Monday, January 29, 2018

Raspberry mousse cake with chocolate mirror glaze

Here is recipe of one beautiful cake, if you like to offer something amazingly good to your friends 

Cake bottom
250g digestive cookies
100 g butter
100g raspberry jam
1tsp of gelatine
Raspberry mousse
600 g raspberries
200 g sugar
4 tsp of gelatin
4 tbsp water
500 g whipping cream
Chocolate mirror glaze
10 g gelatin sheets
210 g sugar
110 g water
65 g cocoa powder
65 g whipping cream
50 g dark chocolate, good quality with high cacao content
1.To make bottom of cake, crumble the cookies and mix with melted butter. Strongly press mix to the bottom of the baking form and put baking form to cold place for cooling.
2. To prepare a raspberry filling, bloom gelatine ca. 10 minutes with water (small amount water as possible) and heat the mixture until the gelatine is dissolved. Add the mixture to the raspberry jam. Cover cake bottom with the raspberry filling.
3. To make raspberry mousse, cook the raspberries with small amount of water and sugar until the raspberries are soft. Crush with the hand blender – until you get a homogenous mix. Bloom gelatine ca. 10 minutes with water and add it to the crushed raspberries. Mix well. Leave mixture to cool.
When the mixture is cooled, add foamed whipping cream and put the mixture to the cake bottom. Place the cake for about 1 hour to refrigerator. Then place cake to freezer for about 3 hours. This is necessary to be able to cover the cake with mirror glaze.
4. To make a chocolate mirror glass, bring the sugar, water, cocoa powder, and whipping cream to boil while stirring constantly. When it comes to boil, stir in the chocolate and mix until dissolved. Bloom the gelatine sheets in plenty of cold water. Let the gelatine bloom for at least 10 minutes before using. Squeeze the excess water off the bloomed gelatine, add it to the mix and stir until dissolved.
Pass the mixture through a fine-mesh sieve until it is smooth and glossy. With sieving you will get rid of air bubbles. Allow the mixture to cool to 44 degrees. If necessary, pour the mixture again through sieve to remove air bubbles before pouring it to cake.
5.Take the cake from the freezer, remove the bottom and sides of baking form and place the cake on the grilling rest. Place the baking tray under the grilling rest. That helps to collect the leftovers of mirror glass. Pour mirror glaze on the cake. Place cake to the cake plate and decorate.
Keep the cake in refrigerator before serving.

No comments:

Post a Comment