Ilona
Irina, well, I do not agree that there is little gelatin. Maybe we have gelatin of different strengths, maybe so. So I poured a cake and it came out from me personally and was covered all over, nothing thickened "on the way"
Mousse cakes Little Red Riding Hood
Lyubov Yakovlevna
I also did exactly according to the recipe, with a thermometer, with chocolate in biscuits and gelatin there kaaak time! no more, no less ... probably different gelatin .... (I have Dr. Oetker ..) In general, the filling in this cake, all the mousses are very tasty! gentle, not sugary, not rubber .., the very thing you need! Ilona, ​​well, your Greek Mastiha flavoring agent, I am now haunted by .... I read about it on the internet ..., a wonderful contraption! but tell me please! - what taste and aroma does it give? what can be compared, what is it like?
Ilona
Luba, I don't even know what to compare with, to be honest ... It's definitely not worth overdoing with him here, if you put a lot, then you get a heavy spice. The smell is wonderful, but I don't even know what to compare with. The fact that it does not smell like pistachios is unambiguous!)))
But in general, how I ran her, this mastic, with bulging eyes, scoured the islands of Greece - this is another story))
Natasha (Natapit) wrote me a couple of phrases that I had to tell the sellers, and they were crazy about what I need a mastic and masklepi (or makhlepi, I don’t remember), when Easter is already far, far away, and the next one is not very soon! :) Because this set is most often used by them for Easter bread! Here I didn’t find the makhlepi - the island is not the one and they wouldn’t buy it. Easter!))
Lyubov Yakovlevna
Mousse cakes Little Red Riding Hood I report !!)))
Lyubov Yakovlevna
interesting ... but in Moscow you can buy it where you can buy this mastic ... if there, in your homeland only during the season you will find it ....... I didn’t find it .... but there is still mousse cake with tonka beans ........ fantastic cue flavor they say .......
Ilona
Lyuba, you've got a handsome man, your mini-cake! Well, really with a little pimples :))
In Moscow a couple of years ago it was unrealistic to do this, the people addicted to the Mediterranean cuisine of Greece were tormented in search of these overseas gizmos.
But I'm not familiar with Boby Tonko, I heard the current and no more.
Chef
Congratulations on your well-deserved victory in the Best Recipe of the Week competition according to the sponsor"
Irina Dolars
Hurrah!!! Ilona !!!! Award for a masterpiece !!!! Congratulations!!!!
OlgaU
Ilona, ​​congratulations
tell me, please, if I make a cake, I need 1-1.2 kg, a full portion to do?
Larissa u
Really deserved! Such beauty, it is simply unrealistic! And I'm still going ....... It seems to me this is from a kind of fantasy, beyond my hands!
Ilona
Quote: Chef
Congratulations on your well-deserved victory in the "Sponsor's Best Recipe of the Week" competition
Oh! How unexpected and pleasant !!! Thank you!!! I'll go to find out how you can pick up the prize) Just well, by the way, the scales! My scales are fooling around - they stand and change readings themselves, the numbers run around as they want, as if invisibility is dancing on them! I was just thinking about buying, and here is such a gift!
gala10
Ilona, Congratulations!!!
Ilona
Quote: OlgaU

Ilona, ​​congratulations
tell me, please, if I make a cake, I need 1-1.2 kg, a full portion to do?
Ol, then make the dough for 100 g of flour (or do it as it is, and pack part of the dough in a film and put it in the refrigerator.
Make confit for 100-140 g of lingonberries,
make dark chocolate mousse for 50-70 g of chocolate
The rest is the same.

But in general ... I do not suffer, if something remains, everything is always used anyway, either I will freeze something else, or I will freeze something for a cake (yes, the same confit, for example, very convenient!), And more often "starving "everyone is being dragged out of the kitchen!
Tumanchik
Ilona, ​​congratulations from the bottom of my heart !!!! Great rewarding work, description and presentation!
Ilona
Quote: Larissa U
It seems to me that this is a kind of fantasy, beyond my control!
Laris, is there really something that your hands are not subject to? Or are you kidding? )
julia_bb
Ilona, Congratulations on the victory! The cakes are so beautiful And delicious, but I will not take on such - not enough experience
Ilona
Yulia, need to try! Nothing is impossible: girl-yes: awesome!
Mom Tanya
Ilona! Hurrah! With the victory! Happy for you!!!!! Very nice!!!
Ilona
Thank you girls! And I am very pleased!))
Husky
Ilonchik, and I also congratulate you.
And me with a glaze otchetik.
For two days, the cakes covered with glaze stood in the refrigerator. Outwardly, they have not changed. I thought they would be covered with frost, or the gelatinous coating would shrink from frost. No, all is fine.
I put it in the refrigerator to freeze overnight. In the morning I looked - no changes. The glaze did not flow or peel off. During thawing, it was not covered with droplets of moisture.
Not a lot sticking to the knife when cutting in half. Nothing sticked to the surface when touched with a finger.
In principle, I have already frozen cakes covered with jelly glaze more than once, but according to different recipes. Everything was also good. No changes.
Ilona
Lyuda, this is a great experiment you have! Somehow I didn't risk freezing the whole cake with icing. I made a blank, it still freeze. and then at hour X she took out and glazed!
Husky
So, I am again with a small report on the glaze of this particular recipe.
I have frozen some of the glaze. I was in the freezer for about a week.
I put it on defrost in the microwave for 30 seconds. Periodically disconnected and watched so as not to overheat. At the second, 20 was enough. Outwardly, after defrosting, the glaze was no different from the freshly cooked one. I poured the cake and put it in the refrigerator. An hour later (maybe a little more) I removed the foil. The glaze has set well. In appearance, it seems to me, it has become less mirrored. Although I saw myself in the reflection.
But she got worse to cut. For the first time she was just a little stuck to the knife, but not critically. This time it was impossible to tear off the knife. I cleaned it off with a spatula. I began to experiment how best to cut. It turned out best with a knife with a thin blade (in area), warm and WET. Dry and warm also turns out, but worse.
Here's what happened.

Mousse cakes Little Red Riding Hood
Husky
Oh, and most importantly, I forgot to write. Tomorrow I'm going to the whisk to buy molds for such cakes. If anyone needs to write in a personal.

🔗
Incompetent
Christmas trees, girls, how do you get such bright colors in the glaze? Is it really all because of the chocolate (it says here that it is necessary to temper)
Ilona
Incompetent, show me your icing, did you fail at all? And by the way, I did not write anything about tempering. But the chocolate was really very good. For painting, I used ordinary gel dyes.
Incompetent
Ilona, someone in the comments wrote about chocolate ... this is the icing
Mousse cakes Little Red Riding Hood there is sooo much yellow paste-like dye, but still a pale color, I wanted a bright sunny
The next step was solidification - the shine was almost lost. And in the morning - puddles on top = (Maybe the refrigerator is to blame, we moved and in this "unit" I held a cake for the first time.
Ilona
Incompetent, and what recipe did you use and how?
Incompetent
Ilona, according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417337.0, but even there the girls have bright colors, but it doesn't work for me = (On dark chocolate, everything worked out well, but the colored one does not want to be friends with me = (
Ilona
Incompetent, then I do not understand why you are asking advice in the wrong topic but in this one? I have a different glaze. Try it, if it doesn't work, I'll try to help. And I didn’t do that glaze, so I can’t say anything about the result. Read the recipe carefully and start, everything is simple there, you will succeed!
Incompetent
Ilona, in that topic there are no answers, it seems the essence is the same, so I decided to ask again here .. sorry I'll try this one again, as the case will be ...
Ilona
Yes, there is nothing to apologize for ...I just can't help with that glaze. I chose this one for myself, I like it very much, it is immaculate and tasty.
Incompetent
so, with this icing, something did not grow together with me either .. when I poured the cake, everything shone beautifully, it was just wonderful, there was no edge ... But after two hours in the refrigerator, the icing became dull .. well, what is it ??
Ilona
Incompetent, I don't even know what to tell you. I had cakes in the refrigerator for 3 days and everything was fine, and a piece of cake stood alone and even longer and everything shone to the last, more precisely before eating) Let's figure it out, either the refrigerator or the quality of your products. I use Callebaut chocolate and Rogachevskaya condensed milk, and the most common glucose syrup from a pastry shop, thick and transparent as a tear, without yellowness.
Incompetent
I certainly can't complain about the quality of the products! And what about the refrigerator can be?
Ilona
well, maybe the humidity is high in it, x. h. ... And on what composition did you pour the glaze? What covered her?
Incompetent
Bavarian mousse, frozen and covered ... if the humidity is high, there's nothing you can do about it?
Ilona
stupid, I don't even know how to help, do you have something else and the same glaze, what else to cover and see if she behaves or not? Everything turned out the same for everyone. I don’t know Bavarian mousse ... we have to look for what it is.
Incompetent
Ilona, no, unfortunately ... there is nothing else ... everyone's hands grow from the right place, and I don't know what to do with mine, but the mousse is like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=413561.0
Ilona
I think the reason is this
Quote: Larchik79
The mousse is wet, if packed under mastic, then you need to wrap it in a biscuit. Collect in a ring.
Well, advice to you, if you are still an uncertain user, so to speak, then first make the recipe from and to, well, take the top layer that I have in the recipe, and the glaze is the same and then we'll see. Or maybe your Bavarian mousse from below spoils the glaze. Most likely this is the case, judging by the amount of gelatin and liquid components, it is more liquid. That's why and so. Apparently it is not immediately suitable for glaze, another layer needs a suitable, more stable, non-floating one.

Incompetent
Ilona, maybe so .. eh. ok, let's do it again .. thanks
Ilona
Yes, not at all! Good luck!
Nadish29
Stunned! You're just smart. How much labor and time!
Ilona
Hope, thanks for the tip! But it's so delicious that it's worth it!
kitsunya Masyanya
Thank you very much for the recipe. just looking for something like that. Incredible beauty
Ilona
Larissa, use it for good health!
Dance
Ilonchik, hello! Doesn't dioxide go into the glaze? Even he doesn't like mine ... it tastes like chalk got drunk
Ilona
Hello! No, it does not go, in the same place it is not in the ingredients, where did you find it here, Tanyush?
Dance
Uh, Duc, just in case ... I read it before, it is in some kind of glaze. And here there is no, let me, I think, I will clarify, otherwise .... I want to make one cake and master this frosting .... thanks for the educational program for the teapot!
Ilona
Dance, this is a very simple mirror glaze! Do it boldly! The key to success is great chocolate!
Dance
Yes? Isn't the glaze? Will it not work?

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