Sponge mousse cake with mirror glaze, chocolate and violet mousse and coffee cream with mascarpone

Today I will make a delicious coffee cake with apple biscuit, chocolate and violet mousse and glaze. I must say right away that the proposed mousse cake with mirror glaze is not the easiest to make, but for the sake of the final result, it’s worth “sweating”. Therefore, I recommend that you study the recipe well in advance and prepare for each step. You should be prepared for the fact that the preparation of coffee sponge cake with chocolate and violet mousse and mirror glaze takes more than one day. But the created sweet masterpiece is worth it. First, let me tell you what we need.

Ingredients:

• 1 violet mousse with currant compote under marble glaze;
• 1 biscuit cake on canned apples ;
• 1 serving of dark chocolate glaze
• 2 tablespoons flaked coconut.

For coffee cream:

• 200 ml 4% milk;
• 3 yolks;
• 200 grams of granulated sugar + 1 teaspoon of vanillin;
• 250 grams of Mascarpone cream cheese;
• 2 tablespoons of instant coffee.

For chocolate mousse:

• 200 ml 4% milk;
• 180 grams of dark chocolate 58%;
• 10 grams of gelatin + 60 ml of water;
• 300 ml 33% cream.

How to make mirror glaze mousse cake

If you want to simplify the cake recipe a little, then you can replace the sponge cake on canned apples with the most common biscuit . You can bake it according to your recipe or choose from those available on the site. All the steps that can and should be prepared for this moment, I have already described in detail earlier in separate recipes. In this photo recipe, I will describe step by step the last step, where I will tell you how to make coffee cream with mascarpone and how to finally assemble and decorate a mousse cake with mirror glaze. You probably already found a detailed description of the other stages by clicking on the links placed above in the text.

How to make coffee cream cake

And so, today we start cooking with coffee cream with mascarpone. To do this, heat milk with 100 grams of sugar and vanilla. Beat the second half of the sugar with the yolks until the mass turns white. When the milk boils, we begin to pour half the portion in a thin stream into the yolks, while constantly stirring so that the yolks do not boil. Then, we shift the yolks into a saucepan to the rest of the milk, pour in coffee and return the whole mass to the fire. Now you need to constantly mix it with a whisk so that it is evenly brewed and lumps do not appear.

Remove the brewed coffee mass and cool completely. From time to time it must be stirred in order to prevent the formation of a film on the surface, which then does not dissolve and violate the texture of the cream.

Add the mascarpone cheese to the chilled coffee cream and beat with a mixer.

You should get an airy creamy mass as in the photo.

Now, we take the biscuit cake and place it tightly in the confectionery ring, distribute the coffee cream on top and put it in the freezer.

While the coffee cream with mascarpone cheese hardens, let's get on with the chocolate mousse.

How to make chocolate mousse

First, soak the gelatin.

Heat milk almost to a boil and remove from heat. Dip the pieces of dark chocolate into it and leave the saucepan alone for 2 minutes. Then, add the swollen gelatin and stir until the gelatin and chocolate melt completely. Let cool completely.

Whip the cream to soft peaks and fold into the gelatinous chocolate mixture. Using a whisk, combine all the contents in a saucepan. If the cream is added to a warm mass, then they will float, and the mousse can no longer be saved.

When the chocolate mousse is ready, we take out the biscuit with coffee cream from the freezer and remove the forming ring. We increase the diameter of the ring by a couple of centimeters. On the inside of the ring lay out the confectionery film. It is needed in order to easily remove the ring from the cake when it is frozen without damaging the side of the cake. We place the ring with the ribbon on the cake and apply the chocolate mousse. We make sure that the mousse completely fills the space between the ring and the cake.

When all the mousse is laid out, it is necessary to quickly twist it from side to side so that the air comes out and there are no holes in the mousse. We remove the cake overnight in the freezer until completely frozen.

How to put mirror glaze on trot

Let's start frosting the cake. Before you take it out of the freezer, you need to warm up the glaze to the desired operating temperature (36 ° C). Then, we take out the cake, remove the ring and the confectionery tape, place the cake on a wire rack or on a high bowl turned upside down and put it on a dish.

We apply glaze over the entire cake, take a long spatula and quickly draw along the glaze from one edge of the cake to the other, lifting the spatula up. That is, when the spatula has reached the edge of the cake, it should not be directed down, but raised up. In this case, the edges of the cake will remain even and the glaze will flow correctly along the sides. It's that simple. 🙂

With a wet, hot spatula (or a knife with a large blade), we remove the remnants of the glaze from the bottom of the cake and transfer it to the cake mold.

How to decorate a mousse cake

It is very easy to decorate the biscuit mousse cake with mirror glaze, chocolate and violet mousse offered today, but very tasty. To begin with, we process the edges with coconut flakes.

And then, just from the top in the center we place the previously prepared violet mousse with currant compote under a marble glazing.

Now, the cake should be thawed for at least 5 hours. I left it overnight in the fridge and by lunchtime the next day it was ready for tasting.

We cut the homemade mousse cake with mirror glaze with a hot wet knife and here is a long-awaited piece for tasting. 🙂