Mirror cake

Overview

Recently, a group of photos of high-looking mirrored desserts created by beautiful Russian pastry chefs quickly became popular on the Internet. The perfect shapes made netizens unable to bear to eat them. Because this mirror cake is really amazing to me, it is as smooth and flat as marble, and it is so radiant that you can see the sweetness with your eyes. It is really intoxicating. The recipe of the Russian pastry chef's work has not been announced yet, but now I finally found it. The recipe and method of the mirror cake that has hit the circle of friends have been revealed.

Tags

• baking
• condensed milk
• egg yolk
• fish gelatin powder
• food coloring
• glucose syrup
• raspberry jam
• whipping cream
• white chocolate
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 Mousse part: Add the isinglass powder to cold water five minutes in advance, mix and stir until it absorbs enough water before use.

   

2. 2 Mix all the ingredients in part B and stir evenly, heat over water and stir until the egg liquid is thick (the temperature is about 80 degrees). Remove from the pot and cool down slightly, then add the soaked fish gelatin powder and stir until it is completely melted.

   

3. 3 Add raspberry jam and mix well.

   

4. 4 Add the light cream to the fine sugar and beat until it is 60% fluffy. When the egg beater is lifted, it will resemble a curved chicken tail.

   

5. 5 Add the whipped cream to the completely cooled egg yolk liquid and mix well.

   

6. 6 Pour all the mousse paste into the mousse circle and smooth the surface, put it in the refrigerator for about 40 minutes, take it out and use a torch to lightly spray or cover the edges with a hot towel to remove the mousse part.

   

7. 7 Mirror part: Add water to the fish gelatin powder and stir it up quickly to allow the fish gelatin powder to absorb enough water for later use.

   

8. 8 Add glucose and sugar to water and boil to about 103 degrees, stir until the fine sugar is completely dissolved.

   

9. 9 Remove from the pot and add the soaked isinglass powder, then add condensed milk and white chocolate, stir and melt until the foam disappears (the temperature should not be lower than 35 degrees, which is almost human body temperature).

   

10. 10 Sieve the syrup so that there are no bubbles or particles. Finally, add any coloring matter. If you want to make a gradient color, do not stir the coloring evenly.

    

11. 11 Finally, let the syrup cool down to a certain consistency (the spoon flows slowly in advance) and gently pour it into the center of the mousse cake. If it is a gradient color, you need to move the measuring cup up and down, left and right, and irregularly to pour it in, then put it in the refrigerator for about an hour, until the mirror surface is completely solidified.

    

12. 12 After refrigerating for one hour, remove from the refrigerator and garnish before serving.