In the confectionery business, new trends have appeared that are non-standard solutions for the combination of tastes and textures. Mousse has become one of these favorites. Not many people know that such a mousse cake can be made from fruits, chocolate, vanilla, milk, combine several types of tastes. At the same time, the dessert looks spectacular, and each piece just melts in your mouth.
Distinctive features of mousse cake from other desserts
It is difficult to answer the question of what is a mousse cake. It has many distinctive features that make it unique in comparison with other flour products:
- The whole dessert has a soft but dense texture.
- Several types of flavors can be combined in a mousse cake.
- Additionally includes biscuit or crunchy layers.
- Jelly is used instead of cream for the interlayer.
An additional plus is a simple cooking recipe, which can be easily implemented at home.
Multi-component chocolate cake with a waffle-biscuit layer and strawberry confiture
It is difficult to imagine what a mousse cake is, if you do not try to make such a dessert. The multifaceted taste and simple recipe will help to recreate the ease of each component at home. An ideal option is a chocolate mousse cake with chocolate biscuit and strawberry confiture. You can use any other fruit to prepare this component, which will diversify the taste of dessert.
A photo of a mousse cake with strawberries in a mirror glaze will not leave indifferent the most exquisite culinary "critic". To prepare an unusual dessert, you need the simplest ingredients.
Cooking Chocolate Biscuit
So that the flour layer does not compress the mousse, the dessert kept its shape and remained light and airy, you need to prepare the perfect biscuit. Additionally, wafer cakes are used, which diversify the texture of the cake.
For flour layers, you need to prepare the following ingredients:
- 5 waffle cakes.
- 100 g of dark chocolate.
- 10 walnuts.
- 5 tablespoons of milk.
- 3 eggs.
- 3 tablespoons of vegetable oil.
- Bag of baking powder.
- 2 tablespoons of cocoa.
- 1/3 cup flour.
- 1/2 cup sugar.
Cooking Technology:
- First you need to mix all the dry ingredients. Combine flour, baking powder, cocoa, sugar.
- Pour vegetable oil and eggs into the dry mass. Beat all components at high speed for about 5 minutes.
- Lastly, add the dairy component and continue whisking the mixture at medium speed for another 2 minutes.
- Pour 4 mm into the dough. In the process of baking, the height will increase 3-5 times.
- Put in an oven preheated to 180 degrees for 10-12 minutes.
In order for the cake to cool evenly from below and above, you need to shift it to the grate.
Crisp layer formation
Usually, homemade mousse cakes are not original with respect to textures due to problems with the preparation of diverse biscuit bases. The solution to this problem in this recipe is made through the use of chocolate, nuts and waffle cakes. Grind nuts and wafer bases to a state of medium-grained crumb. Melt the chocolate in a water bath.
Next, a crispy layer is formed on the biscuit:
- Lubricate the surface of the flour surface with a thin layer of chocolate.
- Sprinkle with nut and waffle crumbs.
- Refrigerate for 15 minutes.
This cooking principle is simple, fast and cheap.
Technology for making strawberry confiture
Strawberry confiture, which can be prepared from such products, will help to shade the chocolate flavor:
- 0.5 kg of strawberries.
- 6 tablespoons of sugar.
- 10 g of lemon juice.
- A few sheets of basil.
- A tablespoon of gelatin.
Manufacturing technology:
- Gelatin pour 3.5 tablespoons of water, the temperature of which is not more than 6 degrees. Put the swell product for 10-15 minutes.
- Mash strawberries and place in a saucepan. Heat the substance a little.
- Beat with a blender until smooth, and wipe through a sieve. The result should be about 200 g of product.
- Mix half the strawberry puree with sugar, lemon juice and basil. Heat the mass until sugar is completely dissolved.
- Remove basil leaves and fill in gelatin. Shuffle the components. Pour the remaining half of the berry harvest. And mix again the components.
Pour the confiture into a silicone mold, which according to the parameters corresponds to the one where the biscuit will be baked. Wait until the substance has completely cooled, and then place it in the freezer for 12 hours. The product must undergo deep freezing.
The principle of making mousse
Mousse chocolate cake must necessarily contain the main component. To make chocolate mousse, you need to take the following ingredients:
- 3 tablespoons of sugar.
- A tablespoon of gelatin.
- 2 cups cream with high fat content.
- 3 yolks.
- A bar of dark chocolate.
Simple recipe:
- Pour gelatin with 6 tablespoons of very cold water. Leave to swell.
- Beat the yolks with sugar. The process is carried out until a white foam is formed.
- Cream in the amount of 1 cup pour into a pan and heat to 75 degrees. It is advisable to use a thermometer so as not to overheat the liquid.
- Pour the cream into the egg-sugar mixture. Stir with a whisk until a partial thickening of the substance is obtained.
- Set the mixture on a small fire and cook until the contents of the container are heated to 85 degrees.
- Grind chocolate by rubbing the bar on a coarse grater. Pour the crumbs into heated cream with egg-sugar addition.
- Microwave gelatin and heat a little. Add to previously prepared mass. Mix the components and wait until cooling to 40 degrees.
- Beat the remaining glass of cream with a mixer. Mass should increase almost 2 times. To make the substance light, place the milk product and whisk first in the refrigerator for 30 minutes.
- Mix whipped cream with chocolate mass. It is advisable to use a silicone spatula.
Chocolate contains mousse cake in almost all components.
Assembly of the main part
The mousse cake with the recipe is assembled step by step in accordance with a clear scheme. Take a silicone mold and pour half the amount of chocolate mousse into it. Put in the freezer for 5 minutes. Pour a layer of strawberry confiture and pour out the remaining mousse. Put in the freezer for 15 minutes.
What is a mousse cake without a crispy biscuit? Immediately you need to lay the flour base on a slightly frosted mousse. In order for the soft substance to absorb the cake, you need to scroll the last element a little while laying the layers.
So that all components have time to solidify well, you need to place the mold with the workpiece in the freezer for 12-15 hours.
Mirror glaze for visual improvement of dessert
Photos of a mousse cake with a recipe for cooking always indicate an aesthetic component. The ideal option for a chocolate dessert is mirror glaze. The following components are needed:
- A glass of sugar.
- 2 tablespoons of gelatin.
- Half a cup of cocoa.
- 2/3 cup cream with a high percentage of fat content.
- Half a glass of water.
- 6 tablespoons of invert syrup.
Features of the preparation:
- Soak gelatin in 7 tablespoons of ice water.
- In a saucepan, lightly heat the cream. Increase the heat and bring to a boil.
- In a separate container, mix water, sugar and invert syrup. Set on fire and wait for the sugar to dissolve completely. Next, boil the syrup until the temperature reaches 111 degrees. In the process of cooking, you need to constantly stir the substance with a spoon.
- Remove the syrup from the stove and immediately add boiling cream and cocoa to it. Put the mass on the fire again and bring to a boil.
- When the first signs of boiling appear, remove from the stove and add gelatin, stirring the substance.
Pour the icing into a container with high edges. Beat with a blender so that no bubbles appear in the layers. Leave to cool the product to 40 degrees.
Completion
Making such a mousse cake at home is quite simple, given the sequence of the assembly process of all components:
- Pull out the base of the cake from the freezer, remove the workpiece from the silicone mold.
- Set the base on the inverted glass, which is installed on the tray.
- Slowly pour the cake with icing, evenly distributing the product.
- The excess that drains from the walls of the cake must be tucked with a silicone spatula.
When the icing evenly lies on the surface of the cake and drains from the edges, the dessert can be transferred to a serving dish. For decoration, you can use fresh strawberries, which are partially processed with chocolate.
The easiest way to make mousse cake
If guests will soon be on the doorstep and there is not enough dessert to organize a tea party, you can use a simple recipe for mousse cake. Cooking takes a quarter of an hour, and solidification - 2 hours. The ingredients will need the simplest:
- 4 squirrels.
- 2 tablespoons of sugar.
- A tablespoon of gelatin.
- A pack of butter.
- Half a cup of condensed milk.
- A pound of any cookie.
Interpreted Mousse Cake. Photo. Recipe step by step:
- Soften half a packet of butter, and then beat with a mixer.
- Add condensed milk to the dairy product. Beat products for another 2-3 minutes.
- Gelatin pour 50 g of warm water. Leave to swell.
- Beat the proteins for 5 minutes, adding sugar in the process.
- Heat gelatin on a stove to 60 degrees. Then pour in a thin stream into the proteins, which are still whipped with sugar.
- When mixing the protein substance with a mixer, add an oil cream to it.
- Put the mass in a mold and refrigerate for 2 hours.
Grind cookies into crumbs. Melt the remaining packet of butter and pour into the crumbs. Knead the components and roll out with a rolling pin. Set the mousse blank on the crumb bed. Trim the bulging edges of the cookie cake.