How to cook such fashionable mousse cakes now? How to bake cake? How to cook filling, mousse, mirror glaze? How to collect and decorate a mousse cake?

From this article you will learn what the mousse cake is.

Content

The correct mousse cake is when there are a lot of mousse between cake and filling. Mousse also covers the filling from above, and from the sides. And to make the cake look beautiful, it is covered with mirror glaze. How to do it all? We find out in this article.

A few secrets for preparing a successful mousse cake

The mousse cake consists of 3 components:

1 cake, mainly from a classic biscuit, but can be with the addition of nuts, chocolate, or sand dough.
Thick fillings: nut, chocolate, fruit.
Lush mousse: creamy, nut, chocolate with the addition of fruits, berries, pumpkins or without them.

What do you need to know to cook a mousse cake?

If you want to decorate a mousse cake with figures from mousse, it is better to take silicone molds for their manufacture.
It is necessary to store the finished mousse cake only in the refrigerator for no more than 3 days, if you get it, and hold it at room temperature at least half an hour, it will begin to melt and lose shape.
You can cut the cake beautifully if the knife, before cutting, heat, and each time before cutting a new piece to wipe the knife.
The mousse cake combines chocolate with raspberries, cherries, strawberries, blueberries, apricots.
If you make creamy, creamy, coffee mousse, then it is better to take bananas, citrus fruits, and a caramel prepared with your own hand in the filling.
Instead of gelatin, you can take agar-agar, it needs less than the first, but the mousse will turn out to be more fragile, and such a cake cannot be frozen.

How to bake cake for a mousse cake?

The following cakes may be the basis of a mousse cake:

Honey cake

Any berries and fruits are suitable for such a cake.

For him, let's take:

1-1.5 cup flour
1 egg
A third of a glass of sugar
1 tbsp. l. linden or buckwheat honey
1 tsp. with the top of soft butter
0.5 tsp. soda

Cooking:

In a thick -walled pan, mix butter with sugar and honey, and heat until everything dissolves.
Remove the pan from the fire and pour soda here, mix. The mass hisses and greatly increases in volume.
Add the egg to the mass, stir, and then a little - flour. When the dough becomes thick, the flour is enough.
We spread the dough on the table sprinkled with flour, first we roll the bun, and then roll out a round cake from it, 1 cm close thick.
The round shape in which the cake will bake, sprinkle with flour, lay out the cake into it, pierce it with a fork, put it in the oven heated to 180̊C for 5-10 minutes, until lightly browned.
When the cake has cooled, cut it. We need cake in diameter a little less than the detachable form in which the cake will be assembled.

Biscuit cake

Pumpkin puree, chocolate, coffee fillings are well suited to the biscuit cake.

For him, let's take:

Third glass of flour
2 eggs
2 tbsp. l. Sahara
0.5 tsp. store looser for dough

Cooking:

Mix the eggs with sugar, and then beat with a mixer to an increase of 2-3 times.
Mix the flour with baking powder, pour gradually to whipped eggs, and knead with a spoon from the bottom up.
Pour the finished liquid dough into a round shape greased with vegetable oil, put it in a bake in an oven to a 180̊C oven, for 15 minutes.
Having opened the oven, we check whether the cake was baked as follows: in the thicker place of the cake, on the tubercle, we puncture it with a wooden stick, if the dough is on the stick, then the cake is not completely baked, you need to bake for several minutes, if the stick is dry - cake ready.
Cut horizontally or cut a completely cooled cake.

Attention. If the proteins and yolks for the biscuit cake are beat separately, the dough will turn out to be magnificent.

Chocolate biscuit cake with boiling water

For him, let's take:

150 g of flour and sugar
1 egg
2 tbsp. l. vegetable refined oil
1 tsp. soda
30 g cocoa
75 ml of kefir
60 ml of hot water

Cooking:

Mix the flour, cocoa and soda together.
Beat the egg with sugar until it doubles, pour in vegetable oil, kefir, mix.
Add flour with soda and cocoa, and knead a thick dough.
Pour boiling water into the mass, and knead until smooth. It turned out a liquid dough. We bake in the oven at 180̊c for 15 minutes.

How to make a filling for a mousse cake?

The filling for a mousse cake is most often taken by the berries and fruits thickened with gelatin without bones.

Thick filling of cherries, strawberries, raspberries, gooseberries, blueberries, lingonberries (you can take one type of berries or somewhat together)

For her, let's take:

1 cup of berries, fresh or frozen
2 yolks
3-4 tbsp. l. Sugar for acidic berries, for sweet, 2 tbsp. l.
5 g of gelatin
4-5 tbsp. l. cold boiled water
40 g of white or black chocolate, broken into small pieces

Cooking:

We prepare the berries: we take out and throw away the bones, raspberries and gooseberries from the cherries, wipe the raspberry through a sieve.
Beat the prepared berries with a blender.
We pour gelatin into the dishes, which can be heated, pour 2 tbsp. l. We let the water and swell for 15-20 minutes, and then pour another 2 tbsp. l. We stir water, and heat on low heat until gelatin dissolves, but boil.
Beat the yolks with sugar until they beat.
Mix yolks and fruit puree in a saucepan, heat on low heat, stirring with a spoon or whisk until the mass thickens.
We remove the fruit-vic mass from the fire, add pieces of chocolate, dissolved gelatin, beat with a blender, let cool.
We cover the round shape with cling film and pour the cooled filling. We put the form on the cold until the mass is hardened.

Attention. To make the cake look more beautiful when you cut it, the filling can be poured into small molds, in the form of hearts, cones, birds.

From below in the mousse cake of cake, on top - fruit filling, and between them mousse

English cream

For him, let's take:

30 g of sugar
2 yolks
90 ml of milk

Cooking:

Rub the yolks with sugar.
Separately heat the milk, pour it into the yolks with sugar, stir it, and cook it over low heat, all the time, interfering, to thickened.

How to make mousse for a mousse cake?

What is mousse? Mousse is a whipped cream of cream, delicate cottage cheese or even custard cream, which is added to give a jelly -like state, gelatin. Sometimes, fruits, berries, puree from pumpkin are added to the mousse for mousse cake.

Creaming mousse

In the mousse, let's take:

230 ml of milk
400 ml of fat (more than 33%) cream
320 g of white chocolate
12 g of gelatin
At the tip of the knife vanillin
3 tbsp. l. cold boiled water

Cooking:

We pour water into the vessel and pour gelatin, let it swell for 15-20 minutes.
In the saucepan we heat milk, add gelatin, vanillin and broken into small pieces of white chocolate, continue to heat until everything is dissolved, but boiled.
Beat chilled cream with a mixer to a persistent foam.
When the milk mixture cools to room temperature, add whipped cream to it and carefully mix from the bottom up. Mousse is ready.

Pumpkin mousse

In the mousse, let's take:

350-400 g of puree from pumpkin
500 ml of fat (more than 33%) cream
50-70 ml of orange juice
25 g of gelatin
125 g of sugar powder
3 tbsp. l. cold boiled water

Cooking:

We pour water into the vessel and pour gelatin, let it swell for 15-20 minutes.
In the saucepan, mix puree from pumpkin, powdered sugar, orange juice, add gelatin to them, and heat up until everything dissolves, but boil.
Beat chilled cream with a mixer to a persistent foam.
When the mashed potatoes cooled to room temperature, add to it a spoonful of whipped cream and carefully mix from the bottom up.

How to assemble a mousse cake?

We begin to collect a mousse cake. To do this, we need a detachable round shape. We do everything in order:

Pour half of the mousse at room temperature in shape and cooled in the freezer for 5-7 minutes.
On top of the mousse we lay out the filling that froze in the cold in the form of a cake (the cake should be less than the shape) so that it performs along the edges of the mousse. If you poured the filling in small molds, we lay out the figures over the mousse.
Then we distribute the remaining mousse on top.
We spread the cake on top of the mousse, press it a little into the mousse so that the cake is flush with the mousse, cover it with cling film, and put it in a cold place for 8-12 hours.
When the cake froze well, we turn it onto the lattice for further decoration. Now the cake turned out from below.

Assembly of a mousse cake: from below - cake, then - 3 layers of mousse and chocolate icing

Attention. In order for a cooled cake it is easy to pull out of the mold, we heat the knife, and draw with a hot dry knife along the walls, inside the shape, or the wall wall before preparing the cake, lay out with cling film.

How to make a mirror icing for a mousse cake?

What does a mousse cake look like mirror glaze?

The surface of the cake is shiny, as if it were covered with molten glass

To make a mirror icing for our mousse cake, such as professional confectioners, maybe not everyone may need inverting syrup, and it is not sold in stores. But amateur confectioners can make a simplified version of the glaze, which is called glazing.

Vegassage

For him, let's take:

100 ml of fat cream (33%)
140 ml of cold boiled water
60 g cocoa
175 g of sugar
12 g of gelatin

Cooking:

In 2 tbsp. l. We soak the gelatin for 15-20 minutes, then add another 2 tbsp. l. water, and dissolve it over low heat.
In the remaining water, add sugar, heat, and cook, stirring for 5-8 minutes.
Add to the syrup on the cream plate and cocoa, and mix.
Remove from heat and add dissolved gelatin, mix again. The glaze is ready.
The finished cake on the grill is doused with glaze at room temperature so that not a single small area is left without glaze. The rest of the glaze flows into the pallet under the grill.