Mirror cake

Overview

Although there is no trace of chocolate in the mirror cake, because of the cocoa powder, the chocolate flavor is so pure and pure when eaten. This cake is as gorgeous as a gift or a birthday cake. I made a total of two 8-inch mirror cakes. One was smeared with cream and then mirrored, and the other was directly glazed without cream. When comparing the two, it turned out that the mirror surface that had been smeared with cream was smooth and bright. I was originally going to take pictures with the one with cream on it, but my best friend, who likes cream, snatched it away before I could take the photo. Okay! Then use this one without cream for the cover photo! The cake inside is an 8-inch sponge cake. You can also use chiffon cake for a better taste.

Tags

• baking
• little fresh
• pregnant women
• maternity
• old man
• afternoon tea
• students
• cocoa powder
• corn oil
• dried raisins
• egg
• fresh cream
• low gluten flour
• sugar
• white sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Place the eggs and meringue together in a dry basin.

   

2. 2 Use an electric whisk to beat the egg liquid until it drips slowly.

   

3. 3 Sift in the low-gluten flour and mix evenly.

   

4. 4 Add the mixed corn oil and milk and mix well. Preheat the oven to 160 degrees.

   

5. 5 Put the cake batter into an 8-inch cake mold and shake it lightly a few times.

   

6. 6 Place in the middle rack of the preheated oven and bake at 160 degrees for 50 minutes. Wait for it to cool down.

   

7. 7 Cut the cooled cake into 3 slices.

   

8. 8 Put the fresh cream into a dry bowl and beat with ice water. (If it is whipped cream, add an appropriate amount of sugar and beat it together. Mine is sweet)

   

9. 9 Take a piece of cake, spread an appropriate amount of cream, and spread an appropriate amount of raisins. You can also add your favorite fruits.

   

10. 10 Cover with the second cake slice, spread the same cream on the raisins.

    

11. 11 Finally cover with the third cake slice.

    

12. 12 Spread the entire cake with cream and place in the refrigerator to chill. Next make the mirror.

    

13. 13 Put all the ingredients for the mirror surface, except the gelatine sheets, into a small pot and stir until there are no particles. Bring to a boil, then turn down to low heat and simmer for a while until the mirror surface is thick and thick, then remove from the heat. (Soak the gelatine slices in cold water 10 minutes in advance until soft)

    

14. 14 Add the soaked gelatine sheets and stir until the gelatine sheets are dissolved and wait until it cools down to hand temperature.

    

15. 15 Take out the cake and place it on the baking net. Place a large plate underneath to collect the excess glaze. Gently pour the cooled glaze on the surface around the cake. Place in the refrigerator for more than two hours until the mirror surface solidifies.

    

16. 16 Take out the frozen and solidified cake and use a knife to carefully transfer the cake to a cake plate.

    

17. 17 Add your favorite fruit or chocolate for decoration. (I put the leftover chocolate from the last birthday cake I made)