Mousse cake with mirror glaze for beginners

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

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

2. STEP 2

   

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

3. STEP 3

   

   Prepare the ingredients for the cheesecake. It also requires not whole strawberries, but strawberry puree.

4. STEP 4

   

   Prepare the ingredients for the mousse.

5. STEP 5

   

   Prepare the glaze in advance. Pour 60 ml of water over gelatin and leave to swell. Place condensed milk in a tall bowl, break the chocolate and add the swollen gelatin. Pour 50 ml of water, invert syrup and add sugar into a saucepan. Cook the resulting syrup, stirring, until 103 degrees (2 minutes after boiling). Pour the syrup into the chocolate, let it sit for a minute, then beat with a blender. Cover with film in contact with the surface and remove for 12 hours. in the refrigerator.

6. STEP 6

   

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

7. STEP 7

   

   Pour gelatin with water (60 ml into each container), stir and leave to swell.

8. STEP 8

   

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

9. STEP 9

   

   Add sugar.

10. STEP 10

    

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

11. STEP 11

    

    Add sifted wheat flour to the butter.

12. STEP 12

    

    Add sifted almond flour to the dough.

13. STEP 13

    

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

14. STEP 14

    

    Wrap the dough in film and put it in the freezer so that it freezes there and is convenient to grate.

15. STEP 15

    

    To bake the cheesecake, turn the oven to 160 degrees. Mix the egg and sugar in a separate bowl. Shake it with a whisk or fork.

16. STEP 16

    

    Pour cream into the scrambled eggs.

17. STEP 17

    

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

18. STEP 18

    

    Add strawberry puree to the mixture.

19. STEP 19

    

    Mix everything well until smooth.

20. STEP 20

    

    Cover the cheesecake baking ring with foil. Mine is 16 cm in diameter.

21. STEP 21

    

    Place the cheesecake mixture into a ring and bake in a preheated oven for about half an hour at the same 160 degrees. Determine the exact baking time and temperature based on your oven.

22. STEP 22

    

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

23. STEP 23

    

    Add lemon zest to milk.

24. STEP 24

    

    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 vanilla on the tip of a knife.

25. STEP 25

    

    The cheesecake is ready. Let it cool and remove from the ring. Leave the foil on for now.

26. STEP 26

    

    Grate the crumble dough frozen in the freezer.

27. STEP 27

    

    Place a ring with a diameter of 16 cm on a baking sheet with parchment, place the grated dough inside it, compact it slightly and put it in the oven for 15-20 minutes at 170 degrees. Determine the exact baking time and temperature based on your oven.

28. STEP 28

    

    The crumble is ready. There is no need to remove it from the mold.

29. STEP 29

    

    To prepare confit, place starch and sugar in a saucepan. Mix everything well. If this is not done, there will be lumps of starch in the confit.

30. STEP 30

    

    Add strawberry puree to the confit.

31. STEP 31

    

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

32. STEP 32

    

    Place the strawberry mixture on the stove and bring to a boil, stirring constantly.

33. STEP 33

    

    Add softened gelatin to the saucepan and stir until smooth.

34. STEP 34

    

    Remove the confit from the heat and cool.

35. STEP 35

    

    Pour the cooled confit onto the already cooled crumble.

36. STEP 36

    

    Cover the ring with film and put it in the freezer along with the baking sheet until the confit is completely frozen.

37. STEP 37

    

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

38. STEP 38

    

    Prepare a ring with a diameter of 18 cm for assembling the cake. To do this, cover it with film (ideally smooth and without folds) - this is the bottom. Place the ring on a board or flat dish that fits in the freezer. Place a pastry ribbon inside. 10 minutes before assembly, place the entire structure in the freezer to cool.

39. STEP 39

    

    To prepare the mousse, pour sugar into a saucepan.

40. STEP 40

    

    Add starch to sugar and mix well.

41. STEP 41

    

    Add egg yolks to sugar and starch.

42. STEP 42

    

    Mix all ingredients well.

43. STEP 43

    

    Strain the flavored milk through a strainer into the mixture. Stir.

44. STEP 44

    

    Place the mousse on the stove over medium heat, stirring constantly. Once it boils, heat the mousse for one minute, stirring even more vigorously.

45. STEP 45

    

    Add softened gelatin to the mousse and stir the whole mass until it is completely dissolved.

46. STEP 46

    

    Remove the mousse from the heat and cool to room temperature. You can do this naturally, stirring constantly. To speed things up, you can place the saucepan in a bowl of ice and stir constantly.

47. STEP 47

    

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

48. STEP 48

    

    And beat them with a blender at high speed until medium peaks.

49. STEP 49

    

    Add soft butter to the cooled mousse cream.

50. STEP 50

    

    Stir until smooth.

51. STEP 51

    

    Add the cream mousse to the whipped cream.

52. STEP 52

    

    And mix well. The mousse is ready!

53. STEP 53

    

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

54. STEP 54

    

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

55. STEP 55

    

    Place the cooled ring on a cutting board. Pour the mousse into the ring.

56. STEP 56

    

    Place the cheesecake in the middle of the cake on top of the mousse directly into the ring.

57. STEP 57

    

    Gently press the center of the cake into the mousse.

58. STEP 58

    

    Skim off excess mousse from sides.

59. STEP 59

    

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

60. STEP 60

    

    The next day, all that remains is to glaze and decorate the completely cooled mousse cake. What's on top is the bottom of the cake.

61. STEP 61

    

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

62. STEP 62

    

    Prepare a platform for the cake (even a mug will do) and a container for collecting the icing, lined with film (the easiest option is a baking sheet). That is, place a wide mug or bowl on a baking sheet with film - this will be a stand for decorating the cake.

63. STEP 63

    

    Heat the glaze to a working temperature of 32-35 degrees. Just as the glaze falls on a spoon and spatula, it will also fall on the cake. Set aside some of the white glaze for decoration.

64. STEP 64

    

    Color the main part of the white icing pink and beat with a blender.

65. STEP 65

    

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

66. STEP 66

    

    Begin frosting the cake with pink frosting.

67. STEP 67

    

    You can look at this endlessly! Pour the glaze into the center first, and then a little around the edges. Sometimes - just in the center, and then with one stroke of a flat spatula, remove the mound of glaze in the center.

68. STEP 68

    

    Wait until the glaze drips a little.

69. STEP 69

    

    Now draw random patterns on top using white icing. For this, use a pastry bag or a plastic bag with a corner cut off.

70. STEP 70

    

    When the frosting stops dripping, scrape off any dangling drips from the bottom of the cake.

71. STEP 71

    

    Using a spatula or knife, transfer the cake to a baking sheet or wide, flat serving platter.

72. STEP 72

    

    In this way.

73. STEP 73

    

    Decorate the cake according to your taste, desire and capabilities. Here it is a side of white chocolate at the bottom and a row of strawberries on the surface of the cake.

74. STEP 74

    

    This is what the cake looks like in cross section. It's amazingly delicious!

Comments on the recipe

Svetlana

02.12.2023

4.6

Very tasty cake!!! But it takes more than 5 hours to defrost the cake, I poured the glaze at 1.00, put it in the refrigerator to defrost, the guests were there at 6, but the cake was still hard, after 1 hour on the table, everything became perfect, now I’ll know. Thanks for the recipe !!!!

Oksana

02.12.2023

4.5

Day! Without leaving, for a day! And now... He's ready! Thank you very much for the detailed recipe for Mousse Cake with Mirror Glaze for Beginners.

Elliz

02.12.2023

4.5

Everyone liked it, only one thing, BUT, you need to make a little more mousse, I had all the shapes according to the size from the recipe, but somehow it was not enough, maybe of course I just did something wrong. The sides were very uneven, I had to make a chocolate decor, and it turned out to be a “masterpiece”. The cake turned out very tasty and beautiful. Super recipe. Thank you

Marina Konfetka

02.12.2023

4.7

What an incredible cake! Really handsome! I just want to take a bite. But of course it takes a lot of time and inspiration. I'm putting it in the book.

Ira

02.12.2023

4.9

Foster, wow, what a magnificence!!! Amazing cake! But do all this and do and do, then one thing, then another, then another... oh so lazy! Then it will show off in my cookbook in the cakes section until I’m ready to tinker with its preparation like this! Thank you very much for the recipe!

Karina

02.12.2023

4.9

Thank you, amazing!

Masyachka

02.12.2023

5

Hello. Please tell me, if this cake travels in the car for 2 hours, will it not melt?