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Mousse cake with mirror glaze for beginners

Cooking recipes / Top Picks / Homemade cakes

12 servings
3 days

I agree that mousse cakes require (and very persistently) time, strength and military endurance. However, the result, satisfied faces of guests and relatives and the question the next day: "Is there another cake? ! , " - bring joy, happiness and a desire to cook such cakes over and over again. This recipe - Mousse cake with mirror glaze and strawberries is good for beginners and is based on the famous Dolce Vita cake.

Sugar - 50 g, Butter - 50 g, Wheat flour - 50 gr, Almond flour - 50 gr, Cream cheese - 250 gr, Sugar - 50 gr, Cream fat - 50 gr, Chicken eggs - 25 gr, Strawberry - 50 gr, Strawberry - 200 gr, Sugar - 50 gr, Corn starch - 10 gr, Gelatin - 10 gr, Water - 60ml, Milk - 250gr, Cream fat - 200gr, Egg yolks - 60 gr, Sugar - 80 gr, Butter - 50 gr, Corn starch - 15 gr, Gelatin - 10 gr, Water - 60 ml, Lemons - 1 pc., Vanilla - 0.5 pc., Water - 110 ml, Condensed milk - 70 gr, Invert syrup - 100 gr, White chocolate - 100 gr, Sugar - 100 gr, Gelatin - 10 gr, Food coloring - 1 gr

How to make a mousse cake with mirror glaze for beginners? Prepare the ingredients for the crumble. Measure them all, and then cook, so more convenient and faster.

Prepare the ingredients for the strawberry confit. Grind strawberries into mash in any way convenient for you. I do it with a blender.

Prepare the cheesecake ingredients. It also needs not a whole strawberry, but strawberry puree.

Prepare the ingredients for the mousse.

Prepare the glaze in advance. Pour 60ml of water over the gelatin and leave to swell. Put the condensed milk in high dishes, break the chocolate and add the swollen gelatin. Pour 50ml of water, invert syrup into a saucepan and add the sugar. Cook the resulting syrup, stirring, to 103 degrees (2 minutes after boiling). Pour the syrup into the chocolate, let it stand for a minute, then whisk with a blender. Close the film in contact with the surface and remove for 12 hour. into the refrigerator.

For mousse and confit, soak the gelatin. Pour it into small containers individually.

Fill the gelatin with water (60ml in each container), stir and leave to swell.

For the crumble, place the butter at room temperature in a bowl.

Add the sugar.

Grind the butter with the sugar. Sift the wheat and almond flour separately through a fine sieve.

Add the sifted wheat flour to the oil.

Add the sifted almond flour to the dough.

Grind all the ingredients with your hands, knead the dough. It should be cool, not sticky. Focus on its consistency, and not on the volume of wheat flour (it can take you more or less than mine).

Wrap the dough in film and put it in the freezer so that it freezes there and is convenient to rub on a grater.

For cheesecake baking, turn on the oven 160 degrees. Combine the egg with the sugar in a separate bowl. Shake it with a whisk or fork.

Pour cream into the shaken eggs.

Add the cream cheese to the creamy egg mass. Mix well.

Add the strawberry puree to the mass.

Mix everything well until smooth.

Tighten the cheesecake baking ring with foil. I have it 16 cm in diameter.

Place the cheesecake mass in a ring and bake in the preheated oven for about half an hour at the same 160 degrees. Determine the exact time and temperature of baking by your oven.

Flavour the milk for the lemon-vanilla mousse. To do this, pour the milk into a saucepan.

Add lemon zest to the milk.

Scrape out the vanilla stick and add the vanilla and the stick itself to the milk. Boil and leave to cool and infuse. If you don't have a vanilla stick, you can replace it with vanillin at the tip of the knife.

Cheesecake is ready. Allow it to cool and remove from the ring. Leave the foil for now.

Grate the crumble dough frozen in the freezer.

Place the ring with a diameter of 16 cm on a baking sheet with parchment, put the grated dough inside it, compress a little and send it to the oven for 15-20 minutes at 170 degrees. Determine the exact time and temperature of baking by your oven.

Crumble is ready. It does not need to be taken out of shape.

To make confit, put starch and sugar in a saucepan. Mix everything well. If this is not done, there will be clumps of starch in the confit.

Add the strawberry puree to the confit.

If desired, you can add chopped fresh mint at this stage. Strawberries go well with it. And also - with basil (yes, yes!).

Place the strawberry mixture on a stove and bring to a boil with constant stirring.

Add the softened gelatin to the sauté pan and mix until smooth.

Remove the confit from the heat and cool.

Transfer the cooled confit to the already cooled crumble.

Tighten the ring with film and place it in the freezer with the tray until the confit freezes completely.

Wrap the cooled cheesecake in the foil on which it is located, and also put it in the freezer.

Prepare an 18 cm diameter ring to assemble the cake. To do this, tighten it with film (perfectly flat and without folds) - this is the bottom. Place a ring on the board or a flat dish that fits in the freezer. Inside, lay a pastry ribbon. Place the entire structure in the freezer to cool down 10 minutes before assembly.

To make the mousse, pour sugar into the saute pan.

Add the starch to the sugar and mix well.

Add the egg yolks to the sugar with the starch.

Mix all the ingredients well.

Strain the flavoured milk through a strainer to the mass. Stir.

Place the mousse on the stove over medium heat with constant stirring. As it boils, warm the mousse for one minute, stirring even more vigorously.

Add the softened gelatin to the mousse and mix until completely dissolved.

Remove the mousse from the heat and cool to room temperature. You can do this in a natural way, stirring constantly. Or you can put a saucepan in a bowl of ice for acceleration and constantly stir too.

When the custard base of the mousse has cooled, pour the cold cream into a separate bowl.

And whisk them with a blender at high rpm to medium peaks.

Add soft butter to the cooled mousse cream.

Stir until smooth.

Add the cream mousse to the whipped cream.

And mix well. Mousse is ready!

Remove all the cake parts from the freezer. Remove the rings from them.

Transfer the cheesecake to the crumble with the confit. It will be the middle of the cake.

Install the cooled ring on the cutting board. Pour into the mousse ring.

Put the middle of the cake with a cheesecake down on the mousse directly into the ring.

Gently sink the middle of the cake into the mousse.

Remove excess mousse on the sides.

Tighten the ring with cling film and place the entire structure in the freezer overnight.

The next day, it remains to glaze and decorate the fully chilled mousse cake. What's on top is the bottom of the cake.

Remove the film from the mold. Heat the sides of the ring with a hairdryer to remove the ring without any problems.

Prepare a high point for the cake (even a mug will do) and a container for collecting glaze lined with film (the simplest option is a baking sheet). That is, install a wide mug or bowl on a baking sheet with film - it will be a cake stand.

Preheat the glaze to a working temperature of 32-35 degrees. As the glaze falls on the spoon and spatula - it will also fall on the cake. Set aside some of the white glaze to garnish.

Paint the main part of the white glaze pink and whisk with a blender.

Turn the cake onto a stand and remove the films. Slightly smooth the corners with your palm.

Start pouring pink glaze over the cake.

You can look at it endlessly! First, pour the glaze into the center, and then a little around the edges. Sometimes - only to the center, and then with one stroke of a flat shoulder blade, remove the slide of glaze in the center.

Wait for the icing to drain a little.

Now draw arbitrary patterns with white glaze on top. Use a pastry bag or plastic bag with a cut corner for this.

When the icing stops dripping, remove the hanging drops from the bottom of the cake.

Transfer the cake to a backing or wide flat serving dish using a spatula or knife.

In this way.

Decorate the cake to your liking, desire and ability. Here it's a white chocolate bottom side and a strawberry row on the surface of the cake.

This is how the cake looks in the cut. It's delightfully delicious!

To keep the oven warm to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!