Beginner's Mirror Glaze Mousse Cake

Insanely delicious, very beautiful, bright, perfect for a holiday table! This mousse cake with mirror glaze is designed for beginner pastry chefs. The cooking process is described in detail, so you can’t go wrong. Learn how to cook such beauty easily and simply!
cook time: 72h
Noah Merrick
Beginner's Mirror Glaze Mousse Cake

Nutrition Facts (per serving)

267
Calories
17g
Fat
26g
Carbs
6g
Protein

Ingredients (12 portions)

Crumble:

Sugar 50 g
Wheat flour 50 g
Butter 50 g
Almond flour 50 g

Cheesecake:

Sugar 50 g
Chicken eggs 25 g
Strawberry 50 g
Heavy cream 50 g
Cream cheese 250 g

Confit:

Sugar 50 g
Water 60 ml
Corn starch 10 g
Gelatin 10 g
Strawberry 200 g

Mousse:

Sugar 80 g
Butter 50 g
Water 60 ml
Milk 250 g
Corn starch 15 g
Egg yolks 60 g
Vanilla 0.5 pc
Gelatin 10 g
Lemons 1 pc
Heavy cream 200 g

Glaze:

Sugar 100 g
Water 110 ml
Gelatin 10 g
Condensed milk 70 g
Food coloring 1 g
White chocolate 100 g
Invert syrup 100 g

Recipe instructions

Step 1

Step 1
How to make a mousse cake with mirror glaze for beginners? Prepare the crumble ingredients. Measure them all, and then cook them, it’s more convenient and faster.

Step 2

Step 2
Prepare the ingredients for the strawberry confit. Grind the strawberries into puree in any way convenient for you. I do this with a blender.

Step 3

Step 3
Prepare the ingredients for the cheesecake. It also requires not whole strawberries, but strawberry puree.

Step 4

Step 4
Prepare the ingredients for the mousse.

Step 5

Step 5
Prepare the glaze in advance. Pour 60 ml of water over gelatin and leave to swell. Place condensed milk in a tall bowl, break the chocolate and add the swollen gelatin. Pour 50 ml of water, invert syrup and add sugar into a saucepan. Cook the resulting syrup, stirring, until 103 degrees (2 minutes after boiling). Pour the syrup into the chocolate, let it sit for a minute, then beat with a blender. Cover with film in contact with the surface and remove for 12 hours. in the refrigerator.

Step 6

Step 6
For mousse and confit, soak gelatin. Pour it into small containers individually.

Step 7

Step 7
Pour gelatin with water (60 ml into each container), stir and leave to swell.

Step 8

Step 8
For the crumble, place room temperature butter in a bowl.

Step 9

Step 9
Add sugar.

Step 10

Step 10
Grind the butter and sugar. Sift the wheat and almond flour separately through a fine sieve.

Step 11

Step 11
Add sifted wheat flour to the butter.

Step 12

Step 12
Add sifted almond flour to the dough.

Step 13

Step 13
Grind all the ingredients with your hands and knead the dough. It should be cool and not sticky. Focus on its consistency, and not on the volume of wheat flour (you may need more or less of it than I do).

Step 14

Step 14
Wrap the dough in film and put it in the freezer so that it freezes there and is convenient to grate.

Step 15

Step 15
To bake the cheesecake, turn the oven to 160 degrees. Mix the egg and sugar in a separate bowl. Shake it with a whisk or fork.

Step 16

Step 16
Pour cream into the scrambled eggs.

Step 17

Step 17
Add cream cheese to the creamy egg mixture. Mix well.

Step 18

Step 18
Add strawberry puree to the mixture.

Step 19

Step 19
Mix everything well until smooth.

Step 20

Step 20
Cover the cheesecake baking ring with foil. Mine is 16 cm in diameter.

Step 21

Step 21
Place the cheesecake mixture into a ring and bake in a preheated oven for about half an hour at the same 160 degrees. Determine the exact baking time and temperature based on your oven.

Step 22

Step 22
Flavor milk for lemon vanilla mousse. To do this, pour the milk into a saucepan.

Step 23

Step 23
Add lemon zest to milk.

Step 24

Step 24
Scrape out the vanilla stick and add the vanilla and the stick itself to the milk. Boil and leave to cool and infuse. If you donʼt have a vanilla stick, you can substitute vanilla on the tip of a knife.

Step 25

Step 25
The cheesecake is ready. Let it cool and remove from the ring. Leave the foil on for now.

Step 26

Step 26
Grate the crumble dough frozen in the freezer.

Step 27

Step 27
Place a ring with a diameter of 16 cm on a baking sheet with parchment, place the grated dough inside it, compact it slightly and put it in the oven for 15-20 minutes at 170 degrees. Determine the exact baking time and temperature based on your oven.

Step 28

Step 28
The crumble is ready. There is no need to remove it from the mold.

Step 29

Step 29
To prepare confit, place starch and sugar in a saucepan. Mix everything well. If this is not done, there will be lumps of starch in the confit.

Step 30

Step 30
Add strawberry puree to the confit.

Step 31

Step 31
If you wish, you can add chopped fresh mint at this stage. Strawberries go great with it. And also with basil (yes, yes!).

Step 32

Step 32
Place the strawberry mixture on the stove and bring to a boil, stirring constantly.

Step 33

Step 33
Add softened gelatin to the saucepan and stir until smooth.

Step 34

Step 34
Remove the confit from the heat and cool.

Step 35

Step 35
Pour the cooled confit onto the already cooled crumble.

Step 36

Step 36
Cover the ring with film and put it in the freezer along with the baking sheet until the confit is completely frozen.

Step 37

Step 37
Wrap the cooled cheesecake in the foil on which it is located, and also put it in the freezer.

Step 38

Step 38
Prepare a ring with a diameter of 18 cm for assembling the cake. To do this, cover it with film (ideally even and without folds) — this is the bottom. Place the ring on a board or flat dish that fits in the freezer. Place a pastry ribbon inside. 10 minutes before assembly, place the entire structure in the freezer to cool.

Step 39

Step 39
To prepare the mousse, pour sugar into a saucepan.

Step 40

Step 40
Add starch to sugar and mix well.

Step 41

Step 41
Add egg yolks to sugar and starch.

Step 42

Step 42
Mix all ingredients well.

Step 43

Step 43
Strain the flavored milk through a strainer into the mixture. Stir.

Step 44

Step 44
Place the mousse on the stove over medium heat, stirring constantly. Once it boils, heat the mousse for one minute, stirring even more vigorously.

Step 45

Step 45
Add softened gelatin to the mousse and stir the whole mass until it is completely dissolved.

Step 46

Step 46
Remove the mousse from the heat and cool to room temperature. You can do this naturally, stirring constantly. To speed things up, you can place the saucepan in a bowl of ice and stir constantly.

Step 47

Step 47
When the mousse base has cooled, pour the cold cream into a separate bowl.

Step 48

Step 48
And beat them with a blender at high speed until medium peaks.

Step 49

Step 49
Add soft butter to the cooled mousse cream.

Step 50

Step 50
Stir until smooth.

Step 51

Step 51
Add the cream mousse to the whipped cream.

Step 52

Step 52
And mix well. The mousse is ready!

Step 53

Step 53
Remove all cake parts from the freezer. Remove the rings from them.

Step 54

Step 54
Place the cheesecake on top of the confit crumble. This will be the middle of the cake.

Step 55

Step 55
Place the cooled ring on a cutting board. Pour the mousse into the ring.

Step 56

Step 56
Place the cheesecake in the middle of the cake on top of the mousse directly into the ring.

Step 57

Step 57
Gently press the center of the cake into the mousse.

Step 58

Step 58
Skim off excess mousse from sides.

Step 59

Step 59
Cover the ring with cling film and place the entire structure in the freezer overnight.

Step 60

Step 60
The next day, all that remains is to glaze and decorate the completely cooled mousse cake. Whatʼs on top is the bottom of the cake.

Step 61

Step 61
Remove the film from the mold. Heat the sides of the ring with a hairdryer to remove the ring without any problems.

Step 62

Step 62
Prepare a platform for the cake (even a mug will do) and a container for collecting the icing, lined with film (the easiest option is a baking sheet). That is, place a wide mug or bowl on a baking sheet with film — this will be a stand for decorating the cake.

Step 63

Step 63
Heat the glaze to a working temperature of 32-35 degrees. Just as the glaze falls on a spoon and spatula, it will also fall on the cake. Set aside some of the white glaze for decoration.

Step 64

Step 64
Color the main part of the white icing pink and beat with a blender.

Step 65

Step 65
Turn the cake over onto a stand and remove the films. Lightly smooth the corners with your palm.

Step 66

Step 66
Begin frosting the cake with pink frosting.

Step 67

Step 67
You can look at this endlessly! Pour the glaze into the center first, and then a little around the edges. Sometimes — just in the center, and then with one stroke of a flat spatula, remove the mound of glaze in the center.

Step 68

Step 68
Wait for the glaze to drip a little.

Step 69

Step 69
Now draw random patterns on top using white icing. For this, use a pastry bag or a plastic bag with a corner cut off.

Step 70

Step 70
When the frosting stops dripping, scrape off any dangling drips from the bottom of the cake.

Step 71

Step 71
Using a spatula or knife, transfer the cake to a baking sheet or wide, flat serving platter.

Step 72

Step 72
In this way.

Step 73

Step 73
Decorate the cake according to your taste, desire and capabilities. Here it is a side of white chocolate at the bottom and a row of strawberries on the surface of the cake.

Step 74

Step 74
This is what the cake looks like in cross section. Itʼs amazingly delicious!

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