

What is mousse and how it is cooked

Although the cake is nominally the basis of the dessert, the cake’s growing popularity exponentially is based on a completely different component. Namely, on a sweet mousse, which is made on the basis of a heavy cream, curd cheese or custard. Almost always gelatin is included in its composition, due to which the sweet cloud acquires elasticity and easily keeps the given shape without losing one of its main qualities - lightness.

The exact composition of the mousse depends on the tastes of the cook or eaters, for whom he creates his delicacy, but it is not recommended to select the ingredients at random.Do not forget that inside the mousse there will be a filling, which should be combined with it to taste, therefore inexperienced cooks in this matter should not experiment, but follow the recipe exactly.

Whipping the mousse is the penultimate stage in preparing the cake, after which the sweet masterpiece is assembled in the mold and sent to the refrigerator or freezer before proceeding to the final touch, that is, applying a mirror coating (glacier).

Glam icing

If the mirror glaze is not the most significant component of the mousse cake, then its role in the design of the dessert is difficult to overestimate. It is she who gives the delicacy the most impressive look, which will make the guests together sigh of delight.

Icing on the cake

Sometimes a second layer is applied over the first layer of the glaze, which allows creating spectacular stains on the surface of the cake.

Mirror differs from the usual cookery glaze, which usually covers homemade cakes, in several ways:

  • it is truly mirrored, that is, glossy and shiny, resembling molten glass;
  • it requires a certain heating temperature, which most cooks recommend not to try to determine "by eye", but to use a culinary thermometer;
  • it is not applied with a spatula or shovel, but gently poured onto the cake from above, after installing it on the grate with the substrate.

As a rule, mirror glaze includes glucose (invert) syrup or molasses. And also water, condensed milk, sugar, chocolate, cocoa, cream, vanilla, dye and everything that the cook wants to add to it.

Video: how to prepare invert syrup for glassazh

Recipes for Mousse Cakes

Before proceeding with the selection of a recipe, we recommend that you look into the kitchen and check if there is everything in your arsenal necessary to create a morsel dessert. You will definitely come in handy:

  1. Silicone mold for cake. You can do without the silicone, just from this it will be easier to extract the delicacy prepared for the glacier.
  2. Ring for the cake or the shape of a smaller diameter for biscuit. Do not forget, he will have to completely hide under the mousse.
  3. Small curly molds like those in which ice is frozen - for the filling.
  4. Mixer or blender (it is advisable to have at hand both that and another, since it is convenient to beat the mousse with a mixer, and the immersion blender will be very useful when preparing the glaze).
  5. Culinary spatula or, at worst, a wide flat knife to distribute the icing on the surface of the cake and easily transfer the cake itself from place to place.
  6. Battle spirit and smile.

As it was said above, professionals use a special thermometer to create a mirror glaze. If you have it, great. If not - act on your own. The author of this article, for example, decided that you should not spend money on a thing that you do not plan to use in the future. Perhaps this is why, and maybe because of not quite direct hands (this option can not be ruled out either), the glaze turned out to be far less smooth and mirrored than the author imagined in dreams. That, however, did not affect the taste of the cake, so decide for yourself.

Silicone cake mold

Silicone molds greatly simplify the task

And then - we offer you a choice of several options for mousse dessert:

  • classic cake with berries;
  • "Sunny" pumpkin cake;
  • Three Chocolate Cake;
  • and just a chocolate cake with nuts.

But in order not to describe the stages of preparation common for all mousse cakes each time, we divided the article into blocks:

  • baking biscuits;
  • preparation of the filling;
  • mousse preparation;
  • recipe for glaze;
  • cake assembly.

Are we proceeding?

We bake a biscuit

Although desserts based on mousse saw the light in the XVIII-XIX centuries of the last millennium, mousse cakes - a delicacy is relatively young, so it's too early to talk about the classic in its traditional sense. Conditionally classic can be called any mousse cake, which includes in its composition three parts: biscuit, creamy mousse and berry stuffing. Just such a recipe you will find below. But if you want to try a cake with a crusty nut layer inside or build it out of three kinds of mousse, you will have such an opportunity.

Honey cake for a classic cake with berries

You will need:

  • wheat flour - 150-160 g;
  • egg - 1 piece;
  • butter - 7-8 g;
  • honey - 20-25 g;
  • sugar - 65 g;
  • soda - 1/2 tsp.

Preparation.

  1. Combine honey, butter and sugar in a scoop or saucepan and heat on medium heat until the sugar dissolves and the mass becomes homogeneous. Do not be alarmed if during the boiling process the mixture slightly darkens, this is normal.
    Butter with honey and sugar in a skillet

    When heated, the mixture will darken slightly

  2. Remove the sauté pan from the fire, add soda and stir it vigorously.There is no need to quench it with vinegar or lemon, the heat and honey will do it for you, and the foam that appears in the volume will let you know about it.
    Soda in honey mixture

    The mass begins to bubble and increase in size

  3. Beat in eggs, gradually add flour and knead the dough. Be careful here: you may need a little less flour than indicated in the recipe, so add it in parts and watch the consistency of the dough. As soon as it becomes elastic, the goal is achieved.
    Mixed dough

    After adding flour dough brightened

  4. Roll out the dough on a floury table in a layer 5–7 mm thick.
    Roll out dough

    For the cake need a cake in a thickness of 1-2 cm

  5. Transfer to a baking tray made with baking paper, chop with a fork in several places and bake in a preheated 180 ° oven for 5–10 minutes.
    The dough is pierced with a fork

    Prickly dough does not swell when baking

  6. Allow the cake to cool slightly, and then cut the cake to the size of the mold.
    Cake cake

    Korzh ready!

If you manage to find it in the store - and better on the market - buckwheat or lime honey, the aroma of baking will be more saturated. You can opt for chestnut, but it tends to give the test a little tartness,which not everyone will like.

Pumpkin Cake Sponge Cake

You will need:

  • wheat flour - 50 g;
  • sugar - 40 g;
  • eggs - 2 pcs .;
  • baking powder - 1 \ 2 tsp;
  • butter.

Cooking

  1. Armed with a mixer and whisk eggs with sugar. The mass should increase in volume by about 2–3 times.
    Eggs are beaten with sugar

    Use a mixer, so faster

  2. Sift the flour with baking powder and put it into the egg mass, kneading the dough with a spatula upwards.
    Flour is added to eggs.

    Sifted flour adds lightness to the dough

  3. Cover a parchment paper with a baking dish, grease the bottom and sides with butter.
    Baking paper mold

    With parchment will not burn anything and will not stick

  4. Pour the dough into a mold and send it to a preheated oven to 180 ° for a quarter of an hour.
    Baking dough

    Biscuit is ready, if after a puncture with a toothpick there is no dough left on it

  5. Give the finished biscuit to cool and remove it from the mold.
    Sponge cake

    If the cake turns out to be too plump, cut it lengthwise and freeze one half.

Savoyardi for Three Chocolate Cake

It seems that to such a cake, and asks chocolate or coffee base. But there will be plenty of chocolate in this dessert, so we suggest you cook something else: a biscuit according to the recipe of the savoyardi dough - the one from which they bake soft, melting tongue cookies for Tiramisu.

You will need:

  • wheat flour - 50 g;
  • egg - 2 pieces;
  • sugar - 50 g;
  • powdered sugar - 30 g;
  • Beyliz liqueur - 40 ml.

Cooking:

  1. Break eggs and separate the whites from the yolks. Divide the sugar into two parts, adding one to the yolks, and the other to the proteins. Whisk both: whites - in a cool foam, yolks - until the sugar grains are completely dissolved.
    Whipped white and yolk

    And the protein, and the yolk, you need to beat well

  2. Connect both masses, gently mixing them with a spatula.
    Protein mixed with yolks

    Stir from top to bottom with a spatula.

  3. Continuing to wield a spatula, add the sifted flour to the mixture.
    Flour in a bowl with beaten eggs

    Add flour gradually.

  4. Prepare the form for baking: cover with parchment, brush with oil on the sides.
    Cake mold

    Walk well with a piece of butter on the sides of the mold

  5. Transfer the dough into a plastic bag with a cut off tip (in case you do not have a pastry bag with nozzles) and gently moving from the center to the edges, spiral out the dough into the form. Sprinkle it with powdered sugar.
    Confectionery bag with nozzle

    The dough can be shifted with a spoon, but with a bag more convenient

  6. Bake the sponge cake in the preheated 180 ° oven for 10–15 minutes, then let it cool and soak in the liqueur.
    Ready cake cake

    If you plan to serve the cake to children, replace the cocoa liqueur.

Video: Dakuaz for chocolate cake with nuts

Cooking stuffing

The most common filling for mousse cake are, perhaps, berry-fruit cream (creme) and confri. We invite you to cook them. Together with pumpkin mousse, sea buckthorn and orange are perfectly combined, with classic creamy - almost any berry, so you can choose to your taste. Well, for a chocolate cake, since it’s decided to put a dacoise at its base, we will prepare crispy nut parlin. Only the Three Chocolate cake will be left without a filling - its three multi-colored layers will delight you with a rich palette of flavors.

Berry Cream

You will need:

  • fresh or frozen berries - cherries without seeds, raspberries, strawberries, cranberries, blueberries - 130 g;
  • yolks - 2 pieces;
  • gelatin - 5 g;
  • white chocolate, broken into small pieces - 40 g;
  • sugar - 2 tbsp. l for sweet berries and 3-4 for sour.

Cooking

  1. Pure berries with a blender. If you use raspberries, wipe it through a sieve to get rid of the bones, which will spoil the texture of the dessert and get stuck in your teeth.
    Berries, ground in a blender

    Choose berries to your taste

  2. Soak gelatin in accordance with the instructions on the package, let it swell and add to the chocolate.
    Gelatin and chocolate in a glass

    Very convenient chocolate drops, specially designed for melting

  3. Whisk yolks with sugar until white.
    Whipped yolks in a glass

    Switch mixer to high speed

  4. Add the berry purée to the yolks, mix well and heat over low heat until thick, without continuously stirring, continuously beat it with a fork or a whisk.
    Berry puree in a skillet

    Inexperienced housewives better hold mashed potatoes in a water bath - so it just will not burn

  5. Pour the thickened berry mass into a container, where gelatin with chocolate is waiting in the wings, let them stand for 1–2 minutes, blend everything with a blender and cool to room temperature.
    Berry puree poured to gelatin and chocolate

    Broken chocolate pieces will melt quickly in hot mashed potatoes

  6. Pour the cream into a sponge cake lined with cling film to make a thin layer of filling. Or do it differently and spread the mass of berries in molds - this is how you will get figures that look good in a mousse. In both cases, the capacity with the berry mass will need to be placed in the freezer.
    Silicone forms

    Today in the stores you can find forms for any occasion.

An excellent addition to the cream will be confri from the video recipe, located below. In this case, first make a confri, freeze it in a biscuit mold, and then pour the cream on top and send it back to the freezer.You will have a two-layer berry filling. In addition, confri can also be frozen in ice tins.

Video: cherry confri

Crispy nut layer

You will need:

  • milk chocolate - 100 g;
  • butter - 1 tbsp. l .;
  • Puffed rice - 80 g;
  • a parison of almonds and hazelnuts - 175 g.

Cooking

  1. Chocolate break into small pieces and melt on the steam bath with butter.
    Chocolate melt on the stove

    Put a bowl of chocolate in the water bath

  2. Add nutty parlin and popped rice. Mix everything well.
    Chocolate with nuts and puffed rice

    A treat for real sweets

  3. Place the mixture on the bottom of a biscuit lined with cling film or parchment and freeze.
    Chocolate-nut cake form

    The only thing left is to freeze

Video: how to make parlin

We bring down the mousse

We pass to the sweet "zest" of sensational cakes - air mousses, which will crown your dessert. And since the mousse, as a rule, is made according to the same scheme, we will give a recipe for its preparation in the form of a general algorithm so as not to describe the same sequence of actions four times. Uncover mixers!

So, you will need ...

For a classic cake:

  • milk - 230 ml;
  • Cream fat content 33% - 400 ml;
  • white chocolate - 320 g;
  • gelatin - 12 g;
  • vanilla extract (can be replaced with cinnamon) - to taste.

For pumpkin cake:

  • flesh baked in the oven and mashed pumpkin - 350-400 g;
  • cream with fat content of 33% - 500 ml;
  • orange juice - 50–70 ml;
  • powdered sugar - 125 g;
  • gelatin - 25 g.

For the Three Chocolate Cake:

  • dark bitter chocolate - 200 g;
  • milk chocolate - 200 g;
  • white chocolate - 200 g;
  • milk - 120 ml;
  • cream fat content 33% - 900 ml;
  • butter - 90 g;
  • gelatin - 30 g

For chocolate mousse:

  • dark chocolate - 150 g;
  • milk - 220 ml;
  • Cream fat content 33% - 450 ml;
  • gelatin - 15 g;
  • vanilla extract - to taste.

Cooking

  1. First of all, soak the gelatin as prescribed by the instructions on the packaging.
    Diluted Gelatin

    Gelatin should swell

  2. Next, prepare the base for the mousse:
    • for classic and chocolate boil the milk with the spice chosen by you, enter into it the squeezed gelatin, and then add the white chocolate that has been broken into small pieces and stir the mass until it becomes homogeneous;
      Pieces of white chocolate in milk

      Dissolve chocolate first in milk and then gelatin.

    • for pumpkin - combine pumpkin puree, orange juice, powdered sugar and loose gelatin and mix until complete homogeneity;
      Pumpkin puree

      Your dessert will be full of vitamins.

    • for the Three Chocolate Cake, you will have to tinker, separately melting in different bowls bitter, milk and white chocolate, each with 30 g of butter and 60 ml of milk, and then add 1/3 of the gelatinous mass to all bowls.
      Three kinds of chocolate

      For each mousse - its own capacity

  3. Whip the pre-cooled cream to firm peaks and piecemeal them in a prepared base for mousse, cooled to a temperature of 35-40 °.You need to do this very carefully, with the blade moving from top to bottom, but qualitatively - you should get a homogeneous mass without divorces and impregnations.
    The cream is mixed with the chocolate mass

    No sudden movements! Cream should not fall off

Once the mousse is ready, you can proceed to the assembly of the cake.

Dessert assembly order

Biscuit on the table, confri and parlin in the freezer, and you just shook the last drops of the whipped mousse off the shoulder blade ... It's time to move on to the most interesting and crucial stage: collect a single tasty masterpiece from the scattered sweet pieces. And you will do this not in the traditional way, starting with the base crust and ending at the top, but exactly the opposite, because mousse cakes are stacked in the form of "upside down."

  1. Place a piece of mousse on the bottom of the mold - about half - and put it in the freezer for 5–7 minutes so that the mousse starts to set.
    Form with mousse

    First you will need only half of the mousse

  2. Return the form to the table, spread over the slightly frozen mousse the prepared stuffing: berry confrey and cream - for classic or pumpkin cake; Parlin for chocolate.
    Berry confit in mousse

    If you freeze confri in small molds, distribute it over the surface of the mousse in random order

  3. Fill the filling with the rest of the mousse.
    The filling is filled with mousse

    The cake is almost assembled

  4. Place a sponge cake on top, slightly drowning it in a mousse.
    Korzh lies in mousse

    Biscuit should neither protrude too much from the mousse nor drown in it.

  5. Using a wide knife or spatula, remove the remains of mousse that have protruded above the edges, cover the form with a food film and put it in the refrigerator for 8-12 hours. After that, the cake can be removed from the mold and turned the biscuit down. Everything, you can proceed to the final step - the design of the dessert with mirror glaze.
    Frozen mousse cake

    It remains only to decorate

If we are talking about the cake "Three chocolates", the order of assembly remains unchanged. You simply skip the filled point and consistently pour all three layers of mousse into the mold: white chocolate, milk, and dark.Each new layer, send for 5-10 minutes in the freezer to let it freeze.

Two variants of glaze

The cake is almost ready, it remains to decide which glaze you will cover it with. We offer a choice of two options. The first recipe is classic, the one that professional chefs use. You can’t rightfully call the second glazing a mirror glaze, but if you don’t have an invert syrup on hand and you don’t have a desire to cook it, you can use the "budget" variation of glassage.

Video: universal recipe mirror glaze

Simplified method of cooking

You will need:

  • water 100 ml;
  • high fat cream - 100 g;
  • cocoa - 60 g;
  • sugar - 175 g;
  • gelatin - 12 g.

Cooking

  1. Soak gelatin according to the instructions on the package.
    Gelatin in a bowl

    Gelatin gives glaze shine and viscosity

  2. Pour the sugar into the water and warm it over medium heat until the grains dissolve.
    Sugar is poured into the water.

    While the water boils, sugar will have time to dissolve

  3. Let the syrup boil, reduce the heat and boil the mass for another 5–8 minutes.
    Sugar syrup in the pan

    The syrup will begin to slightly thicken

  4. Add cocoa and cream, mix.
    Cocoa in a spoon

    Thanks to cocoa, your icing will have the aroma and taste of chocolate.

  5. Remove the saucepan from the heat and add the gelatin to it.
    Chocolate icing stir spoon

    Glaze without invert syrup is not so mirror, but still tasty

Video: coffee mousse cake Heart

Ways to make mousse cakes

Mousse cake with marshmallows Why not decorate the cake with marshmallows? Cake in blue tones Curly chocolates will come in handy Stained cake And here used two layers of glaze Mirror glaze and berries on the cake Dried berries? Why not? Cake in yellow-green tones And here the real artist worked! Beautifully decorated mousse cake Simple and cute Heart Cake Romantic motifs - what you need for a festive cake Green cake Throws thoughts of summer, right? Sphere mousse cake For fans of fiction Chocolate curd cake Elements of chocolate decor can be bought or prepared by yourself Cake with biscuit decor Sponge cake - sponge cake - a new-fashioned way to decorate cakes

Mousse desserts sometimes look so that inexperienced housewives give up their hands in advance: how can you make such beauty on your own ?! You can not even doubt! To do this, you will not need to finish cooking courses or look for special ingredients in stores. Enough of your ardent desire and a little zeal, and the mousse cake will certainly obey you, so do not be afraid to experiment.

  • Author:
Svetlana Rozhenko
My name is Svetlana Rozhenko. 33, a psychologist by education.

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