MIRROR GLAZE CAKE RECIPE BY TASTY
Here's what you need: white chocolate mousse, strawberry jam, round vanilla cakes, mirror glaze
Provided by Alvin Zhou
Categories Bakery Goods
Yield 8 slices
Number Of Ingredients 4
Steps:
- Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
- In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
- Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
- Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
- Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
- Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
- When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
- You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 132 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 78 grams
STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY
Here's what you need: pound cake, cream cheese, powdered sugar, lemon zest, strawberry
Provided by Joey Firoben
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 5
Steps:
- Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
- In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
- Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
- Pour the cream cheese mixture into the hollowed-out pound cake shell.
- Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
- Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
- Slice into 10 half-inch (1 cm) slices and serve.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 24 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
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