Mirror Glaze Mousse Cake Recipes

MIRROR GLAZE CAKE RECIPE BY TASTY

Steps:

• Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
• In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
• Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
• Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
• Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
• Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
• When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
• You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
• Enjoy!

ORANGE CHOCOLATE MOUSSE MIRROR CAKE

Steps:

• Mix crushed cookies, orange zest and butter; press onto bottom of a greased 9-in. springform pan. Set aside. , In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Stir over low heat until gelatin is dissolved. Set aside. , For filling, melt chocolate with 1/2 cup cream in microwave; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Gradually add chocolate mixture and orange zest; mix well. In another bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over crust. Refrigerate, covered, until set, about 4 hours. Freeze, covered, overnight., For glaze, sprinkle gelatin over 1/4 cup water in a small bowl; set aside (mixture will solidify). Meanwhile, in a small saucepan, combine sugar, milk and remaining water. Bring to a simmer over medium heat, stirring occasionally. Remove from heat. Stir in gelatin mixture until dissolved. Add baking chips; stir with a whisk until melted. Stir in food coloring; mix well. Cool glaze, stirring occasionally, until it reaches 90°, about 40 minutes. , Place cake on an inverted 9-in. pie plate in a foil-lined 15x10x1-in. pan. Remove the sides of the springform. Pour cooled glaze over frozen cake, allowing excess to drip off. Let glaze set 15 minutes before removing drips from bottom edge of cake. Refrigerate 2 hours before serving.

MIRROR GLAZE MOUSSE CAKE

Steps:

• Start by making the mousse layer. Grease a 16cm hemisphere tin with sunflower oil. Soak the gelatine in cold water to soften it. Meanwhile, whip the cream until billowy and just holding its shape, but not stiff. Put the lemon curd in a pan with the lemon juice, stir until smooth then bring to the boil. Take off the heat and leave to cool for 1 min then squeeze the excess water from the gelatine and add to the curd mixture, stir until the gelatine has dissolved then pour into the whipped cream. Beat until the mixture is smooth then pour it into your prepared hemisphere mould. Chill in the fridge for 1 hr or until set.
• While the mousse is setting make the sponge base. Heat oven to 200C/180C fan/gas 6. Line a swiss roll tin with baking parchment and grease well with butter. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.
• Fold the flour, baking powder and lemon zest into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch. Allow to cool then cut a circle out of the sponge mixture which is big enough to fit snugly into your hemisphere tin on top of the mousse.
• When the sponge is completely cold, spread it with the lemon curd and sit in on top of the set mousse (curd side down) and press down very gently so it sticks. Carefully turn the mousse cake out of the mould so that the mousse is now at the top, and sit it on a wire rack on top of a baking tray. Put the mousse cake in the freezer while you make the mirror glaze.
• To make the mirror glaze soak the gelatine leaves in cold water while you heat up the curd and lemon juice in a small pan. Add the strip of lemon zest and bring to the boil. Take it off the heat and allow to cool for 1 min then remove the lemon zest, and add the gelatine as before, squeezing out the excess water first. Pour the glaze through a sieve into a jug and stir occasionally as it cools. When it has cooled down and is starting to thicken, but can still be poured, take the mousse cake out of the freezer and pour all of the glaze slowly over the surface. The excess will run off into the tray below the wire rack - this is meant to happen. You can then pour it back into the jug and glaze again if you like.
• Softly whip the cream for the decoration, and transfer to a piping bag then pipe dots or spirals tightly a long the edge where the sponge meets the mousse cake. Cut the lemon slices in half and place them in the middle to decorate. Keep in the fridge until you want to serve it. Can be made the day before.

MIRROR GLAZE CAKE WITH EASY WHITE CHOCOLATE MOUSSE

Steps:

• Melt 1 pkg. chocolate as directed on label; cool completely.
• Beat whipping cream, dry pudding mix and melted chocolate in large bowl with mixer on high speed until mixture forms stiff peaks.
• Place cake on center of bottom of 9-inch springform pan. Spoon enough of the whipped cream mixture into pan to completely fill in space between cake and rim of pan. Spread remaining whipped cream mixture into even layer over top of cake.
• Freeze 6 hours or until firm.
• Sprinkle gelatine over 1/2 cup water in small bowl; set aside. Mix sugar, condensed milk and remaining water in saucepan until blended. Bring to boil, stirring constantly. Add gelatine; cook 1 to 2 min. or until gelatine is completely dissolved, stirring constantly.
• Break remaining white chocolate into small pieces; place in medium bowl. Add gelatine mixture; let stand 5 min. Gently stir until chocolate is completely melted and mixture is well blended.
• Pour 1/4 cup chocolate glaze into each of 2 small bowls; tint glaze in each bowl with different color food coloring. Cover with plastic wrap, pressing wrap directly onto surface of glaze to prevent skins from forming on tops. Let stand at room temperature 1-1/2 hours or until glaze is cooled to 93ºF to 96ºF when tested with instant-read or candy thermometer.
• Meanwhile, tint remaining glaze with food coloring to desired shade; pour through fine-mesh strainer into separate bowl. Cover with plastic wrap, pressing wrap directly onto surface of glaze. Let stand at room temperature 1-1/2 hours or until ready to use.
• Run knife around rim of pan to loosen dessert; remove rim. Smooth side of dessert, if necessary. Invert empty small bowl (8-inch diameter or less) onto rimmed baking sheet; top with dessert. Slowly pour large bowl of chocolate glaze over dessert, completely covering dessert with glaze. Use spoon to drizzle remaining glazes over dessert. Refrigerate 30 min. or until glazes are firm. Discard glaze drippings from baking sheet.