Mousse cake with mirror glaze

Indulge in the enchanting beauty of our Mirror Glaze Mousse Cake, a truly remarkable lemon dessert that is guaranteed to be the star of your next gathering. Its flawless mirror glaze adds a touch of elegance and makes it the perfect focal point for any dining table. Dive into layers of heavenly mousse, intricately crafted to deliver a hint of citrus goodness in every bite. This stunning creation will amaze your guests and leave their taste buds wanting more. Elevate your dessert experience with our irresistible Mirror Glaze Mousse Cake.

Ingredients

  • 1 tsp sunflower oil
  • 3 sheets of gelatin
  • 250 ml double cream
  • 150g lemon curd
  • 50 ml lemon juice
  • 5 sheets of gelatin
  • 175g lemon curd
  • 100 ml lemon juice
  • Strip off the lemon peel
  • Piece of butter for greasing
  • 3 eggs
  • 100g golden powdered sugar
  • 100g flour, plus some flour for dusting
  • ½ tsp baking powder
  • 1 lemon, just the peel
  • 1 ½ tbsp lemon curd
  • 130 ml double cream
  • ½ lemon, finely chopped

Tip

Sponge used

Leftover sponge cake dough can be frozen and used in place of ladyfingers for tiramisu or trifle recipes. You can also use it to make cake pops.

Preparation steps

  1. Start by making the mousse layer.
  2. Grease a 16cm hemispherical mold with sunflower oil.
  3. Soak the gelatin in cold water to soften it.
  4. Meanwhile, whip the cream until it is fluffy and holds its shape but is not stiff.
  5. Put the lemon curd in a pot with the lemon juice, stir until smooth and bring to the boil.
  6. Remove from the heat and let cool for 1 minute, then squeeze out the excess water from the gelatine and add it to the curd mixture, stir until the gelatine has dissolved, then pour it into the whipped cream.
  7. Beat until the mixture is smooth, then pour it into your prepared hemisphere mold.
  8. Let rest in the refrigerator for 1 hour or until firm.
  9. While the mousse is setting, make the sponge cake base.
  10. Preheat oven to 200°C/180°C fan/gas 6.
  11. Line a jelly roll tin with baking paper and grease well with butter.
  12. Using an electric mixer, beat eggs and sugar together for 2-3 minutes until thickened and pale.
  13. Using a large metal spoon, fold the flour, baking powder and lemon zest into the egg mixture until no pockets of flour are visible.
  14. Carefully pour the mixture into the prepared jelly roll pan and bake in the oven for 15 minutes, until lightly golden and springy to the touch.
  15. Let it cool and then cut a circle out of the sponge cake mixture, large enough to fit snugly into your hemisphere shape on the mousse.
  16. When the sponge cake has cooled completely, spread it with the lemon curd, place it on the finished mousse (curd side down) and press it very lightly so that it sticks.
  17. Carefully turn the mousse cake out of the pan so that the mousse is now on top and place it on a rack on a baking sheet.
  18. Place the mousse cake in the freezer while you make the mirror icing.
  19. To make the mirror glaze, soak the gelatin sheets in cold water while you heat the curd and lemon juice in a small pan.
  20. Add the strip of lemon peel and bring to the boil.
  21. Remove from the heat and let cool for 1 minute, then remove the lemon peel and add the gelatin as before, squeezing out the excess water first.
  22. Pour the glaze through a sieve into a pitcher, stirring occasionally as it cools.
  23. When it has cooled and started to thicken but is still pourable, remove the mousse cake from the freezer and slowly pour all of the frosting over the top.
  24. The excess drains into the bowl under the grate – that’s how it’s intended.
  25. You can then pour it back into the jug and glaze it again as desired.
  26. For decoration, lightly whip the cream, place it in a piping bag, then pipe dots or spirals firmly along the edge where the sponge meets the mousse cake.
  27. Halve the lemon slices and place them in the middle to decorate.
  28. Refrigerate until ready to serve.
  29. Can be prepared the day before.

Nutritional Information

Equipment and tools

To prepare the mirror glaze mousse cake, you will need the following equipment and tools:

  • 1 tsp sunflower oil
  • 3 sheets of gelatin
  • 250 ml double cream
  • 150g lemon curd
  • 50 ml lemon juice
  • 5 sheets of gelatin
  • 175g lemon curd
  • 100 ml lemon juice
  • Strip off the lemon peel
  • Piece of butter for greasing
  • 3 eggs
  • 100g golden powdered sugar
  • 100g flour, plus some flour for dusting
  • ½ tsp baking powder
  • 1 lemon, just the peel
  • 1 ½ tbsp lemon curd
  • 130 ml double cream
  • ½ lemon, finely chopped

Allergen information

The Mirror Glaze Mousse Cake contains the following allergens:

  • Eggs
  • Dairy products (double cream)

Storage and leftovers

Store any leftover Mirror Glaze Mousse Cake in an airtight container in the refrigerator for up to 3 days.

Leftover sponge cake dough can be frozen and used in place of ladyfingers for tiramisu or trifle recipes. You can also use it to make cake pops.

Health Benefits of Mirror Glaze Mousse Cake

Mirror Glaze Mousse Cake is not only a delicious dessert but also offers a number of health benefits. Let’s explore the nutritional value of the main ingredients used in this recipe:

lemon

One of the main ingredients in mousse cake with mirror glaze is lemon. Lemons are rich in vitamin C, which acts as an antioxidant and strengthens the immune system. They also contain beneficial plant compounds called flavonoids, which have anti-inflammatory and anti-cancer properties.

Double cream

Double Cream gives the mousse cake a rich and creamy texture. Although it is high in fat and calories, it also provides important nutrients such as calcium, vitamin A and vitamin D. Calcium is crucial for maintaining strong bones and teeth, while vitamin A plays a role in supporting healthy vision and immune function. Vitamin D is essential for proper calcium absorption and bone health.

gelatin

Gelatine is used to give the mousse cake a smooth and stable consistency. It is a good source of collagen, which has positive effects on joint health, skin elasticity and hair growth. Gelatin also contains amino acids that support gut health and aid digestion.

Eggs

Eggs are a versatile ingredient for the sponge cake of the mirror glazed mousse cake. They are an excellent source of high-quality protein and provide all essential amino acids. Eggs also contain vitamins B12, D and E as well as minerals such as selenium and choline. Choline is essential for brain development and function.

Golden powdered sugar

Golden powdered sugar is used in the sponge cake for sweetness. Although it is still a form of added sugar, its moderate use can be part of a balanced diet. However, excessive sugar consumption can contribute to weight gain and increase the risk of chronic diseases such as obesity, diabetes and heart disease.

Plain flour

Plain flour is a staple ingredient in baking. However, it is important to note that these are refined grains and do not have the same nutritional content as whole grains. Using whole-wheat flour or incorporating other grains into the recipe can increase the fiber and nutrient content of the cake.

Note:

The leftover sponge cake from this recipe can be frozen and used in various other dessert recipes such as tiramisu, trifle or cake pops. This helps reduce food waste and allows for creative uses of leftover ingredients.

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