ang-kay
Tanya, the ideas of all mousse cakes are similar.
Edems
ang-kay, thanks for the explanation.
Miloviza
Sumptuously. People's Choice Award would be issued immediately
ang-kay
Lenochka, Thank you)
shnt
Please tell me or send me where to read - if I have shapes of 20 and 22 cm - in what proportions should I increase the amount of ingredients, otherwise I won't think. just proportions? there are no additional tricks there?
And is it possible to put some kind of icing Christmas tree on top of the mirror glaze?
izumka
Natalia, if we take the proportions by the area of ​​the circle, then I would multiply all the ingredients by 1.6.
shnt
izumka,
I don't fully understand
here is a little 16 - I have 20
big form here 18 - I have 22
if you count by diameter it turns out
20 * 100% / 16 = 125% - that is, multiply everything by 1.25
if we take by the area of ​​a circle, it turns out
S from 16cm = 2 * pi * r = 50.24 cm
S from 20cm = 62.8
again, you say 50, 24 is 100%, we count 62.8 * 100% / 50.24 = again 125%

how does 1.6 turn out?
izumka
Area of ​​a circle πr2... With a diameter of 16 (radius 8 cm), the area of ​​the circle is 201 cm square. With a diameter of 20 cm, the area is 314 cm square. 314: 201 = 1.6.
ang-kay
Girls, well, you give !!! This is the mind.
Quote: shnt
Will it be possible to put some icing Christmas tree on top of the mirror glaze?
I've never done that. There is moisture in this glaze. No matter how the Christmas tree softens. Maybe someone has such experience? They will prompt.
shnt
izumka, exactly, I probably confused it with the perimeter. I sensed that there was a catch somewhere)))

it is very logical - after all, the proportions will increase both up and in breadth. and if we take 1.25, then probably the height will be like Angela's - but my width.

ang-kay, yeah, it is understood that I did not find something by searching for sensible reviews about this, we will think

Thank you very much! I’ll go now to get food)
shnt
Thanks for MK! Everything worked out according to him. Unless, of course, my crooked hands were shaking and my brain turned off during the collection process))) Everything went according to plan, but when I took off the ring, it turned out that it was necessary to shove the mousse along the walls (but during the assembly I was so scared of something that the extra would touch times) - it was not there, but nothing, I now understood all the mistakes how to correct. And everything seemed to work out the rest.
Mousse raspberry cake

Mousse raspberry cake
ang-kay
Natalia, very good for the first time. Most likely I drowned the cakes badly. Here it is necessary that the mousse climbs straight out on the sides. And if it doesn't work, then add it unambiguously. But nothing. This does not affect the taste. Thank you for your trust and excellent report)
shnt
yes, after rereading everything everywhere and realized that I had to put more of it and press it into it, well, or in my case, it can shove it with a spatula, but at that moment it seemed to me that everything was going right))) And the edges came out uneven - apparently you need to look for something flatter in what to lay out - I didn't have anything like that - I collected it in a glass pie pan - and it is almost the same in width and it came out unevenly.
ang-kay
Natasha, the main thing is to start)
Nadezhda Valerievna
This is a masterpiece !!! I have no words!!! One continuous lepotaaa
I took it to the bookmarks, I'll try to repeat it.
ang-kay
Nadezhda Valerievna, Thank you. I will be glad if everything works out and you like it)
tysia
ang-kay, Angela, just awesome cake! Tell me, what kind of gelatin did you use, sheet or powder?
ang-kay
Natalia, Thank you. Instant powder.
tysia
Angela, thanks, understood. I will try to repeat your masterpiece if I have the courage ...
Gu_gu
Thank you very much for the recipe! I take it as a basis for all mousse cakes. Very beautiful and obedient mirror glaze.
ang-kay
Gulya, I am very glad. Use it for health)
Gu_gu
img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/146519/image~1.jpeg
This is my cake :))
ang-kay
Gulya, beautiful. And what are these beads?
Gu_gu
Thank you, Angela😊 And the beads are blueberries painted with Dr. Ötker.
ang-kay
Clear)
Alina I
Hello. Angela, can you replace raspberries with black currants, and then something needs to be changed or left as is everything according to the recipe?
ang-kay
Alina I, Hi! I think it can be done without changes. In my opinion, currants work well with gelatin, unlike kiwi and pineapple. But googled just in case.
NataliKu
The beauty! I can imagine how delicious it is! But for me the recipe is probably difficult. Newbie ...
ang-kay
NataliKu, Thank you. Need to try. There is nothing complicated in the recipe. The main thing is to do everything clearly according to the recipe.
shurpanita
Angela, what kind of biscuit can still come up here, so that without coconut? or just replace the coconut with any ground nut)))) and still about 1 kg by weight?
ang-kay
Marina, Ingriki says that you can take any nuts or almond flour.
Quote: shurpanita
about 1 kg
I don’t weigh the cakes, I don’t need to. By the number of products, about 1200. They are all small mousse)
shurpanita
shurpanita
Angela, incomparable
Mousse raspberry cake
ang-kay
Marina, it turned out very well. I'm glad I liked the cake. Thanks for the great report)
Cvetaal
Angela, good evening! You will not believe, but the cake is in the freezer, I will water it with icing tomorrow. I tell you, this is my first mousse cake in my life, I hope not the last. Thanks to your detailed master class, I cooked, one might say, playfully. However, the assembly had to be strained. The film did not want to fit exactly, I remembered that there was a guitar sheet, cut a strip and laid out the walls of the sliding ring with it (you need to buy ordinary rings of different diameters, it is inconvenient to work with the sliding ring). Moussa put in a little more than half at first, and in vain, because the cake did not want to sink in the amount that remained. I suspect that the mousse layer between the raspberry layers and the cake will be minimal, if at all. In general, tomorrow we will see what I did there.
ang-kay
I'm looking forward to it. Everything will work out. The main thing is to like the taste.
Cvetaal
Angela, I am reporting, but so far without a cut. The cut will be for May).
Mousse raspberry cake

And now my jambs).
The mousse is full of potholes, why is that? After filling out the form, I knocked lightly so that everything was tamped, but alas).
Mousse raspberry cake

The icing was in the refrigerator overnight. The coating turned out with bubbles in some places.
Mousse raspberry cake
Angela, how to get rid of them?

I'm waiting for the debriefing

I am very happy with the cake, in spite of everything
ang-kay
The mousse was very thick. Highly whipped cream. The mousse should not be dense. It has to pour. Perhaps gelatin is different in strength. It's over mousse.
Glaze. When whipping, I caught up with air. You need to punch carefully with a blender. You need to find an angle so that bubbles do not form. This is hard to do with dome blenders. We need an emulsion one. But it costs a lot of money. Therefore, this is what happens. Pros, confectioners who bake a lot to order for good money, and wealthy housewives have emulsion blenders. It is said that passing the glaze through a fine sieve several times helps. It was possible to quickly pierce large bubbles with a needle right on the cake. I heard that when the glaze is heated almost to a boil, the bubbles rise and they can be removed. I have not tried the last method.
So "answered" that she did not praise you. Well done for making up her mind. I hope both the cut and the taste are impressive. Very nice glaze color. Highly.
Cvetaal
Angela, thank you very much for the science and praise, I will take into account all my mistakes and try to avoid them in the next cakes. I didn't even hear about the emulsion blender, by the way, I have an emulsion beater in the Boshevsky grinder, I'll try to mix the icing with it somehow.

Razrezik promise)))
ang-kay
Bamixes are emulsion.
I'm waiting)
Cvetaal
Angela, here's the cut! The cake is incomparable, the guests appreciated it, a relative asked to cook it for her

Mousse raspberry cakeMousse raspberry cake

Thank you very much for a wonderful recipe and a detailed master class!
ang-kay
Cvetaal, Svetlana, I'm glad that I liked the cake. Everything worked out great. Well done!
Cvetaal
Thank you dear, now I'm all in mousse cakes, learning theory and practice
ang-kay
Good luck)
Sonadora
Angela, I want to combine two of your cakes in one: cake, raspberry confit and cream from this recipe, and instead of mousse - cheesecake without baking with white chocolate. Make the raspberry layers in a 24 cm shape, and assemble the cake in a 26 cm shape. Do you think that if I double the amount of ingredients, it will be enough?
ang-kay
Manya, there is a formula for increasing a portion by a certain diameter. Square both diameters. Divide a larger number by a smaller number and you get a coefficient. You multiply each product weight by this factor. I hope you wrote it clearly? We have diameters 16 and 24.16 * 16 = 256. 24 * 24 = 576. 576: 256 = 2.25. We got the coefficient. Multiply everything by it. If you need to reduce from 24 to 16, then divide by it.
Sonadora
Thank you, Angel.

Only the area of ​​a circle according to another formula is considered: Pi R 2.
It turns out the area of ​​the mold with a diameter of 16 cm - 200.96 cm square (8 * 8 * 3.14), and 26 - 530.66 cm square (13 * 13 * 3.14).
Coef. it turns out 2.64

ang-kay
Quote: Sonadora
Only the area of ​​a circle according to another formula is considered: Pi R 2.
It turns out the area of ​​the form with a diameter of 16 cm - 200.96 cm square (8 * 8 * 3.14), and 26 - 530.66 cm square (13 * 13 * 3.14).
Coef. it turns out 2.64
Manya, I'm using the internet formula I showed you. And you do what is right in your opinion.




Manya, and now take values ​​like mine. Not, 26 the shape you took, and 24 from my example!
And count on the formula Pi R 2. Yesterday I just didn’t figure out why?
The area of ​​the circle is calculated using the following formula: S = ∏ d2 / 4

Accordingly, we get:

S1 / S2 = (∏ d16 / 4) / (∏ d24 / 4) = d12 / d22

(The number of PIs and fours we have reduced when dividing). Both options are correct. But in my example, it's easier to count.
Sonadora
Angela, Thank you. The main thing is that the principle is clear: calculate the area and get the coefficient for subsequent increase or decrease.

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