Drunk cherry mousse cake

[Kara]

KaraIs it possible to replace cream 33% with sour cream or cream 22%? Today I walked around all the stores, well, we don't have such cream (((

Nina, you can replace it with weighed sour cream. And 22% cream Maybe you can, if you add a cream thickener when whipping. Well, another option is to increase the rate of gelatin. But to be honest, I haven't tried that

Do you mean loose sour cream? we have one in our store. Thanks for the answer.

[Nina]

Do you mean loose sour cream?

Nina, I'm not Irina, but I'll clarify - it is weighed sour cream, that is, it must be hung in a gauze bag for 5-6 hours in order for the liquid to come out

Kara, Irish, nothing that I intervened

[Svetlenki]

Svetlenki, Svetlenki, Oh, thanks, I didn’t realize right away ... and then the cream would be fat.

[Kara]

Kara, Irish, nothing that I intervened

I am for it!! Moreover, you explained everything correctly!

[Kara]

Kara, I also have a question ... when the icing has already been poured into the freezer? I want to do it a couple of days earlier.

Nina, so that nothing happens to the frosting in the freezer, dextrose must be added to it (this is a kind of sugar). Dextrose prevents the sugars from crystallizing, which allows you to store ready-made mirror cakes in the freezer.

If you do not have the opportunity to make icing with dextrose, then I advise you to store the cake completely prepared for coating in the freezer (at least a week), and when you need it, cover it with icing. The icing can also be prepared in advance and kept in the refrigerator for up to 10 days. Warm up in a water bath before use. Only it is necessary to warm up at minimal heat so that it warms up evenly

[Kara]

Kara, Thanks for the clarification!!! Certainly not to find, I will do, I already do))) as you advised. I replaced the cream with weighed sour cream.

The girls are cute! I myself got hooked on europics and here, of course, forms take an important place. The silicomat is undeniably cool. But for whom the prices bite or just want to try themselves in mousse cakes, then silicone molds with aliexpress are perfect. I already bought 6 things for myself. I recently tested a couple of them. Everything works out great, although knowledgeable people say that there are still small differences in the quality of silicone. But for me it doesn't matter when the price difference is 3-4 times !!! The only thing is that on aliexpress, I have never met in the set for the form a corresponding cutting or an additional form for the inner layer of the cake. Here you have to turn on ingenuity

Everything works out great, although knowledgeable people say that there are still small differences in the quality of silicone.

and what exactly are the differences? The main thing is that it would be safe, not toxic.

and what exactly are the differences? The main thing is that it would be safe, not toxic.

Now I can answer this question too. Also this weekend I got forms with Ali. The difference is in the quality of silicone (who would doubt it), the Chinese have it much thinner. I can say with almost 100% certainty that Chinese big shapes with complex relief (such as Cube, Clouds, for example) are not very suitable for mousse cakes, they will not hold their shape normally. Silikomartovsky "Cube", and he disperses, and his silicone is twice as thick. But simple and small forms (any circles-hearts) completely replace silikomart.

Well, about toxicity. The stove in Chinese, I definitely will not, just assemble.

[Kara]

I advise you to start with two round silicone of different sizes.

Kara, please tell me which sizes are better to take?
... For me it is a dark forest. But how beautiful !!!!

Lilechka, if you want to make this particular cake, then the amount of ingredients is given for a large form of 1 liter.

Of course, it can also be made in a simple round (or square) shape, increasing the number of products in accordance with the volume of your shape. 2 sizes are desirable as the inner layers should be smaller than the mousse base. Well, for example, if you have a shape of 18 cm in diameter, then the strusel and cherry need to be made 16 cm in diameter. You can also collect in an iron ring without a bottom. Cover the bottom with cling film. Well, in general, no one canceled ingenuity. I'm out for CUBE I made blueberry confit in a food container

Tell me about 24 cm round, how much to take from the norm? 2?

Natalia, depending on how high you want the cake. The volume of my larger form is 981 ml. Accordingly, if you want to make a cake with a height of 6 cm and a diameter of 24, then you need to multiply the ingredients by 2.7. If the cake is higher, then boldly multiply by 3. Savarin (as the form is called) is actually very small, and even with a hole in the middle.

Thank you for your reply

[Kara]

KaraIra, as promised, came with the first of the category of stupid questions. I made a cherry puree, after dissolving the sugar it became just thin. Sheet gelatin in the same amount as the powder. In the text, refrigerate for at least 2 hours to freeze. Question in the fridge or freezer compartment? At first I put it in the freezer, but I doubted that gelatin would not work there. But in terms of the amount of gelatin, this part should not be very standing and without a freezer without loss it will not be pulled out of the mold in order to transform into a large-volume form. How to do it right. On the other hand, I am a bit worried about how the gelatin will work, suddenly, how it will not grab and after the freezer I will not understand it. I want a cake for guests, I don’t want to embarrass myself so that it doesn’t leak when cutting.
And the second question, Arena Star Shape. The inner part did not work out to the brim, its volume on the box is 584 ml. The large form is written on 1 sheet. What would you advise to add to this middle? In my freezer I have ready-made, already small balls of black chokeberry with crème brulee mousse, how do you think it will taste together if I pour it under the cream mousse? Or is it a crazy idea.
And the third question. Creamy mousse in a recipe with a stock or to the eyeballs for a large 1 liter mold?

Leaf gelatin in the same amount as the powder.

Here is the first ambush, bloom (the power of gelatin) in powder and sheets (and sheets, by the way, are different) - different. Only Platinum brand sheet gelatin is the equivalent of Etker's gelatin powder. If, for example, you have Silver, then you need to take 1.2 times more.

I made a cherry puree, after dissolving the sugar, it became just thin

Here is ambush # 2. Surely you used frozen cherries, if there was an excessive amount of frozen ice in it, then the melted water could liquefy the mashed potatoes, but this is fixable, because even water can be gelatinized, just more gelatin is needed then.

As for the fridge / freezer, it is better to put it in the freezer to make it easier to remove.

so that it does not flow when cutting.

When slicing, the correct cherry will not flow, but the recipe indicates the ratio for making a rather delicate jelly, if you need a more standing one, again increase the gelatin. Right here Euro cakes and Euro desserts # 63 Lyudochka-Huska gave a table.

The large form is written on 1 sheet. What would you advise to add to this middle? In my freezer I have ready-made, already small balls of halved black chokeberry with crème brulee mousse, how do you think it will taste together if I pour it under the cream mousse? Or is it a crazy idea.

To be more precise, 981 ml. Mousse cakes are a constructor for every taste, you can add whatever your heart desires to it.

Creamy mousse in a recipe with a stock or to the eyeballs for a 1 liter large mold?

Not creamy mousse, but the entire composition of the ingredients is given for a 1 liter form to the eyeballs

[Irochka]

Irochka, thanks for the detailed debriefing. I will definitely take into account. But now next time. Yesterday in the night I finished the assembly. The cherry part was kept in the refrigerator for some time. It seems to have grabbed. Transferred to the freezer before assembly, stood there for 5 hours. I took it out easily. Creamy mousse slightly increased with cream corrected for gelatin, here Dr. Etker used. It just remained in stock only 1 small bag, so I had to urgently change it to a sheet in the rest of the parts. There was enough creamy mousse and there was still more left. As far as I understood, it should be used immediately. Therefore, urgently I took out the domes and without any fuss filled them with mousse. Even in panting I forgot about the finished balls. Streusel was enough for me for 2 bananas. From the second I cut out circles for domes.

Now I’m sitting, gathering the spirit to begin the final part. This Marlezon ballet. The handles are crooked, but I swung at this. If my personal quality control allows it, I'll show you what happened.

Natasha, show it by all means, especially since I'm sure that everything will turn out fine.
We all started with something, if you only knew how many "attempts" I sent to the trash, how many substandard ones my family ate. My men supported me, saying: "The main thing is delicious!" The main thing is not to give up, and everything will work out. Now I'm torturing body candies, or they are me While everything is crooked But I will overcome them

Irochka, I love all sorts of experiments. It's just that if something does not go smoothly, I can calm down, the main thing has already been tried. But I really want it to turn out like in the picture.
Thank you for your support and Vera that I can do it. My other experiments, even if they did not end in unbroken beauty, never ended up in the trash. And the ugly is still tasty.
Please tell me, is 4 hours in the refrigerator enough to defrost a finished product?

Please tell me, is 4 hours in the refrigerator enough to defrost a finished product?

[Irina]

Irina, the internal inspector tells you not to show a solid slanting option. And humanly I want not only to thank for the recipe in general and for the help in the process, and especially for the support, that everything will work out; but also to show that she not only pestered with empty questions, but also did at least something. It turned out to surprise the guests with an unusual design, the taste of all the components, in particular, everyone agreed that the absolutely unearthly taste of struusel (which I doubted while baking, it seemed that it would remain a crumb) and this probably forgives that I mowed down step by step ... I don’t know why, but I decided to start with small fry, which is under the glaze. The small balls did not want to stand straight on the grate, they remained with me from the previous time and the base was not baked, while I tortured them, they already began to thaw, even though there was real coldness in the apartment. Watering small uneven parts with glaze was not easy without experience. And the main thing is that I have not yet covered the base where I decided to transfer the balls with velor, with a fool I left it all on the grate. When I was shooting, I lost a good half of the spare parts and glazed downwards. Well, I assumed that the difficulty in transferring large glazed parts, but we are dancers for whom legs interfere. Now it's fun to remember how I rushed about, took aim, etc. I almost managed to cover with velor, so as not to scold too much. But the spray gun scoffed at me, then for some reason it did not turn on at all, then then it stopped feeding the shock-veneer. In the frozen blank, when opening the mold, caverns were found (the mousse turned out to be very thick, I think it was my mistake that I whipped the cream to a hard peak) - voids formed, although I tried to carefully lay out the bag. Well, she didn't even try to decorate the bottom edge. At the last moment I realized that I had not thought about the substrate. Therefore, everything turned out very handicraft, but delicious. I tried it))))
I will insert a photo of my disgrace a little later. Didn't work out quickly. Now you have to run

[Kara]

Kara, Irina, how much bloom do you know at the office? And then I was puzzled and did not find information

Well, I assumed that the difficulty in transferring large glazed parts, but we are dancers for whom legs interfere. Now it's fun to remember how I rushed, took aim, etc.

Oh, as I understand you For me this is also hellish hell, velor details are still nothing, but I glazed them with their small dessert fork

I'm waiting for photos

Irina, how much bloom do you know at the opener?

I know 225

[Irina]

Irina, thank you very much, I had no doubt that you know

I'm waiting for photos

Finally I got to the house. Winter decided to return to us too. And everything is already in greenery and bloom. Nothing is visible on the road was driving almost by touch. And on the radio, the presenter broadcasts, the weather is improving in the Don capital and tomorrow they promise a calming down of the wind and sunny weather.
Now I will try to download my ugly star.

Natasha, what are you saying! It turned out very well. This form, by the way, is one of the most difficult. I want it for half a year now, sometimes I don't want it
I really like the color, what did I paint?

I really like the color, what did I paint?

Amerikolor for chocolate or fat-soluble I don't know how to do it right. Literally three drops for the whole mousse. Color green sheen airbrush

Why I decided to show it, I really liked the color

And these were cakes with icing from the remains of the mousse. The truth is still in the works. I didn't have time to make beautiful ones. And the color does not reflect reality a little, it was very cloudy on Friday, although almost without precipitation.

Green shin, you say .. I went to look

Photo added with glaze. I also liked the color, but even more ugly and not domes at all.
Amerikolor gel, otherwise I did not write it seems

[Kara]

Kara,
Thanks a lot for the recipe, detailed explanations!
I made my first mousse cake according to this recipe, I am very pleased with the result, delicious, tender, not cloying!
The form is not real, that is, with Ali))), but it has fulfilled all its functions. here is my humble braggart, (yes, the berry was blueberry)

The bouncer is very appetizing And how I like the little white drawings How and how did they make them?

[Kara]

Kara, thank you, I made white things from gelatinous fondant, I still stayed since Easter (I took the recipe from our forum), I thought that, according to the meaning, she should make friends with this mirror glaze. I just warmed it up, dripped it chaotically and then painted it with a wooden skewer, it always turns out in different ways, but interesting))).

[Kara]

Kara, Irochka, made according to your advice a mirror glaze from this recipe. I liked it very much In fact, mirror, it shines!

Ira, thanks for the recipe! Added kirsch, it turned out very cherry, liked it!

Tanya, how beautiful! Straight summer-summer !!

Ira, thanks! I liked the recipe and came in handy, because summer is outside, and I still have a lot of cherries in the freezer. I made two identical cakes at once. I really like the Savarin shape, they brought it to me from Italy, I asked for two shapes of different diameters, and they brought a box with a set of shapes (3 + 3). I donated two pieces, and left 2 + 2, now I am happy, you can make two identical ones at once.

Yeah, for me, this masterpiece is from the alien realm: the ingredients are unfamiliar, and the place in the refrigerator, and the shapes are different. And most importantly, it is very time-consuming and expensive! So I salivate, lick my lips, admire and respect everyone who dared to such a feat.

Irina, thanks for the recipe! Delicious cake. And the icing according to your recipe turned out the first time. Yes, this was an experience, so my icing glass from the cake True, after standing overnight, it became not so glossy. And even at room temperature, the next day a little moisture left inside the cake, and since the strusel turned out to be strong, it did not absorb. Visible on the substrate.
But despite this, you will lick your finger cake!

Sumptuously! I will definitely cook it ... in the next life. I'm stitching up this one again. Covered by work.

[Irina]

Irina, and thanks for the mousse from me. very easy to prepare and very tasty.

[Kuklaani]

Kuklaani, Anya, I'm glad I liked it. The cut is so delicious

Cake is difficult to make.No, not like that: very difficult and terribly dreary. I spent the whole day. IMHO, this is for professionals. Beginners have nothing to do here. This is what I tell my friends, if you order a cake, ask if they make a mousse with velor. If - yes, then definitely a pro.
And I am so, a little interested, a little able. I didn't succeed, but everyone liked it. I did it to my mom in DR. That's what's left.

Sponge cake, because the hard cake with nuts did not fit. My mom is elderly.

Maria, what didn't work out? The photo shows a beautiful appetizing piece

The glaze is thin, the mousse is not very lush. But I know what the problem is there. I bought the cream that was, and not the one I'm used to using. Yes, and I have a larger diameter form, which was used here - 21cm.
Interestingly, my cherry center remained colder, but no longer frozen.
I liked the mousse very much.

[Aikimari]

The glaze is thin, the mousse is not very lush

Aikimari, Maria, I absolutely disagree! The glaze recipe is a classic I have done it many times and always a good result. The mousse is very tasty and turns out to be stable and tender. Also checked more than once

I spent the whole day. IMHO, this is for professionals

Skill in mousse cakes is definitely needed! But it can only be obtained through trial and error.
And everything is in order with the recipe, I, NOT a professional, it has been checked more than once.

[Kara]

Kara, Irin, thanks for the recipe! So far I have only mastered the glaze from it, but impressions - the sea! She is so beautiful, you can't tell! In my case, it was necessary to fill it warmer, but still I really liked the result! Photos here: Cakes with chocolate decorations # 1379

Inna, I'm glad the recipe came in handy