Mousse cake is very beautiful and delicious. There are a lot of ways to cook it. We will present only a few simple and affordable recipes for the implementation of which you do not need much time.
Berry Mousse Cake: Recipe
At first glance, it may seem that for the preparation of such a dessert a lot of free time and ingredients are needed. But this is not so. To implement the presented recipe, we need the following components (for biscuit):
- drinking water - 5 large spoons;
- snow-white wheat flour - 8 large spoons;
- baking powder - about 7 g;
- beet sugar - 8 large spoons;
- large eggs - 3 pcs.
For soufflé cream:
- frozen blackberry - about 100 g;
- gelatin in granules - about 20 g;
- thick strawberry yogurt - about 250 ml;
- frozen raspberries - about 100 g;
- beet sugar - about 100 g;
- granular wet cottage cheese - about 250 g;
- frozen blueberries - about 100 g.
For regular cream:
- coconut flakes - about 50 g;
- fresh lemon - ½ fruit;
- Condensed unboiled milk - approximately 170 g;
- sour cream as fresh as possible - about 120 g.
For impregnation:
- boiled water - 100 ml;
- Amaretto liquor - about 1 large spoon;
- granulated sugar - 2 dessert spoons.
Making biscuit
The mousse cake, the recipe of which we are considering, turns out to be very light, delicate and beautiful. To cook it, you must first knead the dough.
Egg yolks are intensively ground together with 4 large tablespoons of sugar, and then drinking water is added to them. Continuing to whip the ingredients, snow-white flour is gradually added to them, which is sifted together with the baking powder in advance.
After the described actions, egg whites with sugar residues are beaten separately (to persistent peaks). The resulting mixture is laid out to the yolks and mixed well.
The finished dough is laid out in a mold with a diameter of 20 cm, which is pre-covered with baking paper. In this form, the biscuit is baked for half an hour at a temperature of 200 degrees.
Ready cake is carefully removed and completely cooled (about 3 hours).
Mousse preparation process
How should I make a berry-mousse cake? After baking a biscuit, you need to start cooking souffle cream.
All berries are laid in a deep bowl and completely thawed. Then they are beaten with a blender, after adding granulated sugar. Granular cottage cheese and strawberry yogurt are also separately mixed. To the resulting mixture add pureed berries and beat well.
To make the mousse cake resistant, gelatin is definitely added to it. It is poured with a small amount of water (about 100 ml), and then left to swell for 30 minutes. After that, it is dissolved in a water bath and added to the curd-berry mixture.
Cake making
How should a velor mousse cake be formed? The completely cooled biscuit is cut in half, and then moistened with special impregnation. It is done as follows: boiled water is mixed with Amaretto liqueur and granulated sugar.
To form such a dessert, it is necessary to use a split mold. At its bottom lay one of the soaked cakes, and then 2/3 of the berry mousse. After that, the cake is covered with a second biscuit and again pour it with the rest of the souffle cream.
In this form, the semi-finished product is cleaned in the cold (all night). During this time, the mousse should completely harden. In the morning, remove the ring from the dessert and transfer it to the cake.
Making sour cream
To make a mousse cake with a velor surface, we need a white sour cream. For its preparation, condensed milk and fresh sour cream are thoroughly whipped. Without stopping whipping the ingredients, lemon juice is gradually added to them.
After thickening the mass, it is immediately used for its intended purpose.
We form a dessert and serve it to the table
After the mousse cake hardens in the refrigerator, it is completely lubricated with sour cream (including the side parts), and then sprinkled with coconut flakes, forming a kind of velor. In this form, the dessert is again sent to the refrigerator, but already for 2 or 3 hours.
Before serving, the mousse cake is decorated with fresh berries. Guests are served on beautiful saucers along with hot and strong tea.
Making mousse cake with mirror icing
Preparing such a dessert is easy and simple. If you follow all the recommendations described, you will get not only very tasty, but also incredibly beautiful cake. To prepare it, we need the following products (for biscuit):
- sifted white flour - about 75 g;
- unsweetened cocoa powder of good quality - about 50 g;
- chicken eggs - 4 pcs.;
- baking powder - 5 g;
- granulated sugar - about 130 g;
- melted and chilled butter - about 30 g.
For berry impregnation:
- beet sugar - about 100 g;
- frozen or fresh cranberries - about 150 g;
- dark pitted cherries - 100 g;
- cranberry liqueur - about 50 ml (can be replaced with rum);
- dry barberry - 3 g.
For white cream:
- egg yolks - 3 pcs.;
- fine sugar - about 40 g;
- nonfat cream - about 250 ml;
- vanilla (pod) - ½ pcs.;
- sheet gelatin - 4 g (1 sheet).
For cherry mousse:
- fresh pitted cherries - 250 g;
- small sugar - 50 g;
- egg whites - 2 pcs.;
- beet sugar - 110 g;
- drinking water - 30 ml;
- high fat cream - 250 ml;
- sheet gelatin - 8 g (2 sheets).
For chocolate mousse:
- dark chocolate - 200 g;
- thick cream - 240 ml;
- fat milk - about 90 ml;
- small sugar - 30 g;
- vanilla (pod) - ½ pcs.;
- yolks - about 30 g.
For mirror glaze:
- sheet gelatin - about 8 g;
- drinking water - about 120 g;
- fine sugar - about 145 g;
- cocoa powder - about 50 g;
- thick cream - about 100 ml.
Cooking sponge cake and berry impregnation
To make a chocolate mousse cake, you need to bake a large biscuit. To do this, beat the chicken eggs with sugar (about 10 minutes), and then add a loose mixture consisting of sifted flour, cocoa and baking powder. After mixing the components, melted and chilled butter is gradually introduced to them.
After receiving a viscous dough, it is laid out in a shallow form (you can use a baking sheet) covered with parchment, and baked in the oven for about half an hour.
After preparation of the cake, it is taken out, placed on a large plate and completely cooled. To prevent the biscuit from being too dry, it is moistened with special impregnation. For this, cranberries are boiled together with sugar and dry barberry (about 7-10 minutes), and then beat through a blender and rubbed through a sieve.
In the resulting berry puree add liquor, cherries and heat treated for another 10 minutes. After this, the impregnation is cooled and applied to cold cake.
Make white cream
- A sheet of gelatin is soaked in cold water and allowed to swell.
- In a separate bowl, beat the yolks and sugar.
- Cream is poured into a small saucepan, vanilla is added and heated over low heat, not brought to a boil.
- Hot cream is poured in small portions to the yolks, constantly stirring the ingredients with a whisk.
- The resulting mixture is put on low heat and brought to 85 degrees (do not boil).
- After removing the cream from the fire, gelatin is added to it, stirred until dissolved, filtered through a sieve and whipped with a blender.
- A thick white mass is poured into a mold and cooled to solidification.
Cooking Cherry Mousse
- Gelatin is soaked in cold water.
- The pitted cherries are boiled with sugar (10 minutes), beat with a blender and allowed to boil again.
- Gelatin is added to the cooled mixture and mixed well until dissolved.
- Syrup is made from water and sugar and poured in a thin stream into egg whites, which are whipped until solid peaks.
- Fat cream is whipped heavily, and then added to the mixture, consisting of cherry puree with proteins.
Making Chocolate Mousse
- Melt the chocolate in a water bath.
- Vanilla milk is heated in a separate pan.
- Beat the yolks with sugar until thick, and then pour in the hot milk, regularly stirring with a whisk.
- Putting the ingredients on the stove, they are heated to 85 degrees.
- To the resulting mass, melted chocolate is poured in small portions and whipped with a whisk.
- The chocolate mousse is cooled to room temperature and combined with heavily whipped cream.
Cooking mirror glaze
Mirror icing for the cake is very simple to prepare. Gelatin is soaked in cold water. Sugar, water and cream are brought to a boil, and then cocoa is added and mixed.
After removing the ingredients from the stove, they add the swollen gelatin, and then beat with a submersible blender until smooth.
How to form?
Mousse cake with mirror glaze forms very easily. On a soaked biscuit spread white cream, frozen in a refrigerator. Then the dessert is covered with cherry and chocolate mousse.
So that the mirror icing for the cake does not spread, it is recommended to carry out all the described actions in a deep plate.
After the dessert is formed, it is cleaned in the refrigerator for 12-15 hours. After this time, the mousse cake is cut and presented to the table with a cup of tea.