Simple mousse cake in form - how to make a mousse cakes at home, step by step recipe photos
Today I want to share with you in this air and an unusual dessert mousse as a mini-cakes with chocolate, pineapple and kiwi inside, topped with a mirror-coating glyassazhem. This gentle and very tasty cake, wherein the sweet flavor and chocolate mousse shaded sourness pineapple Cooley and kiwi slices. It turns out very harmonious combination and unforgettable taste. Such mousse cake with a smooth glaze should be prepared at least once to understand that it is the best desserts. ???? I will tell you and show you step by step in the recipe with a photo, how to cook and assemble the dessert at home.
For pineapple coolie:
- 380 grams (1 tin) canned pineapple;
- of 15 ml of lemon juice;
- 250 ml of hot drinking water;
- 9 + gram gelatin 60 ml of water;
- 110 grams of white sugar;
- 1/2 units. fresh kiwi.
For the chocolate filling:
- 240 g of dark chocolate 69%;
- 110 ml cream 33% -35%;
- 25 grams sweet-cream butter 82%;
- 1 fresh kiwi thing.
For the base (dough):
- 180 grams of soft butter 72%;
- 1 egg caliber D-1;
- 1 tbsp. 20% of sour cream;
- 1/2 teaspoon fine sea salt;
- 340-380 grams of wheat flour in / s;
- 1, 5, Art. spoons of sugar.
For the mousse:
- 350 ml of 33% cream;
- 2 protein from egg D-1;
- 170 grams of powdered sugar vanilla;
- 150 grams mascarpone;
- + 8 grams of gelatin 40 ml of water.
For the Covering and Decoration:
- 1 serving of chocolate glyassazha;
- sweet glitter decoration.
How do mousse cake with frosting mirror home
How to cook a jelly - pineapple coolies
The preparation technology is simple. Immediately soaked gelatin. Canned pineapple mix with hot water, sugar and lemon juice. Boil and break through a couple of minutes the whole mass immersion blender until a homogeneous puree state. Return the puree to the heat and bring to a boil. Now it is necessary to cool the pineapple puree to 80 ° C and dissolve the gelatin therein.
Bottom of the mold with cling film wrap, set on a hard surface / board and pour it coolies. Half kiwi fruit cut into small pieces and put them in the not yet frozen jelly. We leave until cool pineapple coolies on the table, and then move it in the freezer until completely freezing.
When the coolies well frozen, remove it from the form and return it in the freezer until the right moment.
How to make chocolate filling
Cream set on medium heat to warm to 75 ° C-80 ° C. At the same time, melt the butter and pour over the chocolate pieces. Then, pour the hot cream into the chocolate and butter. We are waiting for three minutes, and stir everything spatula until the chocolate has melted completely. Fill the chocolate mass into molds to 2/3. And when the mass has hardened a bit, put it on a piece of kiwi. Remove it in the freezer.
Prepare the dough - a basis for pastries
The processor put all the right ingredients for the dough and mix them. Once everything is mixed, spread the dough on a work surface, form a tight ball. If you have the dough sticks to your hands still, at this stage, add a little flour. The dough is placed in a bag and put in the freezer for 10 minutes. Then roll out into the formation, pricked with a fork, to the cake will not be deformed and it otpekaem at 180 ° C for 12-15 minutes.
As soon got ready the cake from the oven and immediately cut out the basis for future pastries d = 8 cm.
How to prepare mousse cakes
Technology of preparation usual. The work begins with soaking the gelatin. Mascarpone mix and a half servings of powdered sugar and beat with a mixer. In a separate bowl, beat until stable protein peak from the second half portion of the powdered sugar. With blades mix the protein and the cheese mass to a uniform state the folding movements.
Separately, beat cream until soft peak and mix them with protein-cheese mass by means of the blade. Gelatin is heated and fully dissolve to a liquid state. Waiting until the liquid becomes gelatinous 30 ° C, and introduce it into a mousse mix.
We shift mousse in a pastry bag.
Collect mousse mini-cakes
The silicone molds (d = 6 cm) was placed mousse, filling 2/3 volume. In the center put the chocolate filling with a slice of kiwi. Cut pineapple coolies and close them chocolate filling, lightly pushing it in its mousse.
Then, Spatula hold shape back and forth to smooth the mousse on the surface. Freeze.
Remove the frozen mousse from the mold bases, set them on the grill and cover with chocolate icing mirror-glyassazhem. Remember that the operating temperature glyassazha 32 ° C-35 ° C.
Set the mousse foundations to form the dough.
Decorate the cake with mousse mirror Crust glitter.
Give the time dessert thawed and ... here it is, the long-awaited tasting.
It is very tasty, I would say, the best mousse cake with a smooth glaze, chocolate, pineapple and kiwi fruit just melts in your mouth - so soft they received. Of these ingredients in the products I got 10 cakes.