Strawberry Mousse Mirror Glaze Cake Recipe
Strawberry mousse mirror glaze cake - beautiful and elegant and delicious cake. This recipe may look difficult, but if you follow the steps you'll get the most impressive cake you have ever made with beautiful mirror glaze.
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More Cake Recipes:
No-Bake Strawberry Cheesecake:
Tiramisu Mousse Cake:
No-Bake Peanut Butter Cheesecake:
Giant Oreo Cake:
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Ingredients:
For the strawberry confiture (18cm):
250g (8.81oz) strawberry puree
1/3 cup (63g) sugar
12g (1½ tbsp) cornstarch (corn flour)
12g gelatin powder
70ml cold water
Basil/mint leaves – optional
Cake layer (18cm):
80g (2/3 cup) flour
60g (1/3 cup – 1 tsp) sugar
60g butter (4 tablespoons), softened
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 egg
60g (2.11oz) strawberry puree
1 teaspoon vanilla extract
Lemon vanilla mousse (20cm):
18g gelatin powder
100ml water
480ml (2 cups) milk
360ml (1½ cups) heavy cream
3/4 cup (150g) sugar
90g (6 tablespoons) butter
6 medium eggs yolks
27g (3 1/3 tbsp) cornstarch
1½ teaspoons pure vanilla paste
Zest of one lemon
Mirror glaze:
1½ cups (300g) sugar
200g (2/3 cup) sweetened condensed milk – 7oz
150ml water
20g gelatin
120ml (1/2 cup) cold water
350g (12.34oz) white chocolate
Gel food coloring
Directions:
1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.
3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.
4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.
6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.
7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.
9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.
10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.
11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes
12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.
13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.
14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.
Equipment:
Cake Collar:
cake ring:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
Strawberry Panna Cotta Recipe
Strawberry Panna Cotta - an elegant, and refreshing dessert, perfect for summer days. You can always change the fruit sauce, from strawberries to other berries, cherries, peaches or apricots. It is a wonderful dessert for whenever you have guests invited for dinner especially because you can make it from the beginning in individual servings.
Ingredients
Makes about 4 servings
7 oz (200 ml) milk
7 oz (200 ml) whipping cream
1/2 tbsp (5 g) gelatin powder
1/4 cup sugar
1 tsp vanilla extract
Strawberry Sauce
1 pound (450 g) fresh strawberries
2 tbsp water
1/3 cup (70g) sugar
1. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
2. In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When sugar has dissolved remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
3. Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses (I've used 5 oz - 150 ml capacity glasses) or ramekins and refrigerate until it sets, for about 4 hrs or better overnight.
4. To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.
5. Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.
6. Before serving pour the strawberry sauce over the panna cotta and serve.
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[NO-BAKE] Elegant Strawberry Cheesecake Recipe ASMR [Subtitles] HNC Kitchen
[Ingredients below by grams and cup measurements]
I am back again with the cheesecake serial, this time I am making a very simple cheesecake and of course it is very attractive. I am separating the strawberries by making them into jelly and place in the middle of the cake and some on the top, so when eating the cake you can have something different rather than mixing the flavours together :D
Ingredients: (Cake ring/mold diameter 14cm and 7.5cm height)
Strawberry Coulis
- 150g strawberries [1 1/4 cup sliced strawberries]
- 90ml water [6 tbsp]
- 60g sugar [4 ¾ tbsp]
- 10g lemon juice [2 tsp]
Strawberry Jelly (middle layer) [mold diameter 11cm]
- 150g strawberry coulis [½ cup]
- 5g gelatine [1 ½ tsp]
- 25ml water [1 tbsp + 2 tsp]
Cookie Base
- 50g cookies [½ cup]
- 20g unsalted butter [1 ½ tbsp]
Cheesecake Cream Layer
- 220g cream cheese (room temperature) [1 cup]
- 240ml whipping cream [1 cup]
- 5g lemon juice [1 tsp]
- 80g sugar [6 ⅓ tbsp]
- 8g gelatine [2 ½ tsp]
- 40ml water [2 tbsp + 2 tsp]
Strawberry Jelly Top Layer
- 100g strawberry coulis [6 ¾ tbsp]
- 3g gelatine [1 tsp]
- 15ml water [1 tbsp]
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How to Make Chocolate Covered Strawberries - by Laura Vitale - Laura in the Kitchen Ep. 99
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4 Easy NO BAKE Strawberry Dessert cup recipes. Easy and Yummy!
Super easy and delicious strawberry dessert cup recipes everyone can make! No baking, no gelatine and no alcohol! Perfect ideas for dessert tables. Everyone will love them! Choose your favourite or try them all, they’re all so delicious!
✨✨✨
1st dessert
RECIPE: (makes 4 x 170ml /6 oz cups)
50g digestive biscuits (graham crackers)
20g unsalted butter melted
350g strawberries
300ml heavy whipping cream
3 tbsp sugar
vanilla flavouring
100ml whipping cream
1 tsp sugar
vanilla flavouring
✨✨✨
2nd dessert
RECIPE: (makes 4 x 220ml dessert cups)
Cups from
300ml whipping cream
300g strawberries (100g for puree + 200g chopped)
1 tbsp sugar for cream + 1 tsp sugar for strawberry puree
4 large meringue nests (available in most stores)
1 tsp vanilla bean paste or essence (optional)
✨✨✨
3rd dessert
RECIPE: (makes 4 x 220ml cups)
Cups from
100g digestive biscuits (graham crackers)
20g unsalted butter melted
250g strawberries
2 tbsp sugar
200ml whipping cream
1 tbsp sugar
vanilla falvour (any kind)
✨✨✨
4th dessert
RECIPE: makes 11 x dessert shots:
Cups from
8 Oreos
100g strawberries
150g cream cheese
1 tbsp sugar
1 tsp vanilla bean paste or essence
200ml whipping cream
3 quartered strawberries for decoration
More easy dessert cup recipes:
Other easy and yummy dessert recipes:
Elegant and easy to make Strawberry Mascarpone Pavlova Recipe
FULL PRINTABLE RECIPE:
The outside is crisp and sweet and the middle is soft like a marshmallow. Traditionally served with whipped cream and fresh fruit, Pavlova is a popular dessert in Australia and New Zealand.
#pavlova
#strawberrypavlova
#strawberrydessert
#mascarpone
#easypavlova
#strawberrymascarponepavlova