Mousse cake with mirror glaze and waffle cakes

Step-by-step preparation

Cooking time: 1 day 4 hr

1. STEP 1

   

   Let's prepare all the ingredients for the most delicious strawberry jam. 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 it in ice water for no more than 8-10 minutes, then remove it from the water and squeeze it out.

2. STEP 2

   

   Take 500 g of strawberries and defrost them by heating them in a saucepan over low heat. Next, punch it with a blender and rub it through a sieve. We only need 200 g of puree. Mix part of the puree (100 g) with sugar (60 g) and lemon juice (1 tbsp) and add a sprig of basil. Heat the mixture until the sugar dissolves, remove from heat, remove the basil sprig. Add gelatin to the hot confiture and stir until smooth, add the rest of the strawberry puree (100 g)

3. STEP 3

   

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

4. STEP 4

   

   Let's prepare the necessary ingredients. The biscuit is very simple and easy to prepare. But it tastes incredible. The scraps formed after cutting the cake are eaten even before the cake has time to cool, so it’s worth kneading the dough according to the given amount of ingredients.

5. STEP 5

   

   Combine the dry ingredients in a bowl: flour (80 g), sugar (95 g), cocoa (15 g) and baking powder (5 g). Mix everything well and combine it together. Pour the dry mixture into a larger bowl and add vegetable oil (35 g) and eggs (125 g). Of course, you need to take refined, odorless oil, any kind. Mix everything at high speed with a mixer for 5 minutes. Pour in milk (50 g), and beat for another 2 minutes at medium speed.

6. STEP 6

   

   Pour the dough into the mold 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.

7. STEP 7

   

   Place the finished cake on a wire rack to cool. The cut shows the structure of the cake and its thickness (I compared it with the height of a simple pencil).

8. STEP 8

   

   We cut out the cake of the diameter we need.

9. STEP 9

   

   Now let's prepare the crispy layer for the crust. Take walnuts (20 g), waffles (5 g) and grind in a blender, but not very finely so that you can feel the crunch. Melt chocolate (70 g) and pour it onto the cake. Sprinkle chopped nuts and wafers on top. Place the crust in the freezer.

10. STEP 10

    

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

11. STEP 11

    

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

12. STEP 12

    

    Whisk the yolks (3 pcs.) with sugar (25 g) until white foam. Heat the cream (250 g) in a saucepan to a temperature of 75 degrees.

13. STEP 13

    

    And carefully pour into the beaten yolks with sugar. Brew the yolks, stirring with a whisk, pour back into the saucepan. Boil the mixture to a temperature of 85 degrees, over low heat, until slightly thickened.

14. STEP 14

    

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

15. STEP 15

    

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

16. STEP 16

    

    Using cold mixer attachments, beat cold cream (200 g, 33% fat) until half-whipped. When the chocolate emulsion has cooled to the temperature we need (check with an electronic thermometer), add half-whipped cream into it in parts. Be sure to mix with a spatula, not a whisk, to keep all the bubbles in the mousse. The mousse is ready.

17. STEP 17

    

    To assemble my cake, I use a TORTAFLEX Vortex silicone mold, the dimensions of which are: diameter 180 mm, height 45 mm, volume 960 g. I immediately place the mold on a flat plate, so that later the mold filled with mousse can be conveniently transferred to the freezer.

18. STEP 18

    

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

19. STEP 19

    

    Place the frozen strawberry confiture exactly in the center.

20. STEP 20

    

    Pour out the remaining mousse and here you can lightly tap the mold along with the plate on the table to remove large bubbles in the mousse. Lay out the chocolate sponge cake, roll it lightly in the mousse, but do not submerge it completely. It’s good if the cake protrudes slightly above the mousse in height, about 3-4 mm. We send our cake in the form along with the plate to the freezer overnight (12-14 hours) for complete freezing.

21. STEP 21

    

    I got a dessert from the remaining mousse as a great bonus for my efforts.

22. STEP 22

    

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

23. STEP 23

    

    Pour the cream (160 g) into a saucepan and heat it up. In another saucepan, combine water (100 g), white sugar (240 g) and glucose syrup (80 g), place on medium heat until the sugar dissolves. Do not stir 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, as it should be exactly 111 degrees.

24. STEP 24

    

    As soon as the temperature of the syrup reaches 111 degrees, remove the syrup from the stove and add boiled cream and cocoa powder. Stir and bring the glaze to a boil again. Then add the swollen gelatin.

25. STEP 25

    

    Take a tall glass or jug ​​and pour the glaze into it. Punch through with a blender to obtain a homogeneous glaze. We punch at minimum speed and hold the blender at an angle of 45 degrees so that there are no bubbles in the glaze.

26. STEP 26

    

    If bubbles form, you can strain the glaze through a sieve into another jug. The glaze is ready and needs to be cooled to a temperature between 36-40 degrees. This is the working temperature for pouring the cake.

27. STEP 27

    

    The final and most enjoyable moment is when we finish the process of making the cake. Firstly, we have the glaze ready, which has cooled to working temperature (36-40 degrees). Next, prepare the place and tools. Remove the cake from the freezer and place it on a stand.

28. STEP 28

    

    With a confident hand, pour the glaze onto the cake, wait a little until it drains, tuck the glaze threads under the cake and transfer to a plate or base.

29. STEP 29

    

    For decoration, you can fill the chocolate balls with icing of a different color. I made the balls from leftover chocolate biscuits and chocolate.

30. STEP 30

    

    To decorate the cake with fresh strawberries, dip them in melted gelatin or neutral glaze. Place the strawberries on a sheet of parchment paper to let them drain for 1-2 minutes and decorate the cake. The cake - the gift is ready! Make yourself and your loved ones happy!

Comments on the recipe

Ira

06.08.2023

4.5

Mila_nik, hello! Magically! You turned out so beautiful! Yeah - you did a great job! Your cake shape is beautiful. Thank you very much for the recipe!

Mashenka

06.08.2023

4.5

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

Esenija

06.08.2023

5

Luda, the cake turned out to be very stylish... and very tasty! Well done!

Nika

06.08.2023

4.8

Very beautiful and probably very tasty, my mouth is already watering)) Tell me, without a thermometer and accurate temperature measurement, such a masterpiece will not be possible?