Mousse-biscuit cake with different fillings, covered with velours and glazing

Today I invite home confectioners to cook with me a very, very, very tasty multi-layer biscuit cake with different fillings (walnut and pear). All parts of the dessert are united by a gentle mousse cream. And also, my step-by-step recipe with a photo demonstrates in detail how you can apply two different coatings on one cake: velor and mirror glaze (glazage). Each hostess can finalize such a dessert, depending on the reason for the celebration, whether it is a cake for a birthday, angel's day, Valentine's Day, New Year's or any other occasion. In any case, it turns out tasty, beautiful and unusual.

We will need:

• 1 serving of apple-peach compote ;
• 1 serving of caramel-nut layer for cakes;
• 1 red velvet biscuit;
• 120 grams of white chocolate +120 grams of cocoa butter (for chocolate velor);
• 180-200 grams of gloss ;
• food coloring fat-soluble desired color.

For chocolate mousse we need:

• 750 grams of heavy cream 33%;
• 140 grams of vanilla powdered sugar;
• 40 grams of gelatin (or 8 plates);
• 320 grams of milk chocolate;
• 350 grams of 70% mascarpone cheese.

How to make a cake with different fillings and a double coating of velor and gloss

First, we carry out preparatory work for the manufacture of apple-peach compote and caramel-nut layer. By the time our layered cake is assembled, both jelly fillings should already be ready and frozen. The biscuit can be baked for several hours so that it has time to cool well. But I bake it in advance and keep it in the refrigerator for a day, wrapped in a film. Before starting the assembly of the cake, cut the tall biscuit into two cakes.

How to make chocolate mousse cream

Soak gelatin sheets in cold water with pieces of ice.

We take cold cream and beat them to soft peaks along with vanilla powdered sugar. We remove the bowl with whipped cream in the refrigerator.

Melt milk chocolate in a steam bath (melting point of chocolate 43-45°C). Let it cool to 30°C and combine it with mascarpone using a blender or hand whisk.

Now, mix the cream and the whole chocolate-cheese mass. Squeeze out the gelatin plates and melt in the microwave for about 10 seconds until liquid. Let the gelatin mass cool and combine it with the main mousse, mix everything with a spatula. This chocolate mousse cream is ready for further work with it.

Assembling the upside down cake

We cover the wooden board with foil. On it we put a ring with an acetate film inside. The diameter of the ring should be 2 centimeters larger than the diameter of the biscuit. Pour ¼ of the mousse on the bottom and lay the first biscuit cake.

We close the cake with ¼ part of the mousse and lay the apple-peach compote.

Again, apply ¼ of the mousse and place the caramel-nut layer on top.

Now, the last ¼ part of the mousse cream is applied, on top of which the second biscuit cake is placed, which needs to be drowned a little in the mousse. We remove the assembled multilayer cake with different fillings for freezing for 8-10 hours.

How to cover a cake with velor and glaze at the same time

We turn the dessert “from head to foot”, carefully remove the ring and remove the film from the cake at the moment when the velor and glazing coating is ready to work.

We install a cake for applying velor. We cover part of the cake with a film and begin to velor it.

We remove the film and apply gloss in its place.

We transfer the cake to the substrate. I decorated the connection of the two coatings with confectionery glitter .

And she sprayed gold kandurin on the surface.

Well, and, of course, a cut of the cake.

Agree that the mousse-biscuit layered cake with different fillings looks simply gorgeous and, even if you are not a sweet lover, you can hardly resist and not taste at least one piece. 🙂 And to cook such an unusual cake at home is within the power of every housewife.