Volgas
Yes, what is tasty is tasty. Mom finishes the third day. praises.
And the glaze must be tried.
Lenok0302
ang-kay, tell me, can you pour the mousse into a silicone mold with a rose at the bottom?
ang-kay
Lenok0302, I do not know. Need to try.
Lenok0302
ang-kay, then I will not risk it, I'll try it better in a round bowl. I am very worried about making mirror glaze
ang-kay
Lenok0302, if under the glaze, then definitely not. I thought I'd just pour it over and leave it that way. But how the mousse will come out of there is unknown? Many grooves of all kinds. If there was one wave, it would have come out without loss. The surface must be flat. Don't worry, the icing will work. It's simple.
Lenok0302
ang-kay, thank you very much. Can I also clarify, do you prepare invert syrup yourself?
ang-kay
No. I have purchased starch syrup.
Lenok0302
ang-kay, Angela, and 43% glucose syrup can be replaced, I apologize in advance for the importunity, I have never prepared such cakes, but I really want to cook on others
ang-kay
Can.
Kinglet
ang-kay, Angela, I bring you a huge sincere thank you for the recipe, for the work put into it, and for the example. sour cream between honey cakes, but it still remains a mousse honey cake, right? That's what I did:
Honey mousse cake with salted caramel
And the cutter

Honey mousse cake with salted caramel

ang-kay
Vika, awesome cake. What are you clever! Everything is so beautiful and neat. I think that with your additions the taste has certainly changed, but the main thing is that you made it and you liked the result. And yes, if honey cakes, then this is definitely a honey cake
Lenok0302
ang-kay, Angela, tell me, how long can the collected cake be stored in the freezer? My others are transferred for several days, maybe for example a week with mousse is already stored?
ang-kay
No problem.
Lenok0302
Angela, here's my report !!! Rough of course, but for the first time I think it turned out well. Thanks for the tips. I'll show you the cutter later !!! It is mirrored, the window is reflected !!
Honey mousse cake with salted caramel
The camera is also reflected
Honey mousse cake with salted caramel
ang-kay
Lenok0302, great)
L
ang-kay, Angela, is it possible to replace invert syrup with glucose syrup? It seems that I read what is possible, but I began to do it and I doubt
ang-kay
Larissa, can.
L
ang-kay, Angela, thanks! What about a 1: 1 replacement?
ang-kay
Yes. This is basically the same thing.
L
ang-kay, grand merci!
olesia32
please tell me. I want to make such a cake for January 7 and January 25.
I would like to freeze the cakes. is it possible to freeze immediately with a caramel for 18 days. and is it possible to double the dose? will withstand a trip to another city?
ang-kay
Olesya, you can freeze it, increase it too, if it is convenient to put it in the freezer and fill it with glaze. You can also transport.
L
Angela reporting:
Honey mousse cake with salted caramel
I made double portions of cakes, baked in the Princess, very good. Fast, d18 cm, 8 pieces, double mousse too (not much left), poured into a d20 cm mold
I was afraid of the strong contrast between the cakes and the mousse ones, soaked them a little with honey and water, they turned out to be soft, very tasty.
What dripped on the sides was the glaze))))))))), while the syrup was boiling, the thermometer broke, the glass fell off, and I did not notice right away - I digested it a lot, it was very thick, then I diluted it, as advised with sugar syrup, but too much, before my eyes, let's slip, I jumped jumped, made a hoop of cream, then the slide stopped))))). Such is the adventure)))).
Honey mousse cake with salted caramel
The cake is very tasty, the mousse is tender, the cakes are delicious, the salted caramel added some zest, thank you very much !!!!! Special thanks for the clear instructions, it's nice to cook when everything is so clear.
Mousse was the undoubted favorite of the kids!
ang-kay
Larissadespite the adventures, it turned out to be a very beautiful cake. I am very glad that I liked it and tastefully. Thank you for such a delicious report)
Ludochek86
Good evening. Angela, tell me, please, do you need cream cheese like Mascarpone or cream cheese (almette, hochland) will do? I got confused in these cheeses ...
ang-kay
Luda, ricotta will do. mascarpone, philadelphia
Ludochek86
Unfortunately, we don’t sell this kind of thing .... And if without it?
ang-kay
Luda, ricotta and mascarpone can be made by yourself. Here on the forum there are recipes for cooking. And if you don't want to, then you can just put the cottage cheese so that it is not dry, not sour, and first punch it with a blender.
Ludochek86
Thanks for the answer. I saw recipes for cheeses, I'll take into account the future, but now there is no time to do it. I'll try to replace, then I'll come and tell you
ang-kay
LudaI hope everything works out.
Ludochek86
I made it. I got the mascarpone, did not experiment. My first mousse, first glaze, in general, everything worked out! I liked the taste, moderately sweet, caramel goes well with the rest of the ingredients. Next time I will try to add an orange layer.
Honey mousse cake with salted caramel
Honey mousse cake with salted caramel
ang-kay
Luda, it turned out very cool. Carefully. All the biscuits lie flat. Well done. Thank you for your trust and report.
L
Angela, incredibly tasty and delicate mousse and crunchy honey cake, simply conquered relatives, made by order of the workers:

Honey mousse cake with salted caramel
Honey mousse cake with salted caramel
Thank you very much for the wonderful recipe!
ang-kay
Larissa, how beautiful you have it! People know how to decorate by drawing. Thank you for such a report. Aesthetic enjoyment)
L
Quote: ang-kay
People know how to decorate by drawing.
Thank you Angela for the kind words
these people (I mean))))) do not know how to decorate, so they draw pimples like this
ang-kay
I tried to decorate like that. It's not so easy to plant the same pimples there)
Tumanchik
Larissa, damn how beautiful !!!!!! well, just super! teach us how to do this !!!! I know the magic word - PLEASE !!!!
izumka
Angela, if sour cream is replaced with homemade milk in mousse, will it taste very different? There is milk, but you have to run for sour cream, but it's cold outside
ang-kay
izumka, need to try. I can't even say. The taste will definitely be different. Perhaps you will need to add gelatin per gram.
izumka
Angela,
Maritana
I am grateful for the wonderful mousse and honey cakes, I fell in love with this combination. I have been staring at the recipe for a long time, but then I received a silicone mold with hearts and "the stars converged" as they say. I got these mousse cakes, instead of caramel, I have an orange layer Honey mousse cake with salted caramel
ang-kay
Marina, well, very beautiful. Try also with caramel. A very worthy combination)
Volgas
Maritana,
What tenderness !!!
L
Maritana, delicious cakes!
Maritana
Quote: ang-kay

Marina, well, very beautiful. Try also with caramel. A very worthy combination)
Angela, thanks, I will definitely try.
Volgas, L, thanks, they are as beautiful on the outside as on the inside. That's why I love mousse desserts. Finally I managed to upload the photo, the file was too large
Honey mousse cake with salted caramel
ang-kay
Marina, very nice) Forms branded or took Ali?
Maritana
Quote: ang-kay

Marina, very nice) Forms branded or took Ali?
On Ali, everything worked out wonderfully in them.
ang-kay
Clear. Thank you)
v-torri
Angela, please tell me the icing lace? They didn't start to melt on the glaze?
ang-kay
Lace is not made of it. I did like Tanya, who herself found a way to reproduce lace at home HERE

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