The new Houston home has a beautiful kitchen (one of my favorite rooms in the house). I haven't gotten a chance to do any real baking, and since today was my father-in-law's birthday, I figured it'd be the perfect opportunity to test out the new kitchen!
I've been drooling over Olga Noskovaa's mirror cake pictures on Instagram and have been itching to try it myself. After hours of watching youtube videos (and falling down multiple unrelated rabbit-holes), I finally found a couple of promising recipes and compiled them into something I thought might work well.
Mango Mouse Mirror Cake
(6 inch round cake)
Line your 6-in springform cake pan with parchment paper and line a receptacle of similar dimensions with cling wrap (this is for the mango jelly later). In the picture below, I also lined two 3-in springform pans with parchment paper because I knew I'd have some leftover batter, and I wanted to make a small test cake. I also lined a 3-in springform pan with clingwrap for the mango jelly.
Note the beautiful kitchen scale that Pat bought me for my birthday last month. I'd been craving one for YEARS!
Ingredients:
Almond sponge cake layer
Almond sponge cake layer
- Egg white portion:
- 3.5 egg (whites)
- 1/2 tsp cream of tartar
- 1/4 cup sugar
- Egg yolk portion:
- 3.5 egg (yolks)
- 1/4 cup sugar
- 2 tbs + 2tsp oil
- 2 tbs cup milk
- 2/3 cup cake flour
- 1/2 tsp baking powder
- 1/4 tsp vanilla
- 1/8 tsp almond extract
Directions for sponge cake:
1. Preheat oven to 350 deg F
2.Prepare the egg yolk portion first. In a medium bowl, whisk the egg yolks and sugar. Once incorporated, whisk in oil
3. Sift in the milk, flour, and baking bowder and whisk until evenly incorporated. Mix in vanilla an almond extract. Set batter aside.
4. Prepare the egg white portion next. Using a mixer, beat egg whites and cream of tartar together until soft peaks form
5. Add in sugar slowly (I do this in 2 separate steps, beating well in between)
6. Beat until stiff peaks form (do not over-beat).
7. Gently fold in 1/3 of egg white batter into yolk batter (you want to keep the mixture as fluffy as possible)
8. Fold the combined product into the rest of your egg white batter.
9. Pour into parchment-lined springform cake pan
10. Bake for 25-30 minutes.
2.Prepare the egg yolk portion first. In a medium bowl, whisk the egg yolks and sugar. Once incorporated, whisk in oil
3. Sift in the milk, flour, and baking bowder and whisk until evenly incorporated. Mix in vanilla an almond extract. Set batter aside.
4. Prepare the egg white portion next. Using a mixer, beat egg whites and cream of tartar together until soft peaks form
5. Add in sugar slowly (I do this in 2 separate steps, beating well in between)
6. Beat until stiff peaks form (do not over-beat).
7. Gently fold in 1/3 of egg white batter into yolk batter (you want to keep the mixture as fluffy as possible)
8. Fold the combined product into the rest of your egg white batter.
9. Pour into parchment-lined springform cake pan
10. Bake for 25-30 minutes.
Mango Jelly Layer
- 200 grams strained mango puree
- 30 grams sugar
- 7 grams gelatin + 3 tbsp cold water
Mango Mousse
- 300 grams strained mango puree
- Juice 2 limes
- 250 mL heavy whipping cream
- 50 grams sugar
- 1 packet (1 tbsp) powdered gelatin
Directions for mango jelly:
1. Bloom gelatin by adding water to gelatin powder. Set aside.
2. Make all of your mango puree at once. Peel and cut 2 large mangoes and measure out 500 grams. Add mango and 30 grams of sugar in a small pot. Cook on low heat until sugar dissolves. Place everything in a blender and puree until smooth. Divide into 2 bowls (one for jelly and one for mousse)
3. Add gelatin to one of the pureed mango bowls, mix well (adding low heat if needed), and pour into your prepared receptacles
2. Make all of your mango puree at once. Peel and cut 2 large mangoes and measure out 500 grams. Add mango and 30 grams of sugar in a small pot. Cook on low heat until sugar dissolves. Place everything in a blender and puree until smooth. Divide into 2 bowls (one for jelly and one for mousse)
3. Add gelatin to one of the pureed mango bowls, mix well (adding low heat if needed), and pour into your prepared receptacles
Directions for mango mousse:
1. Bloom gelatin and set aside
2. Heat mango puree in small pan. Add gelatin to puree, stirring until dissolved.
3. Add lime juice and continue heating for a couple of minutes to firm up the puree and remove excess moisture
4. Allow mango mixture to cool.
5. In the meantime, whisk heavy whipping cream and sugar in mixer until soft peaks. Once mango mixture has cooled, fold puree into whipped cream mixture.
Assemble Cake!
1. Cut half an inch off the outside of your cake (you want the smoothness of the mango puree on the outside in order to obtain optimal glossiness when you pour your mirror glaze later (or if you were lucky enough to have a 7-in springform pan, you can place your 6-in cake in the middle of it instead).
2. Cut sponge cake in half to give you two round cakes. Place the top half somewhere safe. 2. Heat mango puree in small pan. Add gelatin to puree, stirring until dissolved.
3. Add lime juice and continue heating for a couple of minutes to firm up the puree and remove excess moisture
4. Allow mango mixture to cool.
5. In the meantime, whisk heavy whipping cream and sugar in mixer until soft peaks. Once mango mixture has cooled, fold puree into whipped cream mixture.
Assemble Cake!
1. Cut half an inch off the outside of your cake (you want the smoothness of the mango puree on the outside in order to obtain optimal glossiness when you pour your mirror glaze later (or if you were lucky enough to have a 7-in springform pan, you can place your 6-in cake in the middle of it instead).
3. Sprinkle a few pieces of mango on top of the 1st layer of sponge cake. Cover with mango mousse and top with your piece of mango jelly. Place the top half of the cake on top of the jelly and top it all off with the rest of your mousse. The top of the cake should be as flat as possible.
4. Cover and place in freezer overnight (or at least 4 hours).
Mirror Glaze
- 100 grams of sweetened condensed milk
- 150 grams granulated sugar
- 75 grams water
- 175 grams white chocolate chips
- 9.5 grams gelatin (+1/4 cup water to bloom)
Directions for mirror glaze
1. Remove your cake from the freezer
2. Bloom gelatin with water and set aside (~5 min)
3. Heat milk, sugar, and water over saucepan on medium heat, and bring to a simmer. Place chocolate chips in large, heat-proof bowl
4. Stir-in bloomed gelatin until dissolved
5. Pour hot mixture over chocolate and let sit for about 5 minutes. Once softened, use a hand whisk to smooth mixture - try to minimize the amount of bubbles.
6. Remove a small portion of the mixture (if you want to do 2 separate colors). Add gel food coloring to each bowl and mix well.
7. Pour mixtures through sieve to remove any lumps.
8. Allow glaze to cool to 32-34 C before pouring. While waiting, (the mixture took over 30 minutes to cool down - I think the thermometer I was using was broken, because it was reading 120F after 30 minutes, AND the mixture was lukewarm to the touch - I gave up and just poured the mixture onto the cake anyway) pop your cake out of the springform pan and position the cake on a pedestal (ie: upside down Pyrex containers) over a lined cooking sheet (for easier cleaning later).
8. Pour glaze. Start the pour around the OUTSIDE of the cake and work towards the center. Make sure the glaze covers cake down to the base
3. Heat milk, sugar, and water over saucepan on medium heat, and bring to a simmer. Place chocolate chips in large, heat-proof bowl
4. Stir-in bloomed gelatin until dissolved
5. Pour hot mixture over chocolate and let sit for about 5 minutes. Once softened, use a hand whisk to smooth mixture - try to minimize the amount of bubbles.
6. Remove a small portion of the mixture (if you want to do 2 separate colors). Add gel food coloring to each bowl and mix well.
7. Pour mixtures through sieve to remove any lumps.
8. Allow glaze to cool to 32-34 C before pouring. While waiting, (the mixture took over 30 minutes to cool down - I think the thermometer I was using was broken, because it was reading 120F after 30 minutes, AND the mixture was lukewarm to the touch - I gave up and just poured the mixture onto the cake anyway) pop your cake out of the springform pan and position the cake on a pedestal (ie: upside down Pyrex containers) over a lined cooking sheet (for easier cleaning later).
8. Pour glaze. Start the pour around the OUTSIDE of the cake and work towards the center. Make sure the glaze covers cake down to the base
9. Let glaze drip for at least 5 minutes. Cut drips off from under the plate and place on serving plate
10. Serve immediately or place in refrigerator.
Whew! And after a million steps, you're finally done, and your kitchen will look like a disastrous mess. I stopped taking pictures halfway through because the kitchen counter was just too messy.
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| This was the smaller "test-cake" |
Goodnight all!
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