Mousse cake. Recipe with mirror glaze, three chocolate, strawberry, Andy Chef, blueberry, snickers, heart. How to make step by step with photos, decorate

In cooking, as in fashion, new trends appear regularly. Light desserts are considered a popular trend in confectionery. Mousse cake has become a popular treat at any holiday. The recipe with mirror glaze reached the peak of fame back in 2021 and has not lost its position in the rankings since then.

Confectioners present spectacular, brilliant desserts to the public in absolutely all shapes and sizes. The paints and glaze colors differ. Here, as in art, there are no boundaries or frames. Any imagination, skillfully executed technology, careful application - and in front of you is a real masterpiece of culinary skill.

In this post you will learn how to make a birthday cake with frosting. The recipe with photos is described step by step in each option. It will not be difficult for anyone to repeat the steps.

General principles of cooking

Mousse cake has a delicate consistency, which can include berries, fruits or sweet and sour filling according to the recipe. The cake has a complex taste - it is impeccable not only in cooking, but also in aesthetics. It is customary to serve this dessert at special events.

The mousse consists of the following layers of the cake:

Chilled mousse – 1 or several types of mousse as a filling. Can be vanilla, chocolate, berry. Cut-out cakes look bright and appetizing, multi-layered and unusual. It is important here to achieve a harmonious combination of flavors so that the recipe does not turn out to be too difficult to understand during tasting.
Sponge cake - it takes up about ¼ of the height of the entire dessert. You can give it a third of the finished mousse cake so that the taste is not so complex and light. Butter sponge cake goes best with mousse cake. It is made from eggs, flour and sugar. To prevent the oil from weighing down the recipe, you can add baking powder to maintain its shape.
Confit is an analogue of confiture, made from berries and sugar in gelatin.
Mirror glaze - the difficulty of preparation lies in the technology of maintaining the temperature regime. The shining mirror surface is the highlight of the 3-tier cake.

The simplest classic recipe is considered to be an egg sponge cake.

Basic mirror glaze recipe

To prepare the glaze, you need to take into account the color palette of shades and the specular texture. The recipe is suitable for all types of mousse cakes without adding animal fats or vegetable oil. The entire cooking process should take place at 34-35 degrees of heat - the consistency becomes pliable.

The finished glaze can be heated and its color can be changed by adding gel dyes.

Ingredients

A mousse cake (the recipe for a classic cake can be changed depending on the taste preferences of the guests) is not complete without icing.

To prepare it you will need:

glucose syrup – 150 g;
boiled water for glaze – 75 ml;
gelatin – 12 g;
water for dissolving gelatin – 75 g;
white sugar – 150 g;
condensed milk – 100 g;
white chocolate – 150 g;
titanium dioxide (optional).

The last ingredient may not be added if the recipe calls for preparing the cake and serving it immediately. If the dessert requires soaking, it is better to coat it with glaze before serving or before packaging. When you need to prepare a dish in advance and store it for 5-7 days after coating, it is recommended to add titanium dioxide to preserve its original appearance. Otherwise, the glaze will become less transparent as time passes.

Glucose syrup can be replaced with invert syrup by preparing it yourself at home or purchasing it in powder form at a confectionery store.

Step-by-step cooking process

The mousse cake, the glaze recipe for which is presented below, needs to be cooled in advance and soaked for 1-2 days.

To prepare the glaze you need:

Soak the gelatin in water and leave for 10-15 minutes. until swelling.
Heat the water for the syrup over low heat. Add sugar and glucose syrup to it. This mass must be brought to a boil and, if necessary, add titanium dioxide at the moment of boiling.
While the sugar dissolves in water, the gelatin needs to be dissolved. To do this, place the container with it on the fire and bring the contents to soften.
Dissolved gelatin should be added to the mixture with sugar. Slowly add chocolate and condensed milk there. Everything needs to be mixed until completely dissolved.
The resulting mixture must be removed from the heat and blended with a blender for 7-10 minutes.
To prevent the formation of bubbles, it is recommended to pass the mixture through a fine sieve.
To preserve the glaze, it should be placed in a separate container and covered with film close to the surface so that there is no air between the material and the glaze.

The mixture can be stored for several days. Before pouring the cake, you need to warm it up to room temperature. It is advisable to bring the temperature to 35 degrees so that the mass spreads over the surface quickly, covering all the necessary areas.

Ingredients

Despite the external variety, the internal component for a mousse cake with glaze consists of four basic elements:

biscuit;
mousse;
filling or several fillings;
finishing coating.

Each component of the cake is prepared separately. Only one cake layer is used as the basis of a confectionery masterpiece. Usually this is a classic sponge cake or vanilla. Less commonly, crumble (a pie or casserole with golden crumbly crumbs made from shortcrust pastry or muesli), streusel (confectionery pieces of dough of different sizes) or a sand base are used for the foundation.

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A fluffy mousse crown will make a mousse cake with mirror glaze look voluminous. A fruit, creamy, chocolate or nut top covers almost 2/3 of the finished product. It is made from curd cheese, heavy cream or custard. But gelatin always remains an invariable element in the composition of a mousse cake, thanks to which the graceful, sweet cloud acquires a lot of priority qualities:

ease;
elasticity;
the ability to maintain a given shape.

The next layer, which is under the mousse, is a mixture of nuts, various types of chocolate, custard or fruit and berry puree flavored with gelatin. But you need to remember that the filling must be combined to taste with the mousse layer.

Food coloring is used to decorate mousse cakes with mirror glaze. But the classic option still remains a white surface.

To make the mass look dense and at the same time translucent, titanium dioxide is introduced. The glossy structure can be repainted several times, additional portions can be added, and also stored in an airtight container in the refrigerator.

Experienced chefs, achieving maximum entertainment effect, cover the first base layer of the dessert with a second one. The result is a non-uniform colored surface with original inclusions and stains, the so-called.

A prerequisite for applying glaze is that the dessert is well frozen. The dense structure will allow you to get a perfectly even coating. A frozen cake must be checked for the content of the smallest particles of ice by first ironing the product with your hand. Otherwise, the frozen water will drain along with the glaze. The glossy mass should not contain air bubbles. If this happens, it is recommended to pass it through a fine sieve. Punching through the glaze with a mixer, you need to form a perfect funnel. The electrical appliance must be held at an angle to avoid foaming. This is a capricious component regarding heating temperature. The working range when using dark chocolate is 35 degrees, with white the indicators are reduced and in the original it is 32 degrees. It is best to use a food thermometer. If water droplets appear on the finished product, you need to carefully get rid of them using a paper napkin. Try to cover the mousse cake with glaze in a circular motion, moving from the middle to the edges. Place the finished product on a wire rack and wait for the excess mass to drain. Under no circumstances should viscous threads be pulled or torn off. As a last resort, try to carefully wrap the excess under the bottom of the dessert with a wide knife blade.

To be safe, you need to preheat it.

After reading the above quick guide, you can proceed with the step-by-step recipe for mousse cake with mirror glaze.

Sponge cake for mousse cake

To prepare a biscuit according to the classic recipe, you need the following ingredients:

egg – 4 pcs.;
wheat flour – 70 g;
baking powder – 6 g;
granulated sugar – 125 g;
butter – 30 g.

If you omit the oil as desired, you do not need to add baking powder. It is required to increase the “resistance” that is required to withstand heavy oil products.

Cooking process:

Beat the eggs in a blender for 7 minutes. at high speeds.
When white bubbles form, add granulated sugar. Next, beat the mixture for another 4-5 minutes.
At the end you need to add all the remaining ingredients and mix everything with a spatula.
The mixture should be placed in a baking dish of the required diameter.

Confectionery silicone molds can be used to create unusual relief. This mixture needs to be baked for 40 minutes. at a temperature of 190 degrees.

How to prepare such a dessert?

Preheat the oven to 190°C in advance. Grease and line a heart-shaped baking pan with parchment paper. Place the sugar in a large bowl and sift in the flour, cocoa, baking powder, and baking soda, stirring with a whisk for one minute.

Add the egg, sour cream, butter and vanilla essence and beat with a mixer at medium speed for two minutes. Add warm coffee and stir for 20-30 seconds or simply blend with a spatula. Pour the batter into the prepared pan.

Bake for 20 to 30 minutes or until a matchstick inserted into the center comes out clean. Cool slightly for ten minutes directly in the pan. Then remove the workpiece to a wire rack and cool completely.

Two-tier mousse cake

A cake with several tiers involves the use of several types of biscuits, creams or mousses. The entire filling can be based on berry or fruit purees, covered with glaze. It is also possible to prepare cakes from several mousses or biscuits. Instead of crustilant, you can make praline - a mixture of crunchy products that consists of caramel.

Two-tier mousse cake, recipe.

You can use the classic recipe as the main mousse layer. The biscuit base can be made from chocolate or fruit - berry purees, jellies and other sweets are suitable, the recipes for which are presented below.

With oranges

The fruit layer goes well with the classic mousse cake recipe.

To do this you will need the following ingredients:

orange juice – 120 ml;
sugar – 25 g;
gelatin – 4 g;
biscuit – 1 pc. (optional).

These ingredients will be needed to prepare the layer that is placed on the biscuit:

Gelatin should be soaked in water in a ratio of 1:6 parts in cold water.
The juice must be combined with sugar.
Gelatin should be diluted and the resulting mixture of sugar and juice should be added to it.
The liquid should be poured into a separate container (14-16 cm in diameter) and cooled in the freezer or refrigerator.

To prepare the mousse you will need:

cream cheese – 150 g;
sugar – 40 g;
vanilla or essence – 0.5 tsp;
gelatin – 5 g;
whipped cream – 120 g.

Cooking process:

Gelatin needs to be soaked in 200 ml of water.
In a separate container, mix cheese, sugar and vanilla. Add pre-whipped cream to it and mix until smooth.
Gelatin must be diluted in a water bath and the contents poured into the resulting creamy mass.

The coating can be made from gelatin, sugar and orange juice. To do this, you need to prepare gelatin (dilute and dissolve in water) and mix it with a solution of juice and sugar. The cake should be assembled in tiers - first the sponge cake, then the fruit layer, mousse and gelatin filling. You can choose citrus or other fruits for decoration.

With strawberry

Berry layers are suitable for those cakes whose recipes do not have a base - no cake layers are needed. Curd mousse cake will go well with the taste of fresh berries under the glaze.

For the strawberry layer you will need:

cottage cheese – 0.5 kg;
cream 30% fat – 300 ml;
water – 100 ml;
powder – 1 tbsp. l.;
strawberries – 250 g;
gelatin – 30 g.

Cooking process:

The cottage cheese needs to be crushed with a mixer and ground.
Soak the gelatin in a separate container.
The cream must be whipped to a stiff foam, then slowly add powder into it. At this stage, you can add the dye of the desired color in dry form.
Gelatin should be dissolved in a water bath and mixed with cottage cheese.
You need to add gelatin to the curd mass and beat everything with a mixer at low speed.
Strawberries need to be ground and placed on the bottom of a silicone mold.
The next layer should be the curd mass.
The finished cake should be cooled in the refrigerator for 3 hours.

The mousse cake should be transferred to a plate and decorated as desired.

With cherry

Cherry berry sauce goes well with sweet beet juice.

The recipe requires the use of the following ingredients:

beet sugar – 100 g;
cranberries – 100 g;
pitted cherries – 100 g;
liqueur/rum/confectionery alcohol – 45 ml;
barberry – 5 g.

First you need to mix all the ingredients except barberry. They need to be placed in a separate container. The candies should be crushed and dried. They should form a dry, crispy mixture. Then you need to pour them into the total mass and mix everything.

With blueberries

Mousse cake (the recipe for the classic cooking method is presented above in the article) can be prepared using blueberry jam.

To do this, you can take the cherry layer recipe as a basis and replace the corresponding ingredient.

Malina

To prepare raspberry mousse cake, you can use the basic recipe for preparing the mousse and the following for creating the impregnation:

raspberry juice – 100 g;
egg yolk – 100 g (5-6 pcs.);
gelatin – 6 g;
cream 35% fat – 80 ml.

To create the cream:

Egg yolks need to be ground with sugar and cream.
Gelatin must be soaked until it swells and dissolved in a water bath.
The resulting mixtures must be combined and cooled.

For the raspberry mousse:

egg white – 3 g;
sugar – 70 g;
water – 30 g;
gelatin – 9 g;
fresh raspberries – 200 g;
cream 35% fat – 20 g.

To prepare you need:

The protein should be combined with sugar and beat with a mixer at high speed for 5 minutes.
In a separate container you need to pour gelatin and after 7 minutes. dissolve it in a water bath.
Add cream to the gelatin and combine the mixture with the fruit mixture.

Raspberry mousse can be laid out in 1 or several tiers, alternating it with cream.

Coffee

To prepare coffee mousse you will need:

water – 150 ml;
gelatin – 14 g;
chocolate or cocoa powder – 100 g;
cream – 400 ml;
egg yolk – 2 pcs.;
vanilla to taste.

Cooking process:

The chocolate needs to be melted in a water bath and cooled.
Combine the cream with the eggs and beat until smooth.
Gelatin should be melted in water and dissolved in a water bath.
Vanilla can be added to the cream at the end.
All parts must be combined in one container and mixed.

Coffee mousse should be combined with a butter-based sponge cake. To obtain a thick layer, you should not take a mold with a diameter larger than 16-20 cm.

Orange treat

If you decide to make a mousse cake, then try making this delicacy with oranges. It turns out to be a very beautiful dessert with citrus notes. For the recipe you will need a sponge cake, which you can buy ready-made or bake according to one of the recipes given above.

Ingredients for orange mousse:

80 ml orange juice;
45 ml lemon juice;
60 g orange zest;
30 g crushed lemon peel;
3 eggs;
135 g sweet sand;
95 g butter;
spoon of gelatin.

For the curd mousse:

a pack of cottage cheese;
320 ml cream (33%);
two spoons of gelatin;
75 g sweet powder;
85 g regular sweetener;
2 yolks.

See the ingredients for the mirror glaze and the recipe for its preparation above. The color of the glaze depends on what coloring agent is added.

Cooking method:

For orange mousse, mix the thickener in a small amount of water and leave to swell.
Grind half the sand with the eggs, and mix the remaining sweetener with citrus zests and juices and put it on the fire. As soon as the citrus mixture boils, add the egg mixture and cook until thick. Then cool the composition a little and mix with the thickener and softened butter. Mix with a blender until a soft consistency is formed.
Place the resulting mousse in a mold and let it harden.
Now prepare the curd mousse. To do this, we also prepare a thickener, grind the cottage cheese with powder and add whipped cream.
We prepare a syrup from sweet sand and water and beat the yolks and thickener directly into the hot one. Shake the mass, cool and combine with curd.
Take a mold to assemble the cake. We put a sponge cake in it, frozen citrus mousse on top, and pour the curd mixture on top of it. Let the dessert refrigerate.
As soon as it has completely hardened, cover it with shiny glaze and again leave it in a cool place for a couple of hours.

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Watch this video on YouTube

Heart shaped cake

To create a geometric shape for the cake, you can use a pastry knife to trim the shape, as well as a silicone mold. As a recipe, you can take any basic one as a basis, and make the glaze using dyes. To create a heart shape, you need to have a dense confit base that will line the bottom of the entire shape.

To do this you need:

berry or fruit puree – 130 g;
corn starch – 7 g;
sugar – 50 g;
gelatin – 5 g.

Confit preparation process:

Gelatin should be soaked in a separate container and dissolved in a water bath.
The puree must be combined with starch and sugar, mixing all ingredients until smooth.
The mixture should be simmered over low heat, without boiling.
The consistency should match the pancake batter.

Confit should be placed on the sponge cake (the main layer of cake) after freezing. This makes it convenient to give the entire structure a shape in the absence of a base. You can also cut out shapes separately from it to decorate the cake.

When pouring glaze, you need to make sure that the cake does not “move out”. The mold must fit snugly against the walls of the silicone bottom, since you have to work with the glaze at a temperature of 35 degrees.

Three Chocolates Cake

To make chocolate-based sponge cakes of different shades and flavors, you need to take the basic recipe and include 3 different types of chocolate in it.

Namely:

milky white or airy white;
cocoa powder or milk chocolate for brown color;
dark chocolate and cocoa powder to create a dark color;
coffee-based biscuit.

To simplify the preparation process, you can divide the mousse into 3 parts and color each of them in the desired shade using gel dye.

Required Products

We prepare the necessary products for chocolate mousse:

230 gr. quality dark chocolate;
20 gr. butter;
50 gr. powdered sugar;
3 chicken eggs.

Products for chocolate mousse

To get real chocolate mousse, you need to give preference to high-quality products. If you use a confectionery bar instead of chocolate, and a spread instead of butter, the mousse will not turn out to be the desired consistency.

Mousse cake from Andy Chef

On Andy Chef's blog you can find various recipes for baking, salads and desserts. The culinary pastry chef creates unusual masterpieces using modern technologies and decoration methods. The most exquisite cake is considered to be a mousse cake covered with black velor trim. Based on the basic recipe for mousse and sponge cake.

The highlight of any cake is the caramel addition using fruits, berries and citrus fruits. This layer is called compote. The base of the biscuit is always a crunchy filling of hazelnuts, hazelnuts or pistachios. To cover the cake, a velor ready-made mass from spray cans is used, but you can prepare it yourself.

For this you need:

cocoa butter - 30% of the total mass of the finished recipe.
white chocolate – 70% by weight of the finished dish.

You can match the proportions 1:1 or in combination 30/70, 70/30. Depending on the design of the spray gun, the mass should be more liquid or thick.

To prepare you need:

Melt 30 g of butter in a water bath.
Melt 70 g of white chocolate in a separate container.
Both liquids must be placed in the spray gun tank without mixing.
At this stage, you can add the desired color of dye to the total mass or, by separating a part, to the one that is now to be used.

This signature cake differs only in its decor. It is based on basic recipes for biscuits and creams.

To prepare apple jelly-caramel you need:

gelatin – 10 g;
milk – 120 ml;
sugar – 30 g;
starch – 20 g;
egg – 2 pcs.;
cream – 200 ml;
powdered sugar – 100 g.

Cooking process:

In a saucepan you need to mix sugar (30 g) and starch. This is the 1st part of the custard base.
You need to add the yolks to this mass - this is the 2nd part of the cream.
Lastly, add the milk, stirring constantly until it boils.
You need to prepare the gelatin in a separate container - let it swell and dissolve in a water bath.
Both parts of the masses must be mixed and cooled to room temperature.
Separately, you need to whip the cream to fluffy peaks and cool it in the refrigerator for 40 minutes.
Sugar (200 g) should be placed in a deep container and filled with water, completely dissolving in the syrup.
Pour the egg mixture into the sugar syrup, stirring the mixture constantly.
When the second part of the custard base is ready, you can add chilled cream.

The jelly is already ready and can be placed in a round mold. It should then be cooled before assembling the cake. You can use the basic recipe as a mousse.

Chocolate layer

To make the chocolate mousse, place the chocolate in a heatproof bowl set over a saucepan of simmering water to melt. Bring honey to a boil and remove from heat.

Place the yolks in a large heatproof bowl. Add 1/3 hot honey and beat until smooth. Then add the rest of the honey and whisk until the egg yolks thicken. Pour the egg mixture into the melted chocolate and whisk to combine all ingredients.

Whip the heavy cream separately to soft peaks and gently fold into the chocolate base. Pour the prepared mixture into the mold and freeze.

Snickers cake with mousse

As a highlight, the Snickers cake uses a recipe for making caramel, which is similar to the taste of the one present in the chocolate bar. The caramel layer in a mousse cake can be in 2-3 layers.

To prepare it you need:

leaf gelatin – 2 g;
water – 20 g;
sugar – 100 g;
cream 35% fat – 100 ml;
peanut butter – 120 g;
salt – 1 g;
peanuts – 40 g.

You need to boil the sugar in a saucepan by filling it with water. You can’t stir the mass; you need to get the sugar to boil. Pour gelatin separately with ice water and leave for 20 minutes.

Next you need:

When the sugar is almost dissolved, you need to add hot cream to it.
The mass should be mixed until it has a homogeneous consistency.
The squeezed sheet gelatin (layer) must be added to the cream.
Place peanut butter in the same container.
You need to mix all the ingredients until the mixture cools down.
At the end you should add a few flakes of salt.
The mixture should be spread on the crust in 1 layer, sprinkled with whole peanut grains.

You can make a cake from several layers of Snickers caramel or make do with a single tier. After this, you should cover the caramel with mousse or other fillings as desired.

Strawberry layer

Meanwhile, prepare the strawberry whipped cream for the Heart Mousse Cake. Pour cold water over the gelatin and let it swell for five minutes. Then melt it in the microwave for five seconds.

In a chilled bowl, whip heavy cream until soft peaks form. Add in powdered sugar and vanilla essence. With the mixer on low speed, pour the gelatin into the mixture and stir until the whipped cream forms stiff peaks. Add strawberry puree and stir.

Red velvet

This cake was also created according to a recipe from Andy Chef, who used velor dye as a decoration.

The basis is a basic recipe for vanilla-curd mousse and sponge cake with added dye. A mousse cake based on cottage cheese can be prepared according to the recipe from the “With strawberries” section. A delicate combination of ingredients will allow you to add chocolate or vanilla layers to suit your taste.

Ideas for beautiful cake decoration

Mousse cake consists of an airy mass that is easy to give to the desired shape. The main feature of all recipes is the base - this is the upper part of the finished dish, which was originally the bottom in a silicone substrate.

You can also use various decoration options:

ready-made chocolate and caramel decorations;
colored sprinkles;
ready-made small caramel decorations;
icing figures.

Useful tips and tricks

Some ingredients allow you to prepare unusual dishes that are difficult to imagine with a basic set of products.

So, what can be replaced to improve the taste of the dessert:

Product	What should I replace it with?
Peanut paste	Praline – you can add hazelnut, almond or other additives. The taste will be more refined and more pronounced.
Nuts	Chopped nuts should not be added to the filling, but to the biscuit. This way they will be felt in the whole composition, without getting out of the soft layer of fruits or berries.
Vegetable oil	It cannot be replaced with cream, but on the contrary, it can. In this case, the “heaviness” will not be felt in the consistency of the cake or the texture of the coating.
Mirror coating	It can always be replaced with velor - it is easier to prepare and apply. Gloss requires a flat surface, the addition of titanium dioxide and 35 degree heat. “Velour” can be heated in the microwave before pouring into the spray gun.

A delicious mousse cake can be prepared according to any recipe using ingredients that you like or have in the refrigerator. These are simple gelatin models for mixing products that will harden in a convenient form for further assembly of the cake. It is much more difficult to make a cupcake than a filling with a crispy sponge cake and a fruit layer.