Fruit mousse for cake. Vanilla chiboust and berry mousse cake

Those who follow new products culinary arts, will certainly be of interest to the new trend - mousse cake. Cooking recipes huge amount, and everyone will find an option to suit their taste. Working with this dessert is easy and fun, and the result is always stunningly beautiful and appetizing.

Mousse cake with mirror glaze

Cakes for this coating are prepared in two rings. The smaller diameter contains biscuit and filling. The blanks are placed in a large ring and filled with mousse, carefully filling the gaps on the sides. The coating applies to a cake made from frozen smooth mousse without any problems.

The glaze is prepared in excess, most of it will drain from the cake:

• 300 g sugar;
• 150 ml water;
• 10 g gelatin;
• 200 g condensed milk;
• 250 g white chocolate.

It is best to paint with a water-soluble gel dye.

1. Dissolve all ingredients in hot sugar syrup.
2. The glaze prepared for work is warm (30-35⁰C), mixed until smooth, without lumps or air bubbles.
3. Mix a little dye before application.
4. The resulting drops of different colors create fantastically beautiful stains.
5. To work with icing you need a tall cake stand. A special turntable is very convenient, but you can get by with a regular grill.
6. Place a deep dish or baking tray to collect any excess drainage.
7. The warm mixture is slowly poured into the center of the cake so that it flows evenly from all sides.
8. The surface of the glaze is not leveled.
9. The cake is cooled on a stand.
10. Remove any frozen drops below.

Recipe from Andy Chef

First filling:

• 190 g cherry juice;
• 10 g of rum or cognac;
• 50 g sugar;
• 100 g cherries.

Stages of work:

1. Heat all ingredients to 90⁰C.
2. Add 10 g of soaked gelatin.
3. Place the squeezed berries in the mold and pour in the prepared mixture.
4. Cool.

Second layer:

• 50 g fresh orange juice;
• zest;
• 90 g heavy cream;
• 150 g white chocolate.

Stages of work:

1. Heat juice, cream and zest.
2. Dissolve chocolate and 6 g of gelatin in this mixture.
3. Cool.
4. Pour over the cherry preparation and cool.

For the biscuit:

• yolk;
• 40 g powdered sugar;
• 10 g cocoa;
• 45 g flour;
• 4 g baking powder;
• 50 g butter.

Stages of work:

1. Grind the yolk with powder.
2. Sift dry ingredients into it.
3. Beat in softened butter.
4. Gather into a tight ball and flatten on a baking mat using a cutting board. The dough is so plastic that you can’t roll it out with a rolling pin. It is important to press the board evenly so that the dough is flattened into an even round cake. The diameter of the cake should be smaller than that of the cake pan.
5. Bake at 180⁰C for just a quarter of an hour.

Chocolate mousse

• 220 g heavy cream;
• 120 g milk;
• 150 g dark chocolate;
• three yolks;
• 40 g sugar.

Stages of work:

1. Brew yolks with sugar in hot milk.
2. Dissolve confectionery chocolate.
3. Add 10 g of gelatin.
4. Cool to 30⁰C.
5. Whip the cream and combine it with the chocolate cream.

Collect the cake in a deep container.

1. The first is a generous layer of mousse.
2. Place a piece of cherry and orange in the center.
3. Cover with cake and press it into the liquid mousse.
4. Cool and invert onto a serving platter.
5. The design may be any, at the discretion of the cook.

Dessert “Three Chocolates”

You can try the popular Three Chocolates mousse cake in any pastry shop, but home option always seems more rich and appetizing.

Lazy biscuit:

• egg;
• 40 g sugar;
• 25 g flour.

Step-by-step preparation:

1. Beat a thick meringue.
2. Grind the yolk with sugar.
3. Combine both masses, keeping the meringue fluffy.
4. Sift the flour.
5. Knead the fluffy dough.
6. Bake at 170⁰C for a quarter of an hour.

For the triple chocolate filling:

• eight yolks;
• 1.2 liters of heavy cream;
• 100 g sugar;
• 30 g gelatin;
• 80 g each of white, milk and dark chocolate.

Step-by-step description of the work:

1. Brew yolks with sugar in hot cream.
2. Boil until thick.
3. Add gelatin.
4. Divide the hot cream equally into three bowls.
5. Pour three types of chopped chocolate into them and stir until completely dissolved.
6. Place the sponge cake on a serving plate and place a ring above it to assemble the cake.
7. When cooled down dark cream add one third of the whipped cream. Place on the crust, smooth and put in the refrigerator.
8. Combine cream and milk chocolate mixture.
9. Place on the frozen first layer and cool.
10. Mix cream and remaining chocolate mixture. Place the last layer of dessert. https://www.youtube.com/watch?v=9mwPIq96UEs

Red Velvet Mousse Cake

This easy option famous American dessert from chiffon sponge cake With cheese cream. Mousse cake looks just as bright and festive, but contains much less fat.

For the biscuit:

• 140 g flour;
• 10 g cocoa;
• 2 g salt;
• 5 g soda;
• 2 g vinegar;
• 75 g each of butter and olive oil;
• 150 g sugar;
• yolk;
• two proteins;
• 100 ml kefir;
• vanilla extract;
• fat-soluble red dye.

The sponge cakes should be smaller than the assembly ring so that the mousse can envelop the filling on all sides.

1. Beat butter, yolk and sugar.
2. Pour in vinegar and dye.
3. Add the dry ingredients and kefir in parts, whisking the dough continuously.
4. Beat the thick meringue and carefully fold it into the dough.
5. Bake at 180⁰C, check for doneness with a wooden toothpick.
6. Cut off the convex cap from the cooled sponge cake and divide it into two cake layers.

For the berry compote:

• berries mashed with sugar;
• 6 g gelatin;
• 70 g sugar;
• 10 g starch.

Any red berries are suitable for the filling: cranberries, raspberries or red currants. It is important to strain the puree so that no seeds or skins get into the dessert.

1. Boil the puree with sugar and starch.
2. Add soaked gelatin.
3. Distribute in the ring where the sponge cake was baked.

Creamy champagne mousse:

• 200 ml champagne;
• 20 g lemon juice;
• 130 g sugar;
• 150 ml heavy cream;
• 30 ml water;
• two eggs;
• 10 g gelatin.

Preparation:

1. Heat champagne and lemon juice.
2. Brew mashed yolks with sugar in this mixture.
3. Add soaked gelatin.
4. Whip the cream.
5. Prepare sugar syrup.
6. Beat the whites. Add hot syrup little by little.
7. Carefully combine half the meringue with the cream and half with the custard mixture.
8. Just as carefully, while maintaining the airy structure, combine both parts of the mousse.

Assemble the cake in a ring.

1. Start assembling with a layer of mousse, laying out the sponge cake one by one, berry filling and the second biscuit.
2. Cool each layer of mousse in the freezer for several minutes so that the mass has time to “set.”
3. Turn the frozen dessert over onto a serving plate, remove the ring and decorate. https://www.youtube.com/watch?v=4_z9WW62MB4

Snickers mousse cake

Chocolate mousse cake, prepared by analogy with the popular Snickers bar, is assembled from chiffon sponge cake and two types of mousse.

For the biscuit:

• 200 g flour;
• 40 g cocoa;
• 10 g baking powder;
• 10 g soda;
• two eggs;
• 5 g salt;
• 250 g sugar
• 150 ml milk;
• 50 ml vegetable oil;
• 200 ml boiling water.

Stages of work:

1. Grind eggs with sugar.
2. Sift dry ingredients.
3. Add half of the dry mixture. Beat the dough thoroughly after adding each ingredient.
4. Pour in milk.
5. Sprinkle in remaining flour mixture.
6. Pour in boiling water.
7. Bake at 180⁰C.
8. Cut into two even layers.

Salted caramel:

• 100 g sugar;
• 25 ml water;
• 100 ml heavy cream;
• 25 g butter;
• 5 g salt.

How to cook:

1. Boil thick sugar syrup.
2. Melt butter in it.
3. Pour in the cream heated to 70⁰C.

Caramel mousse:

• egg;
• 60 g sugar;
• 80 ml milk;
• 200 g salted caramel;
• 14 g gelatin;
• 250 ml whipped cream.

Preparation:

1. Beat the egg with sugar.
2. Brew in hot milk.
3. Add warm salted caramel and gelatin.
4. Cool.
5. Combine with whipped cream.

Custard creamy mousse:

• whole egg;
• yolk;
• 50 g sugar;
• 170 ml milk;
• 14 g gelatin;
• 250 ml heavy cream.

Preparation:

1. Beat the egg, yolk and sugar.
2. Brew in hot milk.
3. Add soaked gelatin.
4. Cool and mix with whipped cream.

The cake is assembled in a ring, the bottom of which is covered with cling film.

1. First layer - half caramel mousse. Chill in the freezer for 5-10 minutes.
2. The second layer is half of the creamy mousse.
3. Place the chocolate cake on top of the liquid mousse to help the cake stick together better.
4. Repeat all three layers.
5. The cake will completely harden in 6-8 hours. After this, turn it over onto a serving plate, remove it from the ring and decorate.
6. For decoration, you can use roasted peanuts and salted caramel. https://www.youtube.com/watch?v=5UDpAe6h2jA

Strawberry mousse cake

The sponge cake crust can be baked according to any recipe. A lazy sponge cake is perfect. Prepare a rich and bright compote and creamy mousse from strawberries.

Compote:

• 400 g strawberries;
• 150 g sugar;
• 15 g gelatin.

Add gelatin to the boiled berry puree and cool in a ring.

Strawberry mousse:

• 300 g strawberries;
• 25 g gelatin;
• 200 g sugar;
• 500 ml whipped cream.

Blank from berry puree, slightly denser than for compote, mixed with whipped cream.

Assembly is carried out in the ring upside down.

1. Submerge a disc of chilled compote in the mousse.
2. Cover with sponge cake.
3. Turn the frozen cake onto a plate. https://www.youtube.com/watch?v=-Qn4VNrhTaM

Cooking with blueberries

The unobtrusive taste of blueberries and delicate cream are an excellent base for a simple dessert in a hurry.

Blueberry mousse:

• 300 g berry puree;
• 250 g farm sour cream;
• 100 g sugar;
• 10 g gelatin;
• 200 ml whipped cream.

Preparation:

1. Beat pureed blueberries with sugar and sour cream.
2. Add dissolved gelatin.
3. Combine with cream.
4. Prepare a couple of chiffon sponge cakes, the recipe for which is given above. Do not add cocoa white sponge cake would be more appropriate.
5. Assemble the cake, alternating sponge cakes and blueberry mousse. https://www.youtube.com/watch?v=E8-PV1IxFYk

How to make with blackcurrant

In the same simple dessert you can combine white lazy sponge cakes and berry mousse from cream cheese.

For the mousse:

• 200 g blackcurrant puree;
• 100 g powdered sugar;
• 200 g cream cheese;
• 200 g yogurt;
• 10 g gelatin;
• 300 ml whipped cream.

The preparation of the cake is similar to the previous recipe. You can place halves in the mousse layer canned apricots to enrich the composition of flavors.

Cherry dessert

Mousse cake often uses popular flavor combinations, such as cherry, cognac and cocoa.

Biscuit Brownie:

• 50 g cocoa;
• 120 g butter;
• 100 g sugar;
• two eggs;
• 90 g flour.

Preparation:

1. Bake at 170⁰С for 25 minutes.
2. On top of the sponge cake is a rich layer of cherry compote, described in the first recipe.
3. Cover the dessert with a layer of custard creamy mousse, like in a Snickers cake. https://www.youtube.com/watch?v=_0RdtmdGFgk

Raspberry treat

Raspberry mousse goes well with a rich, moist brownie.

Cake base:

• 100 g almond flour;
• 30 g wheat flour;
• 30 g butter;
• 30 g sugar.

Preparation:

1. Grind the ingredients into wet crumbs and brown at 190⁰C.
2. Beat in a blender with grated chocolate and whole almonds (50 g of each).
3. Press evenly into the pan and cool.
4. Place a few tangerine slices on the base.

For the mousse:

• 250 ml orange juice;
• two yolks;
• 50 g sugar.
• 15 g starch;
• 30 g butter;
• 50 g white chocolate.

Preparation:

1. Heat the components in a water bath.
2. Add 5 g gelatin.
3. Add another 5-6 tablespoons of softened butter to the cooled mousse.
4. Fill the form with mousse.
5. Cool the dessert.https://www.youtube.com/watch?v=gTuo-8pyyFs

With lemon

Another cake with bright citrus taste going from lemon sponge cake and lemon mousse.

Professional confectioners cover mousse cakes with a velor layer of chocolate or mirror glaze.

• You can purchase ready-made velor spray. A 400 ml can is enough for 6-8 medium-sized cakes. Unfortunately, this is not a cheap pleasure.
• Another option: prepare the mixture yourself and spray it with a spray gun. The mixture is prepared from white chocolate and butter, just melt 50 g of each.
• To prepare the mirror glaze, you only need a spoon of gelatin and a cake stand. This coating option is much easier to reproduce in a home kitchen.

Additionally, the cake can be decorated:

• fresh berries and pieces of fruit;
• gelatin dummies;
• pasta;
• soft candies;
• meringues;
• chocolate toppers and so on.

Making a mousse cake is similar to arranging a bouquet. Need to find harmonious combination flavors and textures, making the dessert interesting and rich, without losing a sense of proportion. Thinking through and carefully executing the decor is an equally exciting and important task.

I remember I promised you the recipe for mousse cake a long time ago, and now it’s happened, I finally got around to it! The dessert seems so weightless (that’s all its cunning! :) that on big company or a family of cake may indeed not be enough! It literally melts in your mouth, leaving a delicate aftertaste of creamy mousse and peach confiture. Yes, I also want to draw your attention to universal vanilla sponge cake, which you can take as a basis “in any unclear situation” :)

The recipe for mousse cake is quite simple and does not require special professional skills, but the assembly, perhaps, needs to be paid a little more attention; the process is still painstaking, but again, nothing complicated.

Speaking of confiture (a layer of jelly on top, which, if desired, you can also “put” between the vanilla cakes): it can be made from any fruit or berries, fresh or canned, from which a homogeneous puree is best obtained. I used peaches, seasonal berries (strawberries, blueberries, currants) are also ideal, you can use frozen cherries, canned pineapples, pears, apricots, mangoes in the end! :)

In general, if you prefer unusual cakes, light as a cloud in texture and appreciate the combination tender cream and the freshness of fruity sour notes, then this mousse cake recipe will definitely come in handy!

Universal vanilla sponge cake deserves special attention: Despite the simplicity of preparation (there are no separately whipped 6 egg whites:) it always turns out fluffy, tall and very aromatic. Using the same recipe, you can safely prepare muffins and “quick” pies with fruits or berries. The smell is crazy creamy vanilla! And if you’re not lazy and wrap the cooled biscuit in film and put it in the refrigerator overnight (so that all the moisture remains inside and the taste becomes even more intense), you’ll simply get great result. By the way, such a biscuit can be easily stored in a cold place for up to 5 days in film or in a container.

Mousse cake recipe: vanilla sponge cake, fruit confiture, creamy mousse

Ingredients for the sponge cake (for an 18-20 cm pan):

• flour premium– 180 g;
• sugar – 200-230 g;
• eggs – 2 pcs;
• melted butter – 50 g;
• milk – 65 ml;
• baking powder – 5 g;
• /vanillin - to taste.

Ingredients for mousse:

• cream from 33% - 700 ml;
• sugar – 150-200 g (or to taste);
• egg yolks (raw) – 3 pcs;
• water (for syrup) – 30 ml;
• sugar (for syrup) – 70-80 g;
• powdered gelatin (NON-instant) – 17-20 g;
• syrup/juice from fruits used in confiture * (to soak gelatin) – 40-50 ml.

* We use syrup or juice to give light mousse fruity shade; You can also use water.

Ingredients for jam-jelly:

• fruits or berries (I have canned peaches) – 500 g;
• syrup (boil or use ready-made fruit) – 250 ml;
• gelatin – 15 g.

Additionally:

Leave a little syrup from fruits or berries for soaking cakes.

Preparation:

Korzhi:

Sift the flour and mix with baking powder.

Beat eggs with sugar thick foam(this is important, beat for 2-3 minutes until doubled in volume).

TO egg mixture add melted butter, milk, mix with a whisk or spatula. Then add sifted flour to the mixture in portions, mix gently with a mixer at low speed. You don’t need to beat for a long time so that the dough doesn’t “sink.”

Cover the form with parchment and pour the dough. Bake in an oven preheated to 180 degrees for 50-60 minutes. Check readiness with a skewer.

Remove the cake from the oven, let it cool slightly, first in the mold, then (after removing it from the mold) on a wire rack, turning it upside down.

After cooling, cut into 2 parts.

Mousse:

Soak the gelatin powder in syrup/juice or water until it swells for 30-40 minutes.

Whip the cream (it should be well cooled), adding sugar in portions, until stable peaks form. Yes, a large volume will have to be whipped longer than usual (6-8 minutes). Whipped cream can be stored in the refrigerator for a while.

Combine water and sugar in a saucepan and bring to a boil, reduce heat and cook until “thin thread” for 3-5 minutes to get syrup.

Beat the yolks. In the middle of the process, add hot (immediately from the heat!) sugar syrup in portions. Beat for a couple more minutes until fluffy.

Heat the gelatin (it should swell, having absorbed all the liquid) in the microwave for 30 seconds (or on the stove, but be sure not to BOIL, otherwise it will lose its properties).

Combine gelatin and yolks, cool.

Gently add the yolk “cream” into the whipped cream, stir with a whisk or spatula until smooth.

To prevent the mousse from hardening ahead of time, do not put it in the refrigerator and stir periodically!

Jelly confiture:

Soak gelatin in syrup, taking from specified quantity 100-150 ml. Leave for 30-40 minutes until swelling.

Puree the fruits in a blender until smooth with the remaining syrup.

Heat the swollen gelatin (DO NOT boil!) until completely dissolved and combine with the resulting fruit puree.

While the cake is being assembled, stir the confiture periodically to prevent it from hardening.

Mousse cake recipe: assembly

Let me note right away: you can use jelly confiture to decorate the top of the cake (as in the photo). The second option (I also do this quite often) is to make a layer of confiture directly between the cakes**. I practice both options.

So, to assemble (as in the photo) the mousse cake, take a springform pan ABOUT larger size than cakes. For example, if the cakes are 20 cm, then the shape should ideally be 24 cm.

Cover the bottom of the pan with parchment and place the cake in the middle SO that there is an equal distance to the edges of the pan on all sides (empty space).

Soak the cake with syrup from the berries or fruits used (watering a little with a spoon or using a brush).

Pour mousse on top until it completely fills the voids and covers the cake (about half of the mousse should be left, but no more). Place the mold in the refrigerator for 30 minutes until the mousse hardens.

Then place the second cake on top (like the first, exactly in the middle, so that the same distance remains on all sides to the edges), soak it again in syrup. Fill with the remaining mousse (the cake should be completely covered with mousse). Place back in the refrigerator until set.

As soon as the mousse “sets”, pour fruit jam on top and put it in the refrigerator for several hours until completely set.

** Yes, if you make a layer of confiture between the cakes (put the cake, pour it in, wait for it to harden, put the second cake on top), then you can use a springform pan of the same size as the cakes. It will be more convenient this way. In this case, the entire mousse is poured over both cake layers. And for this I advise you to use b ABOUT a larger form by shifting the “blank” 2 cakes with confiture in the same way: in the middle of the form, leaving equal distances to the edges of the form on all sides. Afterwards you should wait until the mousse hardens completely. In this case, the top of the cake can be decorated with pieces of fruit, berries, and mint leaves.

To remove the cake from the mold, just run a damp sharp knife along the side. Afterwards, carefully and without sudden movements, open the form. Please note that the cake must “set” well before this (in the refrigerator for at least 5 hours!).

Mousse cake with mirror glaze prepared according to this recipe is tender and very light in taste. The dessert consists of three layers of contrasting colors. The base of the cake is thin, richly soaked chocolate sponge cake. Next comes neutral white layer consisting of cream and curd cheese. And the “composition” is completed by an elegant and brightest-tasting blueberry mousse.

As a final touch, the three-color layers are filled with shiny and beautiful glaze, thanks to which the dessert does not even require additional decor - the cake becomes spectacular due to its smooth and reflective surface. Strictly, concisely and tastefully! We are sure you will be satisfied with the result! So, we carefully study the technology and prepare a mousse cake according to the recipe with step by step photos.

Ingredients:

For the biscuit:

• eggs - 2 pcs.;
• flour - 50 g;
• cocoa powder - 10 g;
• sugar - 80 g;
• baking powder - 1/3 teaspoon.

For impregnation:

• drinking water - 40 ml;
• sugar - 40 g;
• cognac or any liqueur (optional) - 1-2 teaspoons.

For the creamy mousse:

• cream (33-35%) - 250 ml;
• cream cheese(curd, without additives) - 190 g;
• sugar - 3 tbsp. spoons;
• vanilla sugar - 8 g;
• powdered gelatin - 6 g.

For the blueberry mousse:

• blueberries (frozen will do) - 400 g;
• cream (33-35%) - 250 ml;
• sugar - 100 g;
• powdered gelatin - 8 g.

For mirror glaze:

• dark chocolate - 40 g;
• cocoa powder - 60 g;
• drinking water - 100 ml;
• sugar - 190 g;
• cream (from 30%) - 60 ml;
• powdered gelatin - 9 g.

1. The first layer of our mousse cake with mirror glaze will be a sponge cake. To make it, beat the eggs together with sugar until the sugar grains are thoroughly dissolved and the volume of the mass increases.
   
2. 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. We achieve a completely homogeneous and uniformly chocolate-colored dough.
   
3. We will bake the sponge cake and then form the cake in springform with a diameter of 22 cm. For convenience, cover the bottom with parchment, lightly rub the walls with butter, and then put the prepared biscuit dough. Distribute the mixture in an even layer.
   
4. Bake the biscuit in an oven preheated to 200 degrees for about 15-20 minutes (until dry). The cake layer for a mousse cake with mirror glaze should be thin (no more than 1 cm high) and smooth, without a convex top. If necessary, carefully trim the excess part with a knife.
   
5. Wash and wipe dry the springform pan in which the sponge cake was prepared. We lay the walls of the container parchment paper. Place completely cooled on the bottom sponge cake. To soak the sugar, pour boiling water over it and stir until the grains dissolve. Cool the sweet liquid and combine with cognac, soak the baked goods.
   

   How to make a creamy layer for a mousse cake with mirror glaze

6. Now prepare the creamy mousse for the cake. Keep classic cream cheese (without any additives) at room temperature until it softens, and then mix with 2 tablespoons of sugar. Beat the mixture until fluffy and granulated sugar dissolves.
   
7. In a separate bowl, beat the heavily chilled cream with vanilla sugar and 1 tbsp. regular spoon. As soon as the creamy mass thickens, mix it with cheese. We work with the mixer for literally another 10-20 seconds, combining the components into a homogeneous cream.
   
8. Soak gelatin in 50 ml of pre-boiled cold water. Leave to swell for the time specified by the manufacturer on the packaging.
   
9. We heat the swollen mass in any convenient way (the main thing is not to boil!). You can use a “water bath” microwave or simply place the gelatin container in a larger bowl filled with hot water. Actively stirring, we achieve complete dissolution of the powder.
   
10. After cooling slightly, pour the gelatin mass in a thin stream into butter cream, intensively and continuously stirring the mousse with a spoon or using a mixer. Pour the mixture onto the sponge cake, level the surface and put the two-layer workpiece in the refrigerator for 3-4 hours (until the light mousse has completely hardened).
    

    How to make a blueberry layer for a mousse cake with mirror glaze

11. When the creamy mousse hardens, prepare the third layer of cake. After defrosting all the blueberries, puree them using an immersion blender.
    
12. Carefully grind the resulting berry mass through a fine sieve. Liquid part We will use it to make mousse. The cake remaining on the sieve will not be useful for the recipe (you can then cook compote from this mass).
    
13. Beat cold cream with sugar until thickened.
14. Add blueberry juice and beat until the cream is evenly colored.
    
15. Dissolve gelatin in 60 ml of cold, boiled water. Next, we proceed as when working with creamy mousse- let the mass swell and warm it up. Add the gelatin mixture into the cream while whisking continuously. Pour the blueberry mousse into the mold with the biscuit and cream mixture, level it and put it in the refrigerator until the final layer hardens.
    

    How to make mirror glaze for mousse cake

16. For gelatin glaze, pour 75 ml of water. Pour the sugar into a small saucepan and add the sifted cocoa powder.
    
17. Pour cream and 100 ml of water into the dry mixture. Stirring all the time, bring the glaze to a boil and remove from the stove. Immediately add the chocolate chunks, actively stirring the mass and ensuring that the chocolate clots are completely dissolved.
    
18. Heat the swollen gelatin until dissolved and add it to chocolate glaze, mix. Strain the mixture through a fine sieve and cool.
    
19. From the frozen and cooled mousse cake, remove the split side of the mold and carefully separate the parchment.
    
20. To make it more convenient to apply the glaze, place our dessert on a wire rack and place a large plate underneath. Completely cover the cake with the mirror chocolate mixture. The remaining glaze that has drained onto a plate can be collected, strained and, if necessary, poured over the cake again, or simply transferred to a convenient container, put in the refrigerator and later used to cover other desserts.
    
21. Transfer the mousse cake with mirror glaze to a plate and put it in the refrigerator. As soon as the glossy surface hardens, you can serve the dessert to the table.
    

In cross-section, a three-color mousse cake with mirror glaze looks very impressive! Bon appetit!

Break the biscuits into small pieces and grind in a blender into crumbs. Butter heat to room temperature, transfer to a bowl. Add biscuit crumbs and using a mixer, beat into a homogeneous mass.

Cut out of parchment a circle with a diameter of 24 cm and a strip 2.5 cm wider than the height of the mold, and 1 cm longer than the length of its side.

Place the parchment in the mold. Spread the biscuit mixture into the bottom of the pan in an even layer and press lightly with your hands. Place the mold in the refrigerator and let cool.

Soak the gelatin for 5 minutes. V warm water. Pour a third of the amount of cream into a saucepan and heat without bringing to a boil. Remove from heat. Squeeze out the gelatin and add to the cream. Stir and let cool to room temperature.

Remove the form from the refrigerator. Sour cream, sugar, orange zest and beat the juice with a mixer. Add cream with gelatin. Whip the remaining cream into a thick foam and carefully fold into the mousse. Mix carefully and pour into the mold.

Sort the raspberries, rinse and let dry. Carefully add raspberries one berry at a time into the mousse. Place the cake in the refrigerator for 3 hours.

Prepare the sauce. Sort the berries, rinse with water and let dry on paper towels. Place berries, sugar and Orange juice into the blender bowl and beat. Pour into a gravy boat and refrigerate.

Sort the berries intended for decoration, rinse and dry. Remove the cake from the mold, place the berries on top and sprinkle them with powdered sugar. Serve the sauce separately.