mirror glaze (prepared at step 7 which is the next day after freezing the mousse cake)
Special equipment: quarter sheet pan, 6-inch cardboard cake round, 6-inch cake ring, acetate strips at least 6-inches tall and long enough to line the inside of the 6-inch cake ring, piping bag, parchment paper
Instructions
Line a quarter sheet pan with parchment paper
Place a 6-inch cake ring on top of the parchment and line the inside of the ring with acetate so
Place the 6-inch cake board into the cake ring and then place the 6-inch round lemon sponge onto the cake board inside the cake ring
Place the 5-inch blueberry gelée on top of the sponge
Put the blueberry-lemon mousse into the piping bag and pipe the mousse on top of the sponge & gelée
Place the entire thing into the freezer and allow it to freeze overnight. Be sure to place the cake into the freezer on a level surface so the cake freezes flat
The next day, make the mirror glaze then remove the frozen cake from the freezer
Gently remove the ring and acetate from the cake, you may need to warm the sides a bit so it slips off
Place the cake onto a small bowl turned upside down so the cake edges hang cleanly over the bowl, this will allow your mirror glaze to cleanly drip off the edges of your cake.
Place the bowl & cake onto a sheet pan to catch the mirror glaze as it drips off
Once your mirror glaze has cooled to 95 degrees Fahrenheit, pour your glaze of the cake starting and the center and alternating colors (if you colored your mirror glaze). Continue to pour the mirror glaze until the top and all sides of the cake are encased in the glaze. Allow excess glaze to drip off for 5-minutes then use a clean, offset spatula to clean up the edges of the cake.
Place the cake on your cake stand or serving plate and place the cake in the fridge for at least 4-hours before serving.
The cake can be kept in the fridge for up to 3-days after fully assembled.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/blueberry-lemon-mousse-cake-with-mirror-glaze/