Professional confectioners are increasingly using oil creams and sugary mastic to decorate, and prefer a different coating of products. So, today mousse cake with mirror glaze is in greatest demand. Delicate creamy foam and sparkling glaze amaze with their taste and appearance. If you want to learn how to make such desserts, then share with you the most interesting recipes.

How to Make Mirror Glaze for Mousse Cake

Modern housewives, even at home, can not only prepare a delicious confectionery product, but also decorate it in such a way that you can not distinguish it from a dessert made to order by professional confectioners. On the Internet you can find the most original ideas for decorating a cake, for example, mirror glaze is especially popular. You can cook it in different ways, but the classic of the genre is a white mirror glaze.

Ingredients:

  • 130 ml of condensed milk;
  • 160 g of light non-porous chocolate;
  • 145 g glucose;
  • 155 g of ordinary sand;
  • 13 g of gelatin.

Cooking method:

  1. Pour sugar granules with glucose into a stewpan, pour half a glass of water and simmer until the granules break down.
  2. In a water bath, you need to melt the chocolate pieces and mix with concentrated milk.
  3. In two boxes of water we breed a thickener and forget about it for 20 minutes. Then it needs to be warmed up so that it becomes liquid, and mixed with the sugar mass.
  4. After, you need to connect the two masses and beat them with a blender until a homogeneous consistency.

Before applying the icing on the cake, let it cool slightly.But do not cool it completely, the ideal temperature for even coverage is 40 degrees.

Strawberry Mousse Cake with Mirror Glaze

The story of the emergence of mousse desserts begins in France. In the 18th century, such a dessert was served only on points. Today this delicacy can be prepared at home, because everyone can fulfill it.

For a biscuit base you will need:

  • flour;
  • sugar;
  • one egg.

Go to the strawberry confit:

  • 420 g of strawberries;
  • 17 g of gelatin;
  • 145 g of sweet sand.

We make berry mousse from:

  • 320 g of berry puree;
  • 26 g of thickener;
  • a cup of sugar;
  • ½ liter cream.

For glaze:

  • 85 ml of cream and milk;
  • 8 g of thickener;
  • 35 ml of water;
  • 85 g of chocolate (white);
  • dye (food grade).

Cooking method:

  1. For the recipe, you can bake any biscuit, even the simplest and even in the slow cooker. To do this, drive an egg into a glass, see how much the ingredient occupies. Take the same amount of sweetener and flour.
  2. Beat all the ingredients and bake a biscuit in a slow cooker in the “Baking” mode for 20 minutes.
  3. Next, we prepare the strawberry layer, it is also called confit or compote. To do this, pour two tablespoons of water into the bowl and pour the gelatin.
  4. We grind the berries (you can take fresh or frozen) in mashed potatoes with a blender and remove the grains with a sieve.
  5. Now we take 50 g of mashed potatoes, mix it with sweet sand and heat on the stove until the sweet granules are completely dissolved.
  6. We also warm the gelatin so that it becomes liquid, and now we combine all the components - berry puree, mashed sugar and gelatin.
  7. We take the form, which in diameter should coincide with the size of the biscuit, and cover it with cling film. Pour the resulting strawberry mass, put in the cold and wait for complete solidification.
  8. Now we take the form in which we will collect the cake itself. We also cover it with a film (parchment), put a biscuit, and on top - a frozen strawberry confit.
  9. We pass to the mousse, everything is simple here. We also chop the berries, pass them through a sieve, fill in the sweetener and thickener. We warm the composition on the stove, but do not boil. Separately we froth the cream and mix them into the strawberry mass.
  10. Pour the berry mousse over the confit and send it to a cool place for at least two hours.
  11. We decorate the dessert with mirror glaze, but first you need to carefully remove it from the mold, for this just take a hot knife and draw it along the walls.
  12. For the glaze, stir the thickener in water and leave for 20 minutes.
  13. Pour milk and cream into the stewpan, put on the stove. As soon as the ingredients boil, remove the container from the heat and stir with the already swollen thickener and chocolate pieces. Add a little dye and mix the composition until smooth.
  14. We cover the cake with glaze and again stand in the cold for a couple of hours.

Unusual bunk dessert

If you are planning any important celebration, you can prepare a real two-tier cake - beautiful, delicate and fragrant. For the recipe you need to take two forms - 18 and 14 cm, as well as two rings in order to beautifully collect the dessert.

Ingredients for Biscuit:

  • six eggs;
  • a glass of sweet sand and as much flour;
  • for tsp baking powder and vanilla extract.

For jam:

  • 420 g of berry puree (strawberry);
  • 245 g of sweet sand.

For marshmallows:

  • 155 g of glucose;
  • 25 g of gelatin;
  • half a glass of water;
  • two bowls of sweet sand;
  • tsp vanilla extract;
  • three tablespoons of strawberry jam.

For vanilla mousse:

  • 220 g light chocolate;
  • 320 ml of milk drink;
  • 17 g of thickener;
  • 620 ml cream (33%);
  • three tablespoons of sugar.

Cooking method:

  1. The first thing to do is biscuits. To do this, break the eggs into components and divide the sweetener in half. We froth the proteins with one half, the yolks with the other and with the aromatic extract. Then we combine two masses, introduce flour, a cultivator and pour the resulting dough into two forms. Bake for half an hour (temperature - 180 ° C). We divide finished cakes into three parts (each).
  2. It’s easy to make berry jam. To do this, put strawberry puree with sugar in a saucepan, cook for five minutes and cool.
  3. For marshmallows, soak the thickener. As soon as the powder swells, melt it in the microwave. Pour a couple of grams of salt, sweetener and glucose into the stewpan, pour water and put the container on fire. As soon as the mass begins to boil, pour in the gelatin, introduce the vanilla extract and put the jam. We stir everything with a blender.
  4. We take the forms in which the biscuits were baked, and oil them well. Put the first cake, coat with jam, apply marshmallows on top. And so we do with every cake. We cover everything with a film and put it in the cold.
  5. Now make the mousse. To do this, in hot milk we melt sugar, salt and swollen gelatin. Mix the resulting composition with vanilla extract and whipped cream.
  6. We take the rings for the assembly of the dessert and put the oiled cakes in them. Water them with mousse, set in the cold for six hours. As soon as the cake hardens, cover it with a mirror glaze (recipe see above) and decorate at our discretion.

Orange treat

If you decide to make a mousse cake, then try to make such a treat with oranges. It turns out a very beautiful dessert with citrus notes. For the recipe you will need a biscuit cake, which you can buy ready-made or bake according to one of the recipes above.

Ingredients for Orange Mousse:

  • 80 ml of orange juice;
  • 45 ml of lemon juice;
  • 60 g of orange peel;
  • 30 g crushed lemon peel;
  • 3 eggs;
  • 135 g of sweet sand;
  • 95 g of oil;
  • a spoonful of gelatin.

For cottage cheese mousse:

  • a pack of cottage cheese;
  • 320 ml cream (33%);
  • two tablespoons of gelatin;
  • 75 g of sweet powder;
  • 85 g of a conventional sweetener;
  • 2 yolks.

The ingredients for mirror glaze and the recipe for its preparation, see above. The color of the glaze depends on which dye is added.

Cooking method:

  1. For orange mousse, stir the thickener in a small amount of water and leave to swell.
  2. Grind half the sand with eggs, and mix the remaining sweetener with zest and citrus juices, send to the fire. As soon as the citrus mix begins to boil, pour in the egg mixture and stand until thick. Then cool the composition a little and stir with a thickener and softened oil. Mix with a blender until a delicate texture is formed.
  3. The resulting mousse is laid out in a mold and set to solidify.
  4. Now prepare the curd mousse. For this, we also prepare a thickener, and grind the cottage cheese with powder and add whipped cream.
  5. From sweet sand and water we prepare syrup and drive the yolks and thickener directly into the hot. Shake the mass, cool and combine with the curd.
  6. We take the mold for the assembly of the cake. We put in it a biscuit cake, on top - a frozen citrus mousse, and over it we pour the curd composition. Put the dessert in the cold.
  7. Once it has completely hardened, cover it with shiny glaze and again stand a couple of hours in a cool place.

Three Chocolate Mousse Cake with Mirror Glaze

In the Soviet years, only one souffle was available - this is “bird milk”, and today we can prepare a wide variety of desserts. One such gourmet treat is the Three Chocolates mousse cake.

We will not tell you how to prepare a mirror glaze, you will find the recipe above, and put all the other points “on the shelves”.

Ingredients for Mousse:

  • 160 different chocolate;
  • 145 g of oil;
  • 460 ml cream (33%);
  • a spoonful of gelatin.

Cooking method:

  1. The basis for the cake is a chocolate biscuit. To simplify the task, you can buy a ready-made base, but if you want, you can bake a sponge cake yourself, using any recipe from the above. The only thing you need to add to the ingredients is cocoa and fresh coffee, which will need to soak the finished cakes.
  2. For mousse, take each ingredient and divide into three parts. Melt the dark chocolate, add the butter and the swollen thickener. Whip the composition and then combine with whipped cream.
  3. Put the biscuit in the mold and pour the chocolate mousse. We put the workpiece in the cold for solidification.
  4. Similarly, we make mousse of light and light brown chocolate.
  5. When the whole cake is ready, remove it from the mold, transfer to a dish, cover with sparkling glaze and wait 12 hours.

Creamy

If you don’t know how to make a creamy mousse cake, you can fill this cooking gap right now. To do this, you need Italian Mascarpone cheese and heavy cream. Mirror glaze can be made of any color by simply adding food coloring. As a basis we will use ordinary cookies.

Ingredients:

  • ½ kg Mascarpone;
  • 160 ml of cream;
  • 125 g of sweet powder;
  • 80 ml of water;
  • 30 g of gelatin;
  • 275 g of cookies;
  • half-pack of butter;
  • three tablespoons of chopped nuts.

Cooking method:

  1. Pour the thickener with water and leave for 15 minutes.
  2. Grind cookies into crumbs and stir together with butter and nuts. We lay out the base in a form and put it in a cool place.
  3. We froth the cream with powder, put the cream cheese and pour the melted gelatin. Pour mousse on top of the base and put the almost finished dessert in the cold.
  4. The frozen cake can only be poured with sparkling glaze and kept in the cold for at least six hours.

Cooking with Blueberries

You will definitely be delighted with the following dessert recipe. The cake is assembled from three layers: biscuit, cottage cheese and blueberry. And the composition is completed with shiny glaze, due to which the dessert looks spectacular and elegant.

Ingredients for Creamy Mousse:

  • 260 ml of cream;
  • 185 g cream cheese (cottage cheese);
  • three tablespoons of regular sugar;
  • for tsp gelatin and vanilla.

For blueberry mousse:

  • 420 g blueberries;
  • 265 ml of cream;
  • 110 g of sweetener;
  • 7 g of thickener.

Cooking method:

  1. We will not tell you how to bake a biscuit. You can even buy it ready-made. Ready cake will need to be soaked with regular sugar syrup, in which, if desired, you can add a spoonful of cognac or rum.
  2. We begin to prepare the creamy mousse by whipping any creamy (cottage cheese) product with two tablespoons of the sweetener. Separately shake the cream with the remaining sugar and vanilla. Then we connect the two masses and pour in the already swollen and melted thickener.
  3. Spread the creamy mousse on top of the biscuit, level it and send it to solidify.
  4. Now blueberry mousse. We take the berries, grind them with a blender and pass through a sieve. Mix blueberry puree with sweet whipped cream, add melted gelatin and pour the mass over the already frozen creamy mousse.
  5. We also put a treat in the refrigerator and wait for the last layer to solidify. It remains only to pour the dessert with shiny glaze and wait for its full stabilization.

With raspberries

The same mousse dessert can be prepared with raspberries. To make the cutaway cake as beautiful, add raspberry dye to the dough.

Ingredients for Raspberry Mousse:

  • half a liter of fat cream;
  • 275 g of curd cheese;
  • 265 ml of condensed milk;
  • 210 g chopped raspberries;
  • 25 g of gelatin.

For raspberry jelly:

  • 230 g raspberries;
  • sugar to taste;
  • 9 g of thickener.

Cooking method:

  1. We warm the raspberry puree for three minutes on a fire and pass through a sieve. Beat 400 ml of cream, mix the curd cheese with concentrated milk. In the remaining cream, fill in the thickener, melt. Then we combine raspberry puree, cream, curd mass and a thickener.
  2. First put the biscuit cake into the mold and pour raspberry mousse on top of it. We set the blank to solidify.
  3. For jelly, rub the berries with a sweetener and melted gelatin. Pour the composition over raspberry mousse.
  4. Once the cake has completely hardened, pour it with a mirror raspberry glaze.

Mousse cake "Heart" with mirror glaze

If you want to surprise your loved one with an original dessert, then make a heart-shaped mousse cake. Of course, for the recipe you will need the appropriate form.

Ingredients for Berry Confit:

  • 320 g lingonberries;
  • a spoonful of gelatin;
  • 14 g of starch (corn);
  • 70 g of regular sugar.

For vanilla mousse:

  • a bar of light chocolate;
  • 420 ml cream (33%);
  • 17 g of thickener;
  • two vanilla pods;
  • 245 ml of a milk drink;
  • a spoonful of crushed orange peel.

Cooking method:

  1. Grind lingonberries with a blender, put in a saucepan with loose ingredients. As soon as the berry mass is bubbling, remove it from the heat and put the swollen gelatin. Mix, pour the confit into the mold and put on freezing.
  2. Vanilla pods need to be cut lengthwise and scraped off.
  3. Pour milk into the stewpan, put both the pods and vanilla seeds, bring the products to a boil and remove from the stove. We take out the vanilla and drop the chocolate pieces in its place. Stir until completely melted.
  4. Then put the zest, cool and stir with whipped cream. Also pour the mousse into the mold and freeze.
  5. Then we collect a cake of chocolate biscuit, berry confit and vanilla mousse. Pour it with mirror glaze.

Cherry Treat

Another interesting recipe involves the use of cherries or cherries. We prepare mirror glaze according to the classic recipe with the addition of dyes.

Ingredients:

  • 165 ml cream;
  • 26 g of gelatin;
  • 265 ml of yogurt;
  • 320 g of cherries;
  • 55 g of regular sugar.

Cooking method:

  1. Beat cream with sugar, add yogurt.
  2. Soak the thickener and melt to a liquid state.
  3. We take out the cherries from the cherries, grind the berries with a blender and pass through a sieve.
  4. Combine the creamy mass with cherry puree and a thickener.
  5. We spread the biscuit base into the mold, pour the cherry mousse on top and freeze.
  6. Pour the delicacy with glaze and wait for it to completely harden.

Coffee Dessert

We offer an exquisite version of the preparation of mousse cake with caramel and coffee flavors. For the recipe, we need a biscuit and a classic icing prepared according to the classic recipe with the addition of dye of any color.

Ingredients for Coffee Mousse:

  • 60 ml of milk;
  • two chicken yolks;
  • 145 ml cream;
  • 35 g of sweet sand;
  • 12 g of regular coffee and gelatin.

For caramel mousse:

  • 90 g of regular sugar;
  • one egg plus two proteins;
  • a spoon of flour;
  • ½ liter of milk;
  • 25 g of thickener;
  • 110 ml cream;
  • a spoonful of butter.

Cooking method:

  1. For coffee mousse, pour coffee into milk, heat the composition and pour whipped yolks with a sweetener. Warm up a little more and remove from the stove.
  2. Pour melted gelatin into a hot coffee mixture, cool and then combine with whipped cream. Pour over the biscuit and send to solidify.
  3. For caramel mousse, we also soak and melt the thickener. Pour 55 g of sweet sand into the pan, pour a little water and warm to an amber shade. Then put the butter and pour the warmed cream. Mix and remove.
  4. Shake the egg with the proteins, pour out the remaining sugar and pour half the milk. We heat the other half of the drink and pour in a thin stream into the milk-egg mixture. Warm up until thick.
  5. Then we connect all the components, add the thickener and beat the mousse with a mixer, pour it over the frozen coffee layer and send it to the cold.
  6. Pour coffee mousse cake over the prepared glaze.

Children's mirror mousse cake

The curdless mousse cake without a base with bright mirror glaze and decorations will especially appeal to the smallest gourmets.

Ingredients:

  • 320 ml cream;
  • 700 g of curd product;
  • a glass of powder;
  • 260 g of strawberries;
  • a spoonful of gelatin.

Cooking method:

  1. Grind the curd product to a delicate texture.
  2. Beat cream with powder, add cottage cheese and melted thickener. Add the berries to the mass, mix, pour into the mold and send to solidify.
  3. Pour the frozen cake with bright glaze and decorate, set in the cold for several hours and serve.

If you want to shorten the dessert preparation time, you can prepare the mirror glaze in advance, because such a coating of sweet products can be stored in the refrigerator for a week.

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