Assembling a Cake with a Translucent Mirror

Mango Crème Mousseline Cake

Appears in

Baking

By James Peterson

Published 2009

About

Trim the cake disks to the size of the cake ring. Cut out a round of cardboard just large enough to fit snugly in the cake ring.
Cut away another ¼ inch around the sides of the cake disks.
Use the first cake disk you cut to size as a template to cut the remaining disks the same size.
Press the cardboard into the ring and place the first cake disk on top of the cardboard. Brush it with flavored syrup (optional) to moisten it.
Dollop about one-third of the crème mousseline on top of the first cake disk and spread it evenly all the way to the ring.
Place over the second cake disk, brush with flavored syrup, and spread with half of the remaining crème mousseline.
Place over the third cake disk and brush with the syrup.
Spread the crème mousseline evenly over the top of the cake. Chill for at least 3 hours before taking the cake out of the mold or at least 1 hour before decorating it with a mirror.
Prepare the mirror mixture and pour over the chilled cake.
Spread the mirror mixture over the top of the cake with an offset spatula. Chill for at least 3 hours more to allow the mirror to set.
Unmold the cake by pressing it up through the cake ring. If it’s stubborn and doesn’t want to come loose, wrap the outside of the ring for 30 seconds with a towel soaked in hot water.
Press the cookies, overlapping slightly, against the sides of the cake.

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title