Hello, regular readers of the culinary blog! Today we offer a recipe for mousse cake with mirror glaze at home; photos, as usual, will simplify this task as much as possible. This is a luxurious, multi-layered cake consisting of a chocolate sponge cake and three layers of airy mousse based on white, dark and milk chocolate.
The preparation procedure is presented step by step, which will make it easier for even novice cooks to create a confectionery masterpiece at home.
Ingredients:
For the biscuit:
1. Chicken egg - 1 pc.
2. Sugar - 30 gr.
3. Wheat flour - 20 gr.
4. Cocoa - 10 gr.
For mousse (proportions are indicated for 1 layer of mousse):
1. Milk - 80 ml.
2. Egg - 1 pc.
3. Chocolate (white, milk, black) - 80 g each.
4. Sugar - 50 gr.
5. Gelatin - 8 g.
6. Water - 48 g.
7. Cream - 200 gr.
Cooking method:
1. Prepare the chocolate sponge cake in a water bath. Pour sugar into the egg and place the container in a water bath, the water should boil gently. Beat the egg and sugar until hot (so that the sugar is completely dissolved) over moderate heat. Then remove from heat and continue whisking until it becomes a fluffy, light mass that does not fall off.
2. Sift cocoa and flour into the beaten egg with sugar. Mix gently so that the mass does not lose its airiness and thickness. Once you achieve this consistency, you will have a soft biscuit base.
3. Place the finished dough into a mold (or baking sheet) lined with parchment and distribute evenly. Bake in an oven preheated to 180 degrees for about 30 minutes. We do not recommend over-baking so that the biscuit base does not become too dry.
4. If the biscuit has cooled completely, you can remove the parchment. Cut the base to the required diameter (in our case 16 cm).
5. To assemble the cake you will need:
— a ring with a diameter of 20 cm and a height of 8 cm. You can replace such a ring with a split mold.
— Cling film to cover the base of the ring.
— The sides of the ring are covered with acetate film. An analogue of film are dense files cut into strips.
So, let's start assembling. To get a perfectly even top coating, cover the bottom thoroughly and slowly with cling film.
6. Now you can start preparing the mousse. Soak the gelatin in cold water. Pour milk into a saucepan and place on fire. Bring to a boil, but do not boil.
7. While the milk is boiling, add sugar to the egg and beat with a whisk.
Pour milk into the egg mixture in a thin stream, continuing the whisking process until the sugar is completely dissolved.
8. Pour back into the saucepan, straining the resulting mass through a sieve. Boil the mixture until slightly thickened, stirring constantly over low heat.
9. Remove the saucepan from the heat and add the swollen gelatin into the hot custard base. Stir the mixture until the gelatin is completely dissolved.
10. Melt the white chocolate in a water bath, or in the microwave, in batches of 15 seconds. Pour the melted chocolate into the custard base and stir until smooth. Cool the mixture to room temperature.
Preparing the filling:
11. Before using cream with a high percentage of fat content (33-35%), it is necessary to put it in the refrigerator 8 hours before preparing the mousse, and then put it in the freezer for 15 minutes. Beat the chilled cream with a mixer, gradually increasing the speed.
12. Add the cooled custard mixture with chocolate into the whipped cream and stir until smooth.
13. Place the structure with a pre-prepared ring on a board for ease of further transfer to the freezer. After the first layer of mousse has been completely poured into the ring, you need to gently tap the board on the table. This is necessary to distribute the mousse evenly and get rid of unwanted air. Place the mousse in the freezer to set.
14. To prepare the second and third layers of mousse, repeat the above described preparation algorithm, adding black or milk chocolate to the custard base instead of white.
Apply the second layer:
15. Pour the milk chocolate mousse over the set layer of white chocolate mousse. The last layer is dark chocolate mousse.
16. Lightly swirl the sponge cake and “drown” it into the chocolate mousse. Level the surface with a spatula.
Place the cake in the freezer for 8 hours.
17. Before decorating the cake with mirror glaze, bring the glaze to the required temperature (28-30 degrees) in advance and prepare the work surface. The cake should not be covered with condensation. How to make mirror glaze you can.
18. Strain the glaze through a saucepan.
19. Remove the ring and acetate film.
20. Spread frosting in a circular motion from the center of the cake out to the edges.
21. For natural defrosting, place the finished cake in the refrigerator for another 3-5 hours.
22. If you wish, you can decorate your cake.
23. Now you know how you can prepare a festive and incredibly delicious cake at home.
Enjoy your tea! We are waiting for your comments!
Cake “Mole Mink”: how to prepare dessert at home
I recently attended my friend's birthday party and tried an amazingly delicious mousse cake with mirror glaze. And he looked like a picture. My friend is a cook by profession, and I thought that such a masterpiece was beyond the capabilities of an ordinary person. But still, I asked for a master class, so to speak.
I was surprised at how simple everything was, and even without special culinary skills you can prepare an equally beautiful dessert. Now I can say with confidence: anyone can make such a cake.
Just now I will share with you step-by-step instructions and the main secrets of how to prepare a mousse cake and a beautiful, smooth mirror glaze.
- Cooking time: 2 hours
- Servings: 8-10 pieces
- Kitchen appliances and utensils: mixer or blender, bowls, whisk, two silicone molds or biscuit molds, baking dish, saucepan.
Required Products
The preparation of mousse cake consists of several stages. For convenience, I will break down the list of necessary ingredients for each of them.
Cherry confit with cognac:
- 150 ml water;
- 150 g sugar;
- 150 ml glucose syrup;
- 12 g gelatin;
- 100 g condensed milk;
- chocolate bar (depending on what color you want to make the glaze; if you want colored, you will also need 1 g of food coloring).
Features of product selection
I also liked this cake because absolutely all the ingredients are simple and affordable, you can buy them in any store. However, I will share with you some nuances that my culinary friend told me. It is better to buy gelatin from the Mriya or Pripravych brands. Of all those tried, they behave in the best way.
Also, the ingredient “glucose syrup” (also called caramel molasses) may cause some confusion. It is not available in all stores, but it is very easy to order online.
Alternatively, you can try cooking it yourself. For this you will need:
Pour hot water over the sugar, stir and bring to a boil. Add acid and cook for 25 minutes. Then let it cool for about five minutes and add baking soda diluted in 5 ml of water into the mixture. The syrup should be cooked in a saucepan with a thick bottom over low heat with a lid. Store in the refrigerator in a glass container.
You can also make your own almond flour. You need to pour boiling water over the almonds for 10 minutes, peel them, dry them and grind them in a blender (you can use a coffee grinder). The main thing is to dry the peeled almonds well - on a towel for a couple of days or put them on a baking sheet for an hour in the oven at a temperature of 90 degrees (make sure that the nuts do not darken).
History of mousse cake
Mousse desserts were first prepared in France in the eighteenth century. They were served at balls and were considered an exquisite delicacy. The mousse cake was prepared exclusively from natural products - berry and fruit juices, cocoa, wine, coffee. Instead of gelatin, egg whites were used as a thickener. Today, food coloring is most often used to give treats an interesting color scheme.
How to make mousse cake at home
All ingredients and mold are prepared. Now let's move on to how to make a mousse cake. To make it clearer, I will describe the preparation of mousse cake in the form of a step-by-step recipe with photos.
Preparation of cherry confit with cognac:
- Soak the gelatin in cold water and leave to swell according to the manufacturer's instructions (about 40 minutes to an hour).
- Place pitted cherries (can be frozen, fresh, canned) and sugar in a saucepan and heat over medium heat until the sugar dissolves, then boil for a couple more minutes, then beat a little with a blender.
- Remove from heat, cool to 85 degrees, add swollen gelatin and stir until completely dissolved. Pour in cognac and lemon juice.
- Pour into a silicone mold and leave in the freezer for at least six hours.
Baking almond brownie:
- Melt the butter and chocolate, mix and beat with a mixer at low speed, while adding sugar.
- Add 90 g of eggs (this is about 2-3 eggs, you can measure with a measuring cup or electronic scales) and continue beating.
- Add wheat flour and almonds, mix thoroughly.
- Wrap the inside of a baking dish (it’s better to take a split ring) with foil, transfer the dough there and bake until done (temperature - 160 degrees, baking time about 30 minutes).
- Remove the pan from the oven and cool.
- Remove the ring, wrap the dough in film, put it in the refrigerator for 10 minutes.
- Soak the gelatin in very cold water.
- Place condensed milk in a cup or jug and finely chop the chocolate on top.
- Pour glucose syrup, water into a saucepan, add sugar.
- Over medium heat, bring the mixture to 103 degrees. Do not stir with a spoon; in extreme cases, move the saucepan from side to side. It is very important to achieve the desired temperature - not to overcook or undercook.
- Pour the syrup into a cup, and when its temperature has cooled to 85 degrees, place the swollen gelatin on top (it is advisable to warm it up slightly beforehand).
- Gently stir the mixture and remove the food coloring.
- Using an immersion blender or mixer, beat the mixture until smooth, gradually adding dye until the desired color is formed. No bubbles should form when whipping.
- Cover the bowl with the glaze with cling film and refrigerate for 12 hours.
Cake mousse recipe
Now let's look at how to prepare chocolate mousse according to a step-by-step recipe with photos:
- Soak gelatin in cold water.
- Grind the chocolate.
- Take the brownie out of the refrigerator, cut out a circle from it - diameter 14 cm, height 1.5 cm.
- Grind the yolks (36 g - this is about 2 eggs, measure with a yardstick or scale) with sugar and vanilla sugar.
- Heat 250 g of cream to 75 degrees.
- Pour the hot cream in a thin stream into the container with the yolks.
- Place the mixture in a saucepan, cook over low heat until 85 degrees, the mass should thicken slightly.
- Remove from heat, pour into a bowl (cold), add chocolate and softened gelatin.
- Beat the mixture with a blender or mixer, cool to 25-30 degrees.
- Separately, beat 20 g of cold cream to small bubbles (the mass should be under-whipped), stirring with a whisk, pour into the mixture.
When the mousse for the cake is ready, move on to the section on how to assemble the mousse cake. Let's look at the process of assembling the mousse cake step by step:
- Place the mold on a tray and pour in a little less than half of the chocolate mousse.
- Place in the freezer for 5 minutes.
- Take the mousse and confit out of the freezer. Place cherry confit on top of the mousse in the center.
- Pour a thin layer of mousse on top so that the confit is just covered.
- Place brownies on top in the center.
- Fill the mold with the remaining mousse.
- We drown the brownies a little in the mousse and scroll through the mold so that all the empty spaces are filled.
- Place the mold in the freezer overnight.
How to beautifully decorate and serve a mousse cake with mirror glaze
In the morning, take out the glaze and warm it up a little to 30 degrees. Then we take out the mold, open it and place the mousse cake with chocolate brownie on a stand (tray).
Pour frosting over the top of the cake. Let the glaze drain so that its layer is even and not too thick. When the glaze has hardened slightly, tuck the drips under the cake. Then we transfer the cake to a tray and put it in the refrigerator for about 10 minutes. The cake is ready.
There are a lot of options for how to decorate a mousse cake; I will list the most common ones:
- chocolate figures;
- berries or pieces of fruit;
- jelly figures or candies.
Let's look at some nuances and important points that affect the success of making a cake and mirror glaze.
- gelatin should be soaked only with cold water, it is advisable to replace part of it with melted ice;
- strictly adhere to the quantity of ingredients;
- to prepare mousse, it is better to use a silicone mold;
- The cake is assembled only upside down: part of the mousse, confit, a thin layer of mousse, brownie, fill with mousse;
- To get a good glaze, no bubbles should form when beating; for this, the mixer or blender should be held at an angle, and only the cup with the glaze should be turned;
- if bubbles still form in the glaze, the mixture must be poured through a fine sieve into another container;
- It is better to prepare all the components of the cake overnight and assemble it in the morning.
When I tried to make a mousse cake at home on my own, the step-by-step recipe for making mousse cakes in this video helped me remember all the points:
It shows every step of how to make mousse cakes in a very detailed and clear manner. All the necessary ingredients for each step are clearly indicated, and the specifics of how to prepare the mousse and assemble the cake are demonstrated. I really liked that the author focused on the main points and secrets in preparing a mousse dessert, the violation of which will lead to “failure.”
The cake is difficult to prepare, but very tasty. It is important that all products are fresh and natural.
The cream can be immediately put in the refrigerator, it should be cold. On the contrary, leave the cream cheese at room temperature.
The mold is 26 cm, but the cake turned out to be not very high, so for this amount of food you can take a mold with a smaller diameter.
Prepare all ingredients.
Biscuit. Beat the eggs together with the sugar until the sugar grains are thoroughly dissolved and the mass increases in volume. Separately combine the remaining ingredients: flour, cocoa and baking powder. After sifting, gradually add the dry mixture to the beaten eggs, thoroughly stirring the mixture from bottom to top. The dough should be completely homogeneous and evenly colored chocolate.
Cover the bottom of the mold with parchment, lightly rub the sides with butter or line it with parchment. Pour the prepared biscuit dough into the mold. Distribute the mixture in an even layer. Bake the biscuit in an oven preheated to 200 degrees for about 15-20 minutes (until dry).
Give the cake a round shape (slightly smaller than the diameter of the pan in which the cake was baked. To soak, pour boiling water over sugar (100g), stir until the grains dissolve. Cool the sweet liquid and soak the baked goods.
Currant mousse. Pre-defrost all the currants and puree them using an immersion blender. Carefully grind the resulting berry mass through a fine sieve.
Beat cold cream with sugar (150 g) until thickened. Add currant puree, beat until the cream is evenly colored.
Dissolve gelatin (10 g) in 80 ml of cold, boiled water. After the mass swells, heat it in a water bath, but do not let it boil.
After the biscuit, wash the pan and wipe it dry (you can take a pastry ring of the required diameter). Take the cling film and carefully stretch it to the bottom of the mold. The film should be stretched very tightly and firmly, since we will start making the cake from the top layer, onto which the glaze will be poured. That is, the surface of the top layer should be perfectly smooth.
Add the gelatin mixture into the currant cream while whisking continuously. Line the form with acetate (border) film in a circle. Place a board or stand under the pan for easy transportation to the freezer (along with the stand). Pour the blueberry mousse into the mold, smooth it out and put it in the freezer until the first, or rather the top, layer hardens.
Creamy mousse. Mix classic cream cheese (without any additives) with 4 tablespoons of sugar. Beat the mixture until fluffy and granulated sugar dissolves. In a separate bowl, beat the heavily chilled cream with vanilla sugar and 2 tbsp. spoons of regular. As soon as the creamy mass thickens, mix it with cheese. Beat for literally another 10-20 seconds, combining the ingredients into a homogeneous cream.
Pour 7 g of gelatin into 60 ml of cold boiled water, let it swell, then heat it in a water bath, without letting it boil. Gelatin should completely dissolve. Pour the gelatin mass into the butter cream in a thin stream, intensively and continuously stirring the mousse with a spoon or using a mixer. Pour the mixture onto the frozen currant mousse and put it in the freezer until the second layer hardens.
Place the soaked sponge cake on the frozen creamy layer and put it in the freezer overnight.
The next day we prepare mirror glaze. Pour gelatin (20g) with 60 ml of water and set aside until it swells. Put sugar (180g), syrup (200g) into a saucepan and add 100 ml of water. Place on the fire and bring to a boil, stirring constantly. Then turn the heat to low and continue stirring until the sugar and syrup are completely dissolved. Pour melted chocolate, swollen gelatin into a mixing bowl and pour condensed milk. Pour hot syrup over everything, add coloring and beat with a blender until smooth. The blender must be held at a slight angle and not rise above the surface of the glass, otherwise a lot of bubbles will form. If bubbles still form, then the whipped mass must be passed through a sieve. Mirror colored glaze is ready. Now you need to cover it with cling film and put it in the refrigerator to cool it to operating temperature - 35 degrees.
The finished cake can be decorated or left as is, because the mirror glaze is already a decoration. Bon appetit!
Hello. Today is the second lesson of our big course on modern desserts with the guys from Conditoriums. Last time we made French ones, it’s time to move on and complicate the recipes and cooking techniques. In the second lesson you will learn how to prepare mirror glaze, how to make mousse and mousse cake, what confit is and how to properly drizzle mirror glaze over desserts.
Let's agree that not everyone can make such desserts the first time. They are simple, but require attention to technology. I have already said that you need to have in your arsenal, or, good dishes and a blender, and also, without them, the second lesson will not work. The guys from Conditoria taught me that there are mandatory elements of technology, without which nothing will work; I came up with some subtleties myself.
Thanks to these lessons, you will be able to understand this secret language of pastry chefs who lay out cakes with descriptions like “banana mousse, apple confit, streusel and Bavarian shortcrust pastry.” I read such a description before and did not understand anything. Let's learn pastry literacy together.
So, the second modern dessert within the project with Conditorium: “Eurasia” cake. Why did the residents of Khabarovsk and Yekaterinburg call it that, I hope no one has any questions) This dessert is the first most complex level, which combines 4 layers: sponge base, fruit confit, mousse and mirror glaze. The next creations will already have 5-6 layers, we will move gradually! As for the tastes, it has honey tenderness, sourness of Siberian berries, and a note of Bourbon vanilla with white chocolate. Enough foreplay, it's time to cook!
This is the beauty we will get in the end. Whenever you create your own new cake or prepare an existing recipe, make a diagram. This will help you understand how the dessert is assembled, how to trim elements and arrange layers.
BE SURE to read the entire recipe from start to finish. So that you understand the meaning of some operations and find answers to your questions.
Lingonberry confit
We start with lingonberry confit. What is confit? The French coined this term for dishes that are cooked for a long time at low temperatures. Confectioners talk about confit when they mean compositions with a high sugar content and a fruit and berry component. We remember the jam in jars that we love so much - also from there. Our lingonberry confit will have a strong structure, something like jelly. 
We take the berry that we like best (280 g). Our option is lingonberry. Fresh or frozen (it needs to be thawed a little) - it doesn’t matter. We need puree, not just juice, the pulp will give additional taste and texture. 
When the cakes have stood for about 3 minutes, take the thinnest spatula we can find and remove the cakes from the grill. You will notice strands of frosting dripping from the cake. To get rid of them, we pry one from below with a spatula and, as it were, move the cake along the wire rack in a circular motion. The threads are thereby broken and a straight edge remains. Work carefully, the mirror glaze is very delicate; if you touch it with your finger or tool, it will tear in this place. 
And again a visual video.
A popular way to decorate is with fine crumbs or sprinkles on the bottom. This is also done in order to hide blemishes and glaze edges. To do this, you need to take chopped nuts, confectionery sprinkles or something like that, put some in your palm and “slam” the crumbs to the edge of the cake. 
That's it, put the cake (cake) on plates or special cardboard trays and put it in the refrigerator. The cake needs 3 hours (and the cake 5-6) to melt inside, because we kept them in the freezer. You can check the readiness of the cake (don't laugh) with a toothpick. Only, unlike baking, it is important for us whether it passes through (which means the cake has thawed).
Such beauty will be in the cut. The promised honey sponge cake, the most delicate vanilla mousse, sour lingonberry confit and stunning mirror glaze. Everything is exactly as in our diagram. 
Utilities
1. Frozen products (toras/cakes) can be stored in film in the freezer for up to 3 months. Avoid proximity to smelly foods such as fish.
2. They can be stored in the refrigerator for about 72 hours + the time they were thawed after being frozen.
3. At a temperature of about 18 degrees, the cake will stand on the table for 4-5 hours (I checked this), if it is warmer, then an hour and a half. Then the gelatin begins to weaken. Of course, the cake will not turn into a puddle, but it will slightly lose its shape.
4. Minor imperfections in the glaze (bubbles, touched with a finger) can be disguised with decor: put a figured piece of chocolate, a nut, a small meringue, etc. We will talk about this more in other lessons. There will be a separate topic on decors.
Good luck
I want to say that the dessert is both very simple and very complex. I followed all the steps that Conditoria told me and everything turned out well. It will be even easier for you, because I took the maximum number of photos and additional videos. All grams and minutes are verified, if you use scales, a thermometer and quality products - desserts will be the same or even better)
Do not forget that despite their apparent simplicity, these desserts are still considered to be of medium complexity, which means there may be minor difficulties. Don't despair and try again. When in doubt, do a little at a time. For example, make several cakes with only mousse and sponge cake, and add confit to a couple more. And when you pour the glaze, take one cake at a time and leave the rest in the freezer. If something doesn’t work with the glaze, you can cook it again and try it on a second batch of ready-made desserts.
In any case, anyone can make such a dessert.
And if you live in Yekaterinburg, you are generally lucky. The Conditoria is holding two master classes on modern desserts in May 2015: for beginners on May 3-4, for advanced and practicing on May 23-25. Please check all details by mail: [email protected]
Calories: Not specified
Cooking time: Not indicated
Recently, light mousse cakes with mirror glaze have become very popular. They are airy and delicate in taste. And the mirror glaze gives them an unusual, solemn look. Mousse cake with mirror glaze, a homemade recipe with step-by-step photos that I have prepared for you today, will decorate any holiday. And you don’t have to look for such a cake in pastry shops; you can prepare it at home, of course, with a lot of effort. Although at first glance the process of preparing it seems complicated, in reality it is not. See how easy it is to prepare.
Required Products:
For the biscuit:
- chicken eggs – 2 pcs.,
- sugar – 100 gr.,
- wheat flour – 70 gr.
For the raspberry confit:
- raspberry puree – 160 gr.,
- gelatin – 12 g.,
- water – 60 ml.,
- starch – 15 g.,
- water -40 ml.,
- sugar – 120 gr.,
- lemon juice – 1 tsp.
For the raspberry mousse:
- raspberry puree – 100 gr.,
- sugar – 50 gr.,
- lemon juice – 1 tbsp.,
- gelatin – 5 g.,
- water - 30 ml.,
- heavy cream -130 ml.
For the chocolate mousse:
- white chocolate – 80 gr.,
- milk – 80 ml.,
- gelatin – 6 g.,
- heavy cream – 160 ml.,
- sugar – 2 tsp.
For mirror glaze:
- sugar – 90 gr.,
- water – 70 g.,
- cocoa – 30 gr.,
- gelatin – 6 g.,
- heavy cream – 65 gr.
How to cook with photos step by step
1. There are various recipes for mirror glaze, the most difficult to prepare. This chocolate frosting is prepared very simply and easily, and is in no way inferior to its “brothers” - it also forms a mirror surface on the cake. Before use, the mirror glaze must sit in the refrigerator for several hours, so you need to start preparing the cake with it. First, soak the gelatin in a small amount of water (or cream) from the general norm. 
Combine sugar and cocoa in a saucepan, mix well. 
2. Add water and cream. 
3. Place over low heat and bring to a boil, stirring constantly with a whisk.
4. Remove from heat and add the swollen gelatin to the still warm mixture. Mix thoroughly 
5. To remove excess “impurities” and air bubbles, strain the mirror glaze through a sieve. 
6. Cover the dishes with glaze with cling film “in contact” to prevent condensation from forming on its surface. Cool to room temperature and store in the refrigerator. Mirror glaze can be stored in the refrigerator for a week. 
7. While the mirror glaze “reaches” the desired condition, you can move on to other stages of the cake. The raspberry layer (confit) must harden well before being used in assembling the cake. Therefore, the next step is to prepare the raspberry confit. Rub the raspberry puree through a sieve to remove all the seeds. Add sugar, stir and place the pan with the mixture over low heat. 
8. To prevent the mass from changing its juicy shade, and also for a slight sourness, add lemon juice. 
9. Dissolve the starch with water (40 ml), and also dissolve the gelatin in cold water (60 ml). 
10. When the raspberry puree boils and the sugar has melted, add the diluted starch and stir.
Bring to thicken by boiling for 1 minute, stirring the contents constantly. It should turn out to be jelly. Remove from heat. 
11. Add the swollen gelatin into the warm mass and mix well so that it is completely dissolved in the raspberry jelly. Cool to room temperature. 
12. Pour the resulting mass into a container of smaller diameter than the mold in which the cake will be assembled. To make it easier to remove the frozen mass in the future, cover the container tightly with cling film (bottom and walls). Place in the refrigerator until completely set. 
13. For the sponge cake, separate the whites from the yolks. Beat the whites with half the amount of sugar with a mixer until stiff peaks form. 
14. Then beat the yolks with the rest of the sugar. 
15. Combine the whipped whites with the yolk mixture and mix gently. 
16. Sift the wheat flour and add it to the protein-yolk mixture. Using gentle movements from bottom to top, mix the contents. 
17. Transfer the resulting dough to a baking sheet lined with parchment. Level the surface. Bake the sponge cake in a preheated oven at 1800C for about 5-7 minutes. Remove the finished cake from the baking sheet and set aside to cool. 
18. For raspberry mousse, dilute gelatin in water (30 ml). Leave it to “swell.” 
19. Rub the raspberry puree through a sieve. Add sugar and place over medium heat. Heat until sugar dissolves. 
20. Add lemon juice and cook for no more than 1 minute. Remove from heat. 
21. While the mixture is still warm, add gelatin. Stir until the gelatin is completely dissolved. Leave the mixture to cool to room temperature. Tip: if the mass begins to thicken prematurely, you can warm it up a little in a water bath. 
22. Beat the heavy cream with a mixer until stiff peaks form. 
23. Fold the whipped cream into the raspberry puree in small portions. Mix well. 
24. Cut out a blank from the cooled sponge cake, equal in size to the mold in which the cake will be assembled. 
25. Install bead tape (or file) on the sides of the form. Place the cut out crust into the pan. 
26. Spread raspberry mousse on top and smooth the surface. 
27. Place the frozen raspberry layer in the center and press it slightly into the mousse. Place the cake pan in the refrigerator to allow the mousse to set. 
28. In the meantime, you can start preparing the chocolate mousse. “Dissolve” the gelatin in a small amount of milk (from the total portion). 
29. Bring the rest of the milk to a boil. Remove from heat. Place chocolate pieces into hot milk. Stir until the chocolate melts. 
30. Add “swollen” gelatin to the still warm chocolate mass. Stir thoroughly until the gelatin completely melts. If this does not happen, place the bowl with the ingredients in a water bath and warm it up a little. It is worth remembering that gelatin loses its gelling properties at high temperatures. 
31. Whip the heavy cream and sugar into a fluffy mass. 
32. Add whipped cream to the warm (not hot!) chocolate mixture in several additions, mixing thoroughly each time. 
33. Pour chocolate mousse on top of the cooled previous cake layer (raspberry mousse). Shake the mold with light movements so that the mousse is distributed evenly over the entire surface (you can level it with a knife). Place the pan in the refrigerator for several hours (e.g. overnight) to allow the cake to set well. 
34. Heat the mirror glaze to a temperature of 28-300C (no more) and cover a very cold cake with it, straight from the refrigerator. You can pre-cool it in the freezer - only in this case the glaze will “lay down” in an even layer. It is worth noting that the glaze needs to be poured once and generously so that it flows off on its own (the excess can be collected and used in the future). Therefore, the cake must be placed on a wire rack (or a large cup). Let the glaze harden well by placing the cake in the refrigerator. Tip: Hot glaze will drip off the cake, leaving it “naked.” If the temperature of the mirror glaze is below 300C, it will not lie in an even layer, and the surface will not be as smooth and glossy. 
35. Decorate the finished mousse cake with mirror glaze as you wish. 
36. Serve the mousse cake chilled (not frozen).
Bon appetit!
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