Bulk cake with mirror glaze. Colored Mirror Chocolate Glaze

Glaze is the most popular and uncomplicated decoration for homemade baked goods, but a cake with mirror glaze, even from a home pastry chef, will always look enchanting. So maybe it's time to tame her Majesty mirror glaze, or glaze?

There are many different glaze recipes, but the one below will work for home confectioners, without hard-to-find ingredients and powders. Of course, questions may arise about glucose syrup and food coloring. Both of these products can be bought from a specialty candy store or ordered online or replaced.

Replace the glucose syrup with inverted syrup or liquid honey. You won't be able to use fruit juice instead of dye, but you can make a frosting with dark or milk chocolate.

Homemade mirror glaze composition:

• 12 g of powdered gelatin;
• 135 ml of water (of which 60 ml - for swelling of gelatin);
• 150 g sugar;
• 150 g glucose syrup or equivalent;
• 100 g of condensed milk;
• 150 g of chocolate.

Step by step algorithm:

1. Pour gelatin with the prescription rate of water and leave so that its granules absorb all the moisture.
2. Add the remaining water to the sugar and glucose syrup. Send the mixture to the fire and heat until all components are dissolved and boil.
3. Melt the chocolate until it is liquid. This must be done very carefully so that the product does not curl up from overheating.
4. Send liquid chocolate, condensed milk, hot syrup to a tall glass of a blender. Stir the mixture with a spatula, and when its temperature reaches 60 - 70 degrees, introduce the dissolved gelatin in a thin stream.
5. Then you can add food coloring and blend the glaze with a blender until perfectly smooth, trying to minimize the appearance of bubbles on the surface and holding the blender leg at an angle of 45 degrees.
6. Next, strain the glaze through a fine mesh sieve to remove the bubbles that have arisen, cover with a foil in contact and remove for half a day in the cold for ripening.

You can paint the glaze with gel dyes, dry, paste-like or fat-soluble. To make the color of the mass after staining brighter and more saturated, the mass should be bleached by adding a little white food coloring (titanium dioxide) to it.

What cakes can be covered with mirror glaze

Traditionally, mousse desserts are covered with such a glaze, or glaze, but absolutely any cake can be turned into a fashionable one, with a shiny and smooth surface like a mirror.

Only in the case when it is not the surface of the mousse that is glazed, several prerequisites must be met:

1. The cake should be covered with a perfectly even layer of chocolate ganache or white frosting.
2. Before covering the dessert with glaze, the dessert should be sent for 3 - 4 hours, and preferably overnight in the freezer, so that it freezes well.
3. After applying the glaze, it should be allowed to stand for 10 - 15 minutes so that it "grabs", and then send the cake to the refrigerator shelf for defrosting for 5 - 7 hours.

Thus, observing these simple rules, you can cover cakes made of biscuit, shortcake, puff and other cakes with bright glossy icing. You can fill the entire surface of the cake, or limit yourself only to the top, forming beautiful smudges on the sides.

Important: so that the smudges do not reach the very bottom, forming unaesthetic puddles at the bottom of the dessert, the temperature of the dessert should be no more than 28 - 30 degrees.

Correct cake coating technology

If you succeed in preparing a mirror glaze, then this is still only 50% of success. The remaining 50% will depend on how well the pastry glazes.

To make the design process go smoothly, you need the following tools:

• submersible blender;
• Microwave oven;
• culinary thermometer;
• lattice or stand;
• container where the remaining glaze will drain;
• a long and wide knife or blade.

Cake pouring process:

1. Remove the glaze from the refrigerator, heat it in the microwave to operating temperature (35 ° C), interrupt with a blender and strain through a sieve.
2. Remove the frozen ganache-covered cake from the freezer. If the dessert is mousse, remove it from the silicone mold.
3. Transfer the dessert to the wire rack, under which there is a container for draining the excess. If the cake is not in the correct shape, then it is better to place it on a pedestal. This will help grip the bottom edges.
4. Further, the icing is simply poured onto the cake on top. First, the mixture is poured into the center, and then distributed around the perimeter so that the sides are covered. Excess frosting can be removed from the flat surface of the dessert with a wide knife or spatula.
5. After waiting 10 - 15 minutes, until the glaze "grabs", lift the cake on your hand and wrap the hanging thin threads of glaze and nodules under the bottom.

After all the manipulations, it remains only to transfer the cake to a substrate and add additional decorative elements made of chocolate, berries or caramel, if desired.

Mousse cake with strawberries and mirror icing

Mousse cake with mirror glaze usually, in addition to a layer of mousse and glaze, also has a layer of biscuit / shortcrust pastry base, as well as a layer of berry or fruit confit / compote.

Consider the simplest version of such a dessert with strawberries, for which you will need:

• 300 g shortbread cookies;
• 40 g soft butter;
• 60 g of condensed milk;
• 500 g strawberries (200 g for confit and 300 g for mousse);
• 250 g of sugar (50 g - for confit and for 200 - in the composition of the mousse);
• 10 g starch;
• 35 g of gelatin (10 - in confit and 25 - in mousse);
• 60 ml of water;
• 500 ml whipping cream.

Cooking technology:

1. Crush the cookies until crumbled and mix with soft butter and condensed milk, then tamp them into a culinary ring, which will be 2 cm smaller than the assembly mold, and freeze.
2. For confit, stir sugar with starch, pour in strawberry puree and boil until thick. Then remove from heat and add pre-soaked and melted gelatin. Pour the cooled berry mass into a mold that is 2 cm smaller than the cake mold and freeze.
3. For strawberry mousse, puree the berries with a blender, and then pass through a sieve, mix with sugar and instant gelatin. Warm up everything until smooth, stirring constantly and not allowing heating above 60 degrees. Beat the cream into a lush foam, and then in several steps add the strawberry puree with gelatin, stirring with a spatula or mixer.
4. Pour about 1/3 of the mousse into the silicone mold for the future dessert, put it in the freezer for 5 minutes, so that it “grabs” a little. Next, lay out a layer of frozen compote, pour out the rest of the mousse, and the last to drown the shortbread cake in it.

Send the finished dessert to the freezer, and after freezing, pour over the mirror glaze prepared according to the recipe above.

Cooking with biscuit cakes

Lovers of traditional cakes can also decorate their pastries with trendy techniques.

To do this, you need to bake your favorite cake with biscuit cakes, make a mirror glaze and additionally prepare butter cream from:

• 180 g softened butter;
• 50 g icing sugar;
• 75 g (or 125 g, if done without powder) condensed milk.

Priority of actions:

1. Beat soft butter with powder and condensed milk into a delicate and airy cream, with which to level the surface and sides of the product. Then put the dessert in the refrigerator for several hours.
2. Most often, biscuit cakes are decorated with beautiful glaze drips. For them, put the icing in a pastry bag, cut off the tip and, quickly moving along the outer edge of the cake, apply smudges, and finally distribute the glaze on top.

So that the smudges do not "float away" you need to work very quickly so that condensation does not have time to appear on the cream.

Dessert with coconut and pineapple

Pineapple confit, coconut praline and almond biscuit, immersed in the most delicate mousse on coconut milk - this is an exotic that will not leave anyone indifferent. If it seems that it is not realistic to create such a miracle at home, then you just have to carefully study the technology, and it turns out that there is nothing complicated, and all the ingredients are available.

So, for an almond biscuit you need to take:

• 1 egg;
• 24 g sugar;
• 16 g butter;
• ½ g baking powder;
• 30 g wheat flour;
• 10 g almond flour.

For a crunchy coconut layer, prepare:

• 24 g waffles (cornflakes);
• 26 g coconut flakes;
• 70 g white chocolate;
• 30 g butter.

The exotic pineapple confit will include:

• 300 g pineapples;
• 25 g sugar;
• 10 g starch;
• 10 g gelatin;
• 60 ml of water.

To make coconut milk mousse, you need to take:

• 200 ml coconut milk;
• 2 chicken egg yolks;
• 50 g sugar;
• 25 g white chocolate;
• 250 ml heavy cream;
• 10 g gelatin;
• 50 ml of water.

Progress:

1. For a biscuit, heat the egg with sugar in a steam bath until all the grains are dissolved, then beat into a fluffy foam, to which add a mixture of both types of flour and baking powder. Lastly, pour melted butter over the edge of the bowl and stir. Bake a 16 cm sponge cake.
2. For a crispy layer, beat the waffles (flakes) into crumbs, combine them with coconut flakes, melted butter and chocolate. Tamp the resulting mass in a ring (Æ16 cm) and freeze.
3. Turn pineapples into mashed potatoes with a blender, mix with sugar and starch and boil for 5 minutes, otherwise the acid will not work gelatin. Introduce prepared gelatin into fruit puree cooled to 60 degrees. Freeze the confit in a 16 cm ring.
4. For mousse, boil the yolks with sugar in coconut milk, melt chocolate and gelatin swollen in water in hot cream. When the cream has cooled to 20 degrees, combine it with whipped cream.

When all the components of the cake are ready, it remains only to collect the dessert, sinking confit, roasted nuts and biscuit in a form with mousse. While the cake is freezing, prepare mirror icing and other decorative items, such as isomalt pineapple, and then decorate the dessert.

Space cake with mirror icing

At one time it was very popular to give stars. In this case, the birthday man received a certificate confirming that somewhere in the universe there is a heavenly body named after him. But you can give your loved one a whole galaxy - a cake with mirror icing in the "space" technique.

To turn your favorite birthday dessert into the galaxy, you will need:

• mirror glaze;
• dark blue, bright blue, raspberry and purple food colors;
• silvery kandurin;
• sugar balls of different sizes, silver color.

How to decorate a cake:

1. Divide the mirror glaze into four parts and paint: two large parts in the primary colors (blue and light blue) and two portions (literally 50 ml each) in raspberry and purple.
2. Place the frozen cake on the stand. Pour the main colors into one container, mix slightly, but do not mix, then pour onto the cake. On top, randomly apply stripes of auxiliary colors. With a spatula, carefully remove the excess.
3. Let the cake stand for a few minutes, then use a brush to sprinkle it with silver glitter and scatter the stars - sugar balls on top.

The beauty of this technique is that it is almost impossible to spoil the decor, and each time you get a new unique galaxy.

"Red Velvet"

New trends in the confectionery business could not but touch even classic recipes proven over the years. This is how the "Red Velvet" mousse cake appeared under the mirror glaze.

To prepare it, you will need to bake a red velvet biscuit from the following set of products:

• 1 egg;
• 160 g sugar;
• 45 g butter;
• 95 g of vegetable oil;
• 140 g flour;
• 5 g cocoa;
• 1.5 g salt;
• 2.5 g of soda;
• 2 g vanillin;
• 3 ml white wine vinegar;
• 95 g of fatty kefir or buttermilk;
• red dye.

In order not to use dye, you can color the cake with beet juice, but in this case, baking soda and vinegar should be replaced with baking powder.

The second component of the cake is cranberry confit. If desired, this berry can be replaced with any other red color, but the cranberry sourness will just perfectly harmonize with the taste of mousse on a sparkling drink.

The proportions of the components for the berry layer:

• 225 g blended cranberry puree;
• 6 g sheet gelatin(for powder, you will need another 60 ml of water);
• 10 g starch;
• 65 g sugar.

The composition of the mousse, which will envelop all this splendor, will include:

• 10 g of sheet gelatin (for powder, take 100 ml of water);
• 170 g dry or semi-dry champagne;
• 20 g lemon juice;
• 130 g sugar;
• 130 g heavy cream;
• 30 g of water;
• 2 eggs.

Preparation:

1. For a biscuit crust, you can simply fold all the ingredients into the mixer dj and mix them on medium speed until smooth. Bake one cake from the dough (Æ 18 cm). Let it rest in the refrigerator overnight, wrapping it in foil, and then cut out two cakes with a diameter of 16 cm and a thickness of 1 cm from it.
2. The cranberry confit is prepared in the same way as the strawberry confit in the cake recipe above. The mass cooled to room temperature is frozen in a ring (Æ 16 cm).
3. In a saucepan, heat champagne and lemon juice with 30 g of sugar. Grind another 30 g of sweetener with yolks, which are then brewed in hot champagne until thick. Beat the cream until fluffy and refrigerate.
4. Boil the syrup from the remaining sugar and water, boil it to 117 degrees, and then add it in a thin stream to the whipped egg whites. Mix half of the meringue with the whipped cream and the other half with the champagne custard. Then combine both masses.
5. Collect the cake in a ring or silicone mold, filling it as follows: 1/3 mousse, biscuit cake, 1/3 mousse, cranberry confit, 1/3 mousse and second cake.

Before sending to the refrigerator, the last biscuit cake needs to be pressed a little into the mousse so that it is completely equal to it. After freezing, cover the dessert with white mirror glaze.

Cake "Three Chocolates"

A dark chocolate glaze with a mirror-like sheen is just as popular as a decoration for the mousse classic “Three Chocolates”.

For this cake you will need to bake a chocolate biscuit by taking:

• 100 g butter;
• 100 g icing sugar;
• 2 eggs;
• 130 g flour;
• 20-40 g cocoa powder;
• 4 - 5 g baking powder.

On top of the chocolate sponge cake will be three layers of mousse made from different types of chocolate (dark, milk and white).

Below are the proportions per serving of mousse, so you will need to take three times as much food and three different types of chocolate on the cake:

• 2 yolks;
• 45 g sugar;
• 150 g of milk;
• 150 g of chocolate;
• 9 g gelatin;
• 90 ml of water;
• 250 g of pastry cream.

Priority of actions:

1. Beat soft butter with sweet powder, add eggs and a mixture of free-flowing ingredients one at a time. Bake a cake from this dough. When it cools down, cut off the top crust and trim it to the size of the future cake.
2. For the mousse, grind the yolks with sugar, combine with milk and brew until thick. Stir the pieces of chocolate and gelatin soaked in water in the hot cream. When the mixture has cooled to room temperature, combine it with the cream, whipped into a stable foam.
3. Place the ring on the serving dish, lining its sides with a thick film. Place the biscuit and pour the dark chocolate mousse on top. Put the dessert in the refrigerator. When this mousse has set, pour the milk chocolate mousse on top, and after it has set, pour the white chocolate mousse.

Decorate the frozen dessert with a mirror glaze on dark chocolate. As an additional decoration, you can make chocolate feathers from three types of chocolate.

As one can conclude, even without buying food coloring with mirror glaze, you can create a real masterpiece, and if you spend a little money on dyes and candurin, it is easy to give your loved ones even a whole galaxy.

Mousse desserts appeared with us not so long ago, although French chefs began to prepare them since the end of the 19th century. But if initially it was whipped fish and vegetable snacks, then later the mousses became sweet. Oddly enough, the artist came up with the sweet mousse. The dessert consisted of chocolate whipped with cream and was called "chocolate mayonnaise" by the author. In just a few years, mousse cakes and pastries have won the hearts of pastry chefs, chefs, hostesses, and those with a sweet tooth. Translated from French "mousse" is foam, desserts are very airy. They are based on the most delicate soufflé, which is prepared with the addition of whipped cream, gelatin and often eggs. The main taste is given to the dessert by aromatic additives: vanilla, chocolate, caramel, fruit and berry puree, mint, rosemary, tarragon (tarragon). Delicate pastries (biscuits, cookies, meringues) complement the airy soufflé, very often they add cream or compote from fruits or berries. Gives special beauty the most delicate desserts coating, they are mainly velor or mirror glaze. If you need a special device (confectionery airbrush) to cover with velor, then mirror glaze can be easily prepared at home, see the recipe. Mousse dessert is also pretty easy to make at home. Yes, it would seem that this is such a complex-looking dessert, but it is very easy to prepare. It turns out the first time, I offer a tried and tested recipe. It turned out just amazingly delicious! Vanilla cream mousse, cherry compote, chocolate cream and biscuit - all flavor combinations, as it seemed to me, are perfectly matched.

Ingredients:

For mousse:

• Milk - 200 ml;
• White chocolate - 250 g;
• Cream with a fat content of 33-35% - 350 g;
• Gelatin - 20 g;
• Vanilla in a pod - 1 pc.

For biscuit:

• Egg - 2 pcs.;
• Sugar - 50 g;
• Flour - 50 g;
• Cocoa powder - 3 tablespoons;
• Salt - 1 pinch;
• Baking powder for dough - ½ tsp.

Cherry compote:

• Pitted cherries - 400 g (approximately 300 g cherries and 100 g juice);
• Sugar - 90 g;
• Gelatin - 12 g;
• Pectin - 6 g.

For chocolate cream:

• Black bitter chocolate - 100 g;
• Yolks - 40 g (2 pieces);
• Sugar - 20 g;
• Milk - 100 ml;
• Cream with a fat content of 33-35% - 150 g;
• Gelatin - 5 g.

For mirror glaze:

• Gelatin - 12 g;
• Sugar - 150 g;
• Drinking water - 75 g;
• Glucose (syrup) - 150 g;
• White chocolate - 150 g;
• Condensed milk - 100 g;
• Food coloring is optional.

Mousse mousse cake recipe with mirror icing

1. A layer of biscuit.

You can make a biscuit according to your recipe, but it is advisable to use exactly chocolate dough with the addition of chocolate or cocoa powder - such a dough, on an equal footing with chocolate cream, will harmonize well with sweet and sour cherries.

1.1. Break eggs into a deep container for dough and add granulated sugar.

1.2. Beat into foam at high speed.

1.3. Sift flour, cocoa powder and baking powder through a sieve. Add a pinch of salt (it emphasizes the taste of the chocolate).

1.4. Mix gently with a spatula or mixer. The dough turns out to be liquid and resembles sour cream in consistency.

1.5. Spread the dough with a spoon on a silicone baking mat or in a mold. We bake in an oven preheated to 180 degrees for about 7-15 minutes, the time depends on the thickness of the layer. It is important that the biscuit does not dry out and burn, you need to monitor its condition. It is better to immediately determine the size of the cake so that there are fewer dough leftovers.

1.6. We check for readiness, piercing with a wooden skewer: if there are no traces of batter on it, the biscuit is ready. Let it cool down a little. Apply the shape and cut it out with a knife. The biscuit needs to be slightly smaller. I got a lot of the test.

1.7. We transfer the cooled biscuit to a board or flat plate, wrap it with cling film and send it to the refrigerator.

2. Cooking cherry compote.

Compote is a type of interlayer for a mousse cake made of pureed or sliced ​​berries or fruits with the addition of sugar and gelling components: gelatin, pectin. Cherry compote will add a pleasant sourness and cherry aroma to the dessert.

2.1. Soak gelatin in cold water. For powdered gelatin, the proportion with water is 1: 6 (for 12 g of gelatin, 72 ml of water).

2.2. Pitted cherries with juice, move into a saucepan and heat up to about 40 degrees.

2.3. Since cherries are high in acid, gelatin alone may not be enough (gelatin does not like everything sour and may not work). Therefore, an additional gelling component is used - pectin, it will help the layer to set better. There should not be a lot of pectin and gelatin, otherwise the layer may turn out to be rough and tough. The ideal compote should be tender and soft. Mix pectin with sugar.

2.4. Slowly pour in the pectin with sugar "rain" and stir immediately so that there are no unpleasant clots.

2.5. Bring to a boil and let it simmer for 2-3 minutes over low heat, not forgetting to stir.

2.6. Remove from heat and cool slightly. Add gelatin, mix. In hot (but not boiling) cherry syrup, gelatin dissolves quickly.

2.7. We pour the compote into food-grade silicone molds. Let it freeze completely, then put it in the freezer.

3. Chocolate cream - a delicious layer of mousse dessert, prepared with the addition of yolks and heavy cream.

3.1. Pour gelatin with cold water in a ratio of 1: 6 (for 5 g of gelatin 30 ml of water) and leave to swell.

3.2. Separate 2 yolks from the whites and move them to a saucepan. Pour 20 g of sugar into the yolks.

3.3. We heat the milk in the microwave or in a water bath to about 35-40 degrees. Slightly mix the yolks with sugar with a mixer and pour milk into them.

3.4. Beat with a mixer until foam forms and send over low heat.

3.5. Stir with a silicone spatula until the mixture thickens like step by step photo... It is very important that the egg mass does not boil, but warms up at a low temperature, then the cream will turn out to be tender and without lumps.

3.6. Remove the saucepan from the heat and add the swollen gelatin to the rather warm mass. Stir until the grains dissolve.

3.7. Break the chocolate bar into small pieces and send them to the yolk-milk mixture.

3.8. The chocolate melts at 40 degrees. Stir until smooth and leave to cool completely.

3.9. Pour the heavy cream into a container chilled with whisks (it is better to keep them in the freezer for 15 minutes), carefully remove the thick residues from the walls of the package.

3.10. Beat the cream until thick and peaks form.

3.11. Add whipped cream to the chocolate mass (it must be at room temperature or slightly lower, otherwise the cream will float).

3.12. Gently mix the air mass. The chocolate cream is ready.

3.13. We take out the frozen compote from the molds.

3.14. Put a layer of cream in the molds.

3.15. Place the frozen compote tightly on top and send the silicone molds back to the freezer.

4. Prepare the heart-shaped mousse cake base - vanilla mousse.

There should be more of it than other ingredients. Vanilla mousse is the most delicate creamy soufflé, the flavor is natural vanilla pod.

4.1. Soak gelatin in cold water (20 g of gelatin in 120 ml of water).

4.2. Cut the vanilla pod in half and scrape off the seeds with a knife.

4.3. Pour milk into a saucepan and immerse vanilla pods with seeds.

4.4. Bring to a boil, then filter through a sieve. Leftovers from the pod should not end up in the dessert.

4.5. Pour the vanilla milk back into the saucepan and heat a little. When the milk becomes hot, but has not yet begun to boil, remove from heat and add the swollen gelatin. Stir until the grains of gelatin dissolve and, if necessary, filter again through a sieve. Cool slightly (to about 35-40 degrees).

4.6. Add white chocolate, it immediately begins to melt.

4.7. Stir until smooth and set aside until it cools completely (the mass should be at room temperature).

4.8. Pour heavy cream into a pre-cooled beating container.

4.9. Whisk the cream until firm peaks.

4.10. Without stopping whipping, pour in a cool milk-chocolate mixture in a thin stream.

4.11. The consistency will resemble thick sour cream. If the mass turns out to be liquid, you can put it in the refrigerator for 15 minutes, and then beat it again (the gelatin will not have time to grab).

4.12. We take out the cherry compote with chocolate cream from the molds.

4.13. Wipe the molds with a paper towel and put the vanilla mousse in them.

4.14. Place the compote with cream tightly on top.

4.15. We recall our biscuit, which is waiting in the fridge for its turn. We spread it on top. We send it to the freezer for the night. The mousse must be stone so that the cake can be covered with a mirror glaze.

5. Prepare the mirror glaze for the coating.

For a detailed description of the process of making mirror glaze, see.

Cover the finished glaze tightly with cling film and put it in the refrigerator.

6. In the meantime, you can experiment with decorating the cake.

From the remaining 2 proteins, you can make a meringue by adding powdered sugar (0.5 cups), a pinch of citric acid and whisking everything together until stable peaks (French meringue). To make the whites whisk better, you can place the container in a steam bath and beat right there (Italian meringue, the mass is smoother and shinier, the peaks are harder). You can add a little water-soluble dye to the mass.

Then it should be squeezed out with a pastry bag onto a baking sheet covered with parchment, and the meringue should be dried in the oven at a temperature of 80-90 degrees for about 1-1.5 hours. Quite a lot of crunchy delicacy is obtained from the two proteins, so at the same time there will be dessert for tea while you wait for the mousse to solidify.

As an additional decoration I have caramel in the photo. To prepare it, you will need 1 tbsp. l. odes and 100 g of sugar. We place the ingredients in a saucepan and put on low heat. Do not stir the caramel with a spoon, otherwise it will grab crystals. We periodically grease the sides of the saucepan with a silicone brush with water so that the sugar does not burn. And so that the sugar crystals are evenly distributed and not burnt, the saucepan must be raised and rotated clockwise, tilting slightly.

The mixture darkens and thickens. Such caramel can be used: it is wound on ladles, forks, and other cooking devices made of iron. Caramel quickly hardens, so you need to work with it very quickly. It is also very hot, you can easily burn yourself, be careful.

Alternatively, we put drops on parchment. After 5 minutes, they can be removed and used for decoration.

7. Covering and assembling the cake.

7.1. Place the glass upside down on a flat plate.

7.2. We heat the mirror glaze in the microwave or in a water bath. The working temperature of the glaze is 29-32 degrees.

7.3. Take the cake out of the mold, place it on the glass.

7.4. Gently pour it over with mirror glaze.

7.5. We remove drips.

7.6. Using a thin spatula and a knife, move it to a serving dish.

7.7. Decorate and serve chilled dessert.

Delicious, delicate and airy "Heart" mousse cake with mirror glaze is ready. Enjoy your tea!

The cake is considered the main decoration of the holiday, but only if it looks appropriate. Many housewives prepare meals on their own, so they are actively interested in how to make mirror glaze. You can easily prepare your own cake fill at home. We offer the most best recipes frosting, as well as a mousse cake. Believe me, guests will not remain indifferent and will appreciate your efforts.

White mirror icing for the cake: "classic of the genre"

This option is suitable for a classic mousse cake that has already steeped in the freezer for about 10-14 hours.

Ingredients:

• condensed milk - 120 gr.
• gelatin - 12 gr.
• granulated sugar - 160 gr.
• white chocolate (not porous) - 160 gr.
• glucose - 150-160 gr.
• filtered water - in fact

1. Prepare a saucepan or other ovenproof container. Pour granulated sugar with glucose into it, add 80 ml. water. Put on the lowest heat, simmer and stir until the grains dissolve.

2. Break the chocolate in another dish, put it in a steam or water bath, melt completely and combine with condensed milk.

3. Dilute gelatin in 70 ml. water, leave for 20 minutes. Then heat in the microwave until it becomes liquid and add to the sugar mass.

4. Introduce the chocolate composition here, arm yourself with a blender and start whipping the icing until smooth. Leave to cool.

5. It is worth remembering that the icing must reach 38 degrees for perfect cake decorating. Then she will cover the treat and lie flat.

Colored mirror glaze

Since you can make mirror glaze not only by classical technology Consider this cake color fill recipe. At home, you will need the following components:

• condensed milk - 120 gr.
• chocolate in briquettes (white) - 160 gr.
• molasses - 150 gr.
• granulated sugar - 0.15 kg.
• gelatin - 11-13 gr.
• food grade water-soluble dye (color of your choice) - 3 ml.

1. Mirror cake frosting starts by soaking the gelatin, the recipe is simple: mix the granules with 60 ml. filtered water, wait a third of an hour until it swells.

2. Now turn to granulated sugar. Pour it into a saucepan, add 80 ml. water, stir. Add caramel syrup, put on low heat and melt.

3. When the contents form a homogeneous syrup, add the gelatin mixture melted in the microwave. Melt the chocolate in a separate bowl, add condensed milk and syrup to it.

4. Mix contents, add color. You can divide the mixture into several parts and supply each of them with a different pigment.

5. Now take a blender, beat the icing. Keep the instrument on a minimum to avoid large accumulation of bubbles.

Chocolate mirror icing on the cake

Mirror icing for the cake looks good in this version, so we hope that the recipe for chocolate filling will be useful to you. Most importantly, take the following components:

• gelatin - 14 gr.
• cocoa (powder composition) - 75 gr.
• molasses - 90 gr.
• granulated sugar - 230-250 gr.
• high-fat cream - 170 ml.

Before making a mirror glaze, remember that it is perfect for a mousse cake that has been freezer-aged at home. Due to temperature differences, the coating is perfect.

1. So, combine the specified amount of gelatin with 40 ml. water, wait a third of an hour.

2. Take a saucepan, mix granulated sugar and 90 ml in it. water. Enter the molasses, send to the fire and wait for all the granules to dissolve.

3. Remove the syrup from the hotplate. Pour the cream into a clean saucepan, heat, combine with a warm sugar mass.

4. Put the swollen gelatin in the microwave and melt to the consistency of water. Stir in the main ingredients, start pouring in and sift the cocoa powder at the same time.

5. Stir until smooth with a hand blender. Then bring the fill to about 37-38 degrees. It is this mode that ensures that the glaze is distributed perfectly.

Honey mirror icing for cake

If you still don’t know how to make a mirror glaze on a cake, we recommend that you familiarize yourself with the honey variation of the pour. For the glaze you need the following ingredients:

• condensed milk - 110-120 gr.
• gelatin - 13 gr.
• granulated sugar - 0.15 kg.
• food coloring (color at your discretion) - 1 ml.
• chocolate (in briquettes, white) - 160 gr.
• honey - 140 gr.

1. Before making the mirror glaze, you need to prepare the ingredients and the base for the cake. Soak gelatin in 65 ml. water, letting him walk a third of an hour at home.

2. After the set time, place a plate of gelatin in the microwave. Heat to a liquid consistency, set aside. In another saucepan, combine sugar with 140 ml. water, melt and add honey.

3. Now break the chocolate, transfer to a bowl and place in a water bath. Melt it, combine with condensed milk and sugar-honey mixture. Bring to homogeneity, pour in the gelatin.

4. It's time to touch up the fill using food grade pigment. The color is optional, the quantity is also indicated conditionally. Add the dye and blend the ingredients with a blender.

5. It is very important to prepare the mass without bubbles. To this end, professional pastry chefs take a fine-grained kitchen sieve and pour glaze over it several times.

Mirror caramel glaze

• granulated sugar - 370 gr.
• gelatin - 12 gr.
• instant coffee - 20 gr.
• filtered water - 0.3 l.
• fat cream - 0.3 l.

To make a truly unusual treat, you need to know how to make a mirror glaze. There are many options for pouring a cake, so start experimenting at home.

1. Fill a saucepan with water, stir in granulated sugar and coffee. Boil the mixture until caramelized over lazy heat. Simultaneously bring the cream to a boil. Then combine them with caramel.

2. Simmer the composition for 2-3 minutes. Remember to stir regularly. Soak the gelatin according to the instructions on the package. Since it's easy to make a mirror icing for your cake, move on.

3. Stir the soaked gelatin into the caramel mass. Consider that by this time it should cool down to 60 degrees. Whisk the ingredients thoroughly and strain.

Mousse cake covered with mirror glaze

If you want to make the most delicate mousse cake, you should prepare carefully. Dessert will turn out with mirror glaze, if you carefully study the presented recipe.

Strawberry confit:

• gelatin - 8 gr.
• lemon juice - 10 ml.
• fresh strawberries - 270 gr.
• rum - 40 ml.
• granulated sugar - 85 gr.
• water - 40 ml.

Chocolate mousse:

• gelatin - 10 gr.
• sugar - 40 gr.
• water - 65 ml.
• vanilla sugar - 20 gr.
• chocolate (briquette, white) - 90 gr.
• raw yolk - 2 pcs.
• cream (first portion) - 245 ml.
• cream (second portion) - 150 ml.

Glaze:

• gelatin - 12 gr.
• any dye - 1.5 gr.
• condensed milk - 0.1 l.
• white chocolate - 160 gr.
• granulated sugar - 150 gr.
• invert syrup - 140 ml.

Almond Brownie:

• chocolate (white, briquette) - 60 gr.
• bitter chocolate - 50 gr.
• granulated sugar - 90 gr.
• egg - 2 pcs.
• ground almonds - 35 gr.
• dark chocolate - 95 gr.
• wheat flour - 50 gr.
• butter - 100 gr.

Before making the mirror glaze, you should arm yourself with all the ingredients for the cake. Start the procedure at home.

Preparing the brownie:

1. Melt the butter in a suitable container. In a separate container, do the same with the chocolate.

2. Put sugar and butter in a cup. Stir the composition and add chocolate to it. Beat with a mixer. Add eggs, flour and almonds to the resulting mass.

3. Stir well and pour into a separate pan. Bake in the oven at 160 degrees until tender. Put it in the refrigerator.

Confit preparation:

1. Send the washed berries to a saucepan and sprinkle with sugar. Boil the ingredients over a lazy heat. Soak the gelatin in parallel. Combine the strawberry mass with it.

2. Pour lemon juice and rum into a shared cup. Stir. Pour the mass into the silicone mass. Send to freeze.

Making the chocolate mousse:

1. Pour two types of sugar into a refractory container. Add the yolks and grind the ingredients thoroughly. Heat the first portion of the cream separately. They shouldn't boil. Pour the composition over to the sugar.

2. Simmer ingredients over lazy heat until thickened. Prepare gelatin in parallel. The finished composition should be cooled slightly. Then add gelatin and stir.

3. Pour the mixture into a blender bowl, add the chocolate pieces. In a separate bowl, whip the second serving of cream. Pour into the mixture and mix. Freeze half of the mixture in a mold.

Assembling the cake:

1. Remove the frozen mousse and place the strawberry confit on top of it. Pour some unfrozen mousse over this. Next comes the brownie.

2. Fill the remaining space in the mold with the rest of the mousse. Send the cake to the freezer for 13 hours.

Glaze preparation:

1. Since making a mirror icing for a cake is easy, let's move on. At home, use a saucepan and add glucose syrup to it.

2. Stir in the water and granulated sugar. Send it to the fire and wait for it to boil. Stir the ingredients regularly. Grind the chocolate on a grater and add to the saucepan. Pour in the condensed milk, stir.

3. Don't forget to soak the gelatin in advance. Once swollen, send it to the pan. Stir in the dye. Beat the mass with a mixer. Next, remove the frozen blank from the mold and place it on the wire rack.

4. Place the wire rack on a baking sheet. The glaze should cool down to 37 degrees. Pour it over the cake. When the mass has set, decorate the treat with chocolate petals.

If you didn't know how to make mirror glaze before, detailed recipes will help to solve a pressing issue. This unique decoration can be used not only for the cake, but also for any baked goods of your choice. Feel free to experiment at home.

It is finished: the most fashionable dessert nowadays - mousse cake with mirror glaze - has been conquered! What can I say about the level of difficulty? The beginner will cope, because there are no special manipulations here, you just need to be patient, since the preparation of the cake takes a lot of time. BUT: a lot of time is spent on waiting, and not on processes: it is better to let the biscuit ripen for a day, the glaze too, plus the time to freeze the mousse. And so - nothing super complicated, I assure you.

INGREDIENTS

FOR BERRY JELLY (CONFI):

• Any frozen berries, cherries, etc. - 250 g
• Sugar - 60 g
• Water - 36 ml
• Lemon juice - 1 tsp
• Cognac - 20 ml
• Powdered gelatin - 6 g

FOR CHOCOLATE MOUSSE:

• Water - 60 ml
• White chocolate - 85 g
• Powdered gelatin - 10 g
• Chicken yolks - 36 g
• Sugar - 20 g
• Cream 33% - 150 ml + 250 ml
• Vanilla sugar - 2 tsp

FOR MIRROR GLAZE:

• Water - 147 ml
• White chocolate - 150 g
• Gelatin - 12 g
• Condensed milk - 100 g
• Glucose syrup - 150 ml
• Food coloring - 0.5 g + 1 g
• Sugar - 150 g

FOR BISCUIT:

• Eggs - 90 g
• Butter - 90 g
• Dark chocolate - 90 g
• Almond flour - 30 g
• Sugar - 90 g
• Wheat flour - 50 g

FOR DECORATION:

• chocolate - 50 g
• proteins - from 1 egg
• icing sugar - 40 g

FOR GLUCOSE SYRUP:

• sugar - 300 g
• hot water - 130 ml
• citric acid - 1/3 tsp

PREPARATION:

Mousse cakes are usually prepared in silicone molds, I have one - 18 cm in diameter. If there is no such form, you can use a detachable metal form or a metal ring tightened on one side with cling film.

Cooking berry jelly. We soak powdered gelatin in very cold water, I even throw ice into a glass (but make sure that the weight of water with ice remains exactly 36 g). Let it swell for about an hour.

Put the sugar and frozen berries in a saucepan and bring it on low heat, stirring occasionally, until the sugar dissolves and cook for another 2-3 minutes.

Remove from heat, lightly punch the mixture with an immersion blender, not too much so that you come across pieces and feel the texture.

Let the berry mixture cool for about five minutes, add the swollen gelatin and stir the mixture until it dissolves.

Pour in cognac (whiskey, brandy - whatever is available) and lemon juice. Pour the mixture into a flat mold with a diameter of about 15 cm, or into a large one, you still have to cut a circle, the main thing is that the thickness of the layer is not very thin or, conversely, too thick. We send it to the freezer for 10-12 hours.

Cooking a biscuit. Put melted butter and dark chocolate in a bowl (it's convenient for me to do this in the microwave, in pulses of 15 seconds) and sugar. Beat at medium speed.

Break 2 eggs into a glass, stir them with a fork until smooth, measure out 90 grams. Pour them into the chocolate-cream mixture and continue whisking. Mix almond flour (ground almonds or any other nuts) with wheat flour and add to the whipped mixture.

Pour the dough into a mold and bake at 160 ° C for about half an hour (be guided by the characteristics of your oven and check the readiness with a wooden toothpick). Let the finished biscuit cool in the form, remove it, put the biscuit in a bag and put it in the refrigerator for several hours, preferably for a day. From it, we then cut out a circle with a diameter slightly smaller than the shape into which we will pour the mousse.

Cooking mousse. Soak gelatin in water (as we did when preparing berry jelly). We take out a biscuit from the refrigerator and cut out a circle with a diameter of about 15 cm (focus on the diameter of the bottom of your form) and a height of about one and a half centimeters. Break the white chocolate into pieces. Rub the yolks white with sugar and vanilla sugar.

Part of the cream (150 g) is heated to 75 ° C.

Pour a couple of hot cream in a thin stream into the yolk-sugar mixture. Mix actively. Now pour the brewed yolk mixture back to the hot cream.

Stir over low heat, bringing the mixture to 85 ° C and slightly thickening.

We remove the mixture from the heat, pour it into a bowl, send chopped white chocolate and prepared gelatin there. Punch with an immersion blender until smooth, cool to 30 ° C. Whisk the second part of the cream (250 g) until soft peaks (preferably chilled). Gently and portionwise stir in the whipped cream with a spatula into the chocolate mixture.

We place the silicone mold on a flat surface (for example, on a cutting board of a suitable size so that it can then be put into the freezer along with the mold) and pour out a third or a little more of the chocolate mousse.

We send it to the freezer for five minutes, the mousse will harden a little there. We take out and place the cut-out circle of berry jelly on the frozen layer (you should not get it out of the freezer in advance). Pour the remaining mousse on top, the jelly should be covered with it.

Put a biscuit circle on top of the mousse and, with scrolling movements, try to drown it in the mousse so that the biscuit is only a few millimeters above the level of the mousse (later, when the cake thaws and is served on the table, they will become flush).

We put in the freezer for 12 hours.

Cooking glucose syrup. Pour sugar into a saucepan with a thick bottom, fill it with water and set to cook over low heat. Stir until sugar dissolves. Bring to a boil, add citric acid, mix. Set the fire to a minimum, cover and cook for about half an hour. We need to bring the syrup to a temperature of 107 ° C (or samples on a thick thread). The syrup is ready, pour it into a jar and store it quietly there for several months.

Cooking mirror glaze. Soak the gelatin in water again (you already know that it must be very cold). In a plastic jug, from which we will subsequently pour icing on the cake, pour condensed milk to the bottom, send chopped white chocolate there.

Pour water, glucose syrup into a saucepan, add sugar. Without interfering and without touching the mixture, we warm it up until it boils and the sugar dissolves.

Now mix and bring to a temperature of 103 ° C.

Pour the hot syrup into a jug of condensed milk with chocolate, mix, and send the prepared gelatin there. Mix everything again. Now insert the foot of the hand blender into the mixture at an angle.

We will not turn the mixer, but the jug. It is important to observe the slope so that bubbles do not turn out, which we do not need at all on the glaze. We punch the mixture on a pulse mode until the mass becomes homogeneous. Now it's time to add the dye (I have a gel Americolor - literally a few drops) while continuing to punch the frosting. Its color will gradually change, become richer and more intense. If bubbles do appear, the icing can be filtered through a fine sieve. To be honest, I didn't get hung up on this, and after maturing and warming up the glaze, the bubbles disappeared by themselves.

After punching, cover the glaze surface with cling film so that a crust does not form on it. We put in the refrigerator for 12 hours or overnight, the glaze should ripen.

The next day we prepare the workplace: cover a wide bowl or tray with cling film, put an inverted small saucepan or jar in the middle (this will be a cake stand), prepare a spatula.

We take out the glaze from the refrigerator and heat it in the microwave to 35 ° C. Heat it in several passes, in short sessions of fifteen to twenty seconds, stirring after each time. Do not overheat, because it cools down for a very long time!

We take out the cake from the freezer, take it out of the mold and put it on a stand.

Now, instantly fill the cake with icing, without letting it warm up (otherwise condensation will appear, over which the icing will drain or lie unevenly). Fill on top, at the end walking along the sides in a circular motion (you must have seen how this is done a hundred times on the Internet). Excess glaze from above can be removed with a spatula, I did not.

We are waiting for the glaze to set. We tuck the hanging drips under the cake with the same spatula, spatula or knife.

We transfer the cake to a dish or substrate and send it to the refrigerator for a few minutes.

We decorate to the best of our ability and imagination. I decorated with small multi-colored meringues, chocolate petals and silver balls from a candy store.

For the meringue, beat the whites to strong peaks, add sugar (or powdered sugar) and place them in a pastry bag on a baking sheet. Bake at 150 ° C for about an hour.

For chocolate petals: melt the chocolate in the microwave, pour a teaspoon on baking paper or foil, give it a petal shape with a wide knife, lay the paper on a curved surface (I put one leaf at a time in wide cups), put it in the freezer for about 20 minutes, take it out, carefully separate from the paper and decorate the cake.

Short description

Delicate inside, spicy taste and elegant appearance... All this vividly characterizes the chocolate mousse cake with mirror icing. Immediately, we note that the recipe for making this cake is not the easiest one.

Here it is important to already have certain skills of a pastry chef. With this in mind, we provide you step by step recipe on how to properly make a mirror icing mousse cake.

Cooking procedure

It is possible to prepare this type of cake only if a number of technological stages are observed. The cake itself consists of a base, usually a biscuit, mousse and itself.

We offer you a guide on how to cope with the preparation of each of the listed parts. But first, let's find out what needs to be prepared for making a mousse cake.

The general composition of the required ingredients

The following ingredients should be purchased and collected in advance:

• Flour - 100 g.
• Sugar - half a kilo.
• Egg - 3 pcs.
• High fat cottage cheese - 240 g.
• Butter - 50 g.
• Cream - 250 ml at least 33%.
• Powdered sugar - 50 g.
• Condensed milk - 100 g.
• Baking powder - 1 tsp.
• Salt to taste (one pinch is enough).
• A little vanilla sugar.
• Gelatin - 30 g.
• Water - 135 ml.
• Baking soda is a quarter of a teaspoon.
• Citric acid is a quarter of a teaspoon.
• White chocolate - 300 g.
• Dye (food).

Preparation of the base

As a base for a mousse cake, we will prepare a chocolate sponge cake. This will require organizing water bath... The cooking sequence is reduced to the following steps:

• One egg and sugar are poured into a water bath. In a container, these ingredients should boil as the eggs are beaten. The fire should be moderate and the sugar will completely dissolve.
• Once the sugar has dissolved, remove the container from the heat and continue the beating process until a fluffy mass is obtained.
• Next, pour flour and cocoa into the resulting mass, just use a sieve first. These ingredients should be mixed gently to avoid losing their opacity. So, you should get a delicate blank for baking a biscuit.
• Next, pour the prepared mass into a prepared container and distribute it evenly. Before placing the biscuit in the oven, a temperature of up to 180 degrees must be reached. The baking process will take about half an hour.

Mousse preparation

Now it's time to get down to making the mousse. We offer to prepare mousse in two colors - white and brown. You can add certain berries to it as a filler. The mousse is prepared in the following sequence:

• The gelatin is filled with water. It should swell within 20 minutes.
• In order for the gelatin to completely dissolve, it should be placed in a water bath and stir constantly.
• At the same time, whip the cream until a stable foam forms.
• Next, the proteins are mixed with vanilla sugar and powder.
• Now take the chocolate and melt it. A few teaspoons of cream should be added to it.
• At the next stage, the cottage cheese must be thoroughly mixed with melted chocolate, and also add gelatin to this mass. Beat all ingredients well.
• Now spread the cream on the resulting mass.
• All components must form a uniform consistency.

As you can see, preparing the mousse itself will not be difficult and difficult. To complete the recipe for a mousse cake with mirror icing at home successfully, it remains to prepare the main element of the whole dish - the icing.

Mirror glaze

The frosting for the mousse cake should be a real decoration for the whole cake and will help to decorate the cake beautifully and get perfectly smooth. As a result, the confection will acquire a very effective appearance.

To prepare it, you must follow these instructions:

• Take a saucepan that has a thick bottom. Mix 300 g of sugar and 150 ml of water in it. Glucose syrup 300 ml is also added. All this should be thoroughly mixed until a homogeneous consistency. Stir with a silicone spatula. As soon as the mass boils, it should be immediately removed from the heat.
• Next, put 300 g of white chocolate, condensed milk, swollen gelatin, liquid dye and ready-made syrup into a blender.
• All these components are knocked down in a blender to a homogeneous consistency. To prevent air bubbles in the glaze, hold the blender at a slight incline.
• Cover the resulting mass with a film. It needs to be kept in the refrigerator for some time. The glaze should reach temperatures up to 35 ℃.

At the last stage, all components should be combined. The surface of the dessert is covered with glaze. First, place the biscuit and mousse on a wire rack or other support so that the glaze glass is good and evenly covers the surface. This work should be done carefully and slowly.

Do you like the recipe?

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So, here we have reviewed the main stages of how to cook Our cake. It is extremely important to adhere to the described technology and you will definitely succeed. We also suggest that you familiarize yourself with the pastry chef's tips on the recipe for a mousse cake with a mirror glaze:

1. Assembling the cake should be done upside down, that is, in the opposite direction. You should also have a perfectly horizontal surface. The best solution would be a wooden cutting board.
2. It is good if you have a metal detachable form or silicone. The form should be covered with cling film. All this is necessary so that the cake is easy to separate and remove from the mold.
3. To achieve a perfectly flat and smooth surface, the workpiece must be well frozen.
4. In the process of slicing the cake, the frosting will reach for the knife. To prevent this, heat the knife before slicing.
5. If you still have glaze leftovers, you can store it in the refrigerator for 30 days. It can also be used to coat other confectionery products.

If you stick to these tips and tricks, as well as all the prescriptions in this article, you can handle all the work on your own.