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Mousse cake with mirror glaze and waffle cakes

Cooking recipes / Top Picks / Homemade cakes

12 servings
1 days 4 hours

Strawberries - 500 gr, Sugar - 60 gr, Basil - 15 leaves., Lemon juice - 1 tbsp, Gelatin - 6 g, Sugar - 95 gr, Wheat flour - 80 gr, Cocoa powder - 15 gr, Baking powder - 5 gr, Vegetable oil - 35 gr, Chicken eggs - 125 gr, Milk - 50 gr, Walnuts - 20 gr, Dark chocolate - 70 gr, Corgis waffle - 75 gr, Sugar - 25 gr, Gelatin - 9 gr, Cream fat - 450 gr, Egg yolks - 3 pcs., Belgian chocolate - 80 gr, Sugar - 240 gr, Gelatin - 12 gr, Cocoa powder - 80 gr, Cream fat - 160 gr, Water - 100 ml, Invert syrup - 60 ml

Let's prepare all the ingredients for the most delicious strawberry confitur. Soak gelatin (6 g) in ice water (36 g) for swelling in accordance with the manufacturer's instructions. If you have leaf gelatin, take 6 g and soak in ice water for no more than 8-10 minutes, then remove it from the water and squeeze it.

We take 500 g of strawberries and defrost, warming up in a saucepan over low heat. Next, punch with a blender and wipe through a sieve. We only need 200g of puree. Mix part of the puree (100 g) with sugar (60 g) and lemon juice (1 tbsp) and add a sprig of basil. We warm the mixture until the sugar dissolves, remove it from the heat, remove the basil sprig. Add gelatin to the hot confitur and mix until homogeneous, add the rest of the strawberry puree (100 g)

We pour the confitur into a silicone mold. Silicone molds are very easy to use, especially when it comes to freezing, and we will freeze the confitur and then easily remove it from this mold. The diameter of the mold along the bottom is 14 cm. Leave the confitur to cool on a table at room temperature for 30-40 minutes, then send it to the freezer overnight for persistent freezing.

We will prepare the necessary ingredients. The biscuit is very simple and easy to cook. But his taste is incredible. The trimmings formed after cutting out the bark are eaten even before the bark has time to cool, so it is worth kneading the dough according to the given amount of ingredients.

Combine the dry ingredients in the bowl: flour (80 g) sugar (95 g), cocoa (15 g) and baking powder (5 g). We mix everything well, connect it together. Pour the dry mixture into a larger bowl and add the vegetable oil (35g) and eggs (125g). Oil, of course, you need to take refined without smell, any. Mix everything at high mixer speed for 5 minutes. We pour milk (50 g), and beat for another 2 minutes already at medium speed.

Pour the dough into a tin and check the level with a toothpick. Since the dough rises well, it should be no more than 4-5 mm. Bake at 180 degrees for 10-12 minutes.

We lay out the finished cake to cool down on the grill. The section shows the structure of the bark and the thickness (I compared with the height of a simple pencil).

We cut out the bark of the diameter we need.

Now let's prepare a crisp layer for the bark. Take walnuts (20 g), waffles (5 g) and grind in a blender, but not very finely so that the lens feels. Melt the chocolate (70g) and pour it over the bark. Top with crushed nuts and waffles. We put the bark in the freezer.

You can make balls from sponge scraps and decorate them with cake.

We will prepare the ingredients and, as we have already remembered, first soak the gelatin (9g) in ice water, in a ratio of 1: 6.

Beat with a whisk of yolk (3 pcs. ) With sugar (25 g) until white foam. Heat the cream (250g) in a saucepan to 75 degrees.

And pour carefully to the yolks whipped with sugar. Brew the yolks, stirring with a whisk, pour back into the saute pan. Boil the mixture to 85 degrees, over low heat, until slightly thickened.

Remove from the heat and pour into finely chopped chocolate (80 g).

Then add gelatin slightly melted in the microwave to the mixture. Mix well until homogeneous and cool to 35-40 degrees. The chocolate emulsion is ready. Choose the most delicious chocolate. I really like Barry Callebaut Belgian chocolate. In modern mousse desserts, tasteless ingredients should not be.

Using cold mixer heads, beat the cold cream (200 g, 33% fat) until half-broken. When the chocolate emulsion cools to the temperature we need (we check with an electronic thermometer), we introduce half-broken cream into it in parts. We mix it necessarily with a shoulder blade, and not with a whisk, in order to preserve all the bubbles in the mousse. Mousse is ready.

To assemble my cake, I use a silicone TORTAFLEX Vortex mold, the dimensions of which are: diameter 180 mm, height 45 mm, volume 960 g. Immediately install the mold on a flat plate so that it is convenient to transfer the mold filled with mousse to the freezer.

Pour a little less than half of the chocolate mousse, freeze a little in the freezer, minutes 3-4.

We lay out frozen strawberry confitur exactly in the center.

We pour out the remaining mousse and here you can slightly tap the mold along with a plate on the table to remove large bubbles in the mousse. We lay out the chocolate biscuit, scroll it slightly in the mousse, but do not completely sink it. It is good if the bark protrudes slightly over the mousse in height, about 3-4 mm. Send our shaped cake along with a plate to the freezer overnight (12-14 hours) for a full freeze.

An excellent bonus I got a dessert from the remaining mousse for my work.

Let's prepare all the ingredients for glaze. Soak 12 g of gelatin in 72 g of ice water (you can with pieces of ice).

Pour the cream (160 g) into a saucepan and warm them up. In another saucepan, combine water (100 g), white sugar (240 g) and glucose syrup (80 g), put on a medium heat until the sugar dissolves. At the same time, do not mix the syrup with a spoon until the sugar dissolves. Then increase the heat and cook the syrup to a temperature of 111 degrees. We measure with an electronic thermometer, since it should be exactly 111 degrees.

Once the syrup temperature has reached 111 degrees, remove the syrup from the stove and add the boiled cream and cocoa powder. Stir and bring the glaze to a boil again. Then add the swollen gelatin.

We take a tall glass or jug and pour glaze into it. We punch with a blender in order to get a homogeneous glaze. We punch at the minimum speed and hold the blender at an inclination of 45 degrees so that there is no bubble in the glaze.

If bubbles have formed, you can strain the glaze through a sieve into another jug. The glaze is ready and it is necessary to cool it to a temperature of 36-40 degrees. This is the working temperature for pouring cake

The final and most pleasant moment we finish the process of making a cake. First, we have a glaze that has cooled to working temperature (36-40 degrees) ready. Next, a place and tools have been prepared. Take the cake out of the freezer and place it on a stand.

With a confident hand, pour the glaze onto the cake, wait a little while for it to drain, turn the glaze threads under the cake and transfer it to a dish or substrate.

For decoration, you can pour chocolate balls with glaze of a different color. I made the balls from leftover chocolate sponge and chocolate.

To decorate the cake with fresh strawberries, dip it in melted gelatin or neutral glaze. We shift the strawberries onto a sheet of parchment paper, to drain for 1-2 minutes and decorate the cake. Cake - a gift is ready! Please yourself and your loved ones!