Mousse cakes are very popular. They are now a real fashion. Agree that this is not surprising. Indeed, in this case, a really tender and fragrant dessert is obtained. In addition, a self-made mousse cake can be considered a bright and original declaration of love. In the article we will give several recipes for this unusual dessert that can be implemented at home.
History of Goodies
A cake with mousse conquers several factors at once. It has long attracted the attention of sweet tooth thanks to its beauty and exquisite taste. Therefore, confectioners around the world are inventing more and more original ways of making such a dessert.
Mousse first appeared on the culinary market in 1894. True, at that time this word was used to refer to whipped fish and vegetable snacks fixed with gelatin and not sweets at all.
Everything changed in the early years of the 20th century, when the iconic French artist Henri de Toulouse-Lautrec came up with combining chocolate with squirrels whipped to a state of airy foam. It is noteworthy that then the dessert was called very original - "chocolate mayonnaise." Today, sweets can be found in the menu of almost any French cafe or restaurant, it is becoming more and more popular in our country.
Mousse has changed throughout the past century, while remaining consistently popular. Over time, sugar began to be added to it, and the proteins were replaced with whipped yolks, cream and butter. Mousse is now found not only chocolate, but also caramel, vanilla, fruit and nut. Today it is one of the most popular goodies.
Dessert Features
It is believed that each cake with mousse should have four immutable elements. This is the mousse itself, the biscuit, one or more fillings and the finish. The confectioner's professionalism in this case consists in the ability to find taste harmony.
As a rule, each of these four components is prepared separately. And in a certain sequence. First, the filling, which then freezes, then the biscuit, after the mousse and at the very end - the coating.
Chocolate honey cake
In this article, we will focus on several recipes for cake with mousse, which combine originality with classical traditions. For example, this is a chocolate-honey cake.
To prepare it, the following ingredients will be required. For the base of the cake:
- 100 g of raw ground almonds;
- 200 g of dark chocolate;
- 200 ml cream with a fat content of 33%;
- 30 g of honey.
For mousse, take:
- 6 proteins;
- 240 g of honey;
- 300 g of dark chocolate;
- 200 ml cream with a fat content of 10%;
- 13 g of gelatin powder;
- 4 tablespoons of boiled water, cooled to room temperature.
For decor you will need:
- 200 ml cream 38% fat;
- 30 g of dark chocolate;
- 2 tablespoons of decorative chocolate powder (it can be replaced with plain grated chocolate);
- 1 tablespoon of powdered sugar;
- 1 teaspoon of cocoa powder.
Also do not forget to stock up on baking parchment and a baking dish with walls at least 7 centimeters high.
Step by step recipe
Photos of cake mousse should inspire you to prepare this delicious dessert. Doing it is not fast and difficult enough, but it's worth it.
First you need to peel the almonds. To do this, fill it with boiling water for 5 minutes. Then discard on a sieve. Now the peel can be easily removed.
We take up the preparation of the basics. Following the step-by-step recipe for cake mousse, you need to start by bringing the cream to a boil, but not allowing them to boil. Pour crushed chocolate with them, we achieve its complete dissolution, stirring with a spatula.
In melted chocolate, add honey and ground almonds. Now drive the eggs into the chocolate mixture. Again, thoroughly mix with a spatula.
The bottom of the baking dish should be covered with parchment. In this case, the paper itself and the sides should not be greased with fat, as in the preparation of other desserts, at all. Having laid the dough in the form, you need to shake it slightly.
Cakes are baked in the oven, preheated to 170 degrees, 23 minutes. At a certain stage, you may hear the sound of gurgling oil, but this should not confuse you. Cool the cake without removing it from the mold.
Cooking Mousse
According to the recipe for the mousse for the cake, soak the gelatin in boiled water. Leave it on for about 20 minutes. Beat pre-chilled proteins at medium speed during this time. At the same time, honey should be brought to a boil in a saucepan.
Following the step by step recipe (with photo) of the mousse for the cake, you need to pour the honey boiled by this time in a thin stream into the proteins. In this case, do not stop the mixer, and increase its speed to maximum. Proteins need to be beaten until the whole mass has cooled to room temperature. As a result, you should have a shiny and stable foam. You won’t need a mixer anymore. Now you need to mix the mousse only with a spatula, performing movements from the bottom up.
Dissolve gelatin in a microwave or water bath. Three tablespoons of whipped protein should be mixed with gelatin, cooled to room temperature. At the very end, they need to mix most of the proteins.
The crushed chocolate must be melted in a water bath with cream, and then cooled to room temperature. Now mix five tablespoons of mousse with chocolate.
The sides of the baking dish are lined with cooking tape from the inside. In some cases, this step can be skipped. The mousse is carefully distributed over the entire surface of the cake, and then sharply hit the shape on the table. Due to this, we will be able to get rid of excess air bubbles. The cake should be infused in the refrigerator for 10 hours. Here's how to make a cake mousse.
Final stage
In conclusion, we make a decorative decoration. To do this, release the cake from the split ring. It is enough to draw a knife along the inner edge of the mold. It is desirable that the knife was with a thin blade and as sharp as possible. If you used the cooking tape, all you need to do is remove it.
Sprinkle the surface of the cake with grated chocolate or special decorative topping.
Chilled cream should be whipped with one tablespoon of powdered sugar. As a result, you should get strong foam.
Fill the syringe with the jagged tip with whipped cream. Make characteristic mounds in the center. Grind the chocolate as much as possible with a knife, send it to a plastic bag.
The bag is tied in a knot and dipped in boiling water for a couple of minutes. You can also melt chocolate in the microwave. After that, we cut off the corner of the packet, applying a pattern to the cream located at the edges. Sprinkle the surface of the cream in the center of the cake with cocoa powder.
The cake is sent to the refrigerator until the chocolate has completely hardened. That's the whole recipe for cake mousse. From the photo you can check whether you got what you wanted. As you can see, such a dessert should be prepared on the eve of the celebration, as it takes a lot of time to prepare it.
"Orange and Persimmon"
So originally called sponge cake with mousse. First, let's focus on the ingredients that you will need for this recipe. To make a biscuit, take:
- 2 large eggs;
- 85 g of sugar;
- 75 g of flour;
- 25 g of potato starch;
- vanilla pod;
- a pinch of salt;
- flour and butter for sprinkling and greasing the mold.
Tastes of mousses on the cake can be very different. Bavarian persimmon mousse is prepared in this recipe. It consists of the following components:
- 35 g of sugar;
- 125 g of milk;
- 4 sheets of gelatin;
- 3 yolks;
- 125 g cream 33% fat;
- a tablespoon of lemon juice;
- 100 ml of persimmon puree (for its preparation it is enough to pulp the fruit pulp in a blender);
- vanillin.
You should also make Bavarian orange mousse. To do this, stock up:
- 125 g of milk;
- 40 g of sugar;
- 4 sheets of gelatin;
- 3 yolks;
- 125 g cream 33% fat;
- a tablespoon of lemon juice;
- the zest of one orange;
- 50 ml of orange juice.
An important component of this cake is persimmon jelly. It is prepared from the following components:
- 150 g of persimmon pulp;
- 50 ml of orange juice;
- 2 teaspoons of powdered sugar;
- a tablespoon of lemon juice;
- one teaspoon of gelatin.
To decorate the dessert, use 100 ml of cream with a fat content of 33% and physalis.
Cake sponge cake
We begin the preparation of the biscuit by sifting flour with salt and starch three times in a row. Preheat the oven to a temperature of 180 degrees.
We mix eggs and sugar with each other in a small saucepan with a thick bottom. Do not be afraid that the eggs may curl up; sugar will not allow them to do this.
Put the mixture on low heat. Bring it to a temperature of about 45 degrees, stirring constantly. In this state, the egg mass can absorb air as much as possible.
Pour the resulting mixture into a bowl, beat at maximum speed, so that the mass acquires a characteristic fluffy consistency.
We cut the vanilla pod along, adding seeds to the egg mass. Lubricate the baking dish with butter and sprinkle with flour a little. Gently pour the whole biscuit mass. The biscuit is baked in the oven for about a quarter of an hour. Its readiness can be determined by piercing with a wooden skewer. She must stay dry. Cut the biscuit into three layers.
Persimmon Mousse
This is an original mousse recipe for a mousse cake. To begin with, fill the gelatin with cold water. Leave for 10 minutes. Mix yolks with vanilla and sugar.
Heat the milk strongly during this time, but do not bring it to a boil. Pour into the egg mass, mix thoroughly, and then pour everything back together in a saucepan. Constantly stirring with a whisk, bring to a temperature of about 85 degrees.
After removing from heat, add persimmon puree, lemon juice. Stir well. Dissolved gelatin dissolve in the mass. Cool the cream and then whisk to form a stable form. Mix again, and cover the split mold for the cake with cling film. Put the first sponge cake on the bottom. Pour it with Bavarian persimmon mousse. Cover with a second cake, put in the refrigerator.
Orange mousse
The same recipe for cake mousse applies to Bavarian orange mousse. Gelatin is poured with cold water and left for 10 minutes. Yolks are mixed with sugar.
Orange zest is added to milk. After this, it should be heated, but not brought to a boil. Pour the milk into the egg mass, and then return it back to the saucepan. Stirring with a whisk, bring to a temperature of 85 degrees. Add lemon and orange juice. Dissolve squeezed gelatin in the mass.
Chilled cream is whipped until stable. After that, they are introduced into an orange cream, cooled to room temperature.
Bavarian orange mousse pour the second cake, cover the third and again put in the refrigerator.
Persimmon jelly
To make this jelly, soak gelatin in water for 10 minutes. Mash the persimmon pulp in a blender.
In a saucepan, combine the resulting mixture with lemon and orange juice, powdered sugar. Mix everything thoroughly. Heat the mixture, and then add the squeezed gelatin to it. Stir until completely dissolved.
Taking the cake out of the refrigerator, pour it on top of the jelly. Return the dessert to the refrigerator until completely frozen. This will take several hours, but it is better to wait the night.
Decoration
At the final stage of preparation of this dessert, the cake is freed from the form in which it was previously stored in the refrigerator.
Just before serving it can be decorated with physalis and whipped cream. As a result, you will get an original dessert that is guaranteed to appeal to all your guests. They will appreciate your culinary talents.
Cake with mousse is the best option for a festive table. This dessert will decorate any celebration. It is suitable for a birthday, anniversary or a romantic dinner.