Mousse cake with mirror glaze and waffle cakes

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients for the most delicious strawberry jam. Soak gelatin (6 g) in ice water (36 g) to swell in accordance with the manufacturer's instructions. If you have leaf gelatin, take 6 g and soak in ice water for no more than 8-10 minutes, then take it out of the water and squeeze.

2. Step 2:

   

   Take 500 g of strawberries and defrost, warming in a saucepan over low heat. Next, punch with a blender and wipe through a sieve. We only need 200 g of mashed potatoes. Part of the puree (100 g) is mixed with sugar (60 g) and lemon juice (1 tbsp. l.) and add a sprig of basil. Warm up the mixture until the sugar dissolves, remove from the heat, remove the basil sprig. Add gelatin to the hot jam and mix until smooth, add the rest of the strawberry puree (100 g)

3. Step 3:

   

   Pour the jam into a silicone mold. Silicone molds are very convenient to use work, especially when it comes to freezing, and we will freeze the jam and then easily remove it from this mold. The diameter of the mold along the bottom is 14 cm. We leave the confiture to cool on the table at room temperature for 30-40 minutes, then we send it to the freezer overnight for persistent freezing.

4. Step 4:

   

   Prepare the necessary ingredients. The sponge cake is very simple and easy to prepare. But his taste is incredible. The scraps formed after cutting the cake are eaten before the cake has time to cool down, so it's worth kneading the dough according to the given number of ingredients.

5. Step 5:

   

   Combine the dry ingredients in a bowl: flour (80 g) sugar (95 g), cocoa (15 g) and baking powder (5 g). Mix everything well, put it together. Pour the dry mixture into a larger bowl and add vegetable oil (35 g) and eggs (125 g). Oil, of course, you need to take refined, odorless, any. Mix everything at high speed mixer for 5 minutes. Pour in the milk (50 g), and beat for another 2 minutes already at medium speed.

6. Step 6:

   

   Pour the dough into the mold and check the level with a toothpick. Since the dough rises well, it should not be more than 4-5 mm. Bake at 180 degrees for 10-12 minutes.

7. Step 7:

   

   Put the finished cake to cool on the grill. The cut shows the structure of the cake and the thickness (I compared it with the height of a simple pencil).

8. Step 8:

   

   We cut out the cake of the diameter we need.

9. Step 9:

   

   Now prepare a crispy layer for the cake. Take walnuts (20 g), waffles (5 g) and grind in a blender, but not very finely, so that the crunch is felt. Melt the chocolate (70 g) and pour it on the cake. Sprinkle chopped nuts and waffles on top. We put the cake in the freezer.

10. Step 10:

    

    You can make balls from biscuit scraps and decorate a cake with them.

11. Step 11:

    

    Prepare the ingredients and, as we have already remembered, first soak the gelatin (9 g) in ice water, in a ratio of 1:6.

12. Step 12:

    

    Whisk the yolks (3 pcs.) with sugar (25 g) until white foam. Cream (250 g) is heated in a saucepan to a temperature of 75 degrees.

13. Step 13:

    

    And pour carefully to the egg yolks whipped with sugar. Brew the yolks, stirring with a whisk, pour back into the saucepan. The mixture is boiled to a temperature of 85 degrees, over low heat, until slightly thickened.

14. Step 14:

    

    Remove from heat and pour into finely chopped chocolate (80 g).

15. Step 15:

    

    Then add the gelatin slightly melted in the microwave to the mixture. Mix well until smooth and cool to 35-40 degrees. The chocolate emulsion is ready. Choose the most delicious chocolate. I really like Barry Callebaut Belgian chocolate. There should be no tasteless ingredients in modern mousse desserts.

17. Step 16:

    

    With the cold nozzles of the mixer, beat the cold cream (200 g, 33% fat content) to a half-beaten state. When the chocolate emulsion cools down to the temperature we need (we check with an electronic thermometer), we introduce half-whipped cream into it in parts. Mix it with a spatula, not a whisk, to keep all the bubbles in the mousse. Mousse is ready.

18. Step 17:

    

    To assemble my cake, I use the silicone mold of the TORTAFLEX Vortex, the dimensions of which are: diameter 180 mm, height 45 mm, volume 960 g. I immediately install the mold on a flat plate so that the mold filled with mousse can be conveniently transferred to the freezer.

19. Step 18:

    

    Pour out a little less than half of the chocolate mousse, freeze a little in the freezer for 3-4 minutes.

20. Step 19:

    

    We spread the frozen strawberry jam exactly in the center.

21. Step 20:

    

    Pour out the remaining mousse and then you can lightly tap the mold together with a plate on the table to remove large bubbles in the mousse. We spread the chocolate sponge cake, scroll it slightly in the mousse, but do not completely drown it. It is good if the cake will slightly protrude above the mousse in height, about 3-4 mm. We send our cake in the form together with a plate to the freezer overnight (12-14 hours) for complete freezing.

22. Step 21:

    

    A great bonus I got a dessert from the remaining mousse for my efforts.

23. Step 22:

    

    Prepare all the ingredients for the glaze. Soak 12 g of gelatin in 72 g of ice water (you can use ice cubes).

24. Step 23:

    

    Pour the cream (160 g) into a saucepan and warm them up. In another saucepan, combine water (100 g), white sugar (240 g) and glucose syrup (80 g), put on medium heat until the sugar dissolves. At the same time, do not mix the syrup with a spoon until the sugar dissolves. Then increase the heat and cook the syrup to a temperature of 111 degrees. We measure it with an electronic thermometer, since it should be exactly 111 degrees.

25. Step 24:

    

    As soon as the temperature of the syrup has reached 111 degrees, remove the syrup from the stove and add the boiled cream and cocoa powder. Stir and bring the glaze to a boil again. Then add the swollen gelatin.

26. Step 25:

    

    Take a tall glass or jug and pour the glaze into it. Punch with a blender to get a homogeneous glaze. We punch at a minimum speed and keep the blender at an angle of 45 degrees so that there is no bubble in the glaze.

27. Step 26:

    

    If bubbles form, you can strain the glaze through a sieve into another jug. The glaze is ready and it is necessary to cool it to a temperature within 36-40 degrees. This is the operating temperature for pouring the cake

28. Step 27:

    

    The final and most pleasant moment we finish the cake making process. Firstly, we have a glaze that has cooled down to operating temperature (36-40 degrees). Next, the place and tools are prepared. We take the cake out of the freezer and place it on the stand.

29. Step 28:

    

    With a confident hand, pour the icing on the cake, wait a little while when it drains, turn the glaze threads under the cake and transfer to a dish or substrate.

30. Step 29:

    

    For decoration, you can pour chocolate balls with glaze of a different color. I made the balls from the remains of a chocolate sponge cake and chocolate.

31. Step 30:

    

    To decorate the cake with fresh strawberries, dip it in melted gelatin or neutral glaze. We put the strawberries on a sheet of parchment paper, for draining for 1-2 minutes and decorate the cake. The gift cake is ready! Please yourself and your loved ones!