Mousse cakes are the perfect culmination of any holiday or simply an exquisite dessert for a varied menu on weekdays. There are countless varieties of various delicacies that can satisfy the most diverse needs of consumers.
How to cook mousse cakes?
The technology for preparing such a dessert can not be called quick and simple, but the result fully compensates for all costs.
- Prepare a mousse cake preferably in silicone form.
- When designing a multi-layer dessert, each layer is allowed to freeze or at least grasp in the cold before adding the next one.
- Any recipe can be adjusted to your liking, adding new jelly layers, additives or decorating the delicacy to taste.
Mousse cakes «Hearts»
The simplest mousse cake can be prepared using the recommendations of this recipe. Forms here are used in the form of a heart, however, you can take for want of any other that is available. At will, the sweetness is decorated to the taste of a mirror or any other colored glaze.
Ingredients:
- protein - 1 unit;
- cream 33% - 100 g;
- chocolate white - 100 g;
- powdered sugar - 70 g;
- gelatin - 10 g;
- berries;
- biscuit.
Preparation
- Whisk the protein with powder.
- Separately whisk the cream with powder, mix with proteins and chocolate.
- Soak in 100 ml of water gelatin, heat, dissolve, mix with the protein base.
- Pour out a lot of forms, add berries and biscuit.
- After solidification, the mousse cake heart is removed from the mold.
Mousse cake with mirror glaze - recipe
Further on how to make a mousse cake with a colored mirror glaze . In this case, you can not do without a culinary thermometer, scales and submerged blender. When whipping at the final stage of glaze preparation, the appliance must not be raised high so that air bubbles do not form.
Ingredients:
- berry puree - 300 g;
- gelatin - 35 g;
- starch - 15 g;
- chocolate white - 470 g;
- sugar - 230 g;
- milk - 230 g;
- cream - 400 g;
- water 75 g;
- glucose syrup - 150 g;
- condensed milk - 100 g;
- biscuit, vanilla, dye.
Preparation
- Boil mashed potatoes with starch and 80 g of sugar, add 12 g of gelatin.
- They pour out the confit according to the forms, they let it freeze.
- Boil the milk with vanilla, add 15 g of gelatin, 320 g of chocolate, stir, cool to 35 g, mix whipped cream.
- Pour a little white mousse into the molds, let it freeze, put in the berry confit and pour a layer of mousse.
- Repeat the layers.
- Mix water, sugar, glucose syrup, cook up to 103 degrees, interpose gelatin.
- Pour the syrup into melted chocolate, dye, punch with a blender, cool down to 30 degrees, pour in a mixture of cakes.
- Take off the mousse cakes with a mirror glaze from the grill.
Red velvet cake
Mousse cakes, the recipe of which will be presented next, are amazingly spectacular in appearance due to the riot of colors used components. In this case, in the pastry, when baking a biscuit by any recipe, add a little cocoa and a red gel dye, which will give the desired effect.
Ingredients:
- protein - 1 unit;
- berry puree - 250 g;
- gelatin - 15 g;
- starch - 10 g;
- cream 33% - 130 g;
- champagne - 170 g;
- sugar - 200 g;
- eggs - 2 pieces;
- lemon juice - 20 ml;
- red dye;
- eggs - 3 pieces;
- cocoa - 1 tbsp. l .;
- sugar - 1 item;
- flour - 1 item;
- baking powder.
Preparation
- Berry puree is mixed with starch, 60 g of sugar, heated, add 5 g of gelatin.
- Give the confine, cut into portions.
- Beat eggs with sugar, flour and baking powder, add cocoa and dye. Baking oven 40 minutes.
- Biscuit cut into layers as conf.
- Champagne is heated with sugar and lemon juice, mix with the yolks with gelatin.
- After cooling, mix whipped proteins and cream into the mousse, collect cakes, alternating layers of mousse with biscuit and confit.
Mousse cake with oranges
Always happy with fresh taste and pleasant aroma fruit mousse cakes. In this case, the orange is used as the basis, instead of which you can take mandarins, other fruits or a mixture of several species. Biscuit is allowed to take any: vanilla, chocolate or on proteins, adding yolks to mousse.
Ingredients:
- orange - 2 pieces;
- gelatin - 1 tbsp. a spoon;
- yolks - 3 pieces;
- sugar - 70 g;
- milk - 120 ml;
- cream - 120 g;
- biscuit, glaze.
Preparation
- A biscuit base is cut out for cakes.
- Milk and 30 ml of cream boil with zest, interpose yolks with sugar, gelatin, 50 ml of orange juice.
- Add the whipped cream to the mousse, pour into the forms, alternating with the biscuit.
- Cover frosted fruit cakes with frosting.
Chocolate mousse cake - recipe
The next recipe for chocolate fans. Mousse cakes are prepared on the basis of chocolate biscuit, which can be baked for any proven recipe, and after complete cooling, soak with syrup, naturally brewed sweet coffee. If desired, add liqueur to the impregnation: fruit or Baileys.
Ingredients:
- chocolate - 100 g;
- gelatine - 20 g;
- sugar and oil - 50 g;
- milk - 140 ml;
- cream - 500 g;
- biscuit.
Preparation
- Melt chocolate with butter, stir after cooling, whipped cream with sugar and dissolved in milk gelatin.
- Spread the mousse on the biscuit.
- Send the chocolate mousse cake to harden in the cold for 6 hours.
Cottage cheese and mousse cake - home recipe
The following recommendations are for those who want to learn how to make creamy cakes based on cottage cheese. For dessert, use any biscuit, from which the desired size is cut out, which is impregnated with syrup or confiture and supplemented in addition to curd mousse with berry or fruit jelly.
Ingredients:
- cottage cheese - 500 g;
- gelatin - 10 g;
- jelly berry or fruit - 300 g
- sugar - 150 g;
- milk - 100 ml;
- cream - 200 g;
- biscuit.
Preparation
- Cottage cheese is punched with a blender with sugar, add whipped cream and dissolved in milk gelatin.
- Make out the mousse cottage cheese cakes, filling the mold with mousse from the cottage cheese and soaked biscuit, alternating layers.
- Give the dessert to freeze in the cold.
Mousse cakes «Three Chocolates»
Another option for cooking your favorite airy delicacy with chocolate will be presented in this section. Tasty mousse cakes are more convenient to cook in a general rectangular shape, and before serving cut into portions. If desired, the products are filled with a mirror or simple chocolate glaze .
Ingredients:
- black, milk and white chocolate - 180 g;
- butter - 140 g;
- gelatin - 10 g;
- sugar - 120 g;
- eggs - 4 pieces;
- coffee - 1 teaspoon;
- milk - 100 ml;
- cream - 600 g;
- cocoa.
Preparation
- Melt dark chocolate and 80 g of butter.
- Stir in the egg whipped from 80 grams of sugar, dissolved in a spoonful of coffee.
- Bake souffle at 170 degrees for 30 minutes, cool.
- Melted milk chocolate and 30 g of butter.
- Stir in the whipped cream with sugar, 3 g of gelatin dissolved in half the milk, beat, layer on the soufflé.
- Melt white chocolate with butter, mix cream and gelatin, pour into the mold.
- After solidification, cut the dessert and sprinkle the cocoa mousse cakes.
Mousse cake "Strawberries with cream"
Unbelievably gentle to taste you get a strawberry cake. The filling for dessert can be biscuit savoyardi cookies or any other to choose from. Suitable and just pieces of biscuit. After solidification in the cold, the treat is covered with strawberry or chocolate white glaze, let it freeze.
Ingredients:
- Strawberry - 500 g;
- gelatin - 30 g;
- sugar - 250 g;
- cream - 500 g;
- vanillin, biscuits, glaze.
Preparation
- Rinse the strawberries with sugar blender, boil, interpose gelatin, vanilla, and after cooling whipped cream.
- In the form of lay half of the mousse, then slices of biscuits and again mousse.
- Give the products to freeze, cover them with glaze.
Biscuit cake with mousse in chocolate
A cake with mousse, the recipe of which will be presented later, after pouring is poured with melted chocolate, to which for tenderness you can add a slice of butter or a little cream. The base can be prepared on a different basis: fruit, berry, curd or creamy.
Ingredients:
- black chocolate - 400 g;
- Butter - 40 g;
- vanilla custard thick cream - 150 g;
- cream - 250 g;
- chocolate biscuit.
Preparation
- Melt half the chocolate on a water bath, mix in a hot vanilla cream.
- After cooling, add whipped cream to the mousse, fill it with a mold, and place a biscuit cut out on the top.
- Give the delicacy to freeze in the cold, pour melted with butter chocolate.
Blackcurrant Mousse Cake
Black currant cake cakes without glaze outside, and with jam inside, will delight with an amazing combination of berry taste with a delicate creamy layer. For the preparation of dessert, a classic biscuit, chocolate and even honey. For berry puree use both fresh and frozen currants.
Ingredients:
- currant black - 150 g;
- sugar - 70 g;
- gelatin - 15 g;
- white chocolate - 50 g;
- milk - 75 ml;
- cream - 300 g;
- jam - 250 g;
- biscuit.
Preparation
- The jam is frozen in small molds.
- Chocolate is dissolved in hot milk, add gelatin and a spoonful of sugar.
- After cooling, whip the cream (150 g) and pour into the molds a little more.
- In the center place jam and freeze.
- Punch blender with berries with sugar, heat, interfere with gelatin.
- Add the cream and pour the mousse in the largest size, placing in the center frozen previously billets, and the top biscuit.