Mirror Glaze Honey Mousse Cake

Mousse cakes have been the rage for several seasons now. Itʼs time to learn how to cook them. Many people love honey cake. And, no matter how beautiful the classics are, modern chefs are eager to be among the first to change them. This is especially noticeable in the art of confectionery. This happened with the honey cake. Delicious honey cakes are complemented with salted caramel, exquisite mousse and, of course, stunning mirror glaze — so that you can enjoy the beauty of the cake and see yourself in the reflection.
cook time: 36h
Caleb Huxley
Mirror Glaze Honey Mousse Cake

Nutrition Facts (per serving)

346
Calories
19g
Fat
38g
Carbs
6g
Protein

Ingredients (16 portions)

Dough:

Sugar 50 g
Wheat flour 180 g
Butter 50 g
Honey 50 g
Chicken eggs 1 pc
Soda 0.5 tsp

Caramel:

Salt 0.5 tsp
Sugar 75 g
Butter 50 g
Honey 1 tbsp
Heavy cream 125 g

Mousse:

Sugar 100 g
Water 60 ml
Corn starch 2 tsp
Sour cream 200 g
Chicken eggs 2 pc
Gelatin 2 tsp
Heavy cream 250 g
Cream cheese 200 g

Glaze:

Sugar 150 g
Water 75 ml
Gelatin 3 tsp
Condensed milk 100 g
Food coloring 1 g
White chocolate 150 g
Invert syrup 150 g

Recipe instructions

Step 1

Step 1
---PRELIMINARY. Prepare a mold for assembling the cake. To do this, cover the outside of a ring with a diameter of 18 cm with cling film. Make sure that the film lies flat and tight.

Step 2

Step 2
Turn the ring over onto a board and line the inside wall with pastry tape. Place the ring and board in the refrigerator 10 minutes before use.

Step 3

Step 3
---DOUGH. Ingredients for the dough.

Step 4

Step 4
The dough is prepared in a steam bath, so you need to choose a bowl for the dough and a volume of water in the pan so that the bowl does not touch the water. It is important.

Step 5

Step 5
Place butter in a bowl.

Step 6

Step 6
Add sugar to butter.

Step 7

Step 7
Add honey.

Step 8

Step 8
Break the eggs into a separate bowl and shake them.

Step 9

Step 9
Place a bowl of sugar, butter and honey in the bath and wait until the butter dissolves and the honey and sugar melt.

Step 10

Step 10
Add eggs and mix.

Step 11

Step 11
Add soda. Mix and keep in a bathhouse, stirring, until active foaming occurs. This means that the base for the dough is ready.

Step 12

Step 12
Remove the bowl from the bath and let cool slightly, about 5 minutes.

Step 13

Step 13
Sift flour into a bowl and knead the dough.

Step 14

Step 14
Wrap the dough in cling film.

Step 15

Step 15
Refrigerate the dough for at least 1 hour.

Step 16

Step 16
Divide the chilled dough into 4 parts. There will be 4 cakes.

Step 17

Step 17
Form the pieces of dough into balls, and then roll out the cake circles on parchment.

Step 18

Step 18
Prick the cakes with a fork.

Step 19

Step 19
Transfer to a baking sheet.

Step 20

Step 20
Bake for 5-7 minutes at 180 degrees. So bake all 4 cakes.

Step 21

Step 21
Separate the finished cakes from the paper and turn them over and let cool. Cut them into even circles (using a ring or a knife on a plate). The authorʼs cake diameter is 16 cm.

Step 22

Step 22
The scraps will come in handy. You can dry them and decorate the cake with them, or you can also leave them for later, and when this cake is finished, cook something like honey tiramisu with them.

Step 23

Step 23
---CARAMEL. Ingredients for caramel.

Step 24

Step 24
Heat a frying pan and pour a thin layer of sugar onto it (it won’t all fit at once).

Step 25

Step 25
When the sugar begins to melt, add more sugar to the liquid areas until all of it is in the pan.

Step 26

Step 26
When almost all the sugar has melted, add honey.

Step 27

Step 27
When the honey begins to melt, stir gently. Be careful — the caramel is very hot.

Step 28

Step 28
Add butter to the pan. Place the cream in a saucepan on the fire. They are needed in a boiling state.

Step 29

Step 29
Wait until the butter dissolves and mix the caramel well. Add salt.

Step 30

Step 30
Add cream little by little and stir.

Step 31

Step 31
Cook, stirring, for about three minutes after boiling or until 108 degrees.

Step 32

Step 32
Pour the finished caramel into a cup (bowl) and let cool. You can put it in the cold, or you can stir it to cool faster.

Step 33

Step 33
---ASSEMBLY CAKES WITH CARAMEL. Place the first cake layer on a flat plate and brush with caramel.

Step 34

Step 34
The layer should be even. Each cake will use a third of the caramel.

Step 35

Step 35
Do not grease the top cake. Press down the cakes firmly, but gently, so that the caramel is distributed in an even layer.

Step 36

Step 36
Smooth out the sides.

Step 37

Step 37
Wrap in film and place in the freezer for 4-6 hours or overnight.

Step 38

Step 38
---MOUSSE. Ingredients for the mousse.

Step 39

Step 39
Soak the gelatin. To do this, pour 2 tsp into a saucepan. with a heap of gelatin.

Step 40

Step 40
Pour 60 ml of cold water over them. Leave to swell.

Step 41

Step 41
Pour sugar into another saucepan.

Step 42

Step 42
Add starch to sugar and mix well.

Step 43

Step 43
Add sour cream.

Step 44

Step 44
Add eggs and mix everything well.

Step 45

Step 45
Place the saucepan over low heat and cook, stirring constantly, until it thickens. The cream should leave good marks from the whisk or spatula. Turn off the fire.

Step 46

Step 46
Dissolve the prepared pre-soaked gelatin until liquid and add to the saucepan with the sour cream mixture. Itʼs better to strain it. Mix well.

Step 47

Step 47
The resulting cream must be cooled to room temperature — either by stirring constantly with a whisk, or by covering it with film in contact with the surface and sending it to a cool place.

Step 48

Step 48
You can cool it by placing the saucepan in a bowl of cold water.

Step 49

Step 49
Add cream cheese and mix well.

Step 50

Step 50
The result is a smooth and very beautiful mass.

Step 51

Step 51
In a cold bowl, beat the cold cream.

Step 52

Step 52
You need to beat until light foam. No spades needed.

Step 53

Step 53
Continuing to beat at minimum speed, add custard with cream cheese, spoonful at a time.

Step 54

Step 54
The cream mousse is ready.

Step 55

Step 55
---ASSEMBLY OF THE CAKE. Remove the assembly ring and caramel cakes from the freezer.

Step 56

Step 56
Place all the mousse into the ring.

Step 57

Step 57
Drown the cakes in the mousse.

Step 58

Step 58
Use a spatula to smooth out the edge and wrap the top tightly with cling film. Place the ring and board in the freezer for at least 6 hours, preferably overnight.

Step 59

Step 59
---GLAZE. Ingredients for glaze.

Step 60

Step 60
Add 70 ml of cold water to 12 g of gelatin and leave to swell.

Step 61

Step 61
Pour condensed milk into a glass.

Step 62

Step 62
Break the white chocolate into pieces for the condensed milk.

Step 63

Step 63
Pour water into a saucepan.

Step 64

Step 64
Add sugar and stir.

Step 65

Step 65
Place on the stove and add invert syrup or glucose syrup.

Step 66

Step 66
Cook until the temperature reaches 103 degrees or 2-3 minutes after boiling.

Step 67

Step 67
Add gelatin to a glass with milk and chocolate.

Step 68

Step 68
Pour boiling syrup over and let stand for a while.

Step 69

Step 69
Using a blender, bring the mixture until smooth. Hold the blender so that the frosting does not foam.

Step 70

Step 70
Add dye and stir. The glaze is ready. For the best effect, you need to cover it with film in contact with the surface and put it in the refrigerator for a day. Then heat up to 35 degrees. If there is no time, after cooking, cool the glaze to 35 degrees and pour over the cake.

Step 71

Step 71
---GLAZING THE CAKE. Build a pedestal to cover the cake with frosting. At the bottom there should be a form for collecting excess icing (it is usually lined with film), and in it there should be a cake stand, smaller in diameter than the cake itself (for example, bowls or salad bowls, or a pastry ring of small diameter, childrenʼs cylinder cubes are also suitable).

Step 72

Step 72
When everything is ready, remove the cake from the freezer. Remove the film from the bottom.

Step 73

Step 73
Turn the cake over and place it on a cake stand. Remove the top film.

Step 74

Step 74
Using a hair dryer, heat the ring from all sides.

Step 75

Step 75
Remove the ring with a light movement. Lift the cake and remove the ring. Return the cake to its place.

Step 76

Step 76
Remove the pastry tape from the cake.

Step 77

Step 77
Smooth the corner of the cake with the heel of your palm so that the corner is not so sharp.

Step 78

Step 78
Starting from the center, pour frosting over the cake. First, half and wait until the first layer has slightly settled.

Step 79

Step 79
Then pour the second layer from the center in the same way.

Step 80

Step 80
When the glaze stops dripping, remove the drops from below with a knife or spatula.

Step 81

Step 81
Place the cake on the base. To avoid leaving fingerprints, it is good to help with a knife or spatula.

Step 82

Step 82
You can no longer move the cake — the glaze will be pulled behind it, and the appearance will deteriorate.

Step 83

Step 83
Decorate the cake as you wish. It depends on your imagination, free time, and also on the reason for which this cake is being baked (or do you just cook such cakes?)

Step 84

Step 84
2 hours after glazing, the cake can be cut, eaten, treated...

Step 85

Step 85
And admire, where would we be without it!

Step 86

Step 86
A delicious piece, isnʼt it!?

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