Mousse cake - 12 recipes

Those who follow the latest culinary art will certainly be interested in a fresh trend - mousse cake. There are a huge number of recipes, and everyone will find an option to taste. Working with this dessert is easy and fun, and the result is always stunningly beautiful and mouth-watering.

Mirrored Mousse Cake

Cakes for this coating are prepared in two rings. In a smaller diameter - biscuit and filling. The blanks are placed in a large ring and poured with mousse, carefully filling the gaps from the sides. On a cake from a frozen smooth mousse, the coating falls without problems.

Icing is prepared in excess, most of it drains from the cake:

• 300 g of sugar;
• 150 ml of water;
• 10 g of gelatin;
• 200 g of condensed milk;
• 250 g of white chocolate.

Stain best with a water-soluble gel dye.

1. Dissolve all the ingredients in hot sugar syrup.
2. The glaze prepared for work is warm (30-35 ° C), mixed to smoothness, without lumps and air bubbles.
3. Mix a little dye before application.
4. From the resulting drops of different colors, fantastically beautiful stains are obtained.
5. To work with icing, you need a high cake stand. A special rotary table is very convenient, but you can do with a regular grill.
6. To collect the draining excess, substitute a deep dish or a baking sheet.
7. The warm mass is slowly poured onto the center of the cake so that it flows evenly from all sides.
8. The surface of the glaze is not even.
9. The cake is cooled on a stand.
10. Drops frozen below are removed.

Recipe from Andy Chef

The author’s cake “Illusion” of a popular food blogger combines crispy shortbread dough according to Breton recipe, fruit and berry layer and creamy chocolate mousse.

First filling:

• 190 g of cherry juice;
• 10 g of rum or brandy;
• 50 g of sugar;
• 100 g of cherries.

Work Stages:

1. Heat all ingredients to 90 ° C.
2. Enter 10 g of soaked gelatin.
3. Put the squeezed berries into the mold and pour in the prepared mixture.
4. Cool.

Second layer:

• 50 g of fresh orange juice;
• zest;
• 90 g of fat cream;
• 150 g of white chocolate.

Work Stages:

1. Heat the juice, cream and zest.
2. Dissolve chocolate and 6 g of gelatin in this mixture.
3. Cool.
4. Pour onto a cherry blank and cool.

For biscuit:

• yolk;
• 40 g of powdered sugar;
• 10 g of cocoa;
• 45 g of flour;
• 4 g baking powder;
• 50 g of oil.

Work Stages:

1. Grind the yolk with powder.
2. Sift dry ingredients into it.
3. Drive in softened butter.
4. Collect in a tight ball and flatten on a baking mat with a cutting board. The dough is so plastic that it cannot be rolled out with a rolling pin. It is important to press the board evenly so that the dough is flattened into a flat round cake. The diameter of the cake should be less than the mold for the assembly of the cake.
5. Bake at 180 ° C for only a quarter of an hour.

Chocolate mousse

• 220 g of heavy cream;
• 120 g of milk;
• 150 g of dark chocolate;
• three yolks;
• 40 g of sugar.

Work Stages:

1. Brew yolks with sugar in hot milk.
2. Dissolve confectionery chocolate.
3. Introduce 10 g of gelatin.
4. Cool to 30 ° C.
5. Whip the cream, combine them with chocolate cream.

Collect the cake in a deep container.

1. The first is an abundant layer of mousse.
2. In the center you need to place a blank of cherry and orange.
3. Cover with a cake, press it to a liquid mousse.
4. Chill and flip on a serving platter.
5. Registration, perhaps any, at the discretion of the chef.

Dessert "Three chocolates"

The popular Three Chocolates mousse cake can be tasted in any confectionery, but the home-made version always seems more saturated and mouth-watering.

Lazy biscuit:

• egg;
• 40 g of sugar;
• 25 g of flour.

Step by step cooking:

1. Beat a dense meringue.
2. Grind the yolk with sugar.
3. Combine both masses while maintaining the splendor of the meringue.
4. Sift the flour.
5. Stir the lush dough.
6. Bake at 170 ° C for a quarter of an hour.

For triple chocolate toppings:

• eight yolks;
• 1.2 l of heavy cream;
• 100 g of sugar;
• 30 g of gelatin;
• 80 g of white, milk and dark chocolate.

Step-by-step job description:

1. Brew yolks with sugar in hot cream.
2. Boil until thick.
3. Introduce gelatin.
4. Arrange the hot cream equally in three bowls.
5. Pour into them three types of crushed chocolate and stir until completely dissolved.
6. Put the sponge cake on a serving plate, place a ring to assemble the cake above it.
7. Add one third of whipped cream to the cooled dark cream. Put on cake, flatten and put in the refrigerator.
8. Mix cream and mixture with milk chocolate.
9. Put on the frozen first layer and cool.
10. Mix the cream and the remaining chocolate mass. Put the last layer of dessert. Https: //www.youtube.com/watch? V = 9mwPIq96UEs

Mousse Cake "Red Velvet"

This is an easy version of the famous American dessert made of chiffon biscuit with cheese cream. Mousse cake looks just as bright and festive, but contains much less fat.

For biscuit:

• 140 g of flour;
• 10 g of cocoa;
• 2 g of salt;
• 5 g of soda;
• 2 g of vinegar;
• 75 g of butter and olive oil;
• 150 g of sugar;
• yolk;
• two proteins;
• 100 ml of kefir;
• vanilla extract;
• fat-soluble red dye.

Sponge cakes should be smaller than the assembly ring so that the mousse can envelop the filling on all sides.

1. Beat butter, yolk and sugar.
2. Pour vinegar and dye.
3. Add dry ingredients and kefir in parts, continuously whipping the dough.
4. Beat a dense meringue and carefully introduce into the dough.
5. Bake at 180 ° C, check for preparedness with a wooden toothpick.
6. Cut off the convex hat from the cooled biscuit and divide it into two cakes.

For berry compote:

• berries wiped with sugar;
• 6 g of gelatin;
• 70 g of sugar;
• 10 g of starch.

For the filling, any red berries are suitable: cranberries, raspberries or red currants. It is important to strain the mashed potatoes so that seeds and peel do not fall into the dessert.

1. Boil mashed potatoes with sugar and starch.
2. Add soaked gelatin.
3. Distribute in the ring where the biscuit was baked.

Champagne creamy mousse:

• 200 ml of champagne;
• 20 g of lemon juice;
• 130 g of sugar;
• 150 ml of heavy cream;
• 30 ml of water;
• two eggs;
• 10 g of gelatin.

Cooking:

1. Heat champagne and lemon juice.
2. Brew in this mixture yolks mashed with sugar.
3. Add soaked gelatin.
4. Whip the cream.
5. Make sugar syrup.
6. Beat the squirrels. Add a little hot syrup to them.
7. Carefully combine half the meringue with cream and half with custard mass.
8. Also, neatly, while maintaining an airy structure, connect both parts of the mousse.

Collect the cake in the ring.

1. Start the assembly with a layer of mousse, alternately laying out a biscuit, a berry filling and a second biscuit.
2. To cool each layer of mousse in the freezer for several minutes, so that the mass has time to "grasp".
3. Turn the frozen dessert onto a serving plate, remove the ring and decorate. Https: //www.youtube.com/watch? V = 4_z9WW62MB4

Snickers Mousse Cake

Chocolate mousse cake, prepared by analogy with the popular Snickers bar, is made from chiffon biscuit and two types of mousse.

For biscuit:

• 200 g of flour;
• 40 g of cocoa;
• 10 g of baking powder;
• 10 g of soda;
• two eggs;
• 5 g of salt;
• 250 g sugar
• 150 ml of milk;
• 50 ml of vegetable oil;
• 200 ml of boiling water.

Work Stages:

1. Grind eggs with sugar.
2. Sift the dry ingredients.
3. Add half the dry mixture. Beat the dough thoroughly after adding each ingredient.
4. Pour in milk.
5. Pour the remaining flour mixture.
6. Pour boiling water.
7. Bake at 180⁰С.
8. Cut into two even cakes.

Salted Caramel:

• 100 g of sugar;
• 25 ml of water;
• 100 ml of heavy cream;
• 25 g butter;
• 5 g of salt.

How to cook:

1. Cook thick sugar syrup.
2. Melt the butter in it.
3. Pour in cream warmed up to 70 ° C.

Caramel Mousse:

• egg;
• 60 g of sugar;
• 80 ml of milk;
• 200 g of salted caramel;
• 14 g of gelatin;
• 250 ml of whipped cream.

Cooking:

1. Beat the egg with sugar.
2. Brew in hot milk.
3. Add warm salted caramel and gelatin.
4. Cool.
5. Combine with whipped cream.

Custard Creamy Mousse:

• whole egg;
• yolk;
• 50 g of sugar;
• 170 ml of milk;
• 14 g of gelatin;
• 250 ml of heavy cream.

Cooking:

1. Beat the egg, yolk and sugar.
2. Brew in hot milk.
3. Add soaked gelatin.
4. Cool and mix with whipped cream.

The cake is assembled in a ring, the bottom of which is tightened with cling film.

1. The first layer is half caramel mousse. Chill in the freezer for 5-10 minutes.
2. The second layer is half a creamy mousse.
3. Put the chocolate cake on a liquid mousse to make the cake stick better.
4. Repeat all three layers.
5. The cake will completely harden in 6-8 hours. After that, turn it on a serving plate, free from the ring and decorate.
6. You can use roasted peanuts and salted caramel for decoration. Https: //www.youtube.com/watch? V = 5UDpAe6h2jA

Strawberry Mousse Cake

Cake sponge cake can be baked according to any recipe. A lazy biscuit is perfect. From strawberries to prepare a rich and vibrant compote and creamy mousse.

Compote:

• 400 g of strawberries;
• 150 g of sugar;
• 15 g of gelatin.

In gelled berry puree, add gelatin and cool in the ring.

Strawberry Mousse:

• 300 g of strawberries;
• 25 g of gelatin;
• 200 g of sugar;
• 500 ml of whipped cream.

A blank of berry puree, slightly denser than for compote, is mixed with whipped cream.

Assembly is carried out in an upside down ring.

1. Melt the chilled compote in the mousse.
2. Close with sponge cake.
3. Turn the frozen cake onto a dish.https: //www.youtube.com/watch? V = -Qn4VNrhTaM

Cooking with Blueberries

The unobtrusive taste of blueberries and delicate cream is an excellent base for a quick whip dessert.

Blueberry Mousse:

• 300 g of berry puree;
• 250 g farm sour cream;
• 100 g of sugar;
• 10 g of gelatin;
• 200 ml of whipped cream.

Cooking:

1. Beat mashed blueberries with sugar and sour cream.
2. Add dissolved gelatin.
3. Combine with cream.
4. Prepare a pair of cakes from chiffon biscuit, the recipe of which is given above. Do not add cocoa; white biscuit will be more appropriate.
5. Make a cake, alternating biscuit cakes and blueberry mousse. Https: //www.youtube.com/watch? V = E8-PV1IxFYk

How to make with black currant

In the same simple dessert, you can combine cakes of white lazy biscuit and berry mousse from cream cheese.

For mousse:

• 200 g mashed blackcurrant;
• 100 g of powdered sugar;
• 200 g cream cheese;
• 200 g of yogurt;
• 10 g of gelatin;
• 300 ml of whipped cream.

Making a cake is similar to the previous recipe. Halves of canned apricots can be placed in the mousse layer to enrich the composition of flavors.

Cherry dessert

In a mousse cake, popular combinations of flavors are often used, for example: cherry, cognac and cocoa.

Brownie Biscuit:

• 50 g of cocoa;
• 120 g butter;
• 100 g of sugar;
• two eggs;
• 90 g of flour.

Cooking:

1. Bake at 170⁰C for 25 minutes.
2. On top of the biscuit is a saturated layer of cherry compote, described in the first recipe.
3. Cover the dessert with a layer of custard creamy mousse, as in the Snickers cake. Https: //www.youtube.com/watch? V = _0RdtmdGFgk

Raspberry treat

Raspberry mousse goes well with saturated wet brownie.

Ingredients:

• 500 g raspberry puree;
• 200 g of sugar;
• 25 g of gelatin;
• 15 g of lemon juice;
• 500 ml of whipped cream.

Cooking in everything is similar to working with the described strawberry mousse.

With oranges

A tropical treat with almond cake, juicy fruit layer and fragrant orange mousse will decorate any holiday and will certainly surprise guests, although it is prepared quite simply.

Cake base:

• 100 g of almond flour;
• 30 g of wheat flour;
• 30 g of oil;
• 30 g of sugar.

Cooking:

1. Grind the components into moist crumb and brown at 190 ° C.
2. To beat in a blender with erased chocolate and whole almonds (50 g each).
3. Tamp uniformly and cool.
4. Put a few tangerine slices on the base.

For mousse:

• 250 ml of orange juice;
• two yolks;
• 50 g of sugar.
• 15 g of starch;
• 30 g butter;
• 50 g of white chocolate.

Cooking:

1. Preheat components in a water bath.
2. Add 5 g of gelatin.
3. Add another 5-6 tablespoons of softened oil to the chilled mousse.
4. Fill the mousse form
5. Cool Dessert.https: //www.youtube.com/watch? V = gTuo-8pyyFs

With lemon

Another citrus-flavored cake is made from lemon biscuit and lemon mousse.

A lazy biscuit will acquire a rich aroma if zest from a whole lemon is added to the dough.

For mousse:

• 300 ml of lemon juice;
• 300 g of sugar;
• 25 g of gelatin;
• 600 ml whipped cream.

Dissolve the gelatin in hot lemon syrup. Gently mix cooled syrup into whipped cream.

How to decorate a mousse cake

Professional confectioners cover mousse cakes with a velor layer of chocolate or mirror glaze.

• You can buy a ready-made spray velor. A 400 ml can is enough for 6-8 medium-sized cakes. Unfortunately, this is an expensive pleasure.
• Another option: independently prepare the mixture and spray it with a spray gun. The mixture is prepared from white chocolate and butter, it is enough to melt 50 g each.
• To prepare a mirror glaze, you only need a spoonful of gelatin and a cake stand. This coating option is much easier to reproduce in the home kitchen.

Additionally, the cake can be decorated:

• fresh berries and fruit slices;
• gelatin dummies;
• Macaroni
• soft sweets;
• meringues;
• chocolate toppers and so on.

Making a mousse cake is like making a bouquet.It is necessary to find a harmonious combination of tastes and textures, making the dessert interesting and rich, and not to lose a sense of proportion. To think over and accurately execute a decor - the task is no less fascinating and important.