Advertisements
This cake is not only delicious, especially because it's made with white chocolate mousse, but it's also very beautiful and elegant. Learn how to make the "Mirror Cake" now and surprise your guests and family with this fantastic recipe. Check it out!
White chocolate mousse
Advertisements
Ingredients
- 8 egg yolks
- ¼ cup sugar
- 1½ cups heavy cream (for the eggs)
- 1 1/2 cups white chocolate (with over 30% cocoa butter)
- 2 cups chilled fresh cream (for whipping)
Preparation method
1. In a large bowl, beat the egg yolks with a hand mixer until foamy and airy, then slowly add the sugar. Beat until the mixture is smooth and lemon-colored.
2. Heat the cream in a saucepan over medium heat until just before boiling, then slowly add half of the cream to the eggs—be careful not to cook the eggs by adding too much cream before mixing.
3. Pour the hot egg and cream mixture into the saucepan with the remaining cream and cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon without being too runny.
Advertisements
4. Stir in the white chocolate until smooth, then transfer to a bowl and press plastic wrap over the surface to prevent a skin from forming. Let cool.
5. When the white chocolate mixture is ready, beat the cold heavy cream in a large bowl until stiff peaks form. Be careful not to overbeat; it's better to underbeat than overbeat.
6. Carefully add the white chocolate mixture to the heavy cream, a little at a time, until completely incorporated. Set aside for later use.
Servings: 1
Mirror Glaze
Ingredients
- 300ml of water
- 1 ½ cups sugar
- 1 can of condensed milk
- 15 gelatin sheets
- 740g chopped white chocolate (with over 30% cocoa butter)
- Gel food coloring of your choice
Preparation method
1. Boil water, sugar and condensed milk in a saucepan for 1 minute, then remove from heat.
2. Soak the gelatin in 8 cups of cold water for 5 minutes, then squeeze out excess water and add it to the sugar mixture.
3. Pour the liquid over the chocolate, leaving it there for 2-3 minutes so that the chocolate softens.
4. Using a hand mixer, carefully combine the chocolate and liquid, being careful not to introduce air bubbles by raising the mixer too high. It's okay to go slowly, just do your best to mix everything with as few bubbles as possible, which will appear in the final product.
5. Strain the mixture into a large pitcher or other vertical container to remove any excess bubbles. If there are still bubbles, continue straining. One trick to remove air bubbles from the surface is to manually pop them with a toothpick, or press plastic wrap onto the surface.
6. Separate the mirror glaze into different containers and add the color of your choice. We used red and white for this cake. Mix the food coloring with the mirror glaze until the color is uniform, then cover each container with plastic wrap, pressing the wrap into the glaze to ensure a skin doesn't form when it's time to use the frosting.
7. When it's time to use the mirror icing, make sure each one is around 32-36°C, then pour the colored icings back into a container. Shake them if desired, and then mirror your cake.
Servings: 1
Mirror Cake
Ingredients
- 1 recipe for white chocolate mousse
- 510g seedless strawberry jam
- 2 round vanilla cakes, prepared following the instructions on the box and cut to 1 cm thick
- 1 recipe of Mirror Icing
Preparation method
1. Spread the jam evenly over the bottom of an 8-inch round cake pan, then place one of the cake pieces on top. Freeze.
2. In a 22cm x 8cm round silicone cake mold, pour ⅔ of the chocolate mousse, then tap the mold on the table to release any air bubbles.
3. Place the frozen cake disc with jelly on top of the mousse, jelly-side down. Press down lightly on the cake, then cover it with the remaining mousse. Place the second cake on top, pressing it down until the mousse rises to the same level as the cake.
4. Carefully transfer to the freezer and freeze overnight. It's vital that the cake is 100% frozen.
5. Place a tin on top of a baking sheet, then carefully unmold the cake onto the tin. You need to work quickly, and the mirror glaze needs to be ready.
6. When the mirror glaze is between 32°C and 36°C, pour it over the cake in a circular motion, starting from the center and working outwards.
7. You only get one chance to frost the cake, as the frosting will start to harden due to the cold temperature of the cake, so do not add a second layer of frosting after the first.
Servings: 8 to 10
