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Caramel Mousse Cake. Caramel Mirror Glaze

Caramel Mousse Cake. Caramel Mirror Glaze

Hi, this time I willl make a caramel cake with a brownie base and caramel mirror glaze. You can find the recipe below

  1. Brownie
    100g dark chocolate
    30g unsalted butter
    1 egg
    30g sugar
    a pinch of salt
    1 tsp vanilla extract (5ml)
    30g cake flour (you can use all purpose flour)
    1/2 tsp baking powder
    bake the cake at 180C for 20 – 22 minutes
    about 50ml espresso to moist the cake
  2. Salted caramel layer with nuts
    30g sugar
    1 tbsp water
    75ml heavy cream
    1/4 tsp salt
    1/2 tsp vanilla extract
    1 gelatine leaf (1.5g), bloomed in cold water for about 10 minutes
    25g nuts (roasted and chopped)
  3. White chocolate mousse
    2 egg yolks
    20g sugar
    1tsp vanilla
    50ml milk
    50ml heavy cream
    bring it to 80C over small medium heat, stir constantly
    5g gelatine leaves (bloomed)
    sift the mixture over 30g white chocolate

200ml heavy cream
15g powdered sugar

Freeze the mousse cake for at least 3 hours

  1. Caramel mirror glaze
    80g sugar
    1 tbsp water
    80g warm water (or 80ml)
    40g condensed milk
    80g glucose
    3g gelatine leaves (bloomed)
    60g white chocolate

Pour the glaze over freezed cold mousse cake, the glaze temperature is 27C. After pouring, put the cake back into the fridge for at least 2 hours to thaw before serving.

  1. Coral tuile: attach them to the cake just before serving or they will become soft quickly
    75ml warm water
    30ml oil
    5g powdered sugar
    8g all purpose flour