How to make a cake with mirror glaze. Recipe for mirror glaze for cake step by step with photo. Caramel mirror glaze

Recently, such a thing as mousse cake has become increasingly popular. It is most convenient to make them in silicone molds - in this case the cake has a perfectly smooth surface. For a mousse cake with mirror glaze, a silicone mold is essentially required. Because if you use cling film to line the mold, the folds may remain visible and spoil the appearance of the finished product. This is perhaps the only difficulty in preparing such a cake. Everything else that I will show is very easy and does not require any special skills, technique or experience. I liked the recipe for this mousse because of its elementary simplicity; even a novice pastry chef can handle it. To increase the volume, it contains whipped cream, and a small amount of gelatin acts as a stabilizer.

The amount of mousse in the recipe is enough to fill a mold of approximately 1200 ml. I have a standard mold, the same in diameter as store-bought sponge cakes. If someone’s shape is a little larger than the cakes, plop the cake onto the mousse, let it protrude just a little bit, it won’t be scary. But a cake with a larger diameter than the mold will still have to be trimmed.

Finely grate the zest of the lemon and squeeze out the juice. Scrap out the seeds from the vanilla; the pod is not needed.

Beat mascarpone with lemon zest, juice, vanilla and granulated sugar.

Whip 200 ml of cream to sharp peaks.

We chop the chocolate.

Let the gelatin soak in cold water for 5 minutes (or for another time indicated on your package).

Melt the chocolate with 100 ml of cream until completely dissolved over medium heat with continuous stirring.

Dissolve pre-squeezed gelatin in ganache.

In two or three steps, mix the mascarpone mixture into the ganache until the lumps are completely dissolved.

Mix the whipped cream into the resulting mass, also in a couple of steps and also until completely dissolved.

Place the silicone mold on a solid base, pour the mousse into it, and lightly level it.

Place the biscuit on top of the mousse and carefully press it onto the mousse. Place the entire structure, along with the hard base, in the freezer until the mousse cake hardens. This takes several hours. I decided to make the mousse cakes the evening of the previous day, and the next day cover them with glaze and thaw them.

Heat the mirror glaze in the microwave and stir until the lumps are completely dissolved. I have it in the “Defrost” mode for 4 minutes.

Cover the surface of the glaze with cling film and let it cool for about an hour. It should no longer be hot, but still fluid. During this time, the bubbles disappear from the glaze almost completely.

Only after you are sure that the glaze has cooled sufficiently, remove the cake from the freezer, take it out of the pan and place it on a wire rack or on a raised surface from which the glaze can flow freely. In short, not on a serving plate, it's not ready yet.

Quickly pour mirror glaze over the ice cake. If there are bubbles (I actually had very few of them) - they need to be pierced with a needle in the very first minutes after applying the glaze. Place the frosted cake in the refrigerator to thaw. For a few hours. Be sure to refrigerate, not at room temperature!

The finished mousse cake with mirror glaze can be decorated with berries and mint before serving, but this, in principle, is absolutely not necessary.

The taste of the cake is balanced. The mousse is almost not sweet and has a hint of lemon sourness; the glaze, on the contrary, is pure sugar.

Well, here’s a cross-section of our cake after moving it onto a serving plate.

Recipes for making cakes at home with photos

mousse cake recipe

8-10

2 hours

300 kcal

5 /5 (1 )

I recently attended my friend's birthday party and tried an amazingly delicious mousse cake with mirror glaze. And he looked like a picture. My friend is a cook by profession, and I thought that such a masterpiece was beyond the capabilities of an ordinary person. But still, I asked for a master class, so to speak.

I was surprised at how simple everything was, and even without special culinary skills you can prepare an equally beautiful dessert. Now I can say with confidence: anyone can make such a cake.

Just now I will share with you step-by-step instructions and the main secrets of how to prepare a mousse cake and a beautiful, smooth mirror glaze.

Kitchen appliances and utensils: mixer or blender, bowls, whisk, two silicone molds or biscuit molds, baking dish, saucepan.

Required Products

The preparation of mousse cake consists of several stages. For convenience, I will break down the list of necessary ingredients for each of them.

Cherry confit with cognac:

Chocolate mousse (white):

Almond Brownie:

Mirror glaze:

For everything to work out, you must strictly observe the amount of ingredients used, so it is better to measure them with a measuring cup. If the quantity of one ingredient changes, all others should be changed proportionally.

Features of product selection

I also liked this cake because absolutely all the ingredients are simple and affordable, you can buy them in any store. However, I will share with you some nuances that my culinary friend told me. It is better to buy gelatin from the Mriya or Pripravych brands. Of all those tried, they behave in the best way.

Also, the ingredient “glucose syrup” may cause some confusion ( also called caramel molasses). It is not available in all stores, but it is very easy to order online.

Alternatively, you can try cooking it yourself. For this you will need:

350 g Sahara;
155 ml water;
2 g citric acid;
1.5 g baking soda.

Pour hot water over the sugar, stir and bring to a boil. Add acid and cook for 25 minutes. Then let it cool for about five minutes and add baking soda diluted in 5 ml of water into the mixture. The syrup should be cooked in a saucepan with a thick bottom over low heat with a lid. Store in the refrigerator in a glass container.

You can also make your own almond flour. You need to pour boiling water over the almonds for 10 minutes, peel them, dry them and grind them in a blender (you can use a coffee grinder). The main thing is to dry the peeled almonds well - on a towel for a couple of days or put them on a baking sheet in the oven for an hour at a temperature of 90 degrees (make sure that the nuts do not darken).

Glucose syrup was first prepared in France. It gained great popularity after the appearance of the world famous dessert macaroons.

History of mousse cake

Mousse desserts were first prepared in France in the eighteenth century. They were served at balls and were considered an exquisite delicacy. Mousse cake was being prepared exclusively from natural products– berry and fruit juices, cocoa, wine, coffee. Instead of gelatin, egg whites were used as a thickener. Today, food coloring is most often used to give treats an interesting color scheme.

How to make mousse cake at home

All ingredients and mold are prepared. Now let's move on to how to make a mousse cake. To make it clearer, I will describe the preparation of mousse cake in the form of a step-by-step recipe with photos.

Preparation of cherry confit with cognac:

The water for soaking gelatin must be cold so that the thickening properties of gelatin are preserved. To do this, part of the water can first be replaced with a piece of ice.

Baking almond brownie:

Mirror glaze:

Soak the gelatin in very cold water.
Place condensed milk in a cup or jug and finely chop the chocolate on top.
Pour glucose syrup, water into a saucepan, add sugar.
Over medium heat, bring the mixture to 103 degrees. Do not stir with a spoon; in extreme cases, move the saucepan from side to side. It is very important to achieve the desired temperature - not to overcook or undercook.
Pour the syrup into a cup, and when its temperature has cooled to 85 degrees, place the swollen gelatin on top (it is advisable to warm it up slightly beforehand).
Gently stir the mixture and remove the food coloring.
Using an immersion blender or mixer, beat the mixture until smooth, gradually adding dye until the desired color is formed. No bubbles should form when whipping.
Cover the bowl with the glaze with cling film and refrigerate for 12 hours.

If you do not have an electronic thermometer to measure the temperature when cooking the syrup (point 4), you can use this method: the syrup boiled - raised the saucepan over the stove and stirred a little, put it back, boiled again - repeated the procedure, put it on and so on one more time. Then remove from the stove.

Cake mousse recipe

Now let's look at how to prepare chocolate mousse according to a step-by-step recipe with photos:

When the mousse for the cake is ready, move on to the section on how to assemble the mousse cake. Let's look at the process of assembling the mousse cake step by step:

Place the mold on a tray and pour in a little less than half of the chocolate mousse.
Place in the freezer for 5 minutes.
Take the mousse and confit out of the freezer. Place cherry confit on top of the mousse in the center.
Pour a thin layer of mousse on top so that the confit is just covered.
Place brownies on top in the center.
Fill the mold with the remaining mousse.
We drown the brownies a little in the mousse and scroll through the mold so that all the empty spaces are filled.
Place the mold in the freezer overnight.
How to beautifully decorate and serve a mousse cake with mirror glaze
In the morning, take out the glaze and warm it up a little to 30 degrees. Then we take out the mold, open it and place the mousse cake with chocolate brownie on a stand (tray).
Pour frosting over the top of the cake. Let the glaze drain so that its layer is even and not too thick. When the glaze has hardened slightly, tuck the drips under the cake. Then we transfer the cake to a tray and put it in the refrigerator for about 10 minutes. The cake is ready.
There are a lot of options for how to decorate a mousse cake; I will list the most common ones:
- chocolate figures;
- berries or pieces of fruit;
- jelly figures or candies.
You should not use frozen fruits and berries in decoration, as their juice will spread when melted and the decoration will be sloppy.
Let's look at some nuances and important points that affect the success of making a cake and mirror glaze.
- gelatin should be soaked only with cold water, it is advisable to replace part of it with melted ice;
- strictly adhere to the quantity of ingredients;
- to prepare mousse, it is better to use a silicone mold;
- The cake is assembled only upside down: part of the mousse, confit, a thin layer of mousse, brownie, fill with mousse;
- To get a good glaze, no bubbles should form when beating; for this, the mixer or blender should be held at an angle, and only the cup with the glaze should be turned;
- if bubbles still form in the glaze, the mixture must be poured through a fine sieve into another container;
- It is better to prepare all the components of the cake overnight and assemble it in the morning.
Video recipe for mousse cake with mirror glaze
When I tried to make a mousse cake at home on my own, the step-by-step recipe for making mousse cakes in this video helped me remember all the points:
Mousse cake Chocolate Cherry
My favorite is chocolate mousse cake with mirror glaze.
Ingredients:
For the almond brownie:
Butter - 90 g
Almond flour - 30 g
Wheat flour - 50 g
Sugar - 90 g
Dark chocolate – 90 g
Chicken eggs - 90 g
For cherry confit with cognac:
Frozen cherries – 250 g
Water – 36 ml
Gelatin – 6 g
Cognac – 20 ml
Sugar - 65 g
Lemon juice - 1 tsp.
For the white chocolate mousse:
Water – 60 ml
Gelatin – 10 g
Chicken yolks - 36 g
Sugar - 20 g
Vanilla sugar - 2 tsp.
Cream 26% – 400 ml
White chocolate – 85 g
For decoration:
Glasage: https://www.youtube.com/watch?v=VlJ3pyooZiA
Thanks for watching! Subscribe to my channel “Sergey Pokanevich” and watch other recipes: https://www.youtube.com/channel/UCTecXyGySV1C7va6tdclWMQ
https://i.ytimg.com/vi/0PFNotHRah0/sddefault.jpg
https://youtu.be/0PFNotHRah0
2016-11-25T14:17:17.000Z
It shows every step of how to make mousse cakes in a very detailed and clear manner. All the necessary ingredients for each step are clearly indicated, and the specifics of how to prepare the mousse and assemble the cake are demonstrated. I really liked that the author focused on the main points and secrets in preparing a mousse dessert, the violation of which will lead to “failure.”
Invitation to discuss the cake and possible improvements

Cake “Mole Mink”: how to prepare dessert at home

I was surprised at how simple everything was, and even without special culinary skills you can prepare an equally beautiful dessert. Now I can say with confidence: anyone can make such a cake.

Just now I will share with you step-by-step instructions and the main secrets of how to prepare a mousse cake and a beautiful, smooth mirror glaze.

Cooking time: 2 hours
Servings: 8-10 pieces
Kitchen appliances and utensils: mixer or blender, bowls, whisk, two silicone molds or biscuit molds, baking dish, saucepan.

Required Products

The preparation of mousse cake consists of several stages. For convenience, I will break down the list of necessary ingredients for each of them.

Cherry confit with cognac:

150 ml water;
150 g sugar;
150 ml glucose syrup;
12 g gelatin;
100 g condensed milk;
chocolate bar (depending on what color you want to make the glaze; if you want colored, you will also need 1 g of food coloring).

Features of product selection

Also, the ingredient “glucose syrup” (also called caramel molasses) may cause some confusion. It is not available in all stores, but it is very easy to order online.

Alternatively, you can try cooking it yourself. For this you will need:

You can also make your own almond flour. You need to pour boiling water over the almonds for 10 minutes, peel them, dry them and grind them in a blender (you can use a coffee grinder). The main thing is to dry the peeled almonds well - on a towel for a couple of days or put them on a baking sheet for an hour in the oven at a temperature of 90 degrees (make sure that the nuts do not darken).

History of mousse cake

Mousse desserts were first prepared in France in the eighteenth century. They were served at balls and were considered an exquisite delicacy. The mousse cake was prepared exclusively from natural products - berry and fruit juices, cocoa, wine, coffee. Instead of gelatin, egg whites were used as a thickener. Today, food coloring is most often used to give treats an interesting color scheme.

How to make mousse cake at home

Preparation of cherry confit with cognac:

Soak the gelatin in cold water and leave to swell according to the manufacturer's instructions (about 40 minutes to an hour).

Place pitted cherries (can be frozen, fresh, canned) and sugar in a saucepan and heat over medium heat until the sugar dissolves, then boil for a couple more minutes, then beat a little with a blender.
Remove from heat, cool to 85 degrees, add swollen gelatin and stir until completely dissolved. Pour in cognac and lemon juice.
Pour into a silicone mold and leave in the freezer for at least six hours.

Baking almond brownie:

Melt the butter and chocolate, mix and beat with a mixer at low speed, while adding sugar.
Add 90 g of eggs (this is about 2-3 eggs, you can measure with a measuring cup or electronic scales) and continue beating.
Add wheat flour and almonds, mix thoroughly.

Wrap the inside of a baking dish (it’s better to take a split ring) with foil, transfer the dough there and bake until done (temperature - 160 degrees, baking time about 30 minutes).
Remove the pan from the oven and cool.
Remove the ring, wrap the dough in film, put it in the refrigerator for 10 minutes.

Soak the gelatin in very cold water.
Place condensed milk in a cup or jug and finely chop the chocolate on top.
Pour glucose syrup, water into a saucepan, add sugar.
Over medium heat, bring the mixture to 103 degrees. Do not stir with a spoon; in extreme cases, move the saucepan from side to side. It is very important to achieve the desired temperature - not to overcook or undercook.
Pour the syrup into a cup, and when its temperature has cooled to 85 degrees, place the swollen gelatin on top (it is advisable to warm it up slightly beforehand).
Gently stir the mixture and remove the food coloring.
Using an immersion blender or mixer, beat the mixture until smooth, gradually adding dye until the desired color is formed. No bubbles should form when whipping.
Cover the bowl with the glaze with cling film and refrigerate for 12 hours.

Cake mousse recipe

Now let's look at how to prepare chocolate mousse according to a step-by-step recipe with photos:

Soak gelatin in cold water.
Grind the chocolate.
Take the brownie out of the refrigerator, cut out a circle from it - diameter 14 cm, height 1.5 cm.
Grind the yolks (36 g - this is about 2 eggs, measure with a yardstick or scale) with sugar and vanilla sugar.
Heat 250 g of cream to 75 degrees.
Pour the hot cream in a thin stream into the container with the yolks.
Place the mixture in a saucepan, cook over low heat until 85 degrees, the mass should thicken slightly.
Remove from heat, pour into a bowl (cold), add chocolate and softened gelatin.
Beat the mixture with a blender or mixer, cool to 25-30 degrees.
Separately, beat 20 g of cold cream to small bubbles (the mass should be under-whipped), stirring with a whisk, pour into the mixture.

When the mousse for the cake is ready, move on to the section on how to assemble the mousse cake. Let's look at the process of assembling the mousse cake step by step:

Place the mold on a tray and pour in a little less than half of the chocolate mousse.
Place in the freezer for 5 minutes.
Take the mousse and confit out of the freezer. Place cherry confit on top of the mousse in the center.
Pour a thin layer of mousse on top so that the confit is just covered.
Place brownies on top in the center.
Fill the mold with the remaining mousse.
We drown the brownies a little in the mousse and scroll through the mold so that all the empty spaces are filled.
Place the mold in the freezer overnight.

How to beautifully decorate and serve a mousse cake with mirror glaze

In the morning, take out the glaze and warm it up a little to 30 degrees. Then we take out the mold, open it and place the mousse cake with chocolate brownie on a stand (tray).

Pour frosting over the top of the cake. Let the glaze drain so that its layer is even and not too thick. When the glaze has hardened slightly, tuck the drips under the cake. Then we transfer the cake to a tray and put it in the refrigerator for about 10 minutes. The cake is ready.

There are a lot of options for how to decorate a mousse cake; I will list the most common ones:

chocolate figures;
berries or pieces of fruit;
jelly figures or candies.

Let's look at some nuances and important points that affect the success of making a cake and mirror glaze.

gelatin should be soaked only with cold water, it is advisable to replace part of it with melted ice;
strictly adhere to the quantity of ingredients;
to prepare mousse, it is better to use a silicone mold;
The cake is assembled only upside down: part of the mousse, confit, a thin layer of mousse, brownie, fill with mousse;
To get a good glaze, no bubbles should form when beating; for this, the mixer or blender should be held at an angle, and only the cup with the glaze should be turned;
if bubbles still form in the glaze, the mixture must be poured through a fine sieve into another container;
It is better to prepare all the components of the cake overnight and assemble it in the morning.

When I tried to make a mousse cake at home on my own, the step-by-step recipe for making mousse cakes in this video helped me remember all the points:

It shows every step of how to make mousse cakes in a very detailed and clear manner. All the necessary ingredients for each step are clearly indicated, and the specifics of how to prepare the mousse and assemble the cake are demonstrated. I really liked that the author focused on the main points and secrets in preparing a mousse dessert, the violation of which will lead to “failure.”

Hello, regular readers of the culinary blog! Today we offer a recipe for mousse cake with mirror glaze at home; photos, as usual, will simplify this task as much as possible. This is a luxurious, multi-layered cake consisting of a chocolate sponge cake and three layers of airy mousse based on white, dark and milk chocolate.

The preparation procedure is presented step by step, which will make it easier for even novice cooks to create a confectionery masterpiece at home.

Ingredients:

For the biscuit:

1. Chicken egg - 1 pc.

2. Sugar - 30 gr.

3. Wheat flour - 20 gr.

4. Cocoa - 10 gr.

For mousse (proportions are indicated for 1 layer of mousse):

1. Milk - 80 ml.

2. Egg - 1 pc.

3. Chocolate (white, milk, black) - 80 g each.

4. Sugar - 50 gr.

5. Gelatin - 8 g.

6. Water - 48 g.

7. Cream - 200 gr.

Cooking method:

1. Prepare the chocolate sponge cake in a water bath. Pour sugar into the egg and place the container in a water bath, the water should boil gently. Beat the egg and sugar until hot (so that the sugar is completely dissolved) over moderate heat. Then remove from heat and continue whisking until it becomes a fluffy, light mass that does not fall off.

2. Sift cocoa and flour into the beaten egg with sugar. Mix gently so that the mass does not lose its airiness and thickness. Once you achieve this consistency, you will have a soft biscuit base.

3. Place the finished dough into a mold (or baking sheet) lined with parchment and distribute evenly. Bake in an oven preheated to 180 degrees for about 30 minutes. We do not recommend over-baking so that the biscuit base does not become too dry.

4. If the biscuit has cooled completely, you can remove the parchment. Cut the base to the required diameter (in our case 16 cm).

5. To assemble the cake you will need:

— a ring with a diameter of 20 cm and a height of 8 cm. You can replace such a ring with a split mold.
— Cling film to cover the base of the ring.
— The sides of the ring are covered with acetate film. An analogue of film are dense files cut into strips.

So, let's start assembling. To get a perfectly even top coating, cover the bottom thoroughly and slowly with cling film.

6. Now you can start preparing the mousse. Soak the gelatin in cold water. Pour milk into a saucepan and place on fire. Bring to a boil, but do not boil.

7. While the milk is boiling, add sugar to the egg and beat with a whisk.

Pour milk into the egg mixture in a thin stream, continuing the whisking process until the sugar is completely dissolved.

8. Pour back into the saucepan, straining the resulting mass through a sieve. Boil the mixture until slightly thickened, stirring constantly over low heat.

9. Remove the saucepan from the heat and add the swollen gelatin into the hot custard base. Stir the mixture until the gelatin is completely dissolved.

10. Melt the white chocolate in a water bath, or in the microwave, in batches of 15 seconds. Pour the melted chocolate into the custard base and stir until smooth. Cool the mixture to room temperature.

Preparing the filling:

11. Before using cream with a high percentage of fat content (33-35%), it is necessary to put it in the refrigerator 8 hours before preparing the mousse, and then put it in the freezer for 15 minutes. Beat the chilled cream with a mixer, gradually increasing the speed.

12. Add the cooled custard mixture with chocolate into the whipped cream and stir until smooth.

13. Place the structure with a pre-prepared ring on a board for ease of further transfer to the freezer. After the first layer of mousse has been completely poured into the ring, you need to gently tap the board on the table. This is necessary to distribute the mousse evenly and get rid of unwanted air. Place the mousse in the freezer to set.

14. To prepare the second and third layers of mousse, repeat the above described preparation algorithm, adding black or milk chocolate to the custard base instead of white.

Apply the second layer:

15. Pour the milk chocolate mousse over the set layer of white chocolate mousse. The last layer is dark chocolate mousse.

16. Lightly swirl the sponge cake and “drown” it into the chocolate mousse. Level the surface with a spatula.

Place the cake in the freezer for 8 hours.

17. Before decorating the cake with mirror glaze, bring the glaze to the required temperature (28-30 degrees) in advance and prepare the work surface. The cake should not be covered with condensation. How to make mirror glaze you can.