Mousse cake is a dessert, at the first glance at which there is an association with luxury, and all the surrounding people with difficulty believe that it can be done on their own. His cooking at home is not too difficult, but it takes a long time, but the result, as in the case with other complex masterpieces of confectionery, will definitely be worth it.
Simple mousse cake
The cake of beginners, as a rule, consists of one layer, does not have fancy ornaments and contrasting textures, but possesses all the qualities of a decent classic delicacy: pomp, rich taste, uniformity and creaminess. To get the perfect treat you should follow a number of rules:
- Do not forget to pre-soak the selected gelling agent in advance.
- Before you prepare the cake, prepare all the necessary utensils, coronets, a pair of silicone scapulas. In some recipes you have to act as quickly as possible.
- If you achieve airiness with the help of egg whites, make sure that they have been pre-pasteurized.
- The same applies to cream. Before work the corners of the product it is better to cool the product well.
- When connecting the lush base with other components, use the shoulder blades to keep the maximum amount of oxygen pumped into it.
Mousse Cake "Three Chocolates" - recipe
The mousse cake "Three Chocolates" is a gift to any chocolate man. It is based on a rich biscuit, on top of which are alternately laid out two caps of lush chocolate mass. Depending on the taste preferences, you can start milk, white or chocolate tiles, or connect them to each other.
Ingredients:
- butter - 75 g;
- black chocolate - 200 g;
- eggs - 4 pieces;
- coffee soluble - ¾ tsp.
For toppings:
- boiling water - 150 ml;
- cocoa - 25 g;
- bitter tiles - 150 g;
- cream - 700 ml;
- gelatin - 10 g;
- chocolate drops - 180 g.
Preparation
- For the basis of the protein turn into foam, and the remaining components whip in a bath and connect with it.
- Soak gelatin for topping, and use the remaining liquid for cocoa.
- Whisk half the cream until cream is obtained, pour in the cooled cocoa and melted bitter tile.
- Whip the rest of the cream with gelatin to the same consistency as the previous layer. Add melted drops.
- Pour both layers alternately onto the cooled biscuit. Refrigerate before serving.
Mousse cake with strawberries
Mousse cake, a simple recipe that fits just a few manipulations, is the dream of every mistress. This option - just one of those. If you have a minimum time, try a one-layer treat with berries in the composition. The latter can be taken fresh or frozen, if they start cooking out of season.
Ingredients:
- Strawberry yogurt - 140 g;
- Strawberries - 200 g;
- gelatin - 10 g;
- cream - 300 ml;
- sugar - 70 g.
Preparation
- Soak gelatin.
- The other ingredients, except the cream, whisk until you get a mash.
- Add the gelatin in the mashed potatoes.
- Cream work with a mixer until firm peaks and gently mix with mashed potatoes.
- Leave the strawberry mousse cake to solidify in the form.
Mousse chocolate cake - recipe
Even those who abandoned animal products or simply tries to follow a healthier diet can enjoy a mousse cake. This option is not only devoid of animal fats and sugar, but also prepares tens of times simpler than its classic counterparts. Visibly accelerates the work of the ready-made base of biscuit or biscuit.
Ingredients:
- avocados - 4 pieces;
- Walnut milk - 75 ml;
- maple syrup - 160 ml;
- starch - 1 tbsp. a spoon;
- chocolate melted - 1 item;
- cocoa powder 50 g;
- base (20 cm) - 1 pc.
Preparation
- Whip the ingredients until smooth. Pour into the basis.
- Chocolate cake should be cooled 2 hours before cutting.
Carrot Mousse Cake
Mousse cake - a recipe, usually tedious and long, but if you want to make only one air detail in the overall composition, try using a cream. Mousse cream for the cake is prepared faster and easier than a full-bodied delicacy, and in addition can complement any cakes. In the following version, the base is carrot biscuits .
Ingredients:
- cream - 350 ml;
- powdered sugar - 50 g;
- carrot cakes - 3 pieces;
- carrot puree - 350 g;
- agar 20 g.
Preparation
- Leave the agar to swell, and in the meantime, whip the first pair from the list to the peaks.
- Add everything with the agar and carrot solution.
- Distribute a light cream between the cakes and the surface of the ready-made delicacy.
Orange mousse cake - recipe
It is generally accepted that mousse cakes are excessively heavy, and satiety from them comes after a couple of teaspoons. This variant differs from many not only in that it preserves the ease with a dense texture, but also in that it is characterized by freshness due to the addition of citrus. As a cake you can choose a base of cookies, as for cheesecake.
Ingredients:
- base (20 cm) - 1 piece;
- orange - 1 piece;
- cream - 200 ml;
- yoghurt - 200 ml;
- gelatin - 4 leaves;
- sugar - 100 g.
Preparation
- Leave the sheets soaked.
- In the meantime, turn cream of cream and sugar into cream. Carefully tamper with yogurt, followed by citrus juice and zest.
- Add the gelatin.
- Fill the mixture with the base. Mousse orange cake should be held in the cold for at least 8 hours.
Cherry Mousse Cake
Fans of desserts with a taste of alcohol will definitely appreciate this mousse cake for its worth. In addition to cherry liqueur , it includes whole berries, which can be taken canned, fresh or frozen (based on the season), but without fail before removing the bones from them.
Ingredients:
- almond cake (12 cm) - 1 piece;
- egg yolk - 1 piece;
- sugar - 50 g;
- chocolate white - 100 g;
- cherries - 400 g;
- liquor - 15 ml;
- cream - 100 ml;
- agar 20 g.
Preparation
- Soak the agar.
- Beat yolks with sugar, agar and liqueur over a bath. Let the chocolate blossom.
- Grind the berries in a puree and add to the mixture. Gently mix everything with whipped cream.
- Pour the mass over the cake. Cool the mousse cake with the cherry until it hardens.
Caramel mousse "cake"
To put the cake on the buffet is very simple, it remains only to leave the mixture to cool not in a large round form for baking, but in serving cups, beautiful glasses or other forms of a small "caliber". At the bottom, you can safely put a biscuit, crumble cookies or nuts to achieve a texture variety.
Ingredients:
- yoghurt - 500 g;
- pasteurized proteins - 2 pcs .;
- salted caramel - 85 ml;
- pinch of vanillin.
Preparation
- Before you make a mousse "cake", turn the proteins into a foam.
- Combine the yogurt with vanilla and caramel. Carefully knead with protein souffle.
- Distribute by shape and cool before serving.
How to decorate a mousse cake?
- The easiest way to decorate are fruits, pieces of berries, nuts or caramels - all this can be chosen depending on the recipe itself or simply relying on aesthetic preferences.
- A more sophisticated technique is the coverage of desserts popular with today's mirror glaze .
- Two-tiered mousse cake is easiest to leave "naked", pouring on top of ganash or syrup, and leaving it to flow picturesquely along the edges.
- It will not be superfluous to combine mousses with various soufflé, marshmallows and creams that can be cast from a confectioner's sack with a figured nozzle or, after cutting, distribute the dessert and the dish at the junctions of the dessert.