Review of Ksenia Penkina's book "Cakes and pastries with mirror glaze"

White sugar – 20 grams.
Water – 20 ml.
Butter – 35 grams.
A little salt.
Whipping cream – 170 grams.

We will prepare mirror glaze from:

12 grams of gelatin.
160 grams 33% cream.
240 grams of sugar.
100 grams of water.
80 grams of glucose syrup.
80 grams of cocoa.

Mousse cakes with mirror glaze are prepared within 12 hours. The recipe should be followed in stages:

First, prepare the sponge cake, creme brulee and vanilla punch.
Next you need to prepare the mousse and assemble the cakes.
Lastly, let's do the icing and decoration of the dessert.

Mousse cakes with mirror glaze, the recipes for which we offer you on this page, cannot be called a simple dessert. Therefore, please be patient and read our instructions carefully.

How to make a sponge cake

First of all, turn on the oven and heat it to 190 degrees. Place a silicone mat on a baking sheet or line it with parchment paper. Next, follow our instructions:

Melt the butter in the microwave or in a water bath. Cool it down.
Sift the flour, mix with starch and salt.
Place the empty bowl so that it does not touch the water. Break eggs into a bowl and add sugar. Beat the ingredients with a mixer on low speed until the mixture triples in size. Remove the bowl from the heat and continue whisking its contents for a couple more minutes.
Gradually add flour to the cooled mixture.
Knead the batter and carefully pour it onto the silicone mat. Bake the resulting layer for a quarter of an hour.

Cool the finished biscuit, and then cut out round pieces of the required size from it. The trimmings can be used to make other cookies or desserts.

Cooking according to the recipe:

Combine flour and butter in the bowl of a stand mixer fitted with the beater attachment. When the butter is completely mixed with the flour to the consistency of wet sand, add the powdered sugar.
Install the paddle attachment on the mixer. Add the egg yolk, salt and cold water, followed by the almonds. Knead until the dough becomes compact and smooth.
Place the dough on the work surface and press down quickly with the palm of your hand. Be careful not to over-mix the dough or it will become brittle
. Form into a ball and place in the refrigerator for two hours (or overnight if possible).
Preheat the oven to 175°C.
Dust your work surface with flour. Roll out the dough and prick it. Then pour the dough into tartlet tins. Bake for 15-20 minutes.
Ganache
: In a small saucepan, combine milk, chocolate and butter. Heat over medium heat, stirring gently. Remove the pan from the heat once the chocolate is melted and smooth. Cool for 15 minutes. Pour the ganache into the baked and cooled pans and refrigerate for 2 hours.
Icing
: Combine powdered sugar, green coloring and water in a bowl. Stir with a spoon until it forms a wide, dripping ribbon. Do not add any more water, as the glaze will be perfect in these proportions. Remove the tartlets from the refrigerator. Pour the glaze over the chocolate and leave to set at room temperature for 1 hour.

Categories:

recipe / Holiday dishes / Desserts / Cakes / European cuisine

Creme brulee

We continue to prepare mousse cakes with mirror glaze. The recipe for a delicious berry-flavored filling is very simple:

Beat the yolks with sugar.
Combine cream and milk in a saucepan, add vanilla seeds. Bring the liquid to a boil and then pour it into the egg mixture. Stir the ingredients and return them to the pan. Cook the cream until it thickens (but do not bring it to a boil!).
Pour the resulting mixture into silicone molds, and then put a few thawed or fresh cranberries into each serving.

Cook the creme brulee in an oven preheated to 100 degrees in a water bath. In half an hour the filling will be ready. Now you need to cool it and put it in the freezer for several hours.

How to make mousse cake

First you need to prepare the sponge cake.

To do this, combine the egg, sugar and salt. Beat until fluffy, light and stable. Beat for about 5-8 minutes.

Sift flour and baking powder into the resulting mass.

Then add vegetable oil and milk at room temperature.

Knead the dough with a spatula.

Spread the dough in a thin layer on parchment paper and bake in an oven preheated to 180ºC for 5 minutes.

Cool the sponge cake and cut out circles from it.

The diameter of the circles should be slightly smaller than the diameter of your mold. My circles have a diameter of 4 centimeters.

The biscuit scraps can be frozen for future use or eaten, they are very tasty.

Let's move on to preparing the berry jelly.

For jelly, you can use both fresh and thawed berries. Frozen berries must first be thawed. Then combine them with sugar and boil over low heat for 10 minutes.

If you use fresh berries, you need to puree them in a blender until puree is formed, add sugar and boil in the same way for 10 minutes.

At the same time, you need to soak the gelatin in water. While the berries are cooking, the gelatin will just swell.

Rub hot berries through a sieve to remove seeds.

Add swollen gelatin to the hot raspberry puree and stir until smooth.

If the berries have cooled too much while you are rubbing them through a sieve, then it is better to dissolve the gelatin in a steam bath, and then add it in a thin stream to the puree.

Now you need to freeze the berry puree.

Any dish with a diameter of approximately 10–15 centimeters or even a square shape is suitable for these purposes.

If you freeze in a ring, then cover it with cling film from the bottom. And if you freeze in a molded container, it is better to cover the bottom with cling film, this will make it much easier to remove the berry jelly.

From the frozen berry layer, cut out circles of the same diameter as the biscuit circles.

The leftover berry jelly can again be eaten, it is very similar to marmalade. Or freeze it. This berry layer can be melted in a steam bath and poured into molds again. The main thing is not to bring it to a boil.

And let's move on to preparing the mousse.

Bring the milk to a boil and pour it over the chocolate. Let stand for about 1 minute and stir until smooth.

Pour gelatin with water and let it swell. Then add it to warm milk with chocolate. Stir until smooth.

Again, if the milk-chocolate mass has cooled down and is not warm enough, it is better to melt the gelatin first.

The chocolate-milk mixture must be strained through a sieve to avoid any unmelted lumps of chocolate or gelatin getting into the mousse.

Now you need to whip the chilled cream to soft peaks.

Both the whipped cream and the chocolate-milk mixture should be left at room temperature for about 30 minutes. This way the milk mass will cool down, and the cream will warm up slightly. And both masses will be approximately the same temperature.

Pour the chocolate and milk mixture into the cream and gently mix everything until smooth.

Assembling the cakes. Fill the molds with mousse until about half full and place in the freezer for 20–30 minutes.

For convenience, the form should be placed on a board.

Then place the berry slices into the molds.

Pour in the remaining mousse and place the biscuit circles into the molds. Lightly press down the biscuits so that they are flush with the mousse. Place the pan in the freezer for at least 6 hours or until the cakes are completely frozen.

Frost the frozen cakes with mirror glaze or decorate them to your liking.

Using a hot and slightly damp knife, remove excess glaze from the bottom.

Carefully transfer the cakes to a baking tray or plate and place in the refrigerator to set for about 4 hours.

Once the cakes have set, they are ready to serve.

Caramel cream sauce

We move on to the second stage (it can be postponed to the second day). So, let's prepare mousse cakes with mirror glaze.

Instructions:

Pour ice water over gelatin.
Prepare a syrup using water and sugar on the stove.
Beat the yolks with a blender, and then pour hot liquid into them in a thin stream, without ceasing to stir. When the cream turns white, leave it alone for a while.
Place the cream in a water bath, melt the candies and butter in it. Mix caramel cream with swollen gelatin and egg mixture.

Carefully combine the resulting mixture with the whipped cream. The mousse is completely ready.

Icing for cakes

Finally, it’s time to finish preparing our unusual treat:

Soak the gelatin in cool water and bring the cream to a boil.
Make syrup from water, sugar and glucose. It is very important to maintain the desired temperature of 111 degrees. It can be measured using a special thermometer.
Combine the syrup with boiling cream and add cocoa. Stir the ingredients and return them to the stove.
When the mixture boils again, add gelatin to it and beat the products with a blender.

Cover the cakes with icing cooled to 40 degrees. After this, the treat should be refrigerated for two or three hours. Check the readiness of the dessert with toothpicks - if they pass easily, then the middle has already melted.

Step-by-step recipe for making dessert

Necessary food items should be removed from the refrigerator in advance. This will allow you to knead an elastic and plastic dough that will be easier to work with.

Stages of preparing the delicacy:

Sift the required amount of wheat flour into a dry bowl.
Add eggs and softened butter cut into pieces to the dry ingredient. Let's start kneading the dough.
When the butter is completely or partially dissolved, add soda and sugar.
We continue to knead the shortbread dough until the mass acquires the necessary plasticity.

It is very important to let the dough sit. To do this, wrap the elastic mass with cling film and place it in the refrigerator for a couple of hours. While the dough is “rising”, let’s start preparing the sugar glaze.

Preparing sugar glaze:

Pour the milk into a saucepan and place on low heat.
Add sugar and butter here.
We begin to boil the mixture until all the ingredients have dissolved. The glaze is ready.

Take the elastic mass out of the refrigerator. Roll out the dough into a layer no more than 1 centimeter thick. Grease the baking pan generously with butter. Place the dough on the bottom of the mold. With the suggested amount of ingredients you will get two cakes. Bake the shortcakes one at a time for 15 minutes at a temperature of 180 degrees Celsius.

Remove the shortcakes from the oven and let them cool to room temperature. Generously grease the surface of one of the cakes with any jam, jam or boiled condensed milk. On top, press down the cake soaked in filling with a similar cake layer.

Expert opinion

Novikova Yana

Chef

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Tip: if the baked goods turn out to be very dry, you can soak them with any impregnation. You can use sugar liquid or cognac as a syrup for impregnation.

So, 90% of the work has already been done. All that’s left is to cover our cake with icing. Generously pour the prepared milk-sugar glaze over the fresh pastries. Place the dessert in a cold place so that the topping hardens thoroughly. Cake with icing from the USSR , ready.

The confectionery product goes well with hot drinks. Tea, coffee, cocoa, hot chocolate - the taste of a shortbread dessert originally from the USSR is ideally emphasized. Bon appetit!

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Pink mousse cakes

This complex dessert includes: chocolate sponge cake, fluffy dark chocolate mousse, blackcurrant marmalade, apricot confit and pink mirror glaze. As in the previous case, you have a long way to go. But do not be afraid of difficulties, as the result will exceed expectations. So, first you need to prepare all the necessary products.

For apricot confit you will need:

Agar-agar – 1.6 g.
Sugar – 50 g.
Apricot puree – 160 g.

For the biscuit take:

Flour – 125 grams.
Soda - one teaspoon.
Salt - half a teaspoon.
Cocoa – 30 grams.
Sugar – 150 grams.
Egg.
Butter – 30 grams.
Vegetable oil – 30 grams.
Milk – 140 ml.
White wine vinegar - half a tablespoon.

We will prepare marmalade from:

75 grams of sugar.
200 grams of blackcurrant puree.
5 grams of pectin.
1 gram of citric acid.

For mirror glaze you will need:

12 grams of gelatin.
150 grams of sugar.
72 and 75 grams of water.
150 grams of glucose syrup.
150 grams of white chocolate.
100 grams of condensed milk.
A quarter teaspoon of dye.

For chocolate mousse take:

Gelatin - five grams.
Water – 30 grams.
Milk – 250 grams.
Dark chocolate – 310 grams.
Heavy cream – 500 grams.

Next, we will describe in detail how to prepare mousse cakes with mirror glaze. A step-by-step recipe will help you create an amazingly tasty and beautiful dessert.

Preparation

Mousse cakes with mirror glaze, photos of which you will find on this page, are prepared according to approximately the same scheme:

First you need to bake the sponge cake. Whisk cocoa, baking soda, flour, salt and sugar in a bowl, then add the liquid ingredients. First add the egg, then the melted butter, vegetable oil, and at the very end the milk and wine vinegar. Beat the ingredients with a mixer for five minutes until you get a shiny, not too thick dough. Carefully pour the finished product onto a baking sheet and bake it until done. When the cake has cooled a little, cut out round pieces from it and freeze them in the freezer.
Mousse cakes with mirror glaze, the recipes for which we have collected in this article, always contain berry or fruit confit. So, first mix sugar and agar-agar, and then add the products to the boiling apricot puree. Cook the confit for two minutes, then transfer it to a cooking ring (diameter 16 mm), which was previously covered with cling film on the bottom. Place this preparation in the freezer as well.
To make marmalade, you will need to combine pectin with sugar and blackcurrant puree heated to 40 degrees. Heat the resulting mass over the fire and bring it to a boil. After two minutes, add citric acid and cool the mixture. Pour the marmalade onto the confit and immediately return the mixture to the cold. When the product has hardened, cut out circles of the desired diameter from the workpiece, and then return them to the freezer.
We continue to prepare mousse cakes with mirror glaze. The filling recipe is quite simple. First, soak the gelatin in water (for ten or fifteen minutes) and then mix it with hot milk. Pour the resulting mixture over the chocolate and whisk the ingredients again. Gently combine the cooled chocolate mixture with the whipped cream.

Making cakes with frosting

• Turn on the oven to preheat to 180°C. • Mix sugar, milk, vegetable oil, cocoa powder in a bowl. Mix everything using a mixer. • Pour half of the mixture into a separate container. In the future, this mixture will serve as icing for covering the cakes. • Add eggs, vanillin and baking powder to the other half to prepare the dough. Sift the flour here. Beat all ingredients with a mixer. • Grease a baking sheet with butter or margarine. Pour the prepared dough there. Place in the oven for 30 minutes. • Once the cake is ready, pour the reserved icing mixture on top. • When the cake and icing have cooled, cut the cake into squares, diamonds, and rectangles. The cakes with vanilla cocoa frosting are ready.

Assembly

Once the preparation is complete, you can move on to the fun part of this recipe. Pour a little mousse into semicircular silicone molds, and place frozen preparations (confit with marmalade) on it. Pour a little more mousse into the molds and place the biscuits on it. Place future cakes in the freezer for 12 hours.

All we have to do is prepare the pink glaze. Boil syrup from water, glucose and sugar (its temperature should not exceed 103 degrees), and soak gelatin in water. Combine the products with melted chocolate, coloring and condensed milk in a blender bowl. Beat the ingredients until smooth and place the glaze in the refrigerator.

When 12-14 hours have passed, you need to decorate the cakes. Heat the glaze in the microwave to a temperature of 30 degrees. Remove the blanks from the freezer, free them from the silicone molds and pour glaze over them.

How to decorate mousse cakes with mirror glaze? The hemispheres can be transferred to paper cupcake tins and topped with chocolate hearts and sugar beads.

Mirror cakes with banana mousse

Here is another interesting recipe from the section of popular modern desserts.

Biscuit ingredients:

Eggs – 125 grams (weight without shell).
Cane sugar – 62 grams.
Wheat flour – 40 grams.
Corn starch – 11 grams.
Cocoa powder – 12 grams.
Blood orange zest – two grams.

We will prepare rum impregnation from:

70 grams of water.
15 grams of cane sugar.
5 grams of rum.

For jelly take:

135 grams of freshly squeezed orange juice.
60 grams of semi-sweet white wine.
23 grams of cane sugar.
One gram of dried lavender.
10 grams of orange zest.
20 grams of lemon juice.
13 grams leaf gelatin.

For banana mousse you will need:

125 grams of fresh bananas.
120 grams of mascarpone cheese.
135 grams 33% cream.
60 grams of powdered sugar.
12 grams of lemon juice.
0.5 vanilla sticks.
13 grams gelatin (sheets).
25 grams of water.

We will prepare mirror glaze from the following products:

150 grams of water.
145 grams of heavy cream.
300 grams of cane sugar.
100 grams of cocoa.
20 grams of leaf gelatin.

In addition, you need to prepare chocolate discs (70 grams) and sugar beads for decoration.

How to properly prepare mousse cakes with mirror glaze? Photos, recipes and recommendations posted below will help you cope with this difficult task.

Preparation

As usual, the sponge cake is prepared first. Beat the melange with sugar until the mass increases several times. After this, add the dry ingredients into the mixture in two or three additions and mix the dough with a spatula. Pour the finished product onto a baking sheet lined with parchment and bake it in a well-heated oven. Cool the sponge cake, and then cut out six round cakes from it.
Next, let's do the impregnation. Prepare a syrup from water and sugar, cool it and add rum.
Prepare the ingredients for the jelly. Immerse the gelatin in water for ten minutes. Remove the zest from the oranges and squeeze the juice out of the fruit. Combine wine, zest, sugar and lavender in a saucepan. Place the pan on the fire and bring its contents to a boil. After two minutes, strain the liquid and mix it with the orange juice. Heat the mixture to 80 degrees, add the swollen gelatin to it and mix everything. At the very end, pour in lemon juice.
Pour the future jelly into six small silicone molds and place them in the refrigerator.
Let's prepare chocolate discs. To do this, melt the chocolate, then apply six large and six small circles onto the pastry ribbons. Cool the preparations.
All we have to do is prepare the banana mousse. Immerse the gelatin in cool water, leave it there for ten minutes, and then drain it into a sieve. Peel, chop and place bananas in a blender bowl. Add lemon juice to the fruits and grind them to a puree. Mix bananas with vanilla seeds, powdered sugar and cheese. Beat the products with a mixer.
We continue to prepare the mousse. Dissolve gelatin in 25 grams of hot water and mix it with two tablespoons of whipped cream. Combine the resulting mass with banana puree, and then add the remaining cream to it.
Place two teaspoons of mousse into semi-circular cake tins and place small chocolate discs on top of them. Next, add a little more mousse and add the cooled jelly. The next layer is banana mousse (one spoon per mold), followed by large chocolate discs. Distribute the remaining mousse between the pieces and cover them with sponge cake. Brush the cakes with the coating using a pastry brush. Place the future dessert in the freezer.

Cooking steps

First, I prepare the shortbread dough, add sugar, almond flour and a pinch of salt to the flour, as well as cold butter cut into small pieces. I knead with my hands and at the same time mix all the ingredients, the butter soaks the flour well and seems to dissolve in it, airy and crumbly flakes are formed. I add a little beaten eggs, continue to knead the dough, gradually a dense, but at the same time crumbly lump is formed.
On the work surface I prepare a sheet of baking paper, place the dough on it and flatten it with my hands, pressing it down a little. Then I cover it with another sheet of paper and roll it out with a rolling pin, ideally you want to get a dough 3-4 mm thick. I put the dough in the refrigerator for a while to harden.
I move on to preparing the lemon curd, for this I take an egg, add sugar, stir a little, don’t beat it, but just stir it to mix the sugar with the egg. Pour lemon juice into the pan and add just a little agar-agar. I stir immediately, so that the agar-agar dissolves. I heat it up, without bringing it to a boil, remove it from the stove, pour it in a thin stream into the yolk-sugar mixture, which I constantly stir with a whisk.
I pour the resulting mixture back into the pan and continue cooking over low heat, constantly stirring with a spatula so that there is constant and uniform heating, the mass will gradually thicken. I remove it from the stove and pour it into a bowl, and then you need to wait until this mass cools down to 40°, so it will still be elastic and the agar-agar will not turn it into jelly.
Add softened butter, mix with a whisk until smooth, resulting in a slightly viscous and elastic consistency. I fill small molds with lemon curd, mine are muffin molds 4-5 cm in diameter, but I just don’t fill them to the top, but make the thickness about 1.5 cm. I knock the mold on the table, you can say vibrate it so that the lemon curd spreads as evenly as possible , and put it in the freezer.
I prepare pistachio mousse by placing gelatin leaves in cold water and leaving them to swell for about 10-15 minutes. I put the cream on the stove, as soon as it starts to boil, I remove it from the heat and pour it into the white chocolate, stirring. The chocolate melts very quickly, stir until it is completely dissolved. I squeeze the gelatin leaves from excess water while the cream and chocolate are still warm, send them there and mix.
Now I add pistachio paste and mix again. I will need cream with a fat content of at least 30%, add sugar and beat with a mixer, you should get thick and airy whipped cream. I transfer it to the pistachio cream and gently mix with a spatula until smooth.
I transfer the mass cream into a pastry bag and fill the hemispherical molds with it so that 1.5-2 cm remains to the edge of the mold. I place frozen lemon curd on top and press it lightly. I apply pistachio mousse again to fill the hemispheres to the edge. Using a spatula or a wide knife, I level the surface and remove excess mousse. I put it in the freezer.
I return to the shortbread dough, it has already cooled and hardened. I cut out the disks, they should be about 1 cm larger in diameter than the hemisphere shape. I place them on a baking sheet and bake for 15 minutes at 160°, even if the cookies are not very browned, it’s okay, I leave them to cool.
Preparing the mirror glaze. I place the gelatin leaves in cold water and set them aside for now. I pour a little water into the pan, add sugar and also add glucose syrup; it can be replaced with corn syrup or inert sugar syrup. I put it on the stove over medium heat, stir it so that the sugar and glucose syrup dissolve faster and bring it to a boil, it is advisable to bring the syrup to a temperature of 120°, if you don’t have a thermometer, watch when the syrup thickens slightly and the bubbles when boiling linger on the surface a little longer.
Remove from heat and pour into condensed milk in a thin stream, stirring constantly with a whisk. I add white chocolate, broken into pieces, and continue stirring until the chocolate is completely dissolved. I squeeze out the gelatin leaves and add them to the future glaze, they dissolve almost immediately. All that remains is to add color, I add a little green food coloring, by the way, if the color seems not bright enough, you can add more coloring until you get the desired result.
I take the cakes out of the freezer, remove them from the pan, place them on a wire rack and pour the mirror glaze over them. When the glaze dries a little, I remove the hemispheres from the wire rack, you need to be very careful not to damage the glaze. I transfer it to shortbread cookies. I place small sugar pearls on top or you can use any other decor.

That's all, a super cake, bright, beautiful and mega tasty and tender, rich in bright lemon aroma with a slight pleasant sourness and airy pistachio mousse, and also cool crumbly cookies. Cook, try and let it be delicious.

Mirror glaze

Pour gelatin with water, and after ten minutes, place the sheets on a sieve. In a saucepan, combine sugar, cocoa, water and cream. Bring the glaze to 103 degrees and then cool it. Add gelatin to the chocolate mass, mix the products and strain them through a fine sieve.

Remove the preparations from the freezer, remove the molds and pour the glaze over the dessert. If desired, you can apply any design to the surface using melted white chocolate. Also, mousse cakes with mirror glaze can be decorated with sugar beads and decorative caramel figures.