Round mousse cake with mirror glaze - detailed recipe. Mirror cakes - the perfect dessert

Mousse cake with mirror glaze prepared according to this recipe is tender and very light in taste. The dessert consists of three layers of contrasting colors. The base of the cake is a thin, richly soaked chocolate sponge cake. Next comes a neutral white layer consisting of cream and cream cheese. And the “composition” is completed by an elegant and brightest-tasting blueberry mousse.

As a final touch, the three-color layers are filled with shiny and beautiful glaze, thanks to which the dessert does not even require additional decoration - the cake becomes spectacular due to its smooth and reflective surface. Strictly, concisely and tastefully! We are sure you will be satisfied with the result! So, we carefully study the technology and prepare a mousse cake according to the recipe with step-by-step photos.

Ingredients:

For the biscuit:

• eggs - 2 pcs.;
• flour - 50 g;
• cocoa powder - 10 g;
• sugar - 80 g;
• baking powder - 1/3 teaspoon.

For impregnation:

• drinking water - 40 ml;
• sugar - 40 g;
• cognac or any liqueur (optional) - 1-2 teaspoons.

For the creamy mousse:

• cream (33-35%) - 250 ml;
• cream cheese (curd, without additives) - 190 g;
• sugar - 3 tbsp. spoons;
• vanilla sugar - 8 g;
• powdered gelatin - 6 g.

For the blueberry mousse:

• blueberries (frozen will do) - 400 g;
• cream (33-35%) - 250 ml;
• sugar - 100 g;
• powdered gelatin - 8 g.

For mirror glaze:

• dark chocolate - 40 g;
• cocoa powder - 60 g;
• drinking water - 100 ml;
• sugar - 190 g;
• cream (from 30%) - 60 ml;
• powdered gelatin - 9 g.

1. The first layer of our mousse cake with mirror glaze will be a sponge cake. To make it, beat the eggs together with sugar until the sugar grains are thoroughly dissolved and the volume of the mass increases.
   
2. Separately combine the remaining ingredients: flour, cocoa and baking powder. After sifting, gradually add the dry mixture to the beaten eggs, thoroughly stirring the mixture from bottom to top. We achieve a completely homogeneous and uniformly chocolate-colored dough.
   
3. We will bake the sponge cake and then form the cake in a springform pan with a diameter of 22 cm. For convenience, we cover the bottom with parchment, lightly rub the walls with butter, and then put the prepared sponge dough into the pan. Distribute the mixture in an even layer.
   
4. Bake the biscuit in an oven preheated to 200 degrees for about 15-20 minutes (until dry). The cake layer for a mousse cake with mirror glaze should be thin (no more than 1 cm high) and smooth, without a convex top. If necessary, carefully trim the excess part with a knife.
   
5. Wash and wipe dry the springform pan in which the sponge cake was prepared. Line the sides of the container with parchment paper. Place the completely cooled sponge cake on the bottom. To soak the sugar, pour boiling water over it and stir until the grains dissolve. Cool the sweet liquid and combine with cognac, soak the baked goods.
   

   How to make a creamy layer for a mousse cake with mirror glaze

6. Now prepare the creamy mousse for the cake. Keep classic cream cheese (without any additives) at room temperature until it softens, and then mix with 2 tablespoons of sugar. Beat the mixture until fluffy and granulated sugar dissolves.
   
7. In a separate bowl, beat the heavily chilled cream with vanilla sugar and 1 tbsp. regular spoon. As soon as the creamy mass thickens, mix it with cheese. We work with the mixer for literally another 10-20 seconds, combining the components into a homogeneous cream.
   
8. Soak gelatin in 50 ml of pre-boiled cold water. Leave to swell for the time specified by the manufacturer on the packaging.
   
9. We heat the swollen mass in any convenient way (the main thing is not to boil!). You can use a double boiler, microwave, or simply place the container of gelatin in a larger bowl filled with hot water. Actively stirring, we achieve complete dissolution of the powder.
   
10. After cooling slightly, pour the gelatin mass in a thin stream into the butter cream, intensively and continuously stirring the mousse with a spoon or using a mixer. Pour the mixture onto the sponge cake, level the surface and put the two-layer workpiece in the refrigerator for 3-4 hours (until the light mousse has completely hardened).
    

    How to make a blueberry layer for a mousse cake with mirror glaze

11. When the creamy mousse hardens, prepare the third layer of cake. After defrosting all the blueberries, puree them using an immersion blender.
    
12. Carefully grind the resulting berry mass through a fine sieve. We will use the liquid part to prepare the mousse. The cake remaining on the sieve will not be useful for the recipe (you can then cook compote from this mass).
    
13. Beat cold cream with sugar until thickened.
14. Add blueberry juice and beat until the cream is evenly colored.
    
15. Dissolve gelatin in 60 ml of cold, boiled water. Next, we proceed as when working with creamy mousse - let the mass swell and warm it up. Add the gelatin mixture into the cream while whisking continuously. Pour the blueberry mousse into the mold with the biscuit and cream mixture, level it and put it in the refrigerator until the final layer hardens.
    

    How to make mirror glaze for mousse cake

16. For gelatin glaze, pour 75 ml of water. Pour the sugar into a small saucepan and add the sifted cocoa powder.
    
17. Pour cream and 100 ml of water into the dry mixture. Stirring all the time, bring the glaze to a boil and remove from the stove. Immediately add the chocolate slices, actively stirring the mass and ensuring that the chocolate clots are completely dissolved.
    
18. Heat the swollen gelatin until dissolved and add it to the chocolate glaze, mix. Strain the mixture through a fine sieve and cool.
    
19. From the frozen and cooled mousse cake, remove the split side of the mold and carefully separate the parchment.
    
20. To make it easier to apply the glaze, place our dessert on a wire rack and place a large plate underneath. Completely cover the cake with the mirror chocolate mixture. The remaining glaze that has drained onto a plate can be collected, strained and, if necessary, poured over the cake again, or simply transferred to a convenient container, put in the refrigerator and later used to cover other desserts.
    
21. Transfer the mousse cake with mirror glaze to a plate and put it in the refrigerator. As soon as the glossy surface hardens, you can serve the dessert to the table.
    

In cross-section, a three-color mousse cake with mirror glaze looks very impressive! Bon appetit!

Elegant in appearance, tasty and tender inside - this is just a brief description of the Mousse Cake with mirror glaze, which is not an easy baking recipe.

I want to introduce you to my recipe for beginners with a video on how to make a delicious Mousse Cake with mirror glaze. To prepare it you will need to stock up on enough time and patience. But it's worth it.

Our cake will consist of a brownie base, white and blueberry mousses, and colored mirror glaze.

For this we need:

• 100 g sugar;
• a pinch of salt;
• 1 egg;
• 100 g flour;

• one teaspoon of baking powder;
• 50 g butter;
• vanilla on the tip of a knife

Preparation

1. Melt the butter and dissolve the sugar in it.
2. Beat in the egg, add vanilla and a pinch of salt.
3. Beat until white and light foam.
4. Mix flour with cocoa and baking powder.
5. Gradually add the dry and egg mixtures with a spoon.
6. Mix until smooth and viscous.
7. Preheat the oven to 160°.
8. Pour the dough into a greased mold (mine is 21 centimeters).
9. Bake for 25 minutes and check the degree of readiness with a wooden skewer or toothpick. If the biscuit is damp, bake for another 10 minutes.
10. Place the finished cake on a wire rack and cool.

The base can also be shortbread. You can bake it yourself or make it from shortbread cookies.

Shortbread base

Ingredients:

• 50 g butter;
• 300 g shortbread cookies;
• 50 g condensed milk.

Preparation

1. To do this, take the cookies and crush them with your hands or a blender into crumbs.
2. Beat soft butter and condensed milk.
3. Combine crumbs and cream.
4. We form a dense cake, 2 cm smaller than the diameter of the future cake.
5. Place in the freezer until completely frozen.

While the biscuit is cooling, let's prepare the mousse.

White mousse

We will prepare the mousse in two colors: white and blueberry. You can make just one color or replace the blueberries with other berries.

Required list of products:

• 20 g powdered gelatin;
• 2 squirrels;
• 120 ml. water;
• 240 g soft fat cottage cheese;

• 200 ml. 33% cream;
• 1 1/2 bars of white chocolate;
• 50 g powdered sugar;
• vanilla on the tip of a knife.

Preparation

1. Pour gelatin with water and leave to swell for 20 minutes.
2. We put it in a steam bath and, heating it, completely dissolve it.
3. Whip the cream into a thick, stable foam.
4. We do the same with the proteins, mixing them with powdered sugar and vanilla.
5. Melt the chocolate with a couple of tablespoons of cream.
6. Mix cottage cheese with gelatin and chocolate. Whisk.
7. Spread the cream on the curd-gelatin paste.
8. Gently mix with a spatula, combining everything into a homogeneous mass.

You can replace white chocolate with black. This will make chocolate mousse. It can be used in Three Chocolate Cake.

Blueberry mousse

We need to take:

• 20 g gelatin;
• 50 g sugar;
• 120 ml. water;
• 1 heaped teaspoon of cornstarch;

• 2 yolks;
• 100 g blueberries;
• 200 ml. 33% cream.

Preparation

1. Melt gelatin in the same way as for white mousse.
2. Grind the blueberries in a blender and grind through a sieve into a puree without seeds or skin.
3. Grind the yolks with sugar and starch until white.
4. Bring the cream to a boil.
5. Pour into the yolks and mix.
6. Place on low heat. Cook, stirring, until thickened.
7. Whip the cream.
8. Pour gelatin and blueberry puree into the custard mixture. Beat well.
9. Pour cream into the cooled blueberry mixture.
10. Mix everything smoothly with a spatula.

Colored mirror glaze (glaze)

The glaze contains molasses or invert syrup. They are interchangeable. I’ll tell you how to make this syrup yourself below.

We will need:

• 100 g condensed milk;
• 75 + 60 ml. water;
• 150 g sugar;
• 150 g non-porous white chocolate;

• 150 g molasses/invert syrup;
• 10 g or 2 teaspoons without a slide of gelatin;
• food coloring (if necessary).

Preparation

1. Pour gelatin (I use powder) with water (60 ml) and leave for 20 minutes. Warm it slightly and dissolve it completely.
2. Mix water (75 ml), sugar and syrup. Bring to a boil. The sugar crystals should completely disappear.
3. Pour the sweet mixture over broken chocolate and condensed milk.
4. Mix well until the chocolate melts.
5. Add syrup and dye (I take gel and add it until the desired color is obtained). It is possible without dye. Then the glaze will be a delicate, translucent shade.
6. Mix thoroughly (I do this using an immersion blender, tilting it slightly to one side).
7. Strain through a fine sieve.
8. Set aside the syrup to allow excess air to escape.
9. If air bubbles or light foam appears on the surface, it must be removed.
10. We place the film tightly on the glaze, protecting it from weathering, excess moisture and crumbs.
11. When pouring, the temperature should be 30°.

Preparing invert syrup

Ingredients

• 3 tbsp. spoons of warm water;
• 1/4 teaspoon of citric acid;

• 150 g sugar;
• 1/4 teaspoon of soda.

Preparation

1. Pour sugar and citric acid into a thick bowl (I use aluminum).
2. Pour warm water, soaking the sugar with it.
3. Place on the lowest heat. If there is a diffuser, then place the bowl on it. Cook, stirring, until light yellow and medium-sized bubbles.
4. Cool the syrup to about 70°.
5. Add soda and beat well with a blender or mixer at full speed for about three minutes.
6. It will begin to foam strongly and turn white and matte. After cooling, the bubbles will go away and it will become a nice transparent yellow-straw color. We keep the finished syrup in the refrigerator for several hours.

Instead of colored glaze, you can make chocolate glaze.

Chocolate glaze

You need to take:

• 75 + 60 ml. water;
• 200 g sugar;
• 2 tbsp. level spoons of dry cocoa;
• 40 ml. (2 tbsp) cream;

• 100 g molasses/invert syrup;
• 10 g or 2 teaspoons of powdered gelatin;
• 1/4 bar of dark chocolate.

Preparation

1. Prepare gelatin and invert syrup as indicated in the recipe for colored glaze.
2. Pour gelatin and hot syrup over broken chocolate, add cocoa and cream.
3. Mix until smooth with a blender.
4. We hit the bottom of the bowl with glaze on the table several times and twist it in different directions. This will allow air bubbles to come out faster.
5. Cover with film and cool to 37°.
6. If, before pouring the glaze over the finished cake, it has cooled down more than necessary, heat it either in a water bath or place it in a bowl of hot water.

Assembling the cake

1. Place the mold with a diameter of 21 cm on a perfectly flat surface. You can use a plastic board for this.
2. We wrap the sides of the form with a strip of thin plastic, larger in height than the form.
3. Pour in the blueberry mousse and place in the refrigerator for two hours to allow the gelatin to set.
4. Pour white mousse onto the frozen first layer.
5. We reduce the cake by two centimeters by cutting it in a circle (I do this using a pan lid).
6. Place the sponge cake on top of the mousse and, pressing lightly, press it into the middle. You can leave a small part of the white mousse so as not to drown the cake, then filling the void between it and the mold.
7. Place in the freezer for at least three hours until completely frozen.

You can make cakes of any shape using this method.

Pour in the glaze

1. We take out the completely frozen cake.
2. We release it from the form.
3. Place the biscuit part on the grill. Place a large dish or tray under the grill.
4. Pour the icing onto the surface of the cake, working in a circular motion towards the edges.
5. Leave for 5 minutes to allow excess glaze to drain off.
6. Carefully remove any dangling droplets from below and transfer the cake from the wire rack to a plate.
7. Leftover frosting can be collected and kept in the refrigerator or frozen.
8. You can cover the unevenness of the glaze at the bottom of the cake with the help of laid out cookies, fruits or cream patterns.
9. Place the cake in the refrigerator for several hours.

How to decorate a mousse cake

• The main decoration of the mousse cake is the mirror surface itself.
• The cake can be filled with icing of different colors, and the seam between them can be disguised with a pattern of cream or beautifully laid out fruits and sprinkled with confectionery beads.
• You can decorate a finished one-color cake in the same way.
• This video will help you understand the technology of the Mousse Cake recipe with mirror glaze in more detail:

The labor-intensive process of preparing a mousse cake with mirror glaze will take more than a day, but it will be spent waiting for correctly made layer cakes

How to make a mousse cake with mirror glaze?

The labor-intensive process of preparing a mousse cake with mirror glaze will take more than a day, but it will be spent waiting for correctly made puff components and not on the procedure itself. After all, it takes a day for the sponge cake to ripen; the glaze doesn’t “ripen” right away either, plus it’s time for freezing. But the end result is gastronomic perfection of an unusual shape with a perfectly varnished surface, delicious taste and the understanding that you were able to create this.

Ingredients

Despite the external variety, the internal component for a mousse cake with glaze consists of four basic elements:

• biscuit;
• mousse;
• filling or several fillings;
• finishing coating.

Each component of the cake is prepared separately. Only one cake layer is used as the basis of a confectionery masterpiece. Usually this is a classic sponge cake or vanilla. Less commonly, crumble (a pie or casserole with golden crumbly crumbs made from shortcrust pastry or muesli), streusel (confectionery pieces of dough of different sizes) or a sand base are used for the foundation.

A fluffy mousse crown will make a mousse cake with mirror glaze look voluminous. A fruit, creamy, chocolate or nut top covers almost 2/3 of the finished product. It is made from curd cheese, heavy cream or custard. But gelatin always remains an invariable element in the composition of a mousse cake, thanks to which the graceful, sweet cloud acquires a lot of priority qualities:

• ease;
• elasticity;
• the ability to maintain a given shape.

The next layer, which is under the mousse, is a mixture of nuts, various types of chocolate, custard or fruit and berry puree, flavored with gelatin. But you need to remember that the filling must be combined to taste with the mousse layer.

Food coloring is used to decorate mousse cakes with mirror glaze. But the classic option still remains a white surface.

To obtain a golden or silver hue, kandurin is used.

To make the mass look dense and at the same time translucent, titanium dioxide is introduced. The glossy structure can be repainted several times, additional portions can be added, and also stored in an airtight container in the refrigerator.

Experienced chefs, achieving maximum entertainment effect, cover the first base layer of the dessert with a second one. The result is a non-uniform colored surface with original inclusions and stains, the so-called.

1. A prerequisite for applying glaze is that the dessert is well frozen. The dense structure will allow you to get a perfectly even coating.
2. A frozen cake must be checked for the content of the smallest particles of ice by first ironing the product with your hand. Otherwise, the frozen water will drain along with the glaze.
3. The glossy mass should not contain air bubbles. If this happens, it is recommended to pass it through a fine sieve. Punching through the glaze with a mixer, you need to form a perfect funnel. The electrical appliance must be held at an angle to avoid foaming.
4. This is a capricious component regarding heating temperature. The working range when using dark chocolate is 35 degrees, with white the indicators are reduced and in the original it is 32 degrees. It is best to use a food thermometer.
5. If water droplets appear on the finished product, you need to carefully get rid of them using a paper napkin.
6. Try to cover the mousse cake with glaze in a circular motion, moving from the middle to the edges. Place the finished product on a wire rack and wait for the excess mass to drain. Under no circumstances should viscous threads be pulled or torn off. As a last resort, try to carefully wrap the excess under the bottom of the dessert with a wide knife blade. To be safe, you need to preheat it.

After reading the above quick guide, you can proceed with the step-by-step recipe for mousse cake with mirror glaze.

Stages of preparing mousse cake

As already mentioned, each layer is prepared separately. Then a culinary masterpiece is put together from disparate components. Moreover, a similar action is performed in reverse order.

1. Place half a portion of mousse on the bottom of a silicone or springform mold, previously lined with parchment. Then put it in the refrigerator for 5-8 minutes so that the mass sets a little.
2. After this time, the finished filling is evenly spread on the slightly frozen layer. It is then carefully covered with the rest of the mousse.
3. The product is covered with a biscuit of slightly smaller diameter on top, and they try to “drown” it. After removing the excess, the mold is hidden under cling film. Store while the mousse cake is still unattractive in the refrigerator for up to 12 hours.
4. Then, with the biscuit side down, it is placed on a wire rack. The final stage is decoration with mirror glaze.

The simplest way to prepare mirror glaze

To do this, it is necessary to maintain the exact dosage of each product using special measuring devices:

• 100 ml water;
• 100 g heavy cream;
• 60 g cocoa for color;
• 175 g sugar;
• sachet of gelatin weighing 12 g.

Preparation

1. Pre-soak the gelatin. While we wait, combine sugar with water and heat the syrup over medium heat until the grains are completely dissolved.
2. After the mixture boils, reduce the heat, stirring it, for another ten minutes. Add cocoa and cream to the thickened mixture. Thanks to them, the smell of hot chocolate begins to soar through the kitchen.
3. Remove from the stove and add the ripened gelatin.

This is a budget option for coverage. However, the classic recipe for mirror glaze also includes glucose syrup or molasses, condensed milk, chocolate and vanilla:

• 120 g condensed milk;
• 12 g gelatin;
• 160 g sugar;
• 160 g white non-porous chocolate;
• 160 g glucose syrup;
• 80 ml water.

Mix sugar, glucose and water and place on low heat until the crystals are completely dissolved. In another container, melt chocolate in a water bath, add condensed milk.

Dissolve gelatin in water for 20 minutes. Then we put it in the microwave, bringing it to a liquid state. In this form, add to the sugar mass. We also add the chocolate mixture here. Beat the finished glaze with a blender until smooth. Let cool.

Biscuit

Let's look at the French recipe for making chocolate mousse cake with mirror glaze. Prepare the ingredients for the biscuit base:

• 100 g sugar;
• 4 eggs;
• 80 g flour;
• 20 g cocoa.

Whisk together the eggs and sugar into a fluffy foam. Mix cocoa and flour separately. Then, in several additions, add the resulting brown mixture to the beaten egg mass, constantly stirring from bottom to top.

Pour the finished dough into a mold lined with parchment paper. At 180 degrees, the biscuit takes about 40 minutes. Cool the resulting cake and cut it.

Let's start creating the mousse:

• 225 ml milk;
• 4 egg yolks;
• 40 g sugar;
• 10 g gelatin;
• 100 g chocolate bar;
• 300 g – 35% cream.

1. Leave the gelatin filled with water to swell. At this time, grind the yolks separately with 20 g of sugar. Mix the rest of it with milk and put it on the fire, but do not boil, but wait for the crystals to completely dissolve.
2. Stir the bulk of the resulting mixture constantly and add it to the ground yolks with sugar. In the container we see a fluffy egg cap.
3. Then pour this foamed composition back into the saucepan with the remaining milk. Place over medium heat, stirring constantly, making sure nothing burns or curdles. Before our eyes, the milky-egg consistency begins to thicken, turning into a viscous component.
4. Remove from the stove and let cool for a couple of minutes. Add chocolate and gelatin, mix thoroughly. A homogeneous brown mass appears to our eyes. Cool to room temperature, stirring with a whisk to prevent a dry crust from forming.
5. We continue to work, now whipping the heavy cream, but slightly moderating the ardor so that it does not turn out to be butter. Add them in small portions to the cooled chocolate mixture, remembering to stir constantly. In the bowl we see the mass has almost doubled.
6. After spending time in the oven, we get the same voluminous sponge cake. 180 degrees and half an hour did the trick. The thickness of the finished product should not exceed 1.5 cm. Therefore, we cut the brownies into two halves, one of which we freeze until better times.

Mousse

In recipes for chocolate mousse cake with mirror glaze, you can use several options for preparing the next layer. Let's get acquainted with one of them:

• chocolate of three different colors, 150 g each;
• butter 145 g;
• 450 g 33% whipping cream;
• a tablespoon of gelatin.

We divide each of the presented ingredients into three equal parts. First we work with dark chocolate, mixing it with butter and swollen gelatin. Beat the resulting mass, then do the same with the cream separately and combine everything.

The order in which color of sweet tile you work with first does not matter. The main thing is to do similar manipulations with light, dark and light brown chocolate. When assembled, the resulting composition will firmly settle on the sponge cake.

Berry secret – cherry confit with cognac

You want to blend the sweet chocolate taste of the brownie with sourness.

For this you will need:

• sugar 60 g;
• pitted cherries 250 g;
• sachet of gelatin 6 g;
• cognac 20 g;
• lemon juice 1 tsp.

Mix sugar with cherries and place on low heat until the crystals are completely dissolved. Cool the finished mass to 80 degrees and combine with the swollen gelatin. We also add a portion of cognac and lemon juice. Place the berry mixture first in a silicone mold, then in the refrigerator.

The rubberized container should be smaller in diameter than the mousse container. After all, the cherry secret should be well hidden under it.

Place it in the mold, strictly in the center on the slightly frozen part of the mousse. Cover with the rest of the portion.

Recipes for mousse cakes with mirror glaze amaze not only with their beauty and sophistication, but sometimes with their unusual composition.

Strawberry dessert with champagne

You can prepare a sponge cake using the previous method, maintaining the same proportions, but excluding cocoa. Instead, add 30 g of melted butter and ¼ part tsp to beaten eggs with sugar. vanilla extract, flour. Mix carefully and pour into the prepared pan.

For the mousse, pre-soak 10 g of gelatin and leave to swell for an hour. At this time, begin to beat 2 yolks. Set them aside and start mixing 15 ml of lemon juice, 250 ml of champagne and 100 g of granulated sugar. Heat the resulting composition over a fire until it thickens, then cool it.

Add the yolks here and put it on the gas again. Stirring carefully over low heat, make sure that the viscous consistency does not boil. The original should form a mass similar to jelly. Add gelatin and leave to cool.

Start whipping 200 ml of cream. Then gradually introduce them into the lemon mousse. We work with 2 proteins and 100 g of sugar, turning the ingredients into a fluffy foam. We send the white cloud into the general mass.

In the recipe for strawberry mousse cake with mirror glaze, it is recommended to additionally soak the sponge cake. To do this you need:

• 50 ml water;
• 50 ml champagne;
• 1 tbsp. l. lemon juice;
• 50 g sugar.

Mix water with sugar and place on low heat. Bring the syrup to a boil and continue cooking for another 4 minutes. The sweet mass should cool slightly. Then add champagne.

Let's start assembling the cake. First the soaked sponge cake, then the lemon mousse. We put all this in the refrigerator for a while.

The special feature of this dessert is the next layer – ripe strawberries. 250 g are cut in half and spread on a mousse surface. Jelly is poured on top:

• 400 ml champagne;
• 200 g sugar;
• pack of 15 g gelatin;
• 0.5 ml lemon juice.

We prepare gelatin in water. At the same time combine champagne, granulated sugar and lemon juice. Heat the composition until the crystals are completely dissolved. Add the prepared gelatin and cool. Cover the berry slices with a small portion of the jelly.

Place in the refrigerator for 30 minutes to allow the strawberries to firm up. Pour the remaining jelly over the dessert and return it to cool for 4 hours. The cake is ready.

Preparing a mousse cake with mirror glaze at home should initially be done in tandem with an electronic scale. Precisely verified ingredients are the guarantee that your efforts will not be in vain.

You can store gastronomic perfection in the refrigerator for 2-3 days.

As you can see, preparing a mousse cake with mirror glaze, guided by the above material, is not so difficult. You can master culinary science on your own only through trial and error.

Cake Recipes

I want to introduce you to my recipe for beginners with a video on how to make a delicious Mousse Cake with mirror glaze. To prepare it you will need

25 h

265 kcal

4.75/5 (44)

Inventory: mixer, blender, sieve, cling film, cake pan, strip of thin plastic, wire rack, bowls, pans.

Elegant in appearance, tasty and tender inside - this is just a brief description of the Mousse Cake with mirror glaze, which is not an easy baking recipe. However, mousse cakes with an elegant glossy surface can become a true decoration of the holiday table, so you can learn how to prepare them step by step at home. These cakes are good with a mousse layer mixed with strawberries, blueberries, and chocolate. Multi-colored complex options are beautiful not only on the outside but also in cross-section. You can, of course, search online for a master class offered by some famous chef, but why? You can easily cope with this task without a microscope, just by reading the step-by-step recipe with pictures on the page below.

I want to introduce you to my recipe for beginners with a video on how to make a delicious glazed mousse cake with mirror glaze. To prepare it you will need to stock up on enough time and patience. But it's worth it.

A simple recipe for making chocolate mousse cake with mirror glaze

Our cake will consist of a brownie base, white and blueberry mousses, and a colored mirror glaze that is used to cover the top of the cake.

General composition of required ingredients

We will need:

Sugar	300 g
Salt	1 pinch
Eggs	3 pcs.
Flour	100 g
Baking powder	1 tsp.
Butter	50 g
Vanilla	On the tip of a knife
Powdered gelatin	50 g
Water	370 ml
Fat cottage cheese	240 g
Cream 33%	400 ml
Powdered sugar	50 g
Corn starch	1 tsp.
Blueberry	100 g
Condensed milk	100 g
Non-porous white chocolate	300 g
Molasses/invert syrup	150 g
Food coloring	Of necessity

We'll use brownies as a base. It's essentially a chocolate sponge cake.

Cooking brownies

For this we need:

• 100 g sugar;
• a pinch of salt;
• 1 egg;
• 100 g flour;

• one teaspoon of baking powder;
• 50 g butter;
• vanilla on the tip of a knife

What other cake layers are suitable for the base of a mousse cake? The base can also be shortbread. You can bake it yourself or make it from sandy cookies.

Shortbread base

Ingredients:

• 50 g butter;
• 300 g shortbread cookies;

• 50 g condensed milk.

While the biscuit is cooling, let's prepare the mousse.

Preparing the mousse

We will prepare it in two colors: white and blueberry. You can make just one color or replace the blueberries with other berries.

White mousse

Required list of products:

• 20 g powdered gelatin;
• 2 squirrels;
• 120 ml. water;
• 240 g soft fat cottage cheese;

• 200 ml. 33% cream;
• 1 1/2 bars of white chocolate;
• 50 g powdered sugar;
• vanilla on the tip of a knife.

You can replace white chocolate with black. This will make chocolate mousse. It can be used in .

Blueberry mousse

We need to take:

• 20 g gelatin;
• 50 g sugar;
• 120 ml. water;
• 1 heaped teaspoon of cornstarch;

• 2 yolks;
• 100 g blueberries;
• 200 ml. 33% cream.

Mirror glaze

It is best to prepare it immediately before use.

Colored glaze (glaze)

Glasage is the name of the colored glaze that is poured on top of cakes. The glaze contains molasses or invert syrup. They are interchangeable. I’ll tell you how to make this syrup yourself below.

We will need:

• 100 g condensed milk;
• 75 + 60 ml. water;
• 150 g sugar;
• 150 g non-porous white chocolate;

• 150 g molasses/invert syrup;
• 10 g or 2 teaspoons without a slide of gelatin;
• food coloring (if necessary).

Preparing invert syrup

• 3 tbsp. spoons of warm water;
• 1/4 teaspoon of citric acid;

• 150 g sugar;
• 1/4 teaspoon of soda.

Instead of colored glaze, you can make chocolate glaze.

Chocolate glaze

You need to take:

• 75 + 60 ml. water;
• 200 g sugar;
• 2 tbsp. level spoons of dry cocoa;
• 40 ml. (2 tbsp) cream;

• 100 g molasses/invert syrup;
• 10 g or 2 teaspoons of powdered gelatin;
• 1/4 bar of dark chocolate.

Prepare gelatin and invert syrup as indicated in the recipe for colored glaze.

This glaze can also be used to cover “Bird’s Milk Cake with Gelatin” or “Bird’s Milk Cake Classic Recipe.”

Prepare the ingredients.

Soak leaf gelatin (8 g) in a bowl with plenty of very cold water for 5-10 minutes.

Advice. If you are using powdered rather than sheet gelatin, then 8 g of powdered gelatin should be poured into 48 g of water and left to swell for 40-60 minutes.

Place chopped white chocolate (100 g) and condensed milk (70 g) into a bowl or tall plastic measuring cup. Set aside.

Pour sugar (100 g) into a small ladle or pan, put glucose syrup (100 g) and pour water (50 g).

Bring water with sugar and glucose to a boil and cook to 103°C (if you don’t have a thermometer, let the syrup boil for about 2 minutes).
Pour the hot syrup over the chocolate with condensed milk and leave for 2 minutes.

Add squeezed sheet (or swollen powder) gelatin to the chocolate.

Add food coloring.

Advice. You can use powdered or gel food coloring to make the glaze. If the coloring is gel or powder (fat-soluble), then add it to the icing before punching it with a blender (as shown in my photo - I use fat-soluble powder coloring). Powdered fat-soluble dyes color the glaze in brighter colors (compared to other dyes).
If the glaze is water-soluble, add it to the syrup. Also, the color and saturation of the finished glaze will depend on the quality of the dyes.
To obtain a white glaze, add white dye (titanium dioxide), because glaze without adding dye will have a yellowish milky tint and will not turn out pure white.

Using an immersion blender, beat the glaze, being careful not to form bubbles in the glaze.

Advice. We punch the glaze with a blender, turning the chocolate with the rest of the ingredients into a homogeneous emulsion, which makes the glaze smoother and shiny. But there are subtleties that need to be taken into account.
Fresh, just-prepared frosting tends to produce a lot of bubbles, which are created when the blender is not positioned correctly. Therefore, carefully immerse the blender in the glaze at an angle of 45°C. The blender should be completely immersed in the glaze, but not at the bottom of the measuring cup, but close to the surface. You need to try to find such a position of the blender when, during the process of punching, a pattern in the form of a triangle is formed on the surface of the glaze, which can be called differently - a kind of small funnel that sucks in the incoming air and the rare air bubbles that form. Also, listen to the sound that the blender makes - over time, you will learn to navigate by the sound whether the blender is correctly immersed in the glaze. Punch through the glaze at the slowest speed of the blender - this is also an indispensable condition for bubble-free glaze.

Cover the finished glaze with cling film so that the film adheres to the surface.

Place in the refrigerator for 12-24 hours to stabilize - during this time it will thicken and when pressing on the surface of the thickened glaze you should feel some resistance, i.e. The glaze should not be liquid, but elastic.
Before coating the product, the glaze must be brought to a working temperature of 30-35°C by heating it in the microwave or in a water bath. We check the temperature using a culinary thermometer.
The glaze is applied to a completely frozen product: before applying the glaze, we check its temperature again and pour the product with quick and confident movements, with a fairly strong stream, directly from the spout of a measuring cup (this is why such a measuring cup is convenient for preparing glaze).