Strawberry Mirror Glaze Mousse Cake

Ingredients

Sponge Base

• 1 egg

• 30 g sugar

• 30 g cake flour

• 10 g melted butter

• 1 tsp milk

---

Strawberry Mousse

• 200 g fresh strawberries

• 50 g sugar

• 1 tsp lemon juice

• 6 g gelatin powder

• 200 ml heavy cream

---

Mirror Glaze

• 120 g white chocolate

• 100 g sugar

• 80 ml water

• 80 ml heavy cream

• 6 g gelatin powder

• Pink food coloring

---

Decoration

• Fresh strawberry

• Edible gold leaf

• Small edible flowers

• Strawberry crumble or cake crumbs

---

Instructions

1. Make the Sponge Base

1. Beat egg and sugar until pale and fluffy.

2. Fold in cake flour gently.

3. Add melted butter and milk.

4. Bake at 170°C (340°F) for 10–12 minutes.

5. Cut small round discs for the cake base.

---

2. Make Strawberry Puree

1. Blend strawberries with sugar and lemon juice.

2. Cook slightly until sugar dissolves.

---

3. Make the Mousse

1. Bloom gelatin in cold water.

2. Heat strawberry puree and dissolve gelatin inside.

3. Let cool slightly.

4. Whip heavy cream to soft peaks.

5. Fold the puree gently into whipped cream.

---

4. Assemble

1. Pour mousse into silicone dome molds halfway.

2. Add sponge cake disc.

3. Freeze for 4–6 hours until solid.

---

5. Make Mirror Glaze

1. Bloom gelatin in water.

2. Heat sugar, water, and cream until warm.

3. Add white chocolate and gelatin.

4. Blend until smooth and add pink coloring.

5. Cool glaze to about 32–35°C.

---

6. Glaze the Cake

1. Remove frozen mousse from molds.

2. Place on rack.

3. Pour mirror glaze evenly over the dome.

---

7. Decorate

Top with:

• fresh strawberry

• edible flowers

• gold leaf

• strawberry crumbs around the base.

---

✅ Result:
A silky strawberry mousse cake with a glossy mirror finish, soft sponge base, and elegant pastry-shop presentation.

Strawberry Mirror Glaze Mousse Cake

Ingredients

Sponge Base

• 1 egg

• 30 g sugar

• 30 g cake flour

• 10 g melted butter

• 1 tsp milk

---

Strawberry Mousse

• 200 g fresh strawberries

• 50 g sugar

• 1 tsp lemon juice

• 6 g gelatin powder

• 200 ml heavy cream

---

Mirror Glaze

• 120 g white chocolate

• 100 g sugar

• 80 ml water

• 80 ml heavy cream

• 6 g gelatin powder

• Pink food coloring

---

Decoration

• Fresh strawberry

• Edible gold leaf

• Small edible flowers

• Strawberry crumble or cake crumbs

---

Instructions

1. Make the Sponge Base

1. Beat egg and sugar until pale and fluffy.

2. Fold in cake flour gently.

3. Add melted butter and milk.

4. Bake at 170°C (340°F) for 10–12 minutes.

5. Cut small round discs for the cake base.

---

2. Make Strawberry Puree

1. Blend strawberries with sugar and lemon juice.

2. Cook slightly until sugar dissolves.

---

3. Make the Mousse

1. Bloom gelatin in cold water.

2. Heat strawberry puree and dissolve gelatin inside.

3. Let cool slightly.

4. Whip heavy cream to soft peaks.

5. Fold the puree gently into whipped cream.

---

4. Assemble

1. Pour mousse into silicone dome molds halfway.

2. Add sponge cake disc.

3. Freeze for 4–6 hours until solid.

---

5. Make Mirror Glaze

1. Bloom gelatin in water.

2. Heat sugar, water, and cream until warm.

3. Add white chocolate and gelatin.

4. Blend until smooth and add pink coloring.

5. Cool glaze to about 32–35°C.

---

6. Glaze the Cake

1. Remove frozen mousse from molds.

2. Place on rack.

3. Pour mirror glaze evenly over the dome.

---

7. Decorate

Top with:

• fresh strawberry

• edible flowers

• gold leaf

• strawberry crumbs around the base.

---

✅ Result:
A silky strawberry mousse cake with a glossy mirror finish, soft sponge base, and elegant pastry-shop presentation.

Ingredients

Sponge Base

• 1 egg

• 30 g sugar

• 30 g cake flour

• 10 g melted butter

• 1 tsp milk

---

Strawberry Mousse

• 200 g fresh strawberries

• 50 g sugar

• 1 tsp lemon juice

• 6 g gelatin powder

• 200 ml heavy cream

---

Mirror Glaze

• 120 g white chocolate

• 100 g sugar

• 80 ml water

• 80 ml heavy cream

• 6 g gelatin powder

• Pink food coloring

---

Decoration

• Fresh strawberry

• Edible gold leaf

• Small edible flowers

• Strawberry crumble or cake crumbs

---

Instructions

1. Make the Sponge Base

1. Beat egg and sugar until pale and fluffy.

2. Fold in cake flour gently.

3. Add melted butter and milk.

4. Bake at 170°C (340°F) for 10–12 minutes.

5. Cut small round discs for the cake base.

---

2. Make Strawberry Puree

1. Blend strawberries with sugar and lemon juice.

2. Cook slightly until sugar dissolves.

---

3. Make the Mousse

1. Bloom gelatin in cold water.

2. Heat strawberry puree and dissolve gelatin inside.

3. Let cool slightly.

4. Whip heavy cream to soft peaks.

5. Fold the puree gently into whipped cream.

---

4. Assemble

1. Pour mousse into silicone dome molds halfway.

2. Add sponge cake disc.

3. Freeze for 4–6 hours until solid.

---

5. Make Mirror Glaze

1. Bloom gelatin in water.

2. Heat sugar, water, and cream until warm.

3. Add white chocolate and gelatin.

4. Blend until smooth and add pink coloring.

5. Cool glaze to about 32–35°C.

---

6. Glaze the Cake

1. Remove frozen mousse from molds.

2. Place on rack.

3. Pour mirror glaze evenly over the dome.

---

7. Decorate

Top with:

• fresh strawberry

• edible flowers

• gold leaf

• strawberry crumbs around the base.

---

✅ Result:
A silky strawberry mousse cake with a glossy mirror finish, soft sponge base, and elegant pastry-shop presentation.