Honey mousse cake with salted caramel

Category: Confectionery
Honey mousse cake with salted caramel

Ingredients

Honey cake:
egg C1 1 piece
butter 50 grams
honey 50 grams
sugar 50 grams
soda 1/2 tsp
wheat flour / grade 180 grams
Salted caramel:
honey 1 tbsp. the spoon
butter 50 grams
fat cream (33-35%) 125 gram
salt 1/2 tsp
sugar 75 gram
Mousse: 250 grams
egg C1 2 pieces
sugar 100g
cream cheese (I have homemade ricotta) 200 grams
corn starch 10 grams
gelatin 12 grams
water for gelatin 60 grams
sour cream (15%) 200 grams
fat cream (33-35%) 250 grams
Mirror glaze:
invert syrup (corn syrup) 150 grams
white chocolate (I have a confectionery icing) 150 grams
condensed milk 100g
water + for gelatin 75 grams + 50 grams
gelatin 10 grams
food coloring (titanium dioxide) 1/3 tsp
color food coloring
sugar 150 grams
Additionally:
cling film
pastry tape or file
ring d18

Cooking method

  • Honey cake:
  • Stir sugar with egg and honey.
  • Add butter, cut into pieces.
  • Put in a water bath, make sure that the bottom of the dish does not touch the water.
  • With constant stirring, we wait for all the ingredients to disperse.
  • Add baking soda and stir.
  • The mass will foam a lot.
  • Boil for a few minutes.
  • Remove from the bath.
  • Let stand for a few minutes and add flour.
  • Mix.
  • Honey mousse cake with salted caramel
  • The dough is viscous, flowing. Put the dough in a film and send it to the refrigerator for at least an hour, but better for 2.
  • Honey mousse cake with salted caramel
  • Get the dough out.
  • Divide into 4 parts.
  • Roll out and bake 4 cakes and pierce with a fork.
  • Honey mousse cake with salted caramel
  • Remove from oven and cut out circles with a diameter of 16 centimeters.
  • Fold them in a stack and leave to cool completely.
  • When the cakes are cool, grease them with salted caramel (do not grease the top cake).
  • Press down lightly, smooth the caramel, wrap the cakes in plastic and place in the freezer.
  • Salted caramel:
  • Honey mousse cake with salted caramel Pour some of the sugar into a dish with a thick bottom in an even layer and leave until it melts.
  • Honey mousse cake with salted caramel When "bald spots" appear, add the next portion of sugar.
  • Honey mousse cake with salted caramel We are waiting for the sugar to start to darken. At the same time, we constantly stir.
  • Honey mousse cake with salted caramel Add oil and honey. Letting the products run.
  • Honey mousse cake with salted caramel Add salt.
  • We put to heat the cream, bringing it to a boil.
  • Honey mousse cake with salted caramel Pour in hot cream in portions and stir constantly. Boil for 3-4 minutes.
  • Honey mousse cake with salted caramel Pour the prepared sauce into another bowl. Cover with contact foil and let cool. I put it in the refrigerator.
  • Mousse:
  • Pour gelatin with water, stir and allow to swell.
  • Mix sugar with starch.
  • Add sour cream and eggs, stir.
  • Honey mousse cake with salted caramel Place on the stove and bring to a boil. Boil with constant stirring until thickened. Turn off, put the swollen gelatin and stir well until the gelatin is completely dissolved. Cover with plastic wrap and allow to cool to room temperature.
  • Put cream cheese into the cooled cream and stir (cheese should be at room temperature).
  • Honey mousse cake with salted caramel Whisk very cold cream until
  • pomp.
  • Honey mousse cake with salted caramel While whisking constantly, place the cream into the cream.
  • Mirror glaze:
  • Pour gelatin with cold water to swell.
  • Pour condensed milk into a tall glass.
  • Break the chocolate on top.
  • Add the swollen gelatin.
  • Mix water and sugar.
  • Add invert syrup.
  • Bring the syrup to a boil and boil to a temperature of 103 degrees.
  • Pour the syrup into a glass.
  • Let stand for a minute for the chocolate to melt.
  • Add white dye (titanium dioxide). This is necessary so that the glaze does not shine through and is colored evenly. You may not add. I didn’t add because I put in the icing, not the chocolate.And the glaze already contains white dye.
  • Beat with a hand blender.
  • Beat so that the cap with knives is completely in the liquid and at an angle of about 45 degrees so that less air gets in.
  • Cool, cover with contact foil.
  • It is advisable to keep it in the refrigerator for at least 12 hours, and then heat it up in a microwave or a water bath to a temperature of 32-35 degrees and beat. But you can use it right away when the glaze has cooled down to the desired temperature.
  • Honey mousse cake with salted caramel You can paint immediately or before use.
  • Assembly:
  • Putting the cake in the reverse order.
  • Tighten the ring (d18) on one side with cling film.
  • Tighten so that there are no wrinkles.
  • We put the ring on a flat surface (cutting board).
  • We lay the middle with a culinary border or file.
  • Place in the freezer for 10 minutes.
  • We get it.
  • Pour the mousse into it.
  • We take out the honey cake from the freezer.
  • Gently dip into the mousse, trying to keep the cakes in the center.
  • We begin to gently press the cake into the mousse.
  • Remove the mousse that protrudes around the edges.
  • Honey mousse cake with salted caramel We tighten it with cling film and send it to the freezer for at least 5 hours. I stood for 14 hours.
  • We put the cake on a hill. Can be on the lattice. I feel uncomfortable. I just bet on the can.
  • We put the dishes down wider.
  • We remove the film, the ring, slightly warming it up with a hair dryer, the border on the sides.
  • Smooth the sharp edges from above with your hand.
  • We try to touch the cake less.
  • Pour the glaze on top in the center with a thick stream.
  • Let it spread evenly.
  • We trim from below.
  • Transfer carefully to a plate, plate or dish. You can no longer move it, otherwise the bottom can be damaged.
  • We decorate to your taste.
  • All. You can serve and surprise. If cut right away, the cake will look like an ice cream cake.
  • Honey mousse cake with salted caramel
  • Honey mousse cake with salted caramel
  • Enjoy)

The dish is designed for

10-12 servings

Note

Original recipe here


Delicious cake. The caramel is delicious. The mousse is gentle and moderately sweet. Honey cakes are not rough, airy. Highly recommend. Not everything is as bad as it might seem.

mirtatvik
Angela, very beautiful and, for sure, delicious! I am not capable of such feats
Innushka
ang-kay, wow!)) beautiful!) delicious!) and generally just class!)
An4utka
Oh, what a beauty! I immediately wanted a piece ...
And hang flour in grams?
ang-kay
Tatyana, Inna, An4utka, thanks for your attention to the recipe. The cake is delicious. If you decide to cook, you will not regret it.
Quote: An4utka
And hang flour in grams?
An4utka, added. Thanks for your attention
adelinalina
ang-kay, thanks for such a cool recipe, and the icing is just like for me, with chocolate
I just wanted to ask, is it necessarily titanium dioxide? what is he for. otherwise I meet him in all the mirrors.
ang-kay
Oksana, Thanks for "thanks.
Oksana,
Quote: ang-kay
Add white dye (titanium dioxide). This is necessary so that the glaze does not shine through and is colored evenly. You may not add. I didn’t add because I put in the icing, not the chocolate. And the glaze already contains white dye.
And to whom am I writing this
adelinalina
Quote: ang-kay
And to whom am I writing this
honestly, I haven't even read how to do it yet. only on the composition ran a glimpse (small child, on the forum swoops and raids). I liked the cake and the pictures. And I thought to study the rest when I get ready to cook. Sorry
ang-kay
Nothing.
Melalenka
Angela, you will forgive me, but I am simply in a culinary devastation from what you cook and how !!
Thank you for the beauty and deliciousness
Salieri
what a beautiful! ehhh, well, I just can't decide on a mousse cake) I will continue to gain courage, but for now I will at least admire)
Tumanchik

All! I have an inferiority complex! I'm even afraid to bite this! This is a museum piece piece exhibit!
Anatolyevna
ang-kay, Angela, how beautiful!
I admire the current!
Quote: Salieri
I will continue to gain courage, but for now I will at least admire)
kseniya D
Quote: Tumanchik
This is a museum piece piece exhibit!
Ir, move over, let's admire together

Angela, amazing! I will never even dare to repeat this, the handles are not sharpened for such masterpieces

prascovia
Thanks a lot for the recipe! Tell me, what is the height of the bead of your ring? I want to try to make it in a silicone mold, diameter 18 cm and height about 5 cm.
Salieri
oh, I forgot to ask. and how much is it about in height?
ang-kay
Girls, my dear ones, thanks. Embarrassed. So nice oooh!
Quote: Salieri
Well, I can't decide on a mousse cake)
Salieri, make up your mind. It is not as difficult as it seems at first.
Quote: Tumanchik
I'm even afraid to bite
Tumanchik, sho there to be afraid? mouth by mouth
Quote: kseniya D
handles for such masterpieces
Ksenia, do not slander yourself. I think that if you wish, everything will work out.
Quote: prascovia
I want to try to make in a silicone mold
prascovia, if the form is very dense and rigidly holds the sides, otherwise I would not recommend it. But if this is a special silicone form for such cakes, then why not, if the size fits.
Quote: prascovia
what is the flange height of your ring?
I have 9 centimeters, but the cake is lower.
Quote: Salieri
and how much is it about in height?
Salieri, about 6 centimeters.
Zhannptica
Quote: Tumanchik
All! I have an inferiority complex! I'm even afraid to bite this! This is a museum piece piece exhibit!
During and I can't even say that I can't think of anything ...., I taught us the cutters on the sly .., but it turns out to be "bom-ba", and even with the strongest equivalent of power
Angelayou are a heroic hero !!!! Well, okay girls, cake makers, everything is clear, the hand is full, there are a lot of orders, etc., but you and Irinka (I'm talking about colored dough) do not stop stacking us with stacks and just bake such a beauty to cut it again .. ...
ang-kay
Oh, thank you. I'm not a cake maker, of course. I can't decorate at all. But these cakes are somehow to my liking. Filled it with glaze - and Usse. Already beauty.
Nadi
Thank you!! very appetizing handsome !!
prascovia
Angela! Thank you! I have a special rigid form, for muscake cakes, so I will definitely try.
Husky
Quote: prascovia
for trash cakes
Alyona!! And why did you just go to the garbage cakes?
prascovia
Lyudochka! It's not me it's AutoCorrect!
ang-kay
Quote: prascovia
for trash cakes
Quote: prascovia
It's not me it's AutoCorrect!
I understand so


Added Thursday, 23 Jun 2016 12:13 pm

Nadi, Thank you.
Loksa
ang-kaythank you Angela! Interesting cake! sweet?
ang-kay
Oksana, not at all. Not sweet. Caramel gives sweetness, but mousse is not sweet. Together, everything is in moderation. Very light and delicious.
Salieri
Quote: ang-kay

Salieri, make up your mind. It is not as difficult as it seems at first.
I am more stopped by the lack of a suitable form ((the one that is low, and somehow more for cupcakes.It will not be convenient to collect in it. )))
ang-kay
Clear. Any detachable form of the required size is suitable for this.
xoxotyshka
ang-kay, Angela, I hasten to say THANKS from my whole family for such a delicious cake !!! Thank you for making it and telling us in such detail. The video helped me too, especially with the icing. The cake is not very fast, but also not difficult, it is worth spending time on it. Honey cakes 16cm, and the cake was collected in a 20cm mold. Moderately sweet, very tasty cream and cakes, but it's all delicious!
Do not judge strictly for the photo, the photographer is still one of me. It was already late when the children asked for a cake, poured icing in a hurry (it should have been warmed up, lay on the sides very badly).
Honey mousse cake with salted caramel
Honey mousse cake with salted caramel
PS Made a conclusion for myself. You can eat from the freezer, but the cake falls apart into its component parts. It was not very easy to eat, especially for children. All the same, it tastes better when it stands on the table or just after the refrigerator.
Made cakes in the Princess. Very fast and convenient.
Honey mousse cake with salted caramel
Angela, can you help me figure out how to lubricate the collected mini honey cake before drowning it in cream? And then the cream falls off the cakes and everything is obtained separately on a plate.
I recommend the cake, very tasty. THANK YOU!!!
ang-kay
Galina, I congratulate. The cake is good. Of course you need to work with the glaze. The temperature of it and the cake being poured is very important for an excellent result. But nothing, everything is ahead. The main thing is to start.
Quote: xoxotyshka
And then the cream falls off the cakes and everything is obtained separately on a plate.
I do not understand the question well. What cream is falling off? When the honey cake with caramel is frozen, then everything works out in order, and so the caramel leaks. You can put less.
Checkmark, thanks for such a detailed and tasty report. I'm glad the cake is to your taste. We liked him very much too)
xoxotyshka
Angela, I mean the main cream and honey cake. Honey mousse cake with salted caramel I just cut it off and the cream fell off.
I still have the icing, I'll still make a cake and train. And you can water the cake either at room temperature or just from the refrigerator, and how will the icing behave?
ang-kay
Galina, I did not lag behind. I’m not special, I don’t know why you have so stratified? But there is nothing wrong with that. And you need to water the frozen cake, then the glaze lays down evenly, it immediately sticks to the surface. Again, I'm not a pro, but nowhere does it say that you can just pour the cake from the refrigerator. Maybe one of the girls has this experience and will tell you?
xoxotyshka
Angela, it is this moment that confuses me with the separation. I cut it off on purpose and showed it, otherwise you will explain ...
Thanks for the glaze. It is necessary to search and read. And then there is not always where to freeze.
The cake is very tasty, I especially liked it when it stood on the table. Yum !!!
ang-kay
Maybe you pressed the cakes badly? I do not know. I usually leave it in the refrigerator for a couple of hours and eat it, but it doesn't bother me when it's frozen a bit. Then this ice cream reminds me. When it gets hot, it's good too. Good luck!
xoxotyshka
Well pressed))) Let's figure it out, it's more for the aesthetics or something. I was straight from the freezer))). Thank you. Have a good day!
Ilona
Quote: ang-kay

Galina, I did not lag behind. I’m not special, I don’t know why you have so stratified? But there is nothing wrong with that. And you need to water the frozen cake, then the glaze lays down evenly, it immediately sticks to the surface. Again, I'm not a pro, but nowhere does it say that you can just pour the cake from the refrigerator. Maybe one of the girls has this experience and will tell you?
That's right, mousse cakes need to be poured with mousse and frozen in a flat silicone mold, then you will take it out perfectly even. The glaze needs to be prepared in advance, let it stand for a day, then heat it up and when the temperature is 30-32 degrees, then we take the cake out of the freezer and put it on a prepared tray with a wire rack (a tray so that you can then pick up the remaining glaze and use for another dessert) and without hesitation, cover the cake with icing glaze.
xoxotyshka
Ilona, Ilona, thank you very much for your advice and clarifications. I kept freezing. I prepared everything, and then took it out. I was just in a hurry and didn't warm up the icing. I am more confused by the shift of the cream when cut (photo above).
Maroshka
Prompt, the word "salty" caramel confuses in a sweet cake. How does it taste real?
ang-kay
Maro, in the cake it is like iris. Delicious.
mirtatvik
Quote: Maroshka

Prompt, the word "salty" caramel confuses in a sweet cake. How does it taste real?
Maro, salted caramel - it's delicious! After all, there is a kind of salted chocolate (yummy!)
Loksa
I report, I made a cake. I haven't made mousse cakes before, somehow they were not popular, so I will immediately voice the jambs: it turned out to be very difficult to transfer the cake to the dish after pouring the icing.
For some reason, honey cakes puffed out in the middle. I pricked it with a fork then, but still puffed up a little. I tried to align them under the board - the layers parted a little. Angela, did you soak the cakes? I would have fed a little. Against the background of a gentle mousse, they seemed a little dry ?! I suspect this is how it was intended The mousse is delicious, I liked it very much.
Honey mousse cake with salted caramel

Honey mousse cake with salted caramel
Honey mousse cake with salted caramel
Angela, pasibki !!!
For a long time I looked after this cake, delicious!
ang-kay
Oksana, wonderful cake and icing lay down very well. You're doing fine. These cakes are so addicting)
Quote: Loksa
I pricked it with a fork afterwards, but still puffed up a little
I immediately pierced it. It is my fault that I did not write, although on the baked cake it is clear that they were pierced. I'll ask Ilona to add it to the description.
Quote: Loksa
did you soak the cakes? I would have fed a little
I didn't saturate it, but they were soft. You may have dried them out a bit. Yes, and the caramel is watery, at least for me, it gives its impregnation.
Thank you for such a beautiful report. The main thing is to start.
Quote: Loksa
it turned out to be difficult to transfer the cake to the dish after pouring the icing.
here you need to adapt. It is necessary that everything is ready and the shoulder blade is comfortable and the hand is holding it correctly. First you take out the scapula, and then the hand.
Loksa
Angela, I take my words back about dry cakes! Last night before we tasted the cake, the cakes were soft and delicious. I think that while it is in the freezer, the cream is not friendly with the biscuit, it doesn’t saturate it, and as soon as I decorated it with fruit and put it in the refrigerator, the biscuits gradually soaked in and the taste became very harmonious !!!!! I was finally afraid that the cakes were damp, but no, everything is fine. And I have a thick caramel ....... here I muddied it a little not according to the recipe. For a long time I have been making such caramel with figs, delicious and thick Angela, try her very interesting taste and the grains crunch! Karoch, from home: secret: hide!
ang-kay
Quote: Loksa
I take my words back about the dryness of the cakes!
Well. Great.
Quote: Loksa
I make such caramel with figs, delicious and thick
How exactly are you doing?
Loksa
112 g sugar
45 g glucose
1 g fleur de sel
225 g figs (dry figs cut into pieces)
90 g butter
Cook caramel from sugar and glucose.
Add figs, stir, add oil, cook, stirring for 3-5 minutes.

I add ordinary salt, I twisted a jar of this fleur in my hands, but did not buy it, and it is not very expensive, but somehow wildly, I get by with ordinary salt, I salt a little more. I love salty. And I cook with figs for just a minute or two! If you cook more, the butter begins to move away from the total mass and the same nutty aroma of ghee appears. But it interrupts the taste of caramel a little, in general, you need to cook to your taste.
And in this cake, I just added 200 grams of dry figs to the finished caramel, steamed the mass a little and walked with a crush! That’s still something to do, there was no blender at hand, but you had to blender, of course. Grind dreary.



Added on Friday, Jul 29, 2016 8:37 PM

would have thrown a photo, but too lazy to load. Maybe it will work out


Added on Friday 29 Jul 2016 9:02 PM

Honey mousse cake with salted caramel
I forgot to write, as soon as I learned how to make our caramel sauce with sour cream, I also add a couple of lobes of cream to that, before butter!
ang-kay
Oksana, Thank you. All clear.
Volgas
Good morning!
Let me join your company and put in your five kopecks.
True, I don't have a honey cake (due to allergies). Sponge cakes smeared with ganache. I also made a layer of oranges in jelly. Well, something like this.
Honey mousse cake with salted caramel
Honey mousse cake with salted caramel
Loksa
Svetlana, so cute! Did you like it ?!
Volgas
I liked it very much.
ang-kay
Svetlana, Volgas, the cake turned out, now master the icing) Thank you for your trust. I'm glad the cake is to your taste)

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