How to make a mirror icing cake recipe. Mirror glaze

03.03.2020 Desserts and cakes

We live in the times of everything glossy and spectacular.

So why can't a dessert also catch the eye and amaze with its beauty, amaze with its palette and amaze aesthetes. And all the splendor of culinary excellence can come from cakes and pastries covered with mirror glaze. Where you can see your own reflection on the dessert. Maybe it is from here that the name “mirror glaze”, which reflects the amazingness of desserts, originated.

It would seem how it is possible to create this with your own hands at home. And everything is quite simple if you familiarize yourself with the technological methods and the formula of the "right" ingredients. So, let's start preparing dessert, with a million dollar chic from the supposedly leading pastry chef of a posh and popular restaurant.

12 grams of gelatin

75 grams of boiled and cooled water

150 grams of sugar sand (always white, so as not to spoil the color of the coating)

150 grams of glucose syrup

It is worth noting: Glucose syrup can be replaced not only with invert, but also with liquid honey (only a strong honey taste will be felt) or molasses.

100 grams (exactly grams - it is better to measure it on an electronic scale) condensed milk

4-5 drops of food coloring

As you can see, the presented list of products for creating breathtaking beauty is absolutely affordable. Only the dye can be found not in every store, but rather in specialized outlets for pastry chefs. If you have found a specialized culinary store, then buy it - it is more economical. It is also permissible to use powdered food fat-soluble dyes for culinary creativity.

Please note: Every hostess knows how to do it with her own hands and at home, for example, from beets or spinach. So such wisdom is not suitable for mirror glossy glaze. If you can't find food coloring, then try using dark chocolate (instead of white). It is permissible to create a mirror glaze based on berry puree (some berries also give a bright color), see the recipe for it.

Inventory

tablespoon

hob

electronic balance

microwave

container with lid

How to make a glossy cake frosting

Let's start with the gelatin, soak it in ice water and leave it to swell for now.

If it is more convenient for you to work with crystalline gelatin, then you need to soak it in a ratio of 1 to 6, that is, we use 72 grams of water for 12 grams of gelatin crystals.

It is better to measure all volumes on an electronic scale.

In a separate container that can be used over an open fire, put granulated sugar, pour boiled water and our own cooked one.

Bring the sugar composition to a boil and completely dissolve the granulated sugar.

Unload the broken chocolate into another container. We need melted chocolate, so we put the vessel in a water bath or put it in the microwave, for 15 seconds, no more. Then you take out the container, mix the mass, and put it back for a few seconds.

It is worth noting: It is important not to let the chocolate boil, otherwise it will curl up and lose quality.

Pour the condensed milk onto the melted chocolate. Mix the composition until smooth.

Let's combine the two obtained compositions: condensed chocolate and sugar syrup. We mix everything.

You can do everything in a glass with a blender - it's faster, albeit with difficulty.

While the composition is hot, add soaked sheet gelatin into it.

If crystalline gelatin was used, then pour it into the mixture in the same way.

Let's add a few drops of food coloring to the future beauty.

We begin to actively work with the blender at a minimum speed, trying to adhere to an angle of 45 °. The blender should be immersed as much as possible in the mixture, and not raised, so that we have bubbles on the surface.

I think that whoever first encountered the preparation of mirror glaze, bubbles will appear on the surface unambiguously.

Correcting the bubble fact can be very simple - strain the composition.

That's all, actually! We did it! Mirror glaze is ready!

We pour it into a container convenient for work, cover it with a lid and send it to the refrigerator for storage, before baking the cake.

Note: You can store glossy glaze in a closed container in the refrigerator for several days (up to a month). Before use, you need to warm up a little (to about 35 °) to restore its fluidity.

We cover our dessert with glaze, and send it to the refrigerator for solidification. And how exactly to properly cover the dessert, we will find out.

Making a mousse cake with a mirror icing is not easy at first glance. However, if there is a desire and a little patience, the result will exceed all expectations. The cake turns out to be tender, it has a rich taste. Decorated with mirror glaze, the mousse cake looks beautiful and effective. It creates a sense of celebration even before the first bite is eaten.

Allocate at least two days to prepare and prepare the cake. This does not mean that all this time you will have to constantly cook something and settle in the kitchen. Just leave the finished base cake to lie for 5-8 hours. It is better to leave the mirror glaze in the refrigerator overnight. The whole finished cake will have to be frozen before coating, which will take about 5 hours. But the wait is worth it!

Decorating with mirror glaze is just some kind of pastry magic! The first time I tried to decorate a cake with it, I was surprised at how simple it is and how beautiful it turns out. It is only important to cook it correctly and adhere to simple rules:

only frozen cake can be covered with mirror glaze
condensation must not be allowed on the surface to be coated
you need to work quickly and confidently

Sponge cake base

Ingredients

eggs - 3 pcs.
sugar - 1/3 tbsp.
cocoa - 1/6 tbsp
flour - 1/6 tbsp.
soda - ½ tsp
wine vinegar - 2 tsp

For the crust, let's take a simple chocolate biscuit recipe.
Beat the eggs with sugar into a fluffy mass until its volume triples, add vinegar.
Sift flour, cocoa and soda, and then stir with a spatula to the egg mixture.
Bake the biscuit until fully cooked in a round shape with a diameter of at least 2 cm less than the future cake. Check readiness with a toothpick, and do not open the oven for the first 20-25 minutes.
We stand the finished biscuit for at least 5 hours, then cut it to the desired thickness and level it.

Mirror glaze recipe

Mirror glaze is prepared at home in the same way as in pastry shops. It is also called glaze. The ingredients are the same, the technology is the same. Do not replace glucose syrup with anything else, as it gives the desired glaze viscosity. An alternative would be invert syrup, which must be prepared beforehand.

Ingredients:

gelatin - 12 g
water - 70 g + 75 g
sugar - 150 g
glucose - 150 g
white chocolate - 150 g
condensed milk - 100 g

Soak gelatin in boiled cold water (70 g) and let stand until it swells.
Pour water into a stainless steel ladle with a thick bottom, add sugar and glucose syrup. Put this mixture on fire and let it boil. The sugar should be completely dissolved.
Put pieces of white chocolate in a blender bowl, add condensed milk and gelatin. Pour in hot syrup and punch through the entire mixture with a blender, adding the desired dye.
The glaze surface must be covered with foil in contact. If a lot of air bubbles have formed, you can strain it through a fine sieve.
The mirror icing for the cake should stand in the refrigerator and cool. Better to let it stabilize for 8 hours.

Fruit confit

Ingredients:

fruit - 350 g
sugar - 100 g
starch - 12 g
gelatin - 10g
water - 60 g

In this cake for the fruit layer, I used peaches and plums in half. She peeled and pitted the fruit, covered it with sugar and let them run the juice.
Then you need to bring the fruit to a boil, boil it a little to completely soften.
Dissolve the starch in one or two tablespoons of water and add to the fruit.
Add the soaked gelatin last (it will dissolve in hot fruit puree).
Wrap a split ring of the same diameter as for the biscuit with cling film. Place the ring on a flat tray and pour the chilled confit into it.
Allow the fruit confit to solidify in the freezer for easy handling.
Lemon cream mousse

Ingredients:

cream cheese - 250 g
cream 33% - 300 g
sugar - 100 g
lemon juice - 3 tablespoons
white chocolate - 90 g
½ lemon zest
gelatin - 10 g
water - 60 g

Add sugar to lemon juice and heat over low heat until sugar dissolves.
Soak the gelatin in water and then add it to the hot lemon syrup.
Melt white chocolate in this mixture.
Whip the cream into a dense cream, add the cream cheese and lemon mixture.

We collect and decorate the cake

We put a ring covered with cling film and laid with side tape on the flat surface of the tray.
Place the biscuit on the bottom. It can be soaked in fruit syrup or cognac-based soak.
Put the frozen fruit confit on top of the biscuit and fill it with mousse.
We send the cake to the freezer, if possible, for the night.
Before decorating, remove the glaze from the cold, heat to 35 degrees and punch again with a blender.
Remove the frozen cake from the ring, remove the side tape. Place the cake on a stand over a large tray where the icing will drain.
Pour glaze over the cake, remove excess with a pastry spatula and let the glaze set. Then remove the drips from the bottom of the cake and set it with spatulas on the substrate.

You can decorate the cake with chocolate or fresh flowers. They need to be properly prepared in advance. It is better to take flowers from a flower shop to avoid getting into the cake along with insect buds. Wrap the legs of the buds with cling film or special tape.

You can also decorate the cake with ready-made gel. You can buy a special confectionery gel at the DelGusto store. By clicking on this link http://delgusto.ua/ua/kategoria-geli you can choose a gel for every taste and color.

Recently, such a thing as mousse cake has become more and more popular. It is most convenient to make them in silicone molds - in this case, the cake has a perfectly smooth surface. For a mousse cake with a mirror glaze, a silicone mold is, in fact, a must. Because if you use cling film lining the form, the folds can remain visible and spoil the appearance of the finished product. This is perhaps the only difficulty in preparing such a cake. Everything else that I will show is very easy and does not require any special skills, technique or experience. I liked the recipe for this mousse precisely for its elementary simplicity, even a novice pastry chef can handle it. To increase the volume, whipped cream is used in it, and a small amount of gelatin acts as a stabilizer.

The amount of mousse in the recipe is sufficient to fill a mold with a volume of approximately 1200 ml. I have a standard shape that matches the diameter of the purchased biscuit cakes. If someone has a bit more cake form - flop the cake on the mousse, let it protrude very little, it will not be scary. But the cake of a larger diameter than the shape will still have to be cut.

Three lemon zest on a fine grater and squeeze the juice. Scrape the seeds out of the vanilla; the pod is not needed.

Whisk the mascarpone with lemon zest, juice, vanilla and granulated sugar.

Whip 200 ml of cream until hot peaks.

Chop the chocolate.

Soak gelatin in cold water for 5 minutes (or for another time indicated on your package).

Melt the chocolate with 100 ml of cream until completely dissolved over medium heat with continuous stirring.

Dissolve pre-squeezed gelatin in ganache.

For two or three doses, we mix the mass with mascarpone into the ganache until the lumps are completely dissolved.

Stir in the whipped cream into the resulting mass, also in a couple of steps and also until completely dissolved.

We put the silicone mold on a solid base, pour the mousse into it, smooth it slightly.

We put a biscuit on top of the mousse, carefully press it to the mousse. We place the entire structure, together with the rigid base, in the freezer until the mousse cake hardens. It takes several hours. I got used to making mousses from the evening of the previous day, and the next day to glaze and thaw.

We heat the mirror glaze in the microwave and stir until the lumps are completely dissolved. I have 4 minutes on the "Defrost" mode.

Cover the glaze surface with cling film and let it cool for about an hour. It should no longer be hot, but still fluid. During this time, bubbles leave the glaze almost completely.

Only after you have made sure that the icing has cooled down enough, remove the cake from the freezer, take it out of the mold and place it on a wire rack or on a raised platform from which the icing can drain freely. In short, not on a serving plate, it's not ready yet.

Quickly pour the icy cake with mirror glaze. If there are bubbles (I really had very few of them), they need to be pierced with a needle in the very first minutes after applying the glaze. Put the cake covered with icing to thaw in the refrigerator. For a few hours. Necessarily in the refrigerator, not at room temperature!

A ready-made mousse cake with a mirror glaze can be decorated with berries and mint before serving, but this, in principle, is absolutely not necessary.

The cake has a balanced taste. Mousse - almost not sweet and with lemon sourness, glaze - on the contrary, consider it pure sugar.

Well, here's our cutaway cake after being moved to a serving plate.

Let's prepare all the ingredients that are listed in the general list and a silicone mold with a diameter of 18 cm. I have a volumetric silicone mold, Eclipse. If you do not have this shape, you can use a split shape or a metal ring with a diameter of 18 cm.

First, let's prepare "Cherry Confit with Cognac". Soak gelatin (6 g) in very cold water (36 g) in advance, in a ratio of 1: 6. If the water is not cold enough, I replace some of the water with pieces of ice (ice is 92 g in terms of 100 ml of water), this helps to maintain the gelling properties of gelatin. Leave it to swell for 40-60 minutes (in accordance with the instructions). I have powdered gelatin.

Put sugar (60 g) and frozen pitted cherries (250 g) in a saucepan and heat over medium heat until the sugar dissolves and then boil for another 2 minutes. Punch lightly with a blender, so that small pieces of berries remain (it will be pleasant to feel them).

Remove from heat, cool to 85 ° C, add swollen gelatin, stir well until it is completely dissolved. Add 20 g of brandy and 1 tsp. lemon juice. Along the way, do not forget to taste, it turns out very tasty, and here the main thing is to stop during the time, you should leave it on the cake.)

We bake "Brownie with almonds". Put melted butter (90 g) and dark chocolate (90 g) into the mixer bowl, if you want to enhance the taste of chocolate, take dark chocolate. I like bitter, but just dark chocolate is great for this cake. Beat at low speed, adding sugar (90 g).

Cooking White Chocolate Mousse. Soak gelatin (10 g) in cold water (60 g), similar to step 1. Let's make some chocolate and brownie to make it ready. Grind the white chocolate (85 g), remove the brownie from the refrigerator, cut off the top of the cake and cut out a circle with a diameter of 14 cm and a height of 1-1.5 cm.Push the yolks (36 g, this is from 2 eggs) with sugar (20 g) and 2 h. l. vanilla sugar.

Place the mold on a tray and pour out some of the chocolate mousse, a little less than half. Put it in the freezer for 3-5 minutes. On a slightly elastic mousse, spread the cherry confit exactly in the center (do not get it out of the freezer in advance). Pour the mousse on top so as only to close the confit.

Lay out the cut out brownie circle. We also try to put it in the center, and fill in the form with the remaining mousse. We slightly sink the brownie into the mousse and carefully scroll the tray with the shape so that there are no voids. That's it, we put it away for 12 hours or overnight in the freezer.

Cooking Mirror Glaze. Let's start with gelatin (12 g). Soak in ice water (72 g). It's good if you have sheet gelatin, it's easier to work with! Immediately prepare a jug, in which we put condensed milk (100 g) down, on condensed milk - finely chopped white chocolate (150 g).

In a saucepan, combine 75 g of water, 150 g of sugar and 150 g of glucose syrup. We begin to warm up, do not interfere, do not touch, until the sugar dissolves, you can slightly move the stewpan along the stove, helping the sugar to dissolve. The mixture begins to boil, the sugar has dissolved. Now we need an electronic thermometer. Stir with a spoon (spatula), bring to a temperature of 103 ° C. 2 points are very important: not cooked or overcooked, both give a bad result for glaze! If you do not have an electronic thermometer, we use the method that I already suggested in the recipe (see step 21).

Pour the hot syrup into a jug, the chocolate gradually melts, the temperature of the syrup drops to 85 ° C, spread the swollen gelatin. The gelatin can be lightly melted in the microwave and poured into a jug. Mix gently with spatula.

Let's prepare the dye to be on hand. Introduce the hand blender nozzle at an angle to avoid bubbles unwanted for the glaze, and begin to punch the mixture with pulsating movements until smooth. Add dye, a few drops, continue punching the glaze and watch with interest how the color of the glaze changes. We like her more and more, beauty. Tip: Freeze a white plastic spoon, then dip it in the finished frosting and you will see what color your cake will be. We hold the blender attachment at an angle, turning only the jug, a funnel appears, into which the bubbles go.

If you pierced without bubbles, great, immediately cover the glaze with cling film in contact, since the glucose syrup forms a film on the glaze. If nasty bubbles have formed, you need to strain the icing into another jug through a fine sieve and cover with foil. That's it, we put it in the refrigerator for 12 hours or overnight, so that the glaze ripens.

Recipes for making cakes at home with a photo

8-10

2 hours

300 kcal

5/5 (2)

I recently attended my friend's birthday party and tasted an amazingly delicious mousse cake with mirror icing. He looked like a picture. My friend is a culinary profession, and I thought that such a masterpiece was too much for an ordinary person. But all the same, she asked for a master class, so to speak.

I was surprised at how simple everything is, and even without special skills in culinary matters, you can make an equally beautiful dessert. Now I can say with confidence: everyone can make such a cake.

Just now I will share with you step-by-step instructions and basic secrets on how to make a mousse cake and a beautiful smooth mirror glaze.

Kitchen appliances and utensils: mixer or blender, bowls, whisk, two silicone or biscuit molds, baking dish, saucepan.

Necessary products

The preparation of a mousse cake consists of several stages. For convenience, I will break down a list of the required ingredients for each of them.

Cherry confit with cognac:

Chocolate mousse (white):

Almond brownie:

Mirror glaze:

In order for everything to work out, it is necessary to strictly observe the amount of ingredients used, so it is better to measure them out with a measuring cup. If the amount of one ingredient changes, all the others should be changed proportionally.

Features of the choice of products

I also liked this cake because absolutely all the ingredients are simple and affordable, they can be bought in any store. However, I will share with you some of the nuances that my culinary friend told me. It is better to buy gelatin of the "Mriya" or "Prypravych" brands. Of all those tried, they behave the best.

Also, some confusion can be caused by the ingredient "glucose syrup" ( also called caramel molasses). It may not be found in all stores, but it is very easy to order it online.

Alternatively, you can try cooking yourself. For this you will need:

350 g Sahara;
155 ml water;
2 g citric acid;
1.5 g baking soda.

Sugar must be poured with hot water, stirring, bring to a boil. Add acid and cook for 25 minutes. Then let cool for about five minutes and add soda diluted in 5 ml of water to the mixture. The syrup should be cooked in a heavy-bottomed saucepan over low heat under a lid. Store in a refrigerator in a glass container.

You can also make almond flour yourself. You need to pour boiling water over the almonds for 10 minutes, peel them, dry and grind in a blender (you can use a coffee grinder). The main thing is to dry the peeled almonds well - for a couple of days on a towel or put on a baking sheet for an hour in the oven at a temperature of 90 degrees (make sure that the nuts do not darken).

Glucose syrup was first prepared in France. It gained great popularity after the appearance of the world famous pasta dessert.

History of mousse cake

Mousse desserts were first made in France in the eighteenth century. They were served at balls and were considered an exquisite delicacy. Preparing a mousse cake exclusively from natural products- berry and fruit juices, cocoa, wine, coffee. Instead of gelatin, egg whites were used as a thickener. Today, food coloring is most often used to give a delicacy an interesting color scheme.

How to make a mousse cake at home

All ingredients and form are prepared. Now let's move on to how to make a mousse cake. In order to make it clearer, I will describe the preparation of a mousse cake in the form of a step-by-step recipe with a photo.

Cooking cherry confit with cognac:

Water for soaking gelatin must be cold in order to maintain the thickening properties of gelatin. For this, part of the water can be previously replaced with a piece of ice.

Almond Brownie Baking:

Mirror glaze:

If you do not have an electronic thermometer to measure the temperature when cooking syrup (point 4), you can use this method: the syrup boiled - raised the stewpan over the stove and stirred it a little, put it back, boiled again - repeat the procedure, put it on and so on one more time. Then we remove from the stove.

Cake mousse recipe

Now let's look at how to make chocolate mousse according to a step-by-step recipe with a photo:

When the mousse for the cake is ready, move on to the section on how to collect the mousse cake. Consider the process of assembling a mousse cake step by step:

We put the mold on the tray, pour out a little less than half of the chocolate mousse.
Place in the freezer for 5 minutes.
We take out mousse and confit from the freezer. Put the cherry confit on the mousse in the center.
Pour a thin layer of mousse on top so that the confit is only covered.
Put the brownie on top in the center.
Fill the mold with the rest of the mousse.
Sink brownie a little in the mousse and scroll through the form to fill in all the empty spaces.
Place the mold in the freezer overnight.
How to decorate and serve a mousse cake with mirror icing

In the morning we take out the glaze and heat it up a little to 30 degrees. Then we take out the form, open it and put the blank of the mousse cake with chocolate brownie on the stand (tray).

Fill the cake with icing on top. Let the glaze drain so that its layer is even and not too thick. When the icing hardens slightly, tuck the drips under the cake. Then we put the cake on a substrate and put it in the refrigerator for 10 minutes. The cake is ready.

There are a lot of options for how you can decorate a mousse cake, I will list the most common:
- chocolate figurines;
- berries or pieces of fruit;
- jelly figurines or sweets.
Do not use frozen fruits and berries in the decoration, since the juice from them will spread during thawing and the decoration will turn out to be sloppy.

Consider some of the nuances and important points that affect the success of making a cake and mirror glaze.
- soak gelatin only with cold water, it is advisable to replace part of it with melted ice;
- strictly adhere to the amount of ingredients;
- it is better to use a silicone mold for making mousse;
- the cake is collected only upside down: part of the mousse, confit, a thin layer of mousse, brownie, pour mousse;
- to get a good glaze, no bubbles should form when whipping; for this, the mixer or blender must be kept at an angle, and only the cup with the glaze must be turned;
- if bubbles still form in the glaze, the mixture must be poured through a fine sieve into another container;
- it is better to prepare all the components of the cake at night, and collect it in the morning.
Video recipe for mousse cake with mirror icing

When I tried to make a mousse cake at home on my own, the step-by-step recipe for making mousse cakes in this video helped me to remember all the moments:

It shows in great detail and clearly every step of how to make mousse cakes. All the necessary ingredients for each stage are clearly indicated, the features of how to make the mousse and assemble the cake are demonstrated. I really liked that the author focused on the main points and secrets in the preparation of a mousse dessert, the violation of which will lead to "failure".

Invitation to discuss the cake and possible improvements