shurpanita
Angela, it took me 5 hours in time, it's between cooking dinner and washing the floors, you're right, it's very exciting, and on the contrary I liked it - only 50 or 60 grams. I had to add cream to the mousse 50g. Since I have no different forms available. There is Ikeev's sliding heart, and there I did it. I'm further in a stupor, I'm afraid to try a DSLR, but it's so interesting! Rather, I'll fill in only the top in the form, so the girl did just in your topic. I show the blank.
Strawberry mousse cake


Posted Monday 02 Jan 2017 6:56 PM

Strawberry mousse cake
ang-kay
Marina, everything is fine. Try a DSLR. When is it necessary to do this?
shurpanita
Poured 1 time, so the sides shine through.
Strawberry mousse cake
Strawberry mousse cake
Strawberry mousse cake
Strawberry mousse cake
ang-kay
Marina, so the DSLR is not terrible. My sides are not very thick either. And I fill it 1 time. I'm afraid the second time won't be perfect. You will only make it worse. Great cake. Well done)
nika1980
Angela, thanks for the recipe! The homemade people really liked the cake.
Strawberry mousse cake
Loksa
Nina, gorgeous!
ang-kay
Quote: nika1980

Angela, thanks for the recipe! The homemade people really liked the cake.
Strawberry mousse cake
Nina, well done. Very well.
Sandrine
ang-kay, Angela, what is the height of your ring 18 cm? I was puzzled by the purchase, I don't know which one to choose, 6 or 10 cm
ang-kay
Sandrine, I have 9 or 10. High. I was greedy when I bought. But for other assemblies, this height is not bad.
shurpanita
Angela, here's my second try! I didn't add strawberries to the cheesecake))) The recipe is already tested! She painted with cream cheese. There is no cut)))
Strawberry mousse cake
ang-kay
Marina, a wonderful cake. Glad that he liked it so much.
avrora
Can you please tell me, but according to this recipe, the cake is very small? I need my daughter for her birthday for 20 people. Probably better to double the amount of ingredients?
ang-kay
Oksana, not enough for 20 people. Better to bake 2 cakes, as for me. Look there for yourself.
avrora
thanks, I will think


Added Wednesday 15 Mar 2017 11:43 AM

Girls, how to serve this cake? It freezes in the freezer, and if you take it out, it won't melt? How long before "eating" the cake must be taken out of the freezer so that it does not drip, but also does not get frozen?
Lesichka
Girls, I made a cake according to this recipe, well, very, very tasty. Only the icing did not make pink, but green, this cake was for my relatives and loved ones
Strawberry mousse cake
ang-kay
Lesya, the cake is wonderful. I am very glad that everything worked out and I liked the result. Thank you)




Quote: avrora
It freezes in the freezer, and if you take it out, it won't melt? How long before "eating" the cake must be taken out of the freezer so that it does not drip, but also does not get frozen?
Too late, of course. But, when messages are attached, notifications do not come and it is not visible that someone was adding something.
The cake is taken out and defrosted in the refrigerator for 6-8 hours. I even like frozen food. He reminds me of ice cream)
Lesichka
Quote: ang-kay

Lesya, the cake is wonderful. I am very glad that everything worked out and I liked the result. Thank you)



Too late, of course. But, when messages are attached, notifications do not come and it is not visible that someone was adding something.
The cake is taken out and defrosted in the refrigerator for 6-8 hours. I even like frozen food. He reminds me of ice cream)
Thank you very much, I had a cake in the freezer for 3 days, until I reached it, there was a lot of cooking (my daughter had a DR), and when I put it in the refrigerator with icing, it melted and became very tasty
ang-kay
Lesya, I am very glad)
Cvetaal
Angela, good evening! I decide on your cake)). Can I replace invert syrup with glucose syrup in the glaze?
ang-kay
Kind! Of course. I will be glad if everything works out. I'm waiting)
Cvetaal
Thank you, dear. I'm rushing between this and the crimson, or maybe I can swing both of them at once?
ang-kay
Why not, if the freezer allows it? It's not that long. And you can collect at least a week)
Cvetaal
Well, I have a huge freezer - a chest))). Probably tomorrow I'll start quietly
Cvetaal
Angela,: a-kiss: I am gratefully reporting the report. Something I sold out in earnest, bought different forms for mousse desserts and I want to try them out as soon as possible.
Strawberry mousse cakeStrawberry mousse cake
This time the mousse came out much better. I painted the glaze white.
Strawberry mousse cakeStrawberry mousse cake

About taste and cut - later, I am sure that everyone will like it
ang-kay
Oh, beautiful. It is noticeable that mousse is better. And the shape is cool. I hope that you will be satisfied with the taste. Defrost cakes only in the refrigerator!
Cvetaal
Angela, thanks)). Yes, that's how I'm going to defrost.
Cvetaal
Angela, brought the cut! Delicious and very tender cake! The cheesecake, when I turned it over, fell apart a little, so the layer is not even, but this misunderstanding did not affect the taste.
Strawberry mousse cake

Thanks again for the detailed recipe!
ang-kay
In my opinion, everything is fine here too. Now you will bake mousse cakes and not be afraid)
Cvetaal
Angela, you have no idea what your cakes prompted me to do. I removed it under the spoiler

Almond sponge cake with lemon cream and strawberry mousse.
Strawberry mousse cakeStrawberry mousse cake
From the leftovers.
Strawberry mousse cakeStrawberry mousse cakeStrawberry mousse cake
Caramelized apples
Strawberry mousse cakeStrawberry mousse cake
2 more forms are waiting in the wings

ang-kay
Wow! You need to make yourself a mousse. I haven't dabbled in a long time)
Sonadora
Angela, Hi. I'm going to make the frosting. Do you think the amount specified in the recipe is enough for a cake with a diameter of 22 and a height of 8 cm?
And another question: if you do not put the icing in the refrigerator, but pour it immediately, after it cools down to the desired temperature, what problems can there be?
ang-kay
Manya, Hi. The glaze should be enough. You can pour it immediately, but it is still recommended to use the icing the next day. It is still "ripening" and the dyes are fully revealed.
Sonadora
Angela, dyes - okay, there will be a surprise (s). The main thing is that nothing peels / cracks.
ang-kay
Manya, exfoliates if condensation. It drains if the temperature and consistency is wrong. And there is nothing to crack, as for me. After the refrigerator, all the processes "reached". I'm not special. Everywhere they say that it is possible, but better ... and in the text)
Sonadora
Thank you, Angel.
Quote: ang-kay

peels off if condensation.
I got condensation on one cake in the freezer. Collected it not upside down, but in the usual sequence. The top layer is mousse. After assembly, it stood for two hours in the refrigerator, then transferred it to the freezer and after another couple of hours tightened the mold on top with a film, it does not contact the cake. It's good that the cake is chocolate. I'll cover it with ganache so as not to risk it.
4er-ta
And I would not risk it and increased the amount of glaze. Big cake-22cm. and it's a shame, if you almost don't have enough, you won't fill it up a second time.
ang-kay
Tatyana, if you say, it may be worth it. You do it more often. I usually have the icing left, but the cakes are smaller. Sonadora, Marin, listen to Tanya though.
Sonadora
Angela, Tatyana, girls, thanks for your support.
As a result, she did not cover the big cake with icing, her husband (she made him work) at the last moment outplayed everything: he asked to do it with fresh berries and cover with neutral icing.
But the next cake, for my son in DR, I made with mirror glaze. After cooking, she spent 12 hours in the refrigerator. The next day I warmed it up in a water bath, pierced it with a blender and, just in case, filtered it through a fine sieve. Lay down evenly, without bubbles. In the photo there is a cake with a diameter of 20 cm, a height of 7 cm.
Strawberry mousse cake

Inside: chocolate sponge cake, strawberry confit, strawberry mousse and white chocolate mousse.
Strawberry mousse cake
Sorry for the photo. Photographed the last piece that survived until the morning.
PS I made the same cake in the raspberry version.

ang-kay
Manya, everything is fine. Handsome. The cut is excellent. Exactly everything. Did you do more glaze?
Sonadora
Angela, no, one portion was enough for a cake with a diameter of 20 cm.
The only thing that had to be done was to brush it off a little with a spatula, it turned out a bit thick on top. But for the first time I was afraid to touch.

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers