Mousse cakes "Little Red Riding Hood"

[Colored mirror glaze:]

Mousse cakes "Little Red Riding Hood"

Category: Confectionery

Ingredients
Colored mirror glaze:
Gelatinous mass: gelatin 12 water 72	84 g
Sugar	150 g
Water	75 g
Glucose syrup	150 g
Condensed milk	100 g
White chocolate of the best quality	150 g
Dye
Honey dough:
Flour	320 g
Honey	45 g
Sugar	125 g
Butter	15 g
Eggs	2 pcs.
Soda	1 tsp
Lingonberry confit:
Gelatinous mass	56 g
Lingonberry (fresh, frozen from compote)	280 g
Corn starch	12 g
Sugar	80 g
Chocolate mousse:
Cream 35%	100 g
Butter	15 g
Black chocolate 75% (best quality)	100 g
Gelatinous mass	28 g
Baileys	1 tbsp. l.
Mousse with a palette:
Gelatinous mass	56 g
Milk	115 g
White chocolate (best quality)	160 g
Cream 35%	200 g
Chopped mastic	1/2 tsp
________________________ ________	__________
Silicone molds for assembly

Cooking method

• 
• Recently, like many others, I have now taken a great interest in cooking various mousse desserts. This wave swept over me too! So I decided to study with you! More precisely, I want to share what I have already learned. Let's master this delicious art together! These cakes are inspired by cakes spied on by Andy Chef. I took them as a basis to train, but it turned out to be very, very tasty!
• I will immediately explain for those who do not yet know that
• Gelatinous mass:
• this is gelatin + water in a ratio of 1: 6!
• Colored mirror glaze:
• For a more perfect glaze, our cakes should be properly frozen, have a smooth surface, and the glaze should last better for a day, maybe more.
• Prepare a gelatinous mass in a ratio of 1: 6, i.e. 12 g of gelatin + 72 g of water.
• Place sugar, water and glucose syrup in a ladle and heat to 103 ° C.
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• 
• Pour the syrup over the condensed milk, chocolate and gelatinous mass, add the dye and mix the glaze without whipping (so that no air bubbles are picked up).
• 
• 
• Andy advises using a hand blender to do this, holding it almost vertically and not lifting it above the surface. My blender did not rise above the surface, but the icing picked up bubbles, so I mixed everything neatly by hand another time. But I didn't take pictures anymore
• 
• Strain the icing through a fine sieve (this will remove small blotches and bubbles, if any). If the glaze turned out, then at this stage it will turn out to be mirror-like.
• Tighten the glaze with a film and set it to rest.
• Honey dough:
• *I must say right away that the cake turned out to be sooooo big, that is, the portion can be reduced 3 times or cut out more bases for future use and freeze.
• Place honey, sugar and butter in a ladle and heat, stirring, until sugar dissolves. I warmed and mixed in Kenwood KM 080, I am very comfortable with it!
• 
• 
• 
• 
• 
• Remove from the stove (in my case, turn off induction) and add soda. The mass will foam.
• 
• Beat eggs and mix until smooth, add flour in parts until you get a dough for rolling out.
• 
• 
• Sprinkle some flour on the table and roll out the dough into a layer no more than 5 mm thick.
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• Put on a baking sheet covered with parchment, chop the layer with a fork, so that when baking, air will escape through the holes.
• Bake at 180⁰ C for 5-10 minutes until golden brown.
• 
• 
• Cover with a towel and leave to cool.
• Lingonberry confit:
• Grind the lingonberries in a blender.
• 
• Add sugar and starch:
• 
• 
• Place the puree in a ladle and bring to a boil.
• 
• As soon as the mixture boils, remove from heat and add the gelatinous mass and blend again.
• 
• 
• Next, pour the confit into molds that are half the diameter of the main cake mold, or if there are no molds, then into a baking sheet and put in the freezer for 30 minutes to solidify.
• *The confit also turned out much more than necessary, but it does not matter, I filled it with a thin layer of a silicone mold and sent it to the freezer. Then, as it froze, I put it into a bag and into the freezer until the next cake! It turns out a very tasty interlayer!
• Chocolate mousse:
• Whisk the cream until peaks, melt the chocolate with a lump of butter, add the gelatinous mass, liquor and stir. Pour the mixture into a baking sheet (I prefer a silicone one) and set in the freezer to harden for 30 minutes.
• Mousse with a palette:
• Prepare the gelatinous mass, as always, in the ratio of gelatin-water - 1: 6, i.e. 8 g of gelatin + 48 g of water.
• 
• Pour milk into a ladle
• 
• Add chopped mastic (this is the resin of the pistachio tree, a very fragrant piece that I brought from Greece on the advice of our Natasha Natapit, if the mastic doesn't matter, you can do it with another flavor that you like, for example, with vanilla or violet / lavender flowers, citrus zest, etc., but not with not syrups).
• Remove from heat and add gelatinous mass.
• 
• Add chocolate and whisk until completely dissolved.
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• Whisk the chilled cream separately until half-whipped.
• 
• Add in parts the chocolate-milk mass cooled to 35-40⁰C into the whipped cream and mix gently with a spatula, without disturbing the air structure of the mousse.
• 
• Assembly:
• The cakes are assembled in molds. Better than silicone ones, it will be easier to remove the cakes without damaging their surfaces.
• From the finished cooled honey cake we cut out circles with a diameter smaller than the base of the cake by about 1.5-2 cm
• The assembly is done upside down.
• Take out the confit and chocolate mousse and cut them into circles with a smaller diameter than the main cake mold twice. It is necessary that the mousse could then cover a layer of confit and chocolate mousse from all sides. If the confit was frozen in a mold, then simply remove it from the mold.
• 
• 
• Next, put the cake pan on a hard flat surface and pour the mousse mousse into the molds, filling them by about 1/3. So that the layer grabs a little and our subsequent layers do not touch the bottom of the form, it is better to remove it for 3 minutes in the freezer.
• 
• Take the form out of the freezer and put the frozen confit in each compartment exactly in the center, pour a little mousse on top and remove again for 2-3 minutes. into the freezer.
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• Then, according to the same principle, lay out a disc of chocolate mousse on top, pour a little mastic mousse on top and put a disc of honey cake on top.
• 
• We put everything in the freezer until it freezes completely for several hours. It is possible for the night.
• Frosting:
• Take out the well-frozen cakes from the freezer, remove from the mold, straighten the edges if they suddenly become "crumpled" and place them on the wire rack at a good distance from each other. Place a container under the wire rack into which the glaze will flow.
• Get the glaze we prepared the day before. Remove the top layer if it has bubbles like foam. Warm up to 40⁰C, stir gently and apply to cakes when it becomes 30⁰C! It is important! Because, if the glaze is too warm, it will drain very quickly and lay in a too translucent thin layer. And, if the glaze is too cold, then it will not lie flat, and there will be nodules.
• Apply in slow circular motions from center to edge. It is not worth pouring at all on the edge, since the glaze will slide there perfectly. If you want a richer glaze color, you can pour in a second glaze after a few minutes. In my photo you can clearly see which cakes I covered with only one more layer, and which two already. The excess glaze will drain into the container under the wire rack and it can be collected in a cup, sealed with a film (the film should lie directly on the glaze surface) and stored in the refrigerator for a month, so that it can be reused if the opportunity arises.
• 
• You can remove the glazed cakes with a flat knife, a spatula, as if cutting them off the grate, and to get rid of the stretching threads of the glaze, make several circular movements with a knife, as if wiping the bottoms of the cakes on the grate. We transfer them to a tray / substrate, etc.
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• We decorate as you wish. I decorated with yellow coconut flakes and crushed cashews, I really wanted to decorate with pistachios, but they were not at home, and all the confectionery witchcraft took place at night.
• So that is all! Our cakes are ready! It takes longer to write than to do! Bon Appetit everyone!
• P.S. You can also eat cakes cold directly from the refrigerator, then it will be a refreshing delicate dessert, and have reached room temperature, then it will be the most delicate cakes melting in your mouth!
• 
• 
• 

Note

I want to say a huge thank you for a bunch of the most useful advice to my beloved Natasha (Tasha). Sis, without you I would not be able to do anything soon! I appreciate you very much, I love you very much and miss you!
These pastries are based on different mousse recipes. Based on Andy Chef cakes.

[Ilona]

Wow! Ilona, what a beauty, delicious !!!! Well this must be created such splendor
Such a feat does not shine for me, hike

: girl-swoon: This is Beauty !!!!!!!

Oh, how beautiful, Ilona! Just a lovely sight!

Super! I want to add that these pies can be consumed both frozen (then they are like ice cream) and brought to room temperature (then this is a delicious soufflé)

Strawberry fantasy (Kara)

Thank you girls for the compliments!
Irin, I agree with you, I really, really liked to eat them when they were already at room temperature. this is such the most delicious taste !!! True, in some they caused an association with silicone breasts with their soft-elastic consistency, well, perverts, right? )) Et my friends are such hooligans! ) But I love them very much! )) And then you go! They came up with an underground name for the cake))

True, for some they caused an association with silicone breasts with their soft-elastic consistency, well, perverts, right? )) Et my friends are such hooligans! ) But I love them very much! )) And then you go! They came up with an underground name for the cake))

Oh, Ilona, ​​these were my friends

Incredible beauty! I will definitely try to make, only such molds would be bought))))

Natasha, I bought them on Ali for pennies Take different diameters at once, it is very convenient to make desserts in them, and in small ones - chocolate balls

Oh, Ilona, ​​these were my friends

Gyyy ... then these cakes all cause such an association! ) I made these cakes for our friendly tea party))

Natasha, I bought them on Ali for pennies Take different diameters at once, it is very convenient to make desserts in them, and in small ones - chocolate balls

Damn it ... and I took a lot in Italy, you fool !!!

And I have the same Italian, expensive. And then there are other Italian ones, similar, also glossy, but others, in the form of tulips.

Laris, there are no tulips, but can you buy everything? There takoooooo :))) But there are professional forms. The quality is of course awesome. The girls and I also bought a little for the cakes there.

Ilona, ​​what they are ... just perfect!

Ilona
WOW !!!! It's just a miracle !!!!
How beautiful! So tasty! How creative!
I always go to your work to give my eyes and heart a rest.
Very nice! A wonderful description of labor, so painstaking, but ... impeccable!
Thank you so much! You're just a pastry GURU !!!

Even if you spread butter on bread, it will turn out bizarre and beautiful!

[Ilona]

Ilona, very nice ! Full delight!

Squealing with pleasure of contemplation !!!!!!!!!! Handsomely! Details! THANKS for sharing, Ilona !!!!!!!!!!

Ilona, ​​what a recipe! just a song! krasotischa, thanks for sharing. you also need to order the molds and try the mousse pies.

[Tumanchik]

Girls, well, they just praised ...I sit already blushing up to my ears!
Tumanchik, Irina, well, you said! Oil artistically smear))) gyy ... with such an abundance of cream at home, oil is not ...
Gulya, of course buy the molds !!! It's so convenient! Since the pies can be frozen, it means they can always be made for future use, and when the guests call that they are going to you, you just have to pour them with icing and a mustache (it also costs a long time in the refrigerator!) !!! While the tea and coffee are warming up, while you crack your tongues, the pies will already thaw! )

Oil artistically smear))) gyy ... with such an abundance of cream at home, oil is not ...

Then we go to you!!!! all!!!!
a talented person is talented in everything! and it was not me who said it!

[Ilona]

Ilona, this is a MIRACLE!
It's so interesting to watch the process! The result is breathtaking!
It will be a pity to eat. CheSSword

Ilona, ​​Irina, you are already a guru in these desserts!

Irinka, what are you doing? What other gurus! I did them for the first time in my life! )) Before that, there were current cakes with icing. In short, I also have to study and learn! You need to have a stable result! ))

Awesome! Thanks for the recipe!

Good health, Ol!

Ilona, ​​thank you very much for the BEAUTY and TASTY!

I looked at Evgeshina's ads and courses and dreamed of learning how to do this. But far away and probably not cheap. And then Ilonka free of charge and on a golden plate !!!

I looked at Evgeshina's ads and courses and dreamed of learning how to do this. But far away and probably not cheap. And then Ilonka free of charge and on a golden plate !!!

Gyyy ... now I'm going to announce to give to courses)))))))))))))))

[Ilonchik]

Ilonchik, and probably a slip of the tongue? Ingredients: 12 grams of gelatin and 72 gram of water (necessary) to get 84?

[Kara]

Conquered my heart !! I want the same cakes. Irina did the same Kara... I kept licking my lips at them, and then you arrived in time. Here at Irina I saw that the shape is 6 cm. And what is your mold diameter?

Ilona, ​​thank you, thank you !!! straight a million times !!!

[Ilonchik]

Ilonchik, and probably a slip of the tongue? Ingredients: 12 grams of gelatin and 72 gram of water (necessary) to get 84?

Yes, Tanyush, water 72 of course, since 1: 6, a typo, but it can't be corrected from the tablet, there is no arrow to move beyond the window. I'll fix it on the computer a little later.

[Kara]

Conquered my heart !! I want the same cakes. Irina did the same Kara... I kept licking my lips at them, and then you arrived in time. Here at Irina I saw that the shape is 6 cm. And what is your mold diameter?

Lud, I think Irinka and I made them at once for May, as always, I slow down the current with MK, there is still no time! Well, they are different in composition in general. And my diameter is 8 cm, but that's not important. You can also collect a cake according to the same principle!

[Larissa u]

Larissa u, to your health! But I dream about a million times since childhood!))))

Ilonchik, you can also have a cake, but I want some cakes !! True, I have no such semicircular molds. But I want!!

Lud, I took it dearly in Italica, and the girls say that there is on Ali. I just think I need to go for a run there and can also order something else. I think small molds are possible, but professional ones are still better for mousse cakes. Expensive, but the quality is awesome! They keep their shape perfectly! Expect MK for cake soon. Already uploaded pictures and wrote the text. There is only time left to choose. Of course, it is very slow that the photo is loaded with us now only one by one

People, buy molds! Dreams should come true!

Soooooo, I'm waiting for a cake urgently. My daughter has a birthday on June 17th.
And I will buy molds. But I don't have time for my daughter's holiday. I wanted to.
I saw such silicone mats in corollas. There are several different sizes. The cost is 273 rubles. a piece. Is Ali more expensive, cheaper?

[Ilona]

Ilona, look forward to:-)

I'm waiting myself! And for you while the report on the cakes!

People, in Italica, are more expensive, somewhere around 350 or 380, but Irina bought on Ali, wrote that for a penny.

molds :-) on Ali :-) like this :-)

Ol, well, they are similar, the current does not indicate the diameter, this is bad, how to select a set?

Ol, well, they are similar, the current does not indicate the diameter, this is bad, how to select a set?

is there a size

Size: 29.5 * 17.5 * 3.3cm
Half Round Size: 7 * 3.3cm

Girls, I'm also on ebee here from this seller I stock up homesale_estore, most of my confectionery inventory was ordered from him. He often conducts all sorts of promotions and gives good discounts Suddenly someone will come in handy ... Ilona, ​​I'm sorry, what's in your topic

Why forgive that! I do not mind! )) Not everyone will see the current here! Soon we will have a special topic for inventory and storage.

Ilonchik, with a glaze report. Until!! There is no cut. And I didn’t make the filling according to your recipe. But the glaze is strictly according to your recipe.
Tell me, dear. Do you have icing sticking to your products when you transfer them? It sticks to me so much that when you tear it off with a palette and a knife, the icing stretches and slides off the cake. Bedspreads after overnight cakes were in the freezer. Now the covered ones are in the refrigerator. We will eat on Wednesday. During this time I will observe how they will behave.
I used to make glaze only on the basis of gelatin, without adding glucose syrup. I never noticed before that the glaze stretches and sticks to everything. Is it because of the glucose syrup? What does glucose give in a recipe?
Here is my creation.



Where there are three pieces, the lower one fell off my shoulder blade sideways. I corrected it as best I could. But it is clear that the glaze has slipped down. And from the side, it is not visible here, in general the glaze has peeled off. I had to sprinkle with chocolate chips.
Yes, every cake had to be coated three times. Otherwise, the glaze shines through.

Lyudochka, well, first of all, with your initiative! You are my first swallow !!! Not ... the second! The first one chirped me in OK with a cake)
Well, let's figure it out now? Only I, Lud, also do not know everything yet! I would even say that I know very little, little
Glucose syrup is needed for greater gloss and specularity. And they also write that with it the glaze is painted in a denser color.
About the fact that you covered 3 times ... I covered 2. It also depends on how thin your glaze will be. Here you need to closely monitor the temperature. Otherwise, if you pour the glaze warmer, then it will flow faster and lie in a too thin layer. And, if the glaze is cooled down, it will not have time to evenly distribute over the surface.
And to shoot, so that it does not stick better, as I wrote. Take a thin knife, thin in the sense of not narrow, but thin in the thickness of the blade and start it under the cake and use the knife to drag the bottom of the cake on the wire rack in a little circular motion. So you get rid of the threads and calmly take off the cake. But you need to put it when transferring it immediately to the right place.
Here, Lyud, you can clearly see this in the video!


If you are going to make a cake, then it is better to cut it cold. It is better to let the sliced ​​stand warm up for lovers of tender mousse.

Hi Ilona !! Well, here I am ..)) I want to publicly tell you a BIG THANKS !! for inspiration, for detailed master classes !! I made this "mirror treat" ..))) a little later I will try to insert a photo report ..)) I seem to have inserted it - a mini cherry cake))

[Ilona]

Ilona, I heated the glaze to 35 degrees. Here she is, and almost all of the glass. The thinnest layer turned out to be all translucent. I had to cool the glaze (though I didn't measure the temperature) and cover it again. It was better, but not quite. But after the third time, the already dark soufflé ceased to shine through.
By the way, I did it in silicone molds, and they have a bottom with a pattern. When filling with glaze, everything became even.
I have this form. I didn't have time to buy a hemisphere.

Lyubochka, hello !!! Glad to see you on our forum! Well done for getting out of the bushes! It's time to talk. Moreover, your cake turned out to be great, I saw it in OK! ) I wrote to you how to insert a photo. It's just everything.Once done and learn!

Lyudochka, and for whom did I write tutochka? )))

Heat the glaze to 40 ° C, stir gently and apply to the cakes when it reaches 30 ° C.

I would also add, "Before heating, remove the top layer if it has bubbles."
Here's your reason! Here you have to do everything exactly with a thermometer. Especially when you cook, otherwise you overdo it with the temperature and will not work, as in my protein one of these days all the syrup crystallized in less than a minute in a ladle! I was already stunned. But the sight was spectacular! And only a degree overheated and did not have time to add a lemon

Girls, if Ilona doesn't mind, I'll put in my 5 kopecks. For such an amount of liquid, gelatin is not enough, therefore it (the glaze) flows so vigorously even at 35 degrees, although if you pour the glaze on a frozen base with a temperature of even 40 degrees, it sets instantly. In the case of small cakes, 35 degrees is fine. If you pour the cake, the icing will not cover the entire surface, because it will harden earlier.

If you leave the composition as it is, then you can level the thickness by adding a neutral glaze based on pectin (no gelatin!) And citric acid. Another argument in favor of a neutral glaze is the content of dextrose, which, unlike boiled sugar, does not crystallize and does not allow the finished product to "stick" in the freezer.

So, the glaze, completely prepared for use, should resemble 15% sour cream in consistency.

One more point. In order for the glaze to be evenly colored, to have a bright shiny smooth surface, you need to either take the chocolate in callets, already tempered (from Ilona, ​​as I understand from the photo, this is the chocolate), or temper the chocolate yourself. I will not litter this recipe, but in my own I can show how, with absolutely the same composition (with the exception of chocolate), a completely different result is obtained.