Strawberry Mirror Cake
This dessert recipe is a masterpiece of flavors and textures. Imagine light and airy layers of cake soaked in a flavorful syrup, filled with a luxurious strawberry Bavarian cream, and topped with a glossy strawberry mirror. Each bite is a harmonious blend of sweet, creamy, and fruity goodness. Perfect for a special occasion or when you want to impress your guests with a stunning and delicious treat.
— Constant Cookbook
Ingredients
- :
- 3 eggs
- 3 egg yolks
- ¾ cup sugar
- 1 tsp. vanilla extract
- 3 egg whites
- 1/8 tsp. cream of tartar
- 2 tbsp. sugar
- 2/3 cup cake flour, sifted
- :
- ½ cup water
- 1/3 cup sugar
- 2 tbsp. kirsch or strawberry liqueur
- :
- 2 ½ tbsp. unflavored gelatin
- 1 ½ cups strained strawberry puree
- 5 egg yolks
- 2/3 cup sugar
- 1 ½ cups milk
- 1 tbsp. lemon juice
- several drops of red food coloring
- 1 ¾ cups whipping cream
- :
- 1 ½ pints strawberries (18 oz.)
- ¾ cup sugar
- ¾ cup water
- :
- 1 ½ cups strawberry juice
- 1 tsp. lemon juice
- 1 tbsp. kirsch
- 1 tbsp. water
- 1 tbsp. unflavored gelatin
- a few drops of red food coloring
Instructions
- 1. To Make the Cake: Preheat oven to 450°. Butter and flour the sides of an 11×17-inch sheet pan (rimmed baking sheet). Line the bottom of the pan with a sheet of parchment paper cut to fit exactly.
- 2. Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla. Set aside. In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and beat until the whites begin to form soft peaks. Add the 2 tablespoons of sugar and beat until the whites hold stiff glossy peaks (do not overbeat). Sift the flour over the egg yolk mixture and fold in. Stir in one fourth of the whites. Then carefully fold in the remaining whites.
- 3. Spread the batter evenly in the prepared pan. Bake until light brown and springy to touch, 7-10 minutes. Cool in pan 5 minutes. Run a knife along the edge to loosen. Cut out two 8 ¼-inch circles of cake. Wrap the cake layers, separated with wax paper, and set aside. (Cake may be frozen at this point.)
- 4. To Make the Soaking Syrup: Combine the water and sugar in a saucepan. Bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in an air-tight container until ready to use.
- 5. To Make the Strawberry Bavarian Cream: Sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy. Combine the egg yolks and the sugar in a bowl and beat until light. Bring the milk to a boil in a saucepan.
- 6. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in the sauce when drawn across the back of a spoon. Do not allow the mixture to boil! Immediately remove from heat and stir in the gelatin mixture. Pour into a stainless steel bowl placed over a bowl of ice water. Stir in the lemon juice and a few drops of red food coloring.
- 7. Cool over ice water, stirring occasionally, until the mixture thickens to the consistency of softly whipped cream.
- 8. While the gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.
- 9. To Make the Strawberry Juice: Wash and hull strawberries; coarsely chop. Place strawberries in a saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly for 10 minutes. Pour juice and pulp into a fine-mesh sieve placed over a bowl. Allow to drain for 15 minutes. Do not press down on fruit.
- 10. To Assemble the Cake: Brush the sides of a 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is the exact same size as the bottom side of the pan; cover cardboard in aluminum foil and fit into bottom of pan.
- 11. Center one layer of cake in the bottom of the pan. Brush the cake with some of the soaking syrup to just moisten the cake. Immediately after preparing the Bavarian cream, pour about half of it over the first layer of cake in the pan. Set the next layer of cake on top of the cream. Brush with soaking syrup to just moisten as before. Pour remaining Bavarian cream over the cake and smooth the top with a spatula. Refrigerate until the cream sets (1 to 2 hours).
- 12. To Make the Strawberry Mirror: Place lemon juice, water and kirsch in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
- 13. Measure 1 ½ cups strawberry juice into a small saucepan and bring to a simmer. Pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over a bowl of ice water and stir occasionally until the mixture is syrupy and just begins to thicken (do not let jell). Remove from the ice water. When the mixture is syrupy, pour a 1/16-inch layer over the top of the assembled cake. Refrigerate until set.
- 14. To serve, wrap a hot towel around the outside of the springform pan for a few minutes. Run a small sharp knife tip around the edge of the strawberry mirror to separate it from the sides of the pan. The mirror will tear when the sides are unlatched if it is stuck at any point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.
Cook Time
10M
Prep Time
PT3H15M
Yield
8 to 10 servings
Nutrition
- Calories: 694 kcal
- Carbohydrate Content: 95 g
- Protein Content: 16 g
- Fat Content: 27 g
- Saturated Fat Content: 15 g
- Cholesterol Content: 332 mg
- Sodium Content: 111 mg
- Fiber Content: 2 g
- Sugar Content: 80 g
- Serving Size: 1 serving
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