White Chocolate Mousse Ingredients
8 egg yolks
¼ c. granulated sugar
1½ c. heavy cream
1½ c. white chocolate (over 30% cocoa butter)
2 c. heavy cream, chilled
1. In a large bowl, beat the egg yolks with an electric mixer until frothy, then mix in the sugar a tablespoon at a time. Beat until pale and fluffy.
2. Heat the cream in a saucepan over medium-low heat until heated and steaming but not boiling. Then, mix in half of the cream with the eggs, whisking vigorously as you slowly add.
3. Pour egg and cream mixture into the saucepan with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon.
4. Mix in the white chocolate until melted and smooth, then pour into a mixing bowl and cover surface of the mixture with plastic wrap. Place in refrigerator to chill.
5. When the white chocolate mixture is completely set remove from fridge. Beat the chilled heavy cream for 2-5 minutes until stiff peaks form. Be careful to not overbeat.
6. Fold the white chocolate mixture into the whipped cream, work it in by spoonful until fully incorporated.
*Keep chilled until ready to assemble
1-1 ½ c. strawberry jam, seedless (depending on how thick you want your jam layer)
Round Vanilla Directions
Prepare a yellow cake mix to instructions.
And preheat oven to proper temperature as dictated by the recipe.
Place a Flexipan® Fluted Bundt Mold on a Perforated Baking Sheet.
Scoop 1 ½ cups of the yellow cake batter into the mold and spread evenly throughout the bottom of the mold.
Bake 12-15 minutes, or until a toothpick comes out clean when inserted.
Allow to completely cool then remove from mold.
Using a serrated knife trim the scalloped edge of the cake off. Continue, carefully trimming a ½-inch from the interior edge (the bundt cake hole).
Finally, trim the very top of the cake off in order to create a flat top to your thin cake round.
Set aside until ready to assemble.
Mirror Glaze Ingredients
300 milliliters water
1½ cups sugar
14 oz. sweetened condensed milk
15 gelatin sheets
26 oz. white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
1. Bring the water, sugar, and condensed milk to a boil. Allow to boil for one minute and then remove from the heat.
2. Bloom the gelatin in 8 cups of cold water for 5 minutes. Remove gelatin and squeeze gently while shaking to rid excess water. Add to the hot sugar mixture.
3. Pour the mixture over the white chocolate. Allow the mixture to sit 2-5 minutes.
4. With an immersion blender, blend the mixture slowly, keeping the blender in the bottom of the container. Moving the immersion blender up and down will create bubbles in the glaze that are hard to remove.
5. Use a fine mesh strainer to ensure you have a smooth glaze without bubbles. If bubbles remain you can pop them with a toothpick or fork. Knock your container on the counter/table will also help any bubbles make their way to the surface.
6. Mix in the food coloring into the glaze, adding more food coloring until you achieve your desired color. When finished, cover the surface of the glaze with plastic wrap so a skin does not form.
7. Allow the glaze to cool to 87-90°F before applying to your cake. Ensure your cake is frozen solid and you read through assembly instructions before you attempt to pour your mirror glaze.
Place a clean and dry Flexipan® Fluted Bundt Mold on a Perforated Baking Sheet.
Scoop 1 ½ cups of the white chocolate mouse into the bottom on the mold. Mousse should fill the mold half way. Work the mousse into all nooks of the mold, trying to avoid air bubbles.
Using a mini offset spatula smooth the surface of the mousse. Freeze for 1 hour.
Remove mold from freezer.
Prepare two piping bags with round tips, one with strawberry jam, one with the remainder of the white chocolate mousse.
Pipe a ring of strawberry jam in the mold, making sure that you leave a ¾ -inch border on the outer edge and inner-edge.
Place your cake ring on top of the jam ring and press down gently to secure cake placement but do not press to hard, you want to still have almost an inch border on the outside and inside of the mold.
You will fill these voids by piping the remaining white chocolate mousse. Use the offset spatula to work the mouse down in the mold after each section you pipe. You want to avoid air bubbles and you are encasing all the layers in white chocolate mousse.
Once completed freeze at least 4 hours until it is frozen solid.
Begin the preparation of your mirror glaze about an hour before you want to pour it.
Remove frozen bundt from the freezer and place right side up on a floral cooling rack positioned on top of a Flexiflat™ or an edged pan to catch excess glaze.
Peel off Flexipan® Fluted Bundt Mold.
Pour the glaze working from the center outwards. Pour slowly and make sure every area is covered generously.
You should not apply a ‘second coat’ to this glaze, so you have one shot to cover effectively, so go slow and work in a circular motion. Allow to sit and set for 3-5 minutes.
Place on serving plate and chill in refrigerator or freezer to aid in the setting of the glaze. Cake should be served immediately or kept in the freezer for up to 4 hours. Remove cake and allow to thaw before serving.
bon Tip! -This cake is magnificent but not for the faint of heart. These mirror glazes can be tricky. To perfect your mirror glaze preparation and execution, use one of our Flexipan® Trays to freeze mousse in fun shapes. Then prepare the mirror glaze and practice your techniques and master the recipe! Then you will be a pro when it comes to you executing this show stopper of a cake for your next special event!
bon COOK Products Used
Flexipan® Fluted Bundt Mold, Perforated Baking Sheet, Stainless Mixing Bowl, Deep Flexiflat, Eco-Chop, Stainless Steel Mini Offset Spatula, Whisk, Floral Cooling Rack
Active Time: 2 hours
Total Time: 2 hours