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Honey mousse cake with mirror glaze

Cooking recipes / Top Picks / Homemade cakes

16 servings
1 days 12 hours

Wheat flour - 180 g, Butter - 50 g, Sugar - 50 gr, Chicken eggs - 1 pc., Honey - 50 gr, Soda food - 0.5 tea liters, Fat cream - 125 g, Honey - 1 table, Butter - 50 gr, Sugar - 75 gr, Salt - 0.5 tea liters, Fat cream - 250 gr, Chicken eggs - 2 pcs., Cream cheese - 200 gr, Sugar - 100 gr, Sour cream - 200 gr, Corn starch - 2 tea bottles, Gelatin - 2 tea bottles, Water - 60 ml, Sugar - 150 gr, Invert syrup - 150 gr, White chocolate - 150 gr, Condensed milk - 100 gr, Water - 75 ml, Gelatin - 3 tea liters, Food coloring - 1 gr

---PREPARATION. Prepare a cake assembly mold. To do this, wrap an 18 cm diameter ring with cling film on the outside. Make sure that the film lies flat and tight.

Turn the ring onto the board and place the inside wall with pastry tape. Put the ring with the board in the refrigerator 10 minutes before use.

---TEST. Indicents for the test.

The dough is prepared on a steam bath, so you need to choose such a bowl for the dough and such a volume of water in the pan so that the bowl does not touch the water. It's important.

Put the butter in a bowl.

Add sugar to the oil.

Add honey.

Break the eggs into a separate piano and shake them.

Put a bowl of sugar, butter and honey in the bath and wait for the butter to bloom and the honey and sugar to melt.

Add the eggs and mix.

Add soda. Stir and keep in the bath, stirring, until active foaming. This means that the basis for the test is ready.

Remove the bowl from the bath and allow to cool a little, minutes 5.

Sift the flour into a bowl and knead the dough.

Wrap the dough with cling film.

Put the dough in the cold for at least 1 hour.

Divide the cooled dough into 4 parts. There will be 4 cakes.

Form sausages from pieces of dough, and then roll out the corgi circles on parchment.

Prick the bark with a fork.

Transfer to baking sheet.

Bake for 5-7 minutes at 180 degrees. So bake all 4 cakes.

Remove the ready-made cakes from the paper and turn over, let cool. Cut even circles from them (with a ring or knife on a plate). The author has a diameter of cakes of 16 cm.

Trimmings will come in handy. They can be dried and decorated with cake, and also left for later, and when this cake is over, make something like honey tiramisu with them.

---CARAMEL Ingredients for Caramel.

Heat the pan and pour a thin layer of sugar on it (everything will not fit immediately).

When the sugar began to melt, add more sugar to the liquid places until everything is in the pan.

When almost all sugar has melted - add honey.

When the honey began to melt, gently stir. Caution - caramel is very hot.

Add butter to the pan. Put cream in a saucepan on the fire. They are needed in a boiling state.

Wait for the butter to bloom, mix the caramel well. Add salt.

Gradually pour in the cream and stir.

Cook, stirring, for about three minutes after boiling or up to 108 degrees.

Pour the finished caramel into a cup (bowl) and let cool. You can put on the cold, or you can stir to cool down faster.

---CORGE ASSEMBLY WITH CARAMEL. Put the first cake on a flat plate and grease with caramel.

The layer must be even. Each bark will take a third of the caramel.

Do not lubricate the upper core. Strongly, but carefully, crush the cake so that the caramel is distributed in an even layer.

Smooth the sides.

Pack in film and put in the freezer for 4-6 hours or overnight.

---MUSS. Ingredients for mousse.

Soak the gelatin. To do this, you need to pour 2 tsp into a saute pan with a slide of gelatin.

Fill them with 60 ml of cold water. Leave to swell.

Pour sugar into another saucepan.

Deliver the starch to the sugar and mix well.

Add sour cream.

Add the eggs and mix everything well.

Put the saucepan on a low heat and cook, stirring constantly until it thickens. Good marks from the corolla or scapula should remain on the cream. Turn off the fire.

Dissolve the prepared soaked gelatin to a liquid state and add it to a saucepan with a sour cream mixture. It's better to strain it. Mix well.

The resulting cream must be cooled to room temperature - either by stirring constantly with a whisk, or by covering the film in contact with the surface and sending it to a cool place.

You can cool by putting the saucepan in a bowl of cold water.

Add the cream cheese and mix well.

It turns out a smooth and very beautiful mass.

In a cold bowl, beat the cold cream.

You need to beat until light foam. Peaks are not needed.

Continuing to beat at minimal speed, spoon in the custard with the cream cheese.

The cream mousse is ready.

---ASSEMBLY CAKE. Keep the ring for assembly and bark with caramel from the freezer.

Put all the mousse in the ring.

Drown the cakes in the mousse.

Align the edge with the shoulder blade and wrap the top tightly with film. Put the ring with the board in the freezer for at least 6 hours, or better for the night.

---GLAZURE. Glaze ingredients.

Add 70 ml of cold water to 12 g of gelatin and leave to swell.

Pour condensed milk into a glass.

Break white chocolate into pieces by the condensed milk.

Pour water into the saute pan.

Add the sugar and stir.

Put on the stove and add invert syrup or glucose syrup.

Cook to a temperature of 103 degrees or 2-3 minutes after boiling.

Add gelatin to the glass of milk and chocolate.

Pour over the boiling syrup and let stand a little.

Using a blender, bring the mixture to uniformity. Keep the blender so that the icing does not foam.

Add dye and stir. The glaze is ready. For a better effect, you need to cover it with film in contact with the surface and put it in the refrigerator for a day. Then heat up to 35 degrees. If there is no time, after cooking, the glaze is cooled to 35 degrees and the cake is poured.

---GLASING CAKE. Build a pedestal for coating the cake with glaze. At the bottom there should be a mold for collecting excess glaze (it is usually lined with film), and in it there is a cake stand with a diameter smaller than the cake itself (for example, pials or salad bowls, or a small-diameter pastry ring, children's cylinder cubes are also suitable).

When you're done, get the cake out of the freezer. Remove the film from the bottom.

Turn over the cake and place on a stand. Remove the top film.

Use a hair dryer to warm up the ring from all sides.

Remove the ring with a slight movement. Pick up the cake and remove the ring. Return the cake to its place.

Remove the pastry tape from the cake.

Make up the corner of the cake with the base of the palm so that the corner is not so sharp.

Starting from the center, pour icing over the cake. First, half and wait until the first layer almost settles.

Then pour the second layer from the center as well.

When the glaze stopped dripping - remove the drops from below with a knife or shoulder blade.

Put the cake on the base. In order not to leave traces of fingers - it is good to help with a knife or shoulder blade.

It is no longer possible to move the cake - the glaze will reach for it, and the view will deteriorate.

Decorate the cake as you wish. It depends on your imagination, free time, and also on the reason why this cake is baked (or are you just cooking such cakes? )

2 hours after glazing, the cake can be cut, eaten, treated. . .

And admire where without it!

Mouth-watering slice, right!?