Drunk cherry mousse cake

Category: Confectionery
Drunk cherry mousse cake

Ingredients

Streusel
sugar 80 g
ground almonds 50 g
premium flour 50 g
cocoa 10 g
butter 60 g
Drunk cherry
pitted cherry 300 g
sugar 80 g
lemon juice 2 tbsp. l.
gelatin + water 10 g + 60 ml
rum (or any other strong alcohol) 2 tbsp. l.
Creamy mousse
cream 33% fat 400 g
mascarpone (any cream cheese) 250 g
powdered sugar 100 g
gelatin + water 7 g + 20 ml
Mirror glaze
gelatin + water 14 g + 60 ml
sugar 150 g
water 75 g
glucose syrup (invert syrup) 150 g
condensed milk 100 g
dark chocolate 150 g

Cooking method

  • My family is very fond of mousse desserts. I cultivate this love in every possible way, because they are prepared much easier and faster than any other desserts. And the result is always so stunning, both in the taste and in the aesthetic format, that if it is necessary to prepare a "test and examination cake" the choice is obvious to me!
  • So drunk cherry mousse cake
  • 1Drunk cherry mousse cakeLet's start cooking from the end, preparing the mirror glaze. Before use, it should stand in the refrigerator for at least 5 hours. Bring water, invert syrup and sugar on the stove to 103 degrees (strong bubbling). Pour the prepared syrup into condensed milk in a thin stream, stirring constantly. Soak gelatin (I have powdered Dr. Oetker) in 60 ml of water and let it swell
  • 2Drunk cherry mousse cakeWe heat the chocolate in a water bath or in a microwave until it is mushy. To avoid unpleasant surprises with the main "attraction" of the cake - mirror icing, use proven chocolate. I always take tempered Belgian Callebaut
  • 3Drunk cherry mousse cakeTo give the icing a richer color, I tint the mixture a little before adding the chocolate. You can skip this point, or you can make the glaze colored by adding a dye and taking white instead of dark chocolate. I tinted the glaze red by adding Wilton Gel Stain on the tip of my knife
  • 4Drunk cherry mousse cakeWe mix the glucose-condensed syrup with chocolate and loose gelatin (the main thing is not to overheat), punch it properly with an immersion blender. It is most convenient to do this in a tall glass, without lifting the "leg" of the blender high so that there are no bubbles. Cover with cling film so that it adheres to the glaze and put it in the refrigerator
  • 5Drunk cherry mousse cakeCooking "drunk cherry". Soak gelatin in 60 ml of water. Pitted cherries, can be frozen directly, turn into puree. Add sugar and heat until sugar dissolves. I do it in the microwave. Dissolve the gelatin and add to the cherry puree, pour in the rum, stir thoroughly.
  • 6Drunk cherry mousse cakeA small digression about the inventory. You will need two sizes of molds so that one fits in the other with a gap of at least 2-3 cm. The easiest way is to use silicone molds *. I take two from Silikomart. If there are no silicone ones, and you plan to collect the cake in metal (or any other), you need to line the bottom and sides with acetate or thick cling film. We need to achieve absolute smoothness
  • 7Drunk cherry mousse cakePour the cherry puree into a smaller mold. We do this quickly so that the mixture does not grab and go in lumps. We put it in the refrigerator for at least 2 hours so that the mass is completely frozen
  • 8Drunk cherry mousse cakeStreusel. Pour sugar, almonds, flour and cocoa into the blender bowl. In the pulse mode, mix the bulk ingredients. Cut cold but not frozen butter into cubes and add to a blender. We mix. I do it with knives in a pulse mode. You should get a wet crumb. We spread it on parchment, level it to the desired size (we take the diameter of a larger shape as a basis). We bake in an oven preheated to 160 degrees for 15 minutes
  • 9Drunk cherry mousse cakeCooking creamy mousse.Soak gelatin in 20 ml. water. Whisk the heavily chilled (but not frozen) cream until elastic peaks. Do not interrupt, otherwise the cream will separate into whey and butter.
  • 10Drunk cherry mousse cakeWhisk the mascarpone in a separate bowl until soft and smooth. Add cream and stir (do not whisk!). Dissolve the gelatin and add it to the creamy mixture. Mix thoroughly and place in a larger mold
  • 11Drunk cherry mousse cakeWe take out the completely frozen cherries and "melt" them in butter cream. Try to do it evenly so that there is the same distance from all sides. Then the cut will be beautiful
  • 12Drunk cherry mousse cakeWe put a strusel on top, and also sink a little. It is necessary that the creamy mousse "sticks out" a little beyond the limits of the other two layers, as if "hugging" them. Remove excess cream with a spoon. We put the mold in the freezer for at least 3 hours
  • 13Drunk cherry mousse cakeWe take out our miracle from the freezer and release it from the mold. If it does not move well from the sides of the form, you can warm it up outside with a hairdryer. We put a wire rack on a plate, a cake on a wire rack. No substrates are needed at this stage. To make it easier to transfer the finished cake later, I immediately put a long spatula under it
  • 14Drunk cherry mousse cakeWe take out the glaze from the refrigerator, heat it in a water bath to 40 degrees, once again go through with a blender so that the mass is completely homogeneous. We filter through a fine sieve to completely remove the bubbles. Cool to 32 - 33 degrees. We pour it onto the cake, let it drain on its own from all sides, without helping. Unfortunately, there is no photo of the filling process itself, since both hands were occupied. The remains of the icing that we had dripped from the cake into the plate can be used again. We collect them in a container, filter them, if necessary, and store them in the refrigerator until next time.
  • Defrost the cake in the refrigerator. He stood with me overnight. In the morning, a delicious and spectacular dessert is ready. It is better to cut it with a dry hot knife.
  • Enjoy your tea!
  • Drunk cherry mousse cake

Note

It took longer to write the recipe than to cook. The effort is actually very low. Try it, I'm sure you and your loved ones will like it!

* I used molds 18 and 16 cm in diameter

Cvetaal
Irina, incredible !!! A very spectacular dessert !!! Where to get such a form ...
Kara
Sveta, they have just appeared, bought here

🔗



Their darkness is dark there, barely carried away their feet But dear ones, they are infections.

You can do it in any form, in a regular cake. The main thing is that there are two sizes.
Cvetaal
Irina, found silicone on ozone, but one size, is this suitable?

🔗



Thank you, I went to look)))
Kara
Quote: Cvetaal

Irina, found silicone on ozone, but one size, is this suitable?

Light, any will do, the main thing is that there are two different sizes. You can build an acetate film with paper clips on the edge
Innushka
Kara, lovely !!! beauty and only .... no, not only))) still very tasty !!!)
Mikhaska
Irishka! For me, such beauty is beyond comprehension. Here, you showed it. And she even told how and what. And all the same, people cannot do this! And since this, after all, you did with your hands, it means that you are not a human being, but a sorceress. That's who you are!
Kirks
Kara, Irina, very beautiful
Sonadora
Kara, Irisha, can I just lie around, without words.
Kara
Girls, thank you very much !! Directly embarrassed It's not difficult, honestly!
Mikhaska
Quote: Kara
It’s not difficult, honestly!
The fairy said and flew about her fairy business.
Trishka
Kara, Irish no words, I am out of touch with such beauty!
Here are the golden pens!

Very beautiful, especially the cut!
MariV
Kara, Ira, very beautiful! : rose: and delicious ....
Svetlenki
Irina, I join the girls' delight. The glaze of the glaze is mesmerizing, the cut is superbly clear - very professional execution.

These forms of silicomart haunt me ... I still fight back and tell myself that I don't need ... But they are sooooooooooooooooooooooooooooooooooooooooooooooooo



Thanks for the great master class
Premier
Kara, a very valuable note in step 13, about placing the spatula in advance ...
Thank you!
And the recipe is very worthy!

This is what frustrates me with the "master classes", because it is difficult to copy the recipe - a lot of erasures then have to be done.


Miranda
What a beauty!
Lerele
Karaas I saw so ah
How can this be done ??? Very beautiful, very
plasmo4ka
Awesome cake! Irina, thanks for the master class!
Kara
Girls, thank you very much !! So nice!

Quote: Svetlenki


These forms of silicomart haunt me ... I still fight back and tell myself that I don't need ... But they are sooooooooooooooooooooooooooooooooooooooooooooooooo

I fought back for two days, then I said to my husband: "You don't want to, but take it out and put it down!" There is still a sphere, 4 pieces, I can't want to, but dear

Quote: Premier

Kara, a very valuable note in step 13, about placing the spatula in advance ...

Olenka, for me the most difficult thing in all cakes with mirror glaze is to transfer from the grid to the substrate without loss. Spatula certainly saves, provided that the cake is not heavy. But I also have problems with her, then pull it out from under the cake, the handles are crooked, always on one side of the joint
Irina F
Irishka !!! Fantastic cake !!! Here is a beautiful beauty !!!!
Only my delights! I will definitely try to cook this!
And, as you say correctly, mousse cakes always delight people)
Now we need to be puzzled by the forms)
Thank you very much for sharing with us a detailed mk!
Svetlenki
Girls,

I think it’s time to open the topic on these white silikomant forms. They have flashed here more than once on a bread maker in products. And that's all - we are lost ... Let's rush to make a plan for sellers

Rada-dms
Irish! I amazed, gave birth to a dream and cheered me up!
An exquisite, light dessert with great performance! Master!
Lucky for your little boys and everyone who is friends with you!
Thank you for such a detailed, understandable master class! HUGE !!!!


Added Saturday 17 Sep 2016 05:15 PM

Straight an alien ship of unearthly beauty!
Tanyulya
What a beauty! Irin, your flight! For me, this is space!
Kara
Quote: Svetlenki

Girls,
I think it’s time to open the topic on these white silikomant forms. They have flashed here more than once on a bread maker in products. And that's all - we are lost ... Let's rush to make a plan for sellers

Svetik, and what about them to create a topic? Buy and enjoy They are absolutely normal to use
Loksa
Irina, it turned out very impressive! Mousse cake
I haven’t eaten this taste yet, we must try!

[quote - transfer from grid to substrate without loss. Spatula certainly saves, provided that the cake is not heavy. But I also have problems with her, then pull it out from under the cake, the handles are crooked, always on one side of the joint
[/ quote] but I agree with that.
Premier
Quote: Kara
Spatula certainly saves, provided that the cake is not heavy. But I also have problems with her, then pull her out from under the cake ... always on one side of the joint
Quote: Loksa
but I agree with that.
Just about, everyone agrees, but how to live with this, no one will teach ...
ang-kay
Ira, alien cake. Thanks for the beauty. I also really love mousse cakes.
Scarecrow
Abaldet, what a gloss! do not take your eyes off!
Gala
Quote: Scarecrow

what a gloss! do not take your eyes off!
Some know how
Irina, very good!
Scops owl
Stunning beauty. Irishka, thanks for the master class. Everything is clear, chewed up to the smallest detail. The shapes are great but so expensive. It would be beautiful with your golden pens in any shape. And with these just fly away.
kseniya D
Wow Ir, what a beauty! I haven't seen him before. Abaldet, I'm in You bohinya !!!
Kara
That's why I love these desserts. To make them is more difficult to cook borscht, and everything around you is bohinja !!! Ksyushik, thanks!
prona
Quote: Premier
Just about, everyone agrees, but how to live with this, no one will teach ...
I can put in my five cents
To teach - no one will teach, and in the photo one side is almost always invisible. But.
1. On MK chefs use two stalups.
2. Many people pour the cake not on the wire rack, but on an assembly ring with a smaller diameter than the cake. Then there is no problem to remove from the grate.
3. Practice.Chefs make these cakes almost every day and the pens are already used to


Added on Tuesday 27 Sep 2016 11:43 am

Kara, sorry that I got in
Kara
Natasha, I also endured with two spatula. The problem is that you can't transfer it, but then pull these spatulas out from under the cake so that the icing does not reach for them and does not spoil the bottom.

As for the assembly ring, I was fortunate enough to visit Masha Selyanina (she finally can be the standard of confectionery art for me), just to see how she does it. The cake is frozen to a wooden state, it is placed on a glass right like that, without any substrates, gratings, rings, and poured. She herself generally pours on her hand, holds it with one hand, pours glaze on top with the other. But this is only possible if the cake is light and very frozen.
And yes, of course, pastry chefs make 10 cakes a day, it's a sin not to fill your hand here. So experience, experience again and of course patience and striving for excellence.
Bottling
Kara, two days ago I accidentally met similar cakes on YouTube (in these forms) and the second day I have no rest. I go to my beloved Bread Maker, and here it is .. I thought I would like it a little and let it go, but I think I need to order a form. Irina, what would you recommend for a beginner. Take the simplest for a start, or can you swing at those where there is more relief?
Kara
Bottling, I advise you to start with two round silicone of different sizes. Embossed - they are certainly very effective, but there are more troubles with them. And ordinary round ones - even if you don't get carried away with mirror glaze, they will always be useful just for baking. Silicomart has a very high quality silicone.
Kara
Quote: Premier

Just about, everyone agrees, but how to live with this, no one will teach ...

Girls look what I found



This is the same Maria Selyanina, about whom I wrote above. For me, she is the standard of a pastry chef.

By the way, in this video she perfectly explains what each ingredient is in a mirror glaze for. For example, dextrose, if the finished cake is not planned to be frozen, then you can do without it perfectly!

Listen, she's showing a blender with an unusual leg at 2:38 minutes. Who knows which blender has one of the models available in Russia?

Svetlenki
Kara, I found this blender ...

🔗


Thank you so much for the glaze video! It is not often seen when a professional gives away all secrets.

((I still faint at the price of a blender))
Kara
Light, Duc I saw the name in the video I just thought, maybe some other company has such a special design. Well, as if for one "blender leg" I'm not very ready to give almost 18 sput

And about the video ... I just happened to stumble upon her free MK on youtube just last night. Apparently, Maria has already reached the stage when you can share secrets for free. Previously, it was only at paid and extremely expensive master classes.
Olechka.s
Irina! I have no words! Glaze is something! Here, indeed, golden pens! Bravo!
Svetlenki
Quote: Kara
Light, Duc I saw the name in the video I just thought, maybe some other company has such a special design.

Irish, well, you yourself in your heart understand that this form must still correspond to power ... To create the necessary whirpool there, uh, a funnel or a vortex of mass, you need more power ... Maybe you will find such a household leg, but will you get the result This the same as why we buy silicomart ... There are Chinese counterparts ...

Irina, give up this fashion, cool professional things to show here. Have pity on me !!!

Kara
Quote: Svetlenki


Irina, give up this fashion, cool professional things to show here. Have pity on me !!!

Nizafto! Svetik, we must strive for perfection always! And a blender ... I'm sure our craftswomen can do something with a spoon that some overseas gurus can't even do with the coolest blender!
Therefore, this blender at the price of a wing from an airplane is to be set aside. But silikomart is still a little lustful.

the courier just brought me two laps today

Evgeniya
Quote: Kara

I brought a courier just two laps today
Kara, Irina, what is the diameter of the "circle" shape you bought? Are you planning to use with Oval? I, too, these forms are very nra! All in "throwing" ...
Kara
Eugene, I bought two: 20 and 22 cm. What did you mean when you asked about the oval? What oval?
Evgeniya
Sorry, I meant the "Savarin" forms in which you did "Drunken Cherry"
Kara
Well, savaren is one set of shapes (just in this recipe I used them, 16 and 18 cm in diameter), and the circles are ordinary round, there are only 9 sizes in diameter (from 10 to 26) with two heights of 4 and 5 cm. They can be combined as you like. If the question is whether I'm going to use a round and savaren at the same time in one cake - I somehow did not think about it, but maybe it would be cool in a round cake inside a hemispherical filling
Evgeniya
It seemed to me possible to use a round shape with a hemispherical one. I will be waiting for your new recipes using Silikomart molds!
Kara
Girls, today I tried to cover the cake with a mirror glaze in a new way. Happened!



Svetlenki
Quote: Kara
Happened!

not just turned out, but super turned out !!!

That is, just hands and a small spatula ... and no excitement

Thanks for showing!
Kara
Yes, Sveta, namely, hands and a small palette knife (it could be a small knife)

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