I created this cake for our family gathering during the weekend. Mirror glazed cakes have a stunning effect that can always impress your guests but, believe it or not, they are not hard to make at all! All you need is a frozen cake and a bowl of warm glaze (of course plus other simple equipment such as a spatula, a tall cup and a baking tray or plate to catch the drips).
For me the key to success is to make sure the glaze is at the right temperature before use. The ideal working temperature is 86-95℉ (30-35℃). Too hot the glaze will be runny and possibly melt your cake. Too cold it will be thick and set up before covering the sides. I usually use mousse cake or cheesecake as the base. The cake has to be frozen so it won’t melt while the warm glaze is being poured over. Frozen cake also makes it easier to maneuver too. I learned it the hard way after making several stupid mistakes. There was one time that I tried to lift up my just-glazed cake to peek underneath out of curiosity. It simply slid and performed a 360 degree turn in the mid air, which was great in gymnastics, and landed on the ground upside down. It was one of the most devastating disasters in my baking life.
For a marble effect, you will need to color the glaze individually with different gel food colors. The recipe of the glaze was adopted from So Good and Southern Fatty. I was unable to take pictures while marbleizing the glaze. Describing the technique just in words is not sufficient so at the end of this post I will include some useful video tutorials from the internet.
製作大理石紋需分配淋面各自調色，配方參考自So Good和Southern Fatty。至於操作技巧方面，EC兼顧不了同時拍照及製作花紋，也實在很難純以文字描述，因此在文章末段附註了幾個網絡上的教學短片以供參考。
Strawberry Mousse Cake with Mirror Glaze
Makes 8” cake
For the Vanilla Chiffon Cake
80 g cake and pastry flour
4 large eggs, separated
50 g grapeseed oil
55 g milk
1 tsp vanilla bean paste or pure vanilla extract
50 g granulated sugar
1/2 tsp cream of tartar
Notes: the eggs i used are about 50 g without shells.
For the Strawberry Yogurt Mousse
260 g strawberries, washed and diced
90 g plain yogurt
1 tsp lemon juice
60 to 80 g granulated sugar (adjust depending on ripeness of strawberries)
220 g whipping cream
15 g gelatin powder
75 g water
For the Mirror Glaze
100 g water
200 g granulated sugar
200 g light corn syrup
150 g sweetened condensed milk
200 g white chocolate, chopped
15 g gelatin powder
80 g water (mixed with gelatin powder)
Pink and white gel food coloring
Place sifted flour into a mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
In a clean, separate mixing bowl, whip egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous.
Pour batter into a 8” parchment paper lined round cake pan and smooth top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 30 to 35 minutes for my oven. Invert pan and cool completely on a cooling rack before unmolding. Slice cake into two half-inch layers. Keep covered with plastic wrap until ready to use.
For the Strawberry Mousse 士多啤梨慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
With a food processor or blender, process strawberries, yogurt, lemon juice and sugar until smooth. Strain mixture and pour into a mixing bowl. Stir in the gelatin mixture then set aside.
In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the strawberry-yogurt mixture with a spatula in two batches until incorporated.
For the Mirror Glaze 鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Set aside.
Combine sugar, water and light corn syrup in a saucepan and bring to a boil. Remove from heat and stir in condensed milk.
Pour over the white chocolate and add in the bloomed gelatin. Let stand 5 minutes. Stir until smooth while taking care not to incorporate air bubbles. Place 1/4 cup of mixture into a small bowl and stir in white food coloring. Add pink food coloring to the remaining mixture and mix well. Let cool and use at 90°F/32°C.
Trim cake layers slightly to approximate 7.5” in diameter. Wrap bottom of the cake ring with plastic wrap. Place a cake layer into the ring. Pour half of the mousse over the cake layer. Top with another cake layer then fill the ring with remaining mousse. Tap ring on the counter several times to remove any large air bubbles. Smooth top with an offset spatula. Place cake in the freezer overnight.
Remove frozen cake from freezer and unmold cake. Place cake on a rack or a bowl then set it on a tray to catch any drips. Pour warm pink mirror glaze over the top of the cake in a circular motion until the cake is entirely covered (extra glaze will drip off from the edges to the tray). Drizzle a few spoonfuls of white glaze on top, alternating with another spoonfuls of pink. To create a marble effect, use a long offset spatula to swipe across the top above the cake. Let sit for 10 minutes then clean the edges and decorate the cake. Transfer cake back to the fridge to set for another 4 to 6 hours before serving.
Marble mirror glaze cake
Galaxy mirror glaze cake
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