Mousse Cakes with Mirror Glaze
Description
Delicious baked goods for the whole family. Items covered with a mirror glaze should be cut with a warm knife so the glaze doesn’t stretch. Such cakes should be stored in the refrigerator. They can be served with tea or coffee.
Instructions
- 1
Step 1
For the cake base we will use any sponge cake. Cut circles with the molds that you will pour the cakes into.
- 2
Step 2
For the filling, soak 6 g of gelatin in 40 g of water. Let it stand for 30–40 minutes. Then mix the ready sea‑buckthorn purée (250 g) with starch and heat until hot. Dissolve the swollen gelatin in it. Stir until fully dissolved.
- 3
Step 3
Pour the filling into small silicone molds and place them in the freezer to freeze.
- 4
Step 4
Then remove the filling.
- 5
Step 5
For the mousse, soak 20 g of gelatin in 120 g of water. Then heat 200 g of sea buckthorn puree and dissolve the swollen gelatin in it. Cool.
- 6
Step 6
Whisk the cream with powdered sugar until fluffy. Do not whisk to stiff peaks. It is enough to simply make a fluffy mixture.
- 7
Step 7
Gradually add the cream to the puree and whisk.
- 8
Step 8
Mix with all the cream.
- 9
Step 9
In the sponge cake molds, spoon a little mousse and the filling.
- 10
Step 10
Top it with mousse. Place it in the freezer as is.
- 11
Step 11
While the cupcakes set, prepare the mirror glaze. Soak 20 grams of gelatin in 180 grams of water for 20 minutes.
- 12
Step 12
Then combine the glucose syrup, sugar, and water. Heat it until the sugar is completely dissolved.
- 13
Step 13
Separately combine the white chocolate and condensed milk. Pour in the hot sugar mixture and stir until the chocolate melts.
- 14
Step 14
Add the bloomed gelatin to the hot mixture. Mix everything together.
- 15
Step 15
Add the coloring and blend the mixture with an immersion blender, taking care to avoid forming air bubbles.
- 16
Step 16
Then strain the glaze through a sieve. This will help remove excess air. You can pour it into different containers and color it in various shades.
- 17
Step 17
In order to glaze the items, the glaze must be brought to a working temperature of 35‑37 °C. Remove the set pastries from the mold, pour the glaze over them and let the excess run off.
- 18
Step 18
Remove from the oven and serve warm or cooled.