Mousse cake - 10 homemade recipes with step by step photos

Homemade mousse cake with mirror icing

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

Mousse cake is distinguished by its special, airy-porous consistency and light texture of its layers. It is based on a chocolate sponge cake. The next layer is creamy cheese. The top layer of blueberries contrasts in color and adds characteristic berry notes to the overall flavor. The composition is completed with a mirror-like chocolate glaze - thanks to it, the cake looks very elegant. The slice of the cake fascinates with the color combination and the bubble structure of the layers.

Cooking time: 1 hour 20 minutes. without taking into account the solidification time.

Cooking time: 55 min.

Servings: 6.

Ingredients
Servings: +8
Steps
2 hours 15 minutes.Seal
  • To prepare the biscuit, break the eggs into a bowl and cover them with granulated sugar. Beat everything together until you get an almost white and fairly dense foam. The sugar crystals must completely dissolve.
  • Mix separately the dry ingredients: flour, cocoa powder and baking powder. Sift the resulting dry mixture and add it to the egg-sugar foam. Mix everything thoroughly together - you should get a completely homogeneous, airy batter.
  • For baking, we recommend using a split cake pan with a diameter of 22 centimeters - this is the optimal size for the ideal layer thickness. Cover the bottom of the mold with a circle of oiled parchment, and grease the inner walls with a thin layer of butter. Pour the prepared dough into the prepared mold in an even layer. We put in an oven preheated to 200 degrees at a medium level. Bake for 15-20 minutes until dry. The finished biscuit should be approximately one centimeter high. If the middle of the layer has risen during baking, carefully cut it off with a knife until a flat surface is obtained.
  • Wash the baking dish and wipe it dry. We decorate the walls with a strip of parchment to form high sides, as in the photo. Put the baked biscuit in a clean mold. For the syrup, mix the sugar with boiling water in the specified amount, stir until the crystals dissolve. Pour in brandy, mix. We soak the biscuit with the resulting syrup, distributing the liquid with a teaspoon.
  • Let's move on to preparing the creamy layer. Mix cream cheese at room temperature in a bowl with sugar and beat everything together with a mixer at high speed until the sugar grains dissolve.
  • Put cold cream, vanilla sugar in a separate bowl and beat as well.We achieve thickening of the creamy mass, after which we add it to the whipped cream cheese. Mix both masses and beat them together for ten to fifteen seconds, no more.
  • Place the specified amount of gelatin in a small container and pour 50 ml of cold water. Leave to swell for the time indicated in the instructions.
  • We place the swollen gelatin in a container with hot water or in a water bath and, with constant stirring, bring the gelatin to a liquid homogeneous state. Let the finished liquid cool to a warm temperature.
  • Pour liquid gelatin into the cheese-cream mixture, mix well. Pour the mass onto the surface of the biscuit in a mold. Level the layer with a spatula or the back of a spoon. We remove the mold in the refrigerator for three to four hours, until the cheese-cream mousse is completely solidified.
  • When the creamy mousse becomes dense, we continue to prepare the cake - we take up the blueberry layer. If the berries are frozen, we must first defrost them. Place the blueberries in a bowl and puree with the hand blender. Then we rub the resulting blueberry mass through a sieve. We do not use the cake further, but put the mashed puree aside until mixing.
  • Beat the chilled cream separately with the specified amount of sugar. We make sure that all the crystals are dissolved.
  • Mix the whipped cream and mashed blueberry puree until smooth. Soak gelatin in 60 ml. cold water, then bring it to a liquid state, as is the case with creamy mousse. Mix the blueberry-cream mixture and the dissolved gelatin.
  • Pour the resulting mixture over the cheese-cream mousse, level the surface with a spatula and send the mold back to the refrigerator for three hours so that the blueberry layer hardens.
  • When the blueberry mousse has hardened, we begin to prepare the mirror glaze. To do this, immediately pour 75 ml of gelatin. cold water and leave to swell. In a saucepan, mix the specified amount of granulated sugar and sifted cocoa powder.
  • Pour the specified amount of cream and water into the dry mixture of sugar and cocoa. We put the saucepan on the stove and mix the contents. Bring the glaze to a boil, stirring it actively - the mass should become completely homogeneous. Immediately after boiling, remove the saucepan from the stove and add the chocolate, broken into small pieces. Stir until smooth.
  • Heat the swollen gelatin, dissolve and pour into the chocolate icing. Mix the mass well and filter it through a fine sieve, then let it cool slightly.
  • We take the form with a biscuit and mousse layers on it from the refrigerator, remove the bottom and sides. Do not forget to remove the parchment from the bottom of the biscuit.
  • We put the cake blank on a wire rack so that it is more convenient to cover it with mirror glaze. Place a wide flat plate under the wire rack to collect the dripping glaze. We cover the blank with warm mirror glaze, pouring it onto the surface of the cake. The icing that is glass in the plate can be filtered and used to cover again. Or collect it in a convenient container and put it in the refrigerator until the next use.
  • We remove the mousse cake covered with mirror glaze in the refrigerator. When the frosting is completely set, the dessert can be served.

Bon Appetit!

Simple mousse cake recipe for beginners

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

Mousse cakes are loved by many for their lightness and texture that melts in your mouth. It may seem that it is impossible to cook such a dessert on your own at home. But this is not the case. In general, the technology for preparing this type of cakes is not difficult and can be easily performed in any home kitchen. The main thing is to observe proportions and choose quality ingredients. This mousse cake includes a sponge base and one airy berry layer. We cover the surface with a glossy glaze. Each step is detailed in the recipe and accompanied by a corresponding photo - everything will work out!

Cooking time: 1 hour 20 minutes. without taking into account the solidification time.

Cooking time: 55 min.

Servings: 6.

Ingredients:

Eggs - 3 pcs.

Granulated sugar - 120 gr.

Wheat flour - 160 gr.

Baking powder - 1 tsp

Berries - 350 gr.

Granulated sugar for berry mousse - 100 gr.

Egg whites - 2 pcs.

Cream 30-33% for berry mousse - 200 gr.

Instant gelatin for berry mousse - 10 gr.

Cream 30-33% for glaze - 100 ml.

Chocolate - 100 gr.

Instant gelatin for glaze - 10 gr.

Butter - for lubricating the mold.

Cooking process:

  1. We break the eggs into a large bowl and begin to beat them with a mixer at low speed, gradually increasing the speed. We work for several minutes until the egg foam turns white and acquires more density.
  2. Pour granulated sugar into the egg mass and continue beating until the sugar crystals dissolve, and the mass itself becomes even thicker and denser.
  3. In a separate container, mix the flour with baking powder and sift this mixture. Add it to the egg-sugar mass and mix gently with a spatula. It turns out a homogeneous dough of medium density.
  4. Preparing a baking dish. We recommend using the split version - it's more convenient this way. We cover the bottom with a cut out circle of oiled parchment, and grease the inner surface of the sides with a thin layer of butter.
  5. Pour the prepared biscuit dough into the mold and place it on the middle level of the oven preheated to 180 degrees. We bake for thirty minutes. After this time, we check the readiness of the biscuit with a match or a toothpick. If the stick comes out dry, the product is ready and can be removed from the oven. Let the cake cool slightly, and then remove it from the mold.
  6. Pour the gelatin into a small container and fill it with 50 ml. cold water. Stir and leave to swell for fifteen minutes.
  7. Place the washed and dried berries in a saucepan and add half of the specified volume of granulated sugar. We put the container on the stove and, with constant stirring, bring the contents to a boil. Cook the berries in sugar syrup for five to seven minutes, then use a hand blender to puree them. We work with a blender right in the pan.
  8. Let the cooked puree cool to about 60 degrees and spread the swollen instant gelatin to it. Stir everything together until the gelatin dissolves.
  9. In a separate bowl, beat the chilled cream until soft and fluffy. When the moment comes to draw out the peaks, we stop whipping so that the cream does not stratify.
  10. Add the whipped cream to the berry puree with gelatin and mix gently until smooth.
  11. In a separate container, beat the egg whites until firm foam. Then pour the remaining amount of granulated sugar into the foam and continue to work with a mixer until the sugar crystals are completely dissolved.
  12. Stir in the protein cream into the berry-creamy mass, gently mix everything together with a spatula.
  13. Cut off the top of the cooled biscuit - as a rule, it rises during baking, and we need an absolutely even biscuit layer in the finished cake.
  14. We also trim the hard edges around the circumference. When cutting, take into account that the size of the remaining circle of the biscuit must match the diameter of the mold for assembling the cake.
  15. Place the cut biscuit in a suitable shape. Pour the prepared berry mass on top. Align the surface. If there are air bubbles on top, you can knock the mold on the table - excess air will come out. We remove the form with the cake preparation in the refrigerator for three to four hours. The mousse layer must completely harden.
  16. To prepare the glaze in a saucepan, heat the cream until hot. Dip the chocolate broken into pieces in them and stir it until it is completely dissolved.
  17. The mass should be homogeneous, without lumps.
  18. Soak 50 ml of instant gelatin. cold water for fifteen minutes.After the specified time has elapsed, spread the swollen gelatin to the already slightly cooled chocolate-cream mixture and stir everything together until smooth.
  19. Take a cake blank with a frozen mousse layer out of the mold and place it on the wire rack. Be sure to place a wide plate at the bottom to collect dripping frosting. Cover the surface of the cake with chocolate icing. You can only cover the top, or you can process the edges.
  20. If we leave the edges of the cake without icing, then the very contrast of the berry and biscuit layers looks like a dessert decoration. After covering with icing, put the cake in the refrigerator for final cooling. When the chocolate coating has completely hardened, the cake can already be served.
  21. The cut of the portioned slice looks very attractive. The airy texture of the mousse layer is visible and it is very well combined with the porous biscuit.

Bon Appetit!

How to make a chocolate mousse cake at home?

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

An incredible cake that captivates with its soft chocolate taste and the most delicate airy texture of the mousse layer. An interesting point: to set off the chocolate richness, we make a layer of caramelized bananas between the biscuit and the mousse. Their specific note fits perfectly into the overall taste of the dessert. To maintain the mousse texture of the chocolate layer, we use marshmallows - these weightless marshmallows give a light springiness to the mousse. By the way, we cook the biscuit without adding flour - the dough acquires density thanks to eggs and chocolate.

Cooking time: 1 hour 15 minutes.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

Eggs - 2 pcs.

A pinch of salt.

Bitter chocolate for biscuit - 50 gr.

Butter for biscuit - 20 gr.

Granulated sugar - 40 gr.

Marshmallows - 200 gr.

Bitter chocolate for mousse - 180 gr.

Cream 30-33% - 300 gr.

Cream 20% - 100 gr.

Banana butter - 20 gr.

Vanilla sugar for bananas - 150 gr.

Bananas - 1 pc. medium size.

Butter - for greasing the mold.

Cooking process:

  1. Break the eggs over a bowl and separate the whites from the yolks. Whisk the whites together with a pinch of salt into an airy, stable foam.
  2. Place the yolks in a bowl, cover them with granulated sugar and beat with a mixer at high speed until you get an almost white dense foam. Melted butter and chocolate, broken into pieces, together in a water bath or in the microwave. Pour the resulting chocolate mixture into the yolk foam, mix.
  3. Add whipped whites in portions to the yolk-chocolate mass, gently kneading with a spatula after each addition.
  4. Pour the resulting dough into a round detachable form with a diameter of 19-20 cm, greased with butter. To make it easier to remove the biscuit from the mold later, it is worth covering the bottom with oiled parchment before pouring the dough.
  5. We put the form with chocolate dough in an oven preheated to 180 degrees on a medium level. We bake for 12 minutes. We take out the pastries from the oven, let cool. After that, carefully remove the cake from the mold, remove the parchment and immediately spread it on a round substrate, on which the cake will be assembled.
  6. Moving on to the caramelization of bananas. Melt the butter in a frying pan and pour the vanilla sugar into it. Mix with a spatula. Peel the banana, cut into circles seven millimeters thick and put in butter caramel. Fry the bananas in caramel for one to one and a half minutes on each side, until they slightly darken.
  7. Place the biscuit on a substrate in a split mold of a suitable diameter. Put the caramelized bananas on the dough and distribute them evenly over the entire area. We put the form, together with a biscuit and a layer of bananas, in the freezer until the mousse is laid out.
  8. To make the chocolate mousse, put the marshmallows in a bowl. We put the bowl in the microwave and heat the marshmallows in pulses of ten to fifteen seconds until they begin to melt.Then pour in 20% cream, mix and continue to heat in the microwave, remembering to stir well after each short heating. When a homogeneous mass is obtained, we stop heating.
  9. Break the chocolate into pieces and place them in a bowl. Place the bowl in a water bath and melt the chocolate.
  10. Add melted chocolate to the marshmallow and cream mass, mix well until smooth.
  11. Whisk the chilled cream separately until a firm foam.
  12. Add creamy foam to the chocolate mass.
  13. Mix both masses until completely homogeneous.
  14. We take out the form with the base from the freezer and put the prepared chocolate mousse on it. We level the surface with a spatula. We put the cake in the refrigerator for several hours to freeze the mousse.
  15. After the edge of the split form has solidified, we open it, take out the cake on a substrate and transfer it to a dish. We cut into portions already on the table.

Bon Appetit!

Delicious strawberry mousse cake recipe

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

This strawberry mousse cake is easy to prepare. First, we use shortbread crumbs as a base. No oven baking required - this saves time and simplifies the process. Secondly, we make only one mousse layer. Fill the surface with bright jelly as a taste and color accent. To decorate, we will plant voluminous decorative rosettes from whipped cream. For all its simplicity, the cake is able to please even the most demanding sweet tooth.

Cooking time: 60 min. without taking into account the solidification time.

Cooking time: 50 min.

Servings: 6.

Ingredients:

Shortbread cookies - 100 gr.

Butter - 50 gr.

Cocoa powder - 2 tsp

Cream 30-33% for mousse - 300 gr.

Strawberries - 600 gr.

Powdered sugar for mousse - 100 gr.

Lemon juice for mousse - 2 tablespoons

Gelatin for mousse - 10 gr.

Powdered sugar for jelly - 2 tablespoons

Gelatin for jelly - 5 gr.

Cream 30-33% for decoration - 100 gr.

Powdered sugar for decoration - 3 tbsp.

Cooking process:

  1. Break the cookies into pieces and pour them into the chopper bowl. Add cocoa powder, close the lid of the appliance and grind the ingredients until you get fine chocolate chips. Then pour in the melted butter and grind again.
  2. Pour the prepared mass into a split form with an approximate diameter of 20 centimeters. Distribute the wet crumb evenly over the entire area of ​​the mold and tamp it. It is convenient to use the flat bottom of the glass for this. We put the form with the base in the refrigerator.
  3. If you are using frozen strawberries, be sure to defrost them. Place the berries in a blender and grind them until puree.
  4. We rub the resulting puree through a fine sieve to get rid of the seeds and make the texture of the future mousse smooth and uniform.
  5. We divide the entire volume of the resulting puree into two parts. One of them will go to the preparation of mousse, the second - on jelly. Pour the first half of the mousse puree into a bowl and add the icing sugar, lemon juice and mix. Place the gelatin in a small container, pour 4 tbsp. water and leave for fifteen minutes to swell. After that, heat the gelatin on the stove with constant stirring. We do not allow boiling. All granules must dissolve. Cool the resulting liquid to a warm state and pour it into the strawberry mass.
  6. Place the cooled cream in a bowl and beat with a mixer at high speed until soft peaks.
  7. In parts, add the strawberry mass with gelatin into the creamy foam. Mix gently with a spatula until smooth. We do not use the mixer at this stage. Taste the resulting cream; you may want to add more powdered sugar.
  8. We take the form with the base out of the refrigerator and put the strawberry mass on a layer of cookies, level it. We put the mold back in the refrigerator for an hour to freeze the mousse.
  9. Mix the other half of the strawberry jelly puree with the icing sugar. Pour gelatin for jelly with 2 tablespoons.water and leave to swell for 15 minutes, then heat it up and dissolve. Cool the resulting liquid a little and add it to the strawberry puree. We take the cake mold out of the refrigerator, pour strawberry jelly onto the mousse in an even layer. We put it in the refrigerator for several hours so that the jelly layer solidifies and the whole cake cools well.
  10. After the specified time has elapsed, we take out the cake and open the shape ring. In order not to damage the edges of the cake, you can warm up the outer walls of the mold ring with a hairdryer - this way they will more easily move away from the delicate mousse. Whip the cream with powdered sugar until stable peaks. We place the resulting cream in a pastry bag with a nozzle and place the rosettes around the circumference of the cake. Put strawberries on the surface of the rosettes. We keep the mousse cake in the refrigerator until serving.
  11. When cut, the contrast of pink mousse, chocolate base and vibrant strawberry jelly looks very appetizing.

Bon Appetit!

Mousse cake "Three chocolates" at home

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

This is the perfect cake for chocolate addicts! Each layer contains chocolate with a different percentage of cocoa, which determines the difference in their color and flavor shades. As a base, we prepare a chocolate sponge cake without flour - this will be the richest layer with a high percentage of cocoa. It is similar to a soufflé and is in perfect harmony with the subsequent less saturated layers of mousse. It is interesting to calculate that, as a result, more than half a kilogram of chocolate is “spent” on such a cake. The finished dessert turns out to be quite satisfying, while its texture is similar to a cloud - delicate and light.

Cooking time: 60 min. without taking into account the solidification time.

Cooking time: 50 min.

Servings: 6.

Ingredients:

  • Chocolate 70% for the base - 180 gr.
  • Butter for the base - 80 gr.
  • Granulated sugar for the base - 80 gr.
  • Eggs - 4 pcs.
  • Instant coffee - 1 tsp.
  • Cognac - 1 tablespoon
  • A pinch of salt.
  • 56% chocolate for the first mousse - 180 gr.
  • Cream 30-33% for the first mousse - 300 gr.
  • Butter for the first mousse - 30 gr.
  • Gelatin for the first mousse - ½ tsp.
  • Powdered sugar for the first mousse - 1 tbsp.
  • White chocolate for the second mousse - 180 gr.
  • Cream 30-33% for the second mousse - 300 gr.
  • Butter for the second mousse - 30 gr.
  • Gelatin for the second mousse - 1 tsp
  • Cream 30-33% for decoration - 100 gr.
  • Powdered sugar for decoration - 3 tbsp.
  • Dragee chocolate - for decoration.
  • Cocoa powder for decoration - 1 tsp
  • Butter - for greasing the mold.

Cooking process:

  1. Place the instant coffee in a small container and fill it with one teaspoon of hot water, stir.
  2. Prepare the base: break 70% chocolate into pieces, place in a bowl and add butter to it.
  3. We put the mixture of chocolate and butter in a water bath and melt with constant stirring. When a homogeneous smooth consistency is achieved, pour in the prepared coffee, brandy and mix well.
  4. Break eggs into a large bowl, pour granulated sugar, salt to them and begin to beat at medium speed, gradually increasing the speed. We work for about five to seven minutes, until the mass becomes thick and lush.
  5. Add the melted chocolate mass to the resulting egg foam and mix everything together.
  6. We achieve uniformity, but at the same time we interfere with neat circular movements to prevent the air texture from settling.
  7. Cover the bottom of a split form for cakes with a diameter of 22 centimeters with a circle of oiled parchment. Lubricate the inner sides with a thin layer of butter. Pour the prepared dough into the mold, level the surface.
  8. We heat the oven to a temperature of 170 degrees and put the mold with chocolate dough on a medium level. Baking time is 25 minutes. It will be possible to observe that the dough first rises in the oven, and then settles down at room temperature. Let the finished chocolate soufflé cool right in the mold.
  9. To prepare the first mousse, put 56% chocolate and butter in a bowl.
  10. Put the bowl in a water bath and melt the chocolate and butter until smooth and smooth.
  11. Mix the cooled cream with icing sugar and beat until firm peaks. As soon as the cream thickens, stop whipping so as not to overpower the cream.
  12. Pour gelatin with 2 tablespoons. water and leave to swell, then heat and dissolve. Add melted chocolate and butter to the butter cream in parts, mixing both masses with a mixer at low speed. Pour in warm gelatin in a thin stream. If the mass turns out to be too thick, you can additionally pour in a couple of tablespoons of milk.
  13. Put the prepared mass on top of the base directly into the mold. Knock the bottom of the mold on the table a couple of times so that the layer evens out and large air bubbles come out. We put the mold in the refrigerator to set the first mousse.
  14. By analogy with the first, we prepare the second mousse. Put white chocolate and butter, broken into pieces, into a bowl. Melt the components until smooth in a water bath. Pour 3 tablespoons of gelatin in the specified amount. water, let it swell for 15 minutes and then dissolve the granules while heating. Let the resulting liquid cool to a warm state.
  15. Whip the cooled cream into a thick foam. We do not use powdered sugar for the second mousse, since white chocolate has a high degree of sweetness.
  16. Mix the melted white chocolate with butter into the whipped cream, mix gently with a spatula. Then pour in the gelatin and mix again. We take out the cake mold from the refrigerator and put the prepared cream on top of the frozen first mousse. We return the form to the refrigerator for several hours - all layers should cool and harden well.
  17. To gently remove the finished cake from the mold, heat the sides from the outside with a hairdryer. Then carefully open the ring - the sides of the cake should easily separate.
  18. To decorate, sprinkle the surface of the white layer with cocoa powder through a fine sieve. Whip the cream with powdered sugar until thick and place the cream in a pastry bag with a nozzle. We plant the volumetric rosettes on the surface of the cake sprinkled with cocoa. Put a small chocolate dragee in the center of each rosette.
  19. Before serving, be sure to store the cake in the refrigerator - this will keep its delicate texture in perfect condition. Use a warm knife to make the cut of the portioned pieces beautiful and not smudged.

Bon Appetit!

Andy Chef's Mousse Cake Recipe

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

Andy Chef's mousse cakes are always something fabulously beautiful, tasty and flawless. The technique of making desserts and the scrupulous approach to the process of the author is simply amazing. According to this recipe, we prepare a gorgeous mousse cake with the addition of champagne, tangerines and mangoes. Cooking takes time and care, but the result is definitely worth it.

Cooking time: 2 hours. excluding freezing time.

Cooking time: 1 hour 30 min.

Servings: 6.

Ingredients:

Eggs for biscuit - 2 pcs.

Granulated sugar for biscuit - 20 gr.

Cream 30-33% for biscuit - 50 gr.

Flour for biscuit - 50 gr.

Sheet gelatin for mango layer - 4 gr.

Mango puree - 220 gr.

Granulated sugar for the mango layer - 30 gr.

Corn starch for mango layer - 6 gr.

Butter for mango layer - 55 gr.

Tangerines - 200 gr.

Sheet gelatin for the tangerine layer - 4 gr.

Champagne - 110 gr.

Sheet gelatin for mousse with champagne - 7 gr.

Champagne mousse yolk - 20 gr.

Granulated sugar for mousse with champagne - 40 gr.

Water for mousse with champagne - 15 gr.

Cream 30-33% for champagne mousse - 80 gr.

Sheet gelatin for glaze - 10 gr.

Glaze water - 55 gr.

Granulated sugar for glaze - 130 gr.

Glucose syrup 43% for glaze - 130 gr.

White chocolate for glaze - 165 gr.

Cream 30-33% for glaze - 85 gr.

Candurin dye - 10 gr.

Cooking process:

  1. We divide the eggs into yolks and whites. We immediately place them in separate containers.Pour half of the specified amount of sugar to the yolks, and the rest of the sand to the proteins. Using a mixer at high speed, immediately beat the whites until a firm, dense foam. Then we move on to whipping the yolks - you need to work until they whiten and thicken.
  2. Add cream and sifted flour to a container with whipped yolks.
  3. Beat with a mixer and get a yellow viscous mass.
  4. We spread the whipped whites into this mass and mix everything together with a silicone spatula.
  5. Cover the baking sheet with oiled parchment or a silicone mat. Spoon the prepared dough into culinary rings with a diameter of 18 centimeters. If there are no rings, then you can bake cakes of any diameter, and then cut out even round blanks of the required size.
  6. We put the baking sheet with the dough in an oven preheated to 160 degrees at a medium level. Heating mode - top and bottom. Bake for 10-13 minutes, until the cakes are firm and springy. After baking, remove the rings, turn the biscuit upside down and let it cool.
  7. Cooking the mango layer. To do this, immediately soak the sheet gelatin in a small amount of very cold water.
  8. Mix granulated sugar and cornstarch in a glass.
  9. Put the mango puree in a saucepan and heat until very hot. Pour a mixture of sugar and starch into the puree little by little, stirring continuously with a whisk. We remove from the stove.
  10. The mixture should thicken and be smooth.
  11. Squeeze the sheet of gelatin by hand and add to the mango mixture. Stir until the gelatin is completely dissolved.
  12. Then put butter in the mango mass and knead until smooth. Let the finished mixture cool at room temperature.
  13. Let's move on to preparing the tangerine layer. We immediately fill the specified amount of gelatin with cold water in a small amount. We leave to swell. Peel the tangerines, and free the citrus slices from white films and seeds.
  14. Cut the resulting pulp of tangerines into small pieces and place in a saucepan. We put it on the stove and heat the citrus fruits to a light boil.
  15. Squeeze the previously soaked gelatin from the water and add to the tangerines in a saucepan. Remove the container from the stove and stir well until the gelatin dissolves. Let the finished mass cool.
  16. We start assembling the cake. For this we use a high culinary ring with a diameter of 16 centimeters. We cover its bottom with cling film.
  17. If the boots of the ring are not high enough, you can additionally lay the edges with a strip of dense material (film, foil) along the inner circumference. Cut the cooled biscuits to the size of the 16 centimeters mold. This is necessary in order to remove the edges that have dried up during baking. Put the circle of biscuit in the ring.
  18. Put the cooled mango mass on the biscuit and immediately put the mold in the freezer until the surface of the mango layer hardens. Do not hold the workpiece until it freezes completely.
  19. We start making champagne mousse. Put the specified amount of granulated sugar and water in a saucepan. Heat the mixture on the stove to a boil and cook until the syrup begins to thicken and form large bubbles (121 degrees), after which we remove it from the stove. Soak sheet gelatin in cold water.
  20. Place the yolk in a bowl for beating, start working with a mixer until a homogeneous mass is obtained. Then pour in a thin stream of hot syrup to the yolk foam, without stopping to beat.
  21. The mass will increase in volume and become noticeably lighter.
  22. We wring out the gelatin with our hands from the water and put it in a saucepan in which the syrup was boiled - from the residual heat of the dishes, the gelatin will melt. Pour the gelatin to the yolk-syrup mass, beat for a minute at high speed.
  23. We pour in the champagne, without stopping whipping, and continue to work for another minute.
  24. In a separate container, beat the cream into a dense foam.
  25. Now pour the prepared mixture with champagne into the whipped cream and mix well both masses with a silicone spatula. The finished mousse should be quite dense.
  26. Final assembly of the cake. For her, you need a culinary ring with a diameter of 18 centimeters or a silicone mold, as in the photo, with a diameter of 16 centimeters. Put the prepared mousse in such a shape or a ring and use a spatula to lift the mass along the inner sides.
  27. We take out the frozen blank from the freezer and put it in the mousse in the form.
  28. The workpiece should "sink" slightly in the mousse. We send the formed cake to the freezer and keep it there for five to six hours.
  29. To prepare the glaze in a saucepan, mix water, granulated sugar and glucose syrup. Heat the mixture to a boil and cook until it reaches 103 degrees. It is convenient to use a needle thermometer at this stage.
  30. Place the white chocolate in a small container.
  31. Pour hot syrup into the chocolate.
  32. Soak the sheet gelatin in cold water, then squeeze it with your hands and add it to the container to the chocolate and syrup. Mix well.
  33. Pour cream into the mass, mix.
  34. We punch the mixture with an immersion blender for one to two minutes until it is completely smooth and homogeneous.
  35. Pour the dye into the mass and mix with a blender. Cool the prepared frosting.
  36. After the specified time has elapsed, we take the cake out of the mold.
  37. We put a glass on a baking sheet, and not put the cake itself. Cover the cake with cooked icing. We level the surface with a spatula. The cake is ready! If you wish, you can decorate its surface according to your own taste, or leave it as it is. Place the cake in the refrigerator until serving.
  38. To prevent the cake slice from smearing when cutting into portions, we use a heated dry knife.

Bon Appetit!

Mango-passionfruit mousse cake at home

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

This cake will amaze you with an explosion of flavor combinations and will not leave anyone indifferent. Delicate passionfruit mousse is framed with airy chocolate cream, and the base of the cake is a chocolate sponge cake. The jelly on the surface looks very juicy and elegant. The slice of the cake immediately prompts you to take a sample and guess how many layers there are, and what kind of filling was used. Making such a cake is a truly creative process.

Cooking time: 1 hour 20 minutes. without taking into account the solidification time.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

Eggs for biscuit - 1 pc.

Granulated sugar for biscuit - 25 gr.

Flour for biscuit - 25 gr.

Cocoa powder for biscuit - 10 gr.

Sponge cake salt - a pinch.

Baking powder - ½ tsp

Mango puree - 200 gr.

Water for mango jelly - 35 ml.

Instant gelatin for mango jelly - 7 gr.

Granulated sugar for mango jelly - 2 tablespoons

Passion fruit juice - 50 ml.

Instant gelatin for passion fruit mousse - 4 gr.

Sugar for passion fruit mousse - ½ tbsp.

Cream 30-33% for passion fruit mousse - 100 gr.

Dark chocolate for chocolate mousse - 200 gr.

Cream 30-33% for chocolate mousse - 400 ml.

Instant gelatin for chocolate mousse - 9 gr.

Water for chocolate mousse - 45 gr.

Granulated sugar for chocolate mousse - 50 gr.

Egg yolks for chocolate mousse - 3 pcs.

Cream 30-33% for decoration - 100 ml.

Dark chocolate for decoration - 50 gr.

Mango puree for decoration - 70 gr.

Passion fruit puree for decoration - 50 gr.

Instant gelatin for decoration - 3 gr.

Water for decoration - 15 ml.

Granulated sugar for decoration - 1 tablespoon

Butter - for lubricating the mold.

Cooking process:

  1. To make a biscuit, combine an egg with salt and granulated sugar. Beat with a mixer at high speed until fluffy.
  2. Sift flour, baking powder and cocoa powder on top of the beaten egg-sugar mass. Knead the dough with a spatula, making neat circular movements.
  3. Pour the dough into a greased round dish. The optimal mold diameter is 16 centimeters. We bake the cake in an oven preheated to 180 degrees on a medium level. Baking time is approximately 15 minutes. We check the readiness with a toothpick. Remove the finished biscuit from the mold and cool.
  4. Let's move on to making mango jelly. Mango puree, by the way, can be found in the baby food section.Place the gelatin for jelly in a small container and fill it with water in the specified amount. We leave to swell, according to the instructions.
  5. Place the mango puree in a saucepan, combine with granulated sugar and heat until hot.
  6. We send the swollen gelatin into the hot mango mass and stir everything together until the gelatin is completely dissolved.
  7. Pour the resulting mass into a culinary ring with a diameter of also 16 centimeters and send it to the freezer. Let the layer solidify completely.
  8. The next step is making passion fruit mousse. Immediately fill the gelatin with the specified volume of water and leave to swell. Stir passionfruit juice with granulated sugar. We send the swollen gelatin to the juice and put the container in a water bath. Stir until the gelatin is completely dissolved. Cool to a warm state.
  9. Whisk the mousse cream until stable peaks and pour the passionfruit and gelatin mass into them. Whisk everything together at medium speed until thoroughly mixed.
  10. Take a ring with frozen mango jelly out of the freezer and put the resulting cream and passionfruit mousse on it. Level the surface and return to the freezer. Let the workpiece freeze well.
  11. We start preparing the chocolate mousse. Pour gelatin with water and leave to swell.
  12. Place the yolks in a bowl, cover with granulated sugar and grind until smooth.
  13. Place the bowl with the yolk-sugar mixture in a water bath and heat until the sugar grains are completely dissolved. Do not forget to stir with a whisk all the time.
  14. Remove the bowl with the yolk mass from the water bath and add the gelatin. Stir well with a whisk until smooth. Let the mixture cool to room temperature.
  15. Break the mousse chocolate into pieces and place in a bowl. Place the bowl in a water bath and melt the chocolate until smooth and homogeneous. Then cool the mass to a slightly warm temperature.
  16. Whip the mousse cream until stiff and add melted chocolate to it. Mix everything together with a mixer at medium speed.
  17. Next, add the cooled yolk mass to the chocolate-cream mixture and beat everything well together. Pour the resulting cream into a pastry bag.
  18. Now we collect the cake. For assembly, we use a mold with a diameter of 18 centimeters. Immediately put the chocolate biscuit in the mold.
  19. Next, take a bag of chocolate mousse, cut off a corner and carefully fill the space at the bottom of the mold between the biscuit and the walls. Then we make a layer of mousse one centimeter on the surface of the cake.
  20. We take out the frozen blank of mango jelly and passionfruit mousse and place it in the center of the mold on top of the chocolate mousse.
  21. With the remaining chocolate mousse in the pastry bag, fill the space between the walls of the mold and the sides of the workpiece, and also form a high surface layer. Align it with a spatula. We remove the cake pan in the refrigerator for five to six hours so that the dessert is completely cool.
  22. To prepare the decor, fill the gelatin with water and leave it to swell. Put mango and passionfruit puree in a saucepan, add granulated sugar. We put it on the stove. While stirring, heat the mixture until hot and dissolve the sugar crystals. Then remove the saucepan from the stove and add the gelatin. Stir vigorously until smooth and let cool until warm.
  23. Pour the prepared jelly onto the surface of the cake and put the dessert in the refrigerator. The jelly should solidify completely.
  24. Melt the chocolate for decoration in a water bath and let the mass cool to a slightly warm state.
  25. Whip the cream for decoration into a dense foam and add melted chocolate. Beat everything together for another couple of minutes - the cream should be stable.
  26. We place the cream in a pastry bag with a nozzle and place the volumetric rosettes around the edges of the cake. The cake is ready. We put it in the refrigerator until it is served.
  27. To make the portioned pieces of cake have a beautiful clear cut, cut the dessert with a hot dry knife.

Bon Appetit!

Delicious raspberry mousse cake recipe

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

Mousse cakes offer a huge variety of combinations of different ingredients, types of bases and techniques. There are complex options with a step-by-step assembly of the dessert, and there are also very simple and fairly quick recipes. This one is one of those. As a test base, we will use Savoyardi biscuit sticks - their porous airy structure is ideally combined with delicate mousse. And the mousse itself is prepared with fragrant raspberries - it turns out to be unpleasant, refreshing, with a soft creamy shade. This mousse cake doesn't take a lot of time to make - it's a great option if you want to try your hand at creating a modern, trendy dessert.

Cooking time: 60 min. without taking into account the curing time of the cake.

Cooking time: 40 min.

Servings: 6.

Ingredients:

Raspberry - 600 gr.

Granulated sugar for raspberry puree - 80 gr.

Granulated sugar for syrup - 1.5 tablespoons

Gelatin - 12 gr.

Cream 30-33% - 250 ml.

Savoyardi cookies - 20 pcs.

Orange - 1 pc. medium size.

Cooking process:

  1. First, let's prepare the cookie impregnation. To do this, wash the orange with hot water, dry it and remove the zest from it with a fine grater or with a special knife. In a saucepan with a thick bottom, mix granulated sugar for syrup and one and a half tablespoons of water. We put the container on the stove and heat the syrup. Add orange zest, stir and bring to a boil. Cook the mixture until the syrup begins to thicken slightly. We remove the stewpan from the stove and let the zest cool in syrup so that it maximizes its citrus aroma in the sweet liquid.
  2. To decorate the cake, it is convenient to use a rectangular shape measuring 12 by 26 centimeters. The size and shape may of course be different. Then the height and overall appearance of the finished cake will differ from what is shown in the photo. We lay the inner walls of the mold with cling film - this will then facilitate the removal of the cake. Lightly touch Savoyardi sticks with citrus syrup from the dry side. We spread them along the wall, turning the soaked side inward, and the sugar side outward. To decorate the bottom, we cut the sticks to the desired size. Saturate the sugar side with syrup and put it inside. Save the remaining zest in the syrup for serving.
  3. Pour gelatin with 1/3 cup of cold water and leave to swell, according to the instructions. Next, we work with berries. If the raspberries are frozen, then be sure to defrost them. Puree the berries with an immersion blender. We rub the resulting puree through a fine sieve to achieve homogeneity and silk texture of the future mousse. Add granulated sugar to the mashed potatoes and mix until the sugar crystals dissolve. Set aside a couple of tablespoons of mashed potatoes for decoration and serving the finished cake. Heat the swollen gelatin to a liquid homogeneous state and pour it into the bulk of the puree, mix well.
  4. Pour the well-chilled cream into a cold bowl and beat with a mixer at high speed until stable peaks. If possible, it is better to set the bowl of cream on ice, or immerse it in another larger container with water and ice. This will make the whipping more effective and the creamy foam will be thicker.
  5. Add raspberry puree with sugar and gelatin to the whipped cream, mix until completely mixed. We spread the resulting mousse on savoyardi sticks in a mold. In the middle of the mousse, you can put pieces of cookies in a chaotic order - they will be visible on the slice of the cake.
  6. The formation of the cake is over. We send the dessert to the refrigerator and let it stand for five to six hours so that the mousse is completely frozen. Before serving, pull the edges of the film upwards and remove the frozen cake. Transfer it to a serving platter and garnish with the left raspberry puree and orange syrup zest.

Bon Appetit!

Step-by-step recipe for making a biscuit-mousse cake

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

A very delicate, airy cake with porous biscuit cakes and a mousse layer of berries that melts in your mouth.This weightless dessert simply cannot but arouse interest - striped mousse pieces are just asking for tasting. To set off the refreshing berry mousse, to cover the cake, we will prepare a sweet cream based on condensed milk with the addition of lemon juice - citrus notes very well fit into the overall flavor composition and magically change the mood of the dessert.

Cooking time: 1 hour 15 minutes. without taking into account the solidification time.

Cooking time: 60 min.

Servings: 6.

Ingredients:

Eggs - 3 pcs.

Water - 5 tablespoons

Granulated sugar - 260 gr.

Flour - 8 tablespoons

Baking powder - 10 gr.

Berry syrup - 4 tablespoons

Condensed milk - 170 gr.

Sour cream 20% - 120 gr.

Lemon - ½ pc.

Red currant - ¾ tbsp.

Black currant - ¾ tbsp.

Powdered milk - ½ tbsp.

Berry yogurt - 180 gr.

Cottage cheese - 100 gr.

Gelatin - 13 gr.

Vegetable oil - for lubricating the mold.

Coconut flakes - 1 tbsp.

Mint - 1 branch.

Cooking process:

  1. To prepare the biscuit, break the eggs and separate the whites from the yolks.
  2. Place the yolks in a bowl, add 4 tablespoons to them. granulated sugar from the total and begin to beat with a mixer at high speed until you get an almost white air mass. Pour in water in the specified amount, without stopping whipping - the foam will become a little thinner.
  3. Beat the whites in a separate container until dense foam. Pour 4 tbsp to them. granulated sugar from the total and continue to beat until the sugar crystals dissolve.
  4. Sift the flour together with the baking powder. Mix the whipped yolks with the sifted dry mixture, making gentle circular movements. We try to stir all the lumps.
  5. Into the resulting dough, add the beaten egg whites in parts. Mix carefully, trying not to precipitate the airiness of the dough.
  6. For baking we use a round split form for cakes with a diameter of 20 cm. Cover the bottom of the form with parchment. Lubricate the bottom and inner surface of the sides with a thin layer of vegetable oil.
  7. We spread the biscuit dough in the prepared form. We put it in an oven preheated to 180 degrees at a medium level. Baking time is approximately twenty five minutes. At the end, we check the readiness with a match or a toothpick.
  8. We take the finished biscuit out of the oven, remove it from the mold, remove the parchment from the bottom. Let the baked goods cool. Then we cut into two even cakes. If the center has risen during baking, then we cut it off to a flat plane. We saturate the cakes with berry syrup. Wash the used baking dish and wipe it dry. Put the upper part of the biscuit back into the mold, cut up.
  9. Cooking berry mousse. If the berries are frozen, be sure to defrost them before cooking and drain the excess liquid. Puree the berries with a blender. Add half a glass of granulated sugar from the total amount, berry yogurt, cottage cheese and milk powder to the resulting puree. We punch everything together with a blender until smooth. Soak gelatin in ¼ glass of cold water, leave to swell, according to the instructions on the package. Then we heat it until the granules are completely dissolved and pour the resulting liquid into the berry mixture. Beat everything together with a mixer for one to two minutes. Place the prepared mousse in the refrigerator for five to ten minutes to start stabilizing.
  10. We collect the cake. Put 2/3 of the berry mousse into the mold on the first layer of the biscuit, level it. We put the second biscuit cake with a cut down, press it lightly for an even position. Put the rest of the mousse on top and level the surface with a spatula. We put the cake mold in the refrigerator for a couple of hours - the mousse should harden.
  11. Preparing the coating cream. Wash the lemon with hot water to enhance the secretion of juice. Squeeze the juice from half of the citrus and filter it. In a bowl, mix the condensed milk and sour cream. Beat the mixture with a mixer at high speed for a couple of minutes. Then pour in the lemon juice and continue beating at a slow speed - the cream will begin to thicken. Let the finished cream stand in the refrigerator for fifteen to twenty minutes to stabilize.
  12. Cover the chilled cake with an even layer of cooked cream on all sides. We put the dessert in the refrigerator for half an hour.
  13. We take out the dessert and decorate the surface with fresh berries and mint leaves. Sprinkle the space around the berries and the side of the cake with coconut.
  14. We keep the cake in the refrigerator until serving.
  15. So that the cut of the portioned pieces has a clear pattern, we cut the cake with a heated dry knife.

Bon Appetit!

Homemade Cherry Mousse Cake

🕜2 hours 15 minutes. 🕜55 🍴8 🖨

It's amazing how a light, airy dessert can have such a pronounced flavor. The mousse cake literally melts in your mouth, leaving behind a bright chocolate and cherry aftertaste. This pastry will definitely appeal to both avid chokaholics and lovers of berry desserts. A piece of such a cake is seen as the perfect end to a festive dinner - it will not weigh down an already full stomach, but will complement the meal with a finishing sweet chord.

Cooking time: 1 hour 30 min.

Cooking time: 55 min.

Servings: 12.

Ingredients:

Flour - 250 gr.

Baking powder - 1 tsp

Granulated sugar for dough - 150 gr.

Cocoa powder for dough - 30 gr.

Dough salt - a pinch.

Egg yolks - 2 pcs.

Butter - 150 gr.

Bitter chocolate - 300 gr.

Sheet gelatin - 3 sheets.

Egg whites - 2 pcs.

Granulated sugar for mousse - 200 gr.

Cream 30-33% for mousse - 450 ml.

Dough salt - a pinch.

Cocoa powder for mousse - 2 tablespoons

Vanilla extract for mousse - ½ tsp

Cherries - 200 gr.

Granulated sugar for topping - 50 gr.

Topping starch - 1 tablespoon

Grated chocolate - 2-3 tbsp

Vegetable oil - for lubricating the mold.

Cooking process:

  1. Preparing the crust dough. In a wide bowl, combine flour, cocoa powder, granulated sugar, salt and baking powder. Cut the chilled butter into cubes and add to the dry mixture. Chop into crumbs. Add egg yolks to the resulting crumb and knead the dough.
  2. A detachable round shape with a diameter of 26 centimeters is lubricated with a thin layer of vegetable oil. We spread the prepared dough and level it over the entire area of ​​the bottom of the mold. Preheat the oven to a temperature of 200 degrees and put the mold with the dough into it to the middle level. We bake for twenty minutes.
  3. We take the finished cake out of the oven, let it cool. Remove it from the mold and place it on a flat dish. Wash the side of the mold and wipe it dry. Place it around the cake on a platter - this will be the mousse limiter shape.
  4. Place the egg whites in a bowl and beat them until stiff. Then add 50 grams of sugar and salt, continue beating until the sugar crystals dissolve.
  5. Break the bitter chocolate into small pieces, place them in a bowl and heat them in a water bath until they become liquid. Add 150 grams of sugar to the melted chocolate, the specified amount of cocoa powder and mix everything thoroughly until smooth.
  6. Whip the cooled cream until dense foam. Pour in the vanilla extract and mix it with the creamy mass.
  7. Pour the chocolate mass into a large bowl. Add a third of the total amount of whipped cream to it and stir well.
  8. Pour gelatin with a small amount of cold water, leave to swell. Then we squeeze the sheets of gelatin, put in a saucepan, pour 2 tbsp. water and heat until dissolved. We do not allow boiling. Cool the resulting liquid and pour it into the chocolate-creamy mass.
  9. Add the rest of the whipped cream, gently mixing them into the total mass.
  10. Last but not least, add the beaten egg whites in portions, mixing them with the bulk in neat circular movements. The mousse is quite thick.
  11. Put the prepared chocolate mousse on top of the cake, enclosed in a ring on a platter. We put the future cake in the refrigerator for an hour or two so that the mass freezes.
  12. If the cherries are frozen, be sure to defrost them before cooking. Drain the excess juice. Place the berries in a saucepan and add sugar. Heat the cherries on the stove almost to a boil with constant stirring. Dilute starch in 2 tablespoons. cold water and pour this liquid into the hot cherry mass.We actively stir the resulting topping, without bringing it to a boil, and remove it from the stove. Let the topping cool down.
  13. We take out the cake from the refrigerator and free it from the ring. To make it easier to separate the dessert, carefully draw a thin knife between the cake and the inner walls of the ring.
  14. Put cherry topping on the surface of the mousse - on the cold surface of the cake, it immediately begins to set.
  15. Pour some grated chocolate on top of the topping for decoration. We cool the cake in the refrigerator for another half hour or an hour and serve. To make the cut of the dessert even and clear, cut it with a heated dry knife.

Bon Appetit!

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