Cherry mousse cake with mirror glaze
Description
Perfect with tea and coffee. If you are not intimidated by the long list of ingredients and the large number of steps in making this cherry mousse cake with mirror glaze, then feel free to get started. Because with this detailed step-by-step recipe, everything will work out for you, and you will delight your loved ones with this exquisite cake. The baked good is ready. Serve it to the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Preheat the oven to 180 degrees. Mix all the dry ingredients to prepare the sponge cake.
- 3
Step 3
Beat the eggs with the addition of vegetable oil, add the dry mixture, and knead the dough.
- 4
Step 4
The batter should have the consistency of sour cream; pour 3 tbsp of boiling water into the batter and mix.
- 5
Step 5
Place the dough into a baking pan and bake at 180 degrees for 40–45 minutes.
- 6
Step 6
Remove the sponge cake from the pan and let it cool on a wire rack.
- 7
Step 7
The sponge cake from this recipe turns out quite large. Cut a layer from it 15 cm in diameter and 1.5 cm thick. Use the remaining sponge cake as you wish; it is very delicious on its own.
- 8
Step 8
To make the cherry confit, place the pitted cherries in a saucepan and add 20 grams of sugar. Heat until the sugar dissolves.
- 9
Step 9
Soak 6 grams of gelatin in 36 ml of water according to the instructions on the package.
- 10
Step 10
Blend the warmed cherries into a puree.
- 11
Step 11
Pass the cherry puree through a sieve.
- 12
Step 12
Add the bloomed gelatin to the cherry puree (you can gently warm it in the microwave), and mix until smooth.
- 13
Step 13
Set the pastry ring to a diameter of 16 cm. Tightly cover the bottom with plastic wrap and place it on a firm surface. Pour in the berry mixture and place it in the freezer until completely set, for 3–4 hours.
- 14
Step 14
Prepare the mousse immediately before assembling the cake, once the cherry confit has fully set.
- 15
Step 15
Soak 10 grams of gelatin in 60 ml of water according to the instructions on the package.
- 16
Step 16
Rub 36 grams of egg yolks with 20 grams of sugar.
- 17
Step 17
Heat 150 grams of cream to a temperature of 75 degrees.
- 18
Step 18
In a thin stream, or in small portions, pour the warmed cream into the yolk mixture and mix.
- 19
Step 19
Pour the mixture back into the saucepan and heat to 85 degrees over low heat.
- 20
Step 20
Remove from heat, transfer to a cold dish, add 85 grams of chopped white chocolate.
- 21
Step 21
Add gelatin to the mixture, which can be slightly melted.
- 22
Step 22
Blend the mousse with an immersion blender, then let it cool to room temperature.
- 23
Step 23
Remove the cherry confit from the mold; if necessary, it can be trimmed.
- 24
Step 24
Whip 250 grams of cold cream until soft peaks form.
- 25
Step 25
In batches, fold the whipped cream into the chocolate mixture.
- 26
Step 26
To assemble the cake, place an 18 cm diameter silicone mold on a firm surface. The cake is assembled “upside down”; pour in slightly less than half of the mousse mixture. Place it in the freezer for 3–5 minutes.
- 27
Step 27
Place the cherry confit strictly in the center on the slightly set mousse. Add part of the mousse so that it covers the cherry confit.
- 28
Step 28
Place the sponge cake layer on top and spread the remaining mousse around the edges, filling the entire mold. Put it in the freezer for 12 hours.
- 29
Step 29
To prepare mirror glaze, soak 12 grams of gelatin in 72 ml of water.
- 30
Step 30
Pour 100 grams of condensed milk into a tall blender glass.
- 31
Step 31
Add the chopped white chocolate.
- 32
Step 32
Pour 75 ml of water into a saucepan, add 150 grams of sugar and glucose syrup.
- 33
Step 33
Heat the mixture to exactly 103 degrees while stirring.
- 34
Step 34
Pour the syrup into the chocolate until it melts. Lower the temperature to 86 degrees. After that, add the bloomed gelatin.
- 35
Step 35
Insert an immersion blender into the mixture at an angle and blend with pulsing motions until smooth. Add gel food coloring, achieving the desired color intensity.
- 36
Step 36
Strain the glaze mixture, cover it with plastic wrap "in contact," and refrigerate. In this form, the mixture can be stored for up to 1 week.
- 37
Step 37
Before covering the cake with mirror glaze, heat it in the microwave or over a double boiler to 30–35 degrees. Blend it again with an immersion blender, remembering to hold it at an angle to avoid forming bubbles. If bubbles still form, you can strain the glaze through a sieve once more. Only when the glaze is completely ready should you take the cake out of the freezer and remove it from the mold.
- 38
Step 38
Place the cake on a stand and pour the glaze over it. Remove the excess glaze with a spatula. The remaining glaze can be collected for further use.
- 39
Step 39
Transfer the cake to a cake board or serving plate, decorate as desired with fresh berries and chocolate. Place it in the refrigerator for 10–20 minutes for the glaze to fully set.
- 40
Step 40
It is always interesting to look inside a cake and see its cross-section. The cut will turn out very beautiful, and the cake will be extraordinarily delicious.