Coffee mousse cake with mirror glaze with thermomix

(4 votes, average: 3.25 out of 5)

17 December, 2022

Today we bring you another recipe from our friend Luz Maria Lagoa Vives. Good friends, today I bring you a recipe for a delicious and fresh coffee mousse cake with mirror glaze.

As always, I publish the recipes, for when you may need them. Always with a lot of love and dedication in everything I do. I hope you like it and I encourage you to do it (when you can).

Coffee mousse cake with mirror glaze with thermomix

People

Cooking time:

30 minutes

Total Time

30 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for Coffee mousse cake with mirror glaze with thermomix

BASE

150 grams chocolate biscuits (if you don’t have them, add 15 grams of cocoa powder)
75 grams butter
1 teaspoon soluble coffee

MOUSSE

50 ml coffee + 1 teaspoon soluble coffee
100 grams white chocolate
4 sheets neutral gelatin
250 grams cream cheese
100 grams sugar
250 ml cream (to mount)

GLAZED

200ml coffee
80 grams sugar
15 grams cornstarch

Preparation of coffee mousse cake with mirror glaze with thermomix

BASE

Cookies in the glass,
5 seconds / speed 6,
set aside and reserve
Melt the butter and add 1 teaspoon of soluble coffee into it, stir, add to the biscuit powder, mix. We line the base of the mold of about 18/20 cm (in my case 18×18), with baking paper and sides with acetate (failing that, with baking paper), turn the cookies over and apply pressure with the back of the a glass, we reserve in the fridge

MOUSSE

Butterfly in blades, we mount the cream
speed 3’5, we reserve in the fridge
We put to hydrate the gelatin in cold water
We split the chocolate and pour over it, the coffee along with the teaspoon of hot soluble coffee, stir, add the drained gelatin, stir.
We put the cheese and sugar to the glass,
30 seconds / speed 4
we incorporate the mixture of coffee and chocolate,
10 seconds / speed 4
Pour into a large bowl. Take the whipped cream out of the fridge and add it little by little and with enveloping movements. Once this is done, we take our mold out of the fridge and pour the mixture over. We take it back to the cold, meanwhile, we continue with the recipe
GLAZED
We pour the sugar and cornstarch into the glass,
10 seconds / speed 4
then coffee
6 seconds / speed 4
now we program
3 minutes / 90°C / speed 4
Pour into a jug and let it temper.
To pour it over our cake, it will need to reach a temperature of about 32/35°, so that it retains that characteristic shine.
From time to time, we remove to lower the temperature. If you do not have a culinary thermometer, this process of knowing the optimal temperature will take about 20/25 min (approximately; depending on the temperature of your kitchen),
Take the cake out of the fridge and pour the icing on top. We take the cold again, about 6/8 hours, or better all night.
If you want to eat it very fresh, you know, put it in the freezer and remove it 1 hour before your delight
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION