Mousse cake "Raspberry" with a mirror glaze 🍰

Kitchen appliances and utensils:

• containers for ingredients;
• mixer;
• a bowl;
• sieve;
• knife;
• board;
• a baking sheet;
• oven;
• parchment paper;
• scapula;
• molds;
• stewpan;
• blender
• baking dish;
• film;
• shot glasses;
• plate;
• lattice.

Ingredients

Step cooking

1. We prepare the ingredients for the biscuit. To do this, take 2 eggs, 50 grams of sugar, 40 grams of flour and vanilla extract. Beat eggs with sugar for about 7-10 minutes until lush foam. Add vanilla there.
   
2. Through the sieve, gradually introduce the flour and carefully mix it into the dough.
   
3. We spread a thin layer of dough on a baking sheet covered with parchment paper. Level the layer with a spatula.
   
4. We bake a biscuit in a preheated oven at 180 degrees for 12-15 minutes. We take out the finished cake from the oven and let it cool. When the biscuit has cooled, cut out with the help of a mold about 6-8 hearts. Shapes can be any.
   
5. We leave biscuits in the form of hearts aside. Now prepare the cherry jelly.
   
6. Take 250 grams of frozen cherry, thaw it and extract the seeds.
   
7. Soak 6 grams of gelatin in 30 milliliters of water. Leave for 10 minutes.
   
8. Add cherries and 30 grams of sugar to the stewpan. Grind everything with a blender.
   
9. Put the cherry and sugar on a medium heat and bring to a boil.
   
10. Remove from heat and add gelatin. Mix well until the gelatin is completely dissolved.
    
11. We prepare a baking dish, with a diameter of 20 centimeters. We cover the form with a film. We pour jelly there and send it to the refrigerator for 1 hour.
    
12. While the jelly hardens, we are engaged in the preparation of cherry mousse. To do this, dissolve 14 grams of gelatin in 25 milliliters of hot water. Leave for 10 minutes. Grind 500 grams of pitted cherries with a blender, add 100 grams of sugar and put the stewpan on medium heat. Bring everything to a boil.
    
13. Remove from heat and add the swollen gelatin.
    
14. We filter the liquid through a sieve and set aside.
    
15. Beat the chilled cream (250 milliliters) with a mixer until soft peaks.
    
16. To the cream, gradually add the cherry puree. Mix gently.
    
17. We form cakes. To do this, first lay in the molds cherry mousse.
    
18. We take out the jelly from the refrigerator, cut out the hearts, as we did with a biscuit, and spread the mousse on top. Top with jelly pour mousse, almost to the top. Then we spread the biscuits in the form of hearts.
    
19. We remove the molds in the freezer for 3-4 hours. While the cakes freeze, prepare a mirror glaze. Pour 10 grams of gelatin with 60 milliliters of water, and leave for 10 minutes.
    
20. Add 150 grams of sugar, 75 milliliters of water and 100 grams of condensed milk to the stewpan.
    
21. We put everything on fire and bring to a boil. Remove from heat and add gelatin, mix well.
    
22. Add the hot mass to white chocolate and leave for 5 minutes.
    
23. Add food coloring if desired and whisk everything with a blender.
    
24. We filter the icing through a sieve and let the icing cool down to 30-35 degrees. We get the cakes from the freezer and put them on the grates to pour them with icing.You can use glasses on which the cakes will stand stably. Be sure to place a plate underneath so that the icing drains into it. Fill the pastries with icing, completely covering them.
    
25. We give the cake a few minutes so that the icing of the glass freezes a little. We spread coconut flakes on a plate. Carefully remove the cakes from the glasses. We spread it on a plate with chips, and decorate it on the sides.
    
26. Done! Cakes can be left in the refrigerator for 2-3 hours, so that they are properly cooled. Enjoy your meal!
    

Video recipe

The recipe is quite complicated, at first glance, and takes a lot of time. To learn more about it, watch this video. Together with the instructions, you will quickly figure out how to cook mousse cakes correctly, and you will succeed the first time. Enjoy watching!