Mousse cake with mirror glaze for beginners

Step-by-step cooking

1. Step 1:

   

   How to make a mousse cake with mirror glaze for beginners? Prepare the ingredients for the crumble. Measure them all, and then cook, it's more convenient and faster.

2. Step 2:

   

   Prepare the ingredients for the strawberry confit. Grind the strawberries into a puree in any way convenient for you. I do it with a blender.

3. Step 3:

   

   Prepare the ingredients for the cheesecake. It also needs not whole strawberries, but strawberry puree.

4. Step 4:

   

   Prepare the ingredients for the mousse.

5. Step 5:

   

   Prepare the glaze in advance. Pour gelatin 60 ml of water and leave to swell. Put the condensed milk in a high bowl, break the chocolate and add the swollen gelatin. Pour 50 ml of water, invert syrup into a saucepan and add sugar. Cook the resulting syrup, stirring, to 103 degrees (2 minutes after boiling). Pour the syrup into the chocolate, let it stand for a minute, then whisk with a blender. Cover with a film in contact with the surface and remove for 12 hours. in the refrigerator.

6. Step 6:

   

   For mousse and confit, soak the gelatin. Pour it into small containers separately.

7. Step 7:

   

   Pour gelatin with water (60 ml in each container), mix and leave to swell.

8. Step 8:

   

   For the crumble, put the butter at room temperature in a bowl.

9. Step 9:

   

   Add sugar.

10. Step 10:

    

    Grind butter with sugar. Sift the wheat and almond flour separately through a fine sieve.

11. Step 11:

    

    Add the sifted wheat flour to the butter.

12. Step 12:

    

    Add the sifted almond flour to the dough.

13. Step 13:

    

    Rub all the ingredients with your hands, knead the dough. It should be cool, not sticky. Focus on its consistency, and not on the volume of wheat flour (it may take you more or less than me).

14. Step 14:

    

    Wrap the dough in a film and put it in the freezer so that it freezes there and it is convenient to grate it.

15. Step 15:

    

    To bake a cheesecake, turn the oven on 160 degrees. Mix the egg and sugar in a separate bowl. Shake it with a whisk or fork.

16. Step 16:

    

    Pour cream into the shaken eggs.

17. Step 17:

    

    Add cream cheese to the creamy egg mass. Mix well.

18. Step 18:

    

    Add strawberry puree to the mass.

19. Step 19:

    

    Mix everything well until smooth.

20. Step 20:

    

    Tighten the cheesecake baking ring with foil. I have it 16 cm in diameter.

21. Step 21:

    

    Put the cheesecake mass in a ring and bake in a preheated oven for about half an hour at the same 160 degrees. Determine the exact time and temperature of baking according to your oven.

22. Step 22:

    

    Flavor the milk for lemon-vanilla mousse. To do this, pour the milk into a saucepan.

23. Step 23:

    

    Add lemon zest to the milk.

24. Step 24:

    

    Scrape out the vanilla stick and add the vanilla and the stick itself to the milk. Boil and leave to cool and infuse. If you don't have a vanilla stick, you can replace it with vanilla on the tip of the knife.

25. Step 25:

    

    The cheesecake is ready. Let it cool and remove from the ring. Leave the foil for now.

26. Step 26:

    

    Grate crumble dough frozen in the freezer.

27. Step 27:

    

    Put a ring with a diameter of 16 cm on a baking sheet with parchment, put the grated dough inside it, tamp it a little and send it to the oven for 15-20 minutes at 170 degrees. Determine the exact time and temperature of baking according to your oven.

28. Step 28:

    

    Crumble is ready. It does not need to be removed from the mold.

29. Step 29:

    

    To make confit, put starch and sugar in a saucepan. Mix everything well. If this is not done, there will be lumps of starch in the confit.

30. Step 30:

    

    Add strawberry puree to the confit.

31. Step 31:

    

    If desired, you can add chopped fresh mint at this stage. Strawberries go well with it. And also with basil (yes, yes!).

32. Step 32:

    

    Put the strawberry mixture on the stove and bring to a boil with constant stirring.

33. Step 33:

    

    Add the softened gelatin to the saucepan and mix the mass until smooth.

34. Step 34:

    

    Remove the confit from the heat and cool.

35. Step 35:

    

    Pour the cooled confit onto the already cooled crumble.

36. Step 36:

    

    Tighten the ring with a film and put it in the freezer together with the baking tray until the confit freezes completely.

37. Step 37:

    

    Wrap the cooled cheesecake in foil, on which it is located, and also put it in the freezer.

39. Step 38:

    

    Prepare a ring with a diameter of 18 cm to assemble the cake. To do this, tighten it with a film (perfectly smooth and without folds) - this is the bottom. Place the ring on a board or a flat dish that fits in the freezer. Lay a pastry ribbon inside. 10 minutes before assembly, put the entire structure in the freezer to cool down.

40. Step 39:

    

    To prepare the mousse, pour sugar into a saucepan.

41. Step 40:

    

    Add starch to sugar and mix well.

42. Step 41:

    

    Add egg yolks to sugar with starch.

43. Step 42:

    

    Mix all the ingredients well.

44. Step 43:

    

    Strain the flavored milk through a strainer to the mass. Mix it up.

45. Step 44:

    

    Put the mousse on the stove over medium heat with constant stirring. As it boils, warm up the mousse for one minute, stirring even more vigorously.

46. Step 45:

    

    Add the softened gelatin to the mousse and mix the whole mass until it completely dissolves.

47. Step 46:

    

    Remove the mousse from the heat and cool to room temperature. You can do this in a natural way, stirring constantly. Or you can put a saucepan in a bowl with ice to speed up and stir constantly too.

48. Step 47:

    

    When the custard base of the mousse has cooled, pour the cold cream into a separate bowl.

49. Step 48:

    

    And whisk them with a blender at high speeds to medium peaks.

50. Step 49:

    

    Add soft butter to the cooled mousse cream.

51. Step 50:

    

    Mix until smooth.

52. Step 51:

    

    Add the cream mousse to the whipped cream.

53. Step 52:

    

    And mix well. Mousse is ready!

54. Step 53:

    

    Remove all the cake parts from the freezer. Remove the rings from them.

55. Step 54:

    

    Transfer the cheesecake to a crumble with confit. This will be the middle of the cake.

56. Step 55:

    

    Place the cooled ring on the cutting board. Pour the mousse into the ring.

57. Step 56:

    

    On the mousse, put the cheesecake down the middle of the cake directly into the ring.

58. Step 57:

    

    Gently sink the middle of the cake into the mousse.

59. Step 58:

    

    Remove the excess mousse on the sides.

60. Step 59:

    

    Tighten the ring with cling film and put the whole structure in the freezer overnight.

61. Step 60:

    

    The next day, it remains to glaze and decorate a completely chilled mousse cake. What's on top is the bottom of the cake.

62. Step 61:

    

    Remove the film from the mold. Heat the sides of the ring with a hair dryer to remove the ring without any problems.

63. Step 62:

    

    Prepare an elevation for the cake (even a mug will do) and a container for collecting glaze lined with film (the simplest option is a baking sheet). That is, place a wide mug or bowl on a baking sheet with a film - this will be a stand for decorating the cake.

64. Step 63:

    

    Preheat the glaze to a working temperature of 32-35 degrees. As the icing falls on a spoon and a spatula, so it will fall on the cake. Set aside part of the white glaze for decoration.

65. Step 64:

    

    Paint the main part of the white glaze pink and whisk with a blender.

66. Step 65:

    

    Turn the cake onto the stand and remove the films. Lightly stroke the corners with the palm of your hand.

67. Step 66:

    

    Start pouring pink icing on the cake.

68. Step 67:

    

    You can watch it endlessly! First pour the glaze into the center, and then a little around the edges. Sometimes - only in the center, and then with one stroke of a flat spatula, remove the slide of glaze in the center.

69. Step 68:

    

    Wait for the glaze to drain a little.

70. Step 69:

    

    Now draw arbitrary patterns on top with white glaze. Use a pastry bag or a plastic bag with a cut corner for this.

71. Step 70:

    

    When the icing stops dripping, remove the hanging drops from the bottom of the cake.

72. Step 71:

    

    Transfer the cake to a substrate or a wide flat serving dish using a spatula or knife.

73. Step 72:

    

    In this way.

74. Step 73:

    

    Decorate the cake according to your taste, desire and capabilities. Here it is a side on the bottom of white chocolate and a strawberry row on the surface of the cake.

75. Step 74:

    

    This is how the cake looks in the cut. It's deliciously delicious!