Caramel Mousse Cake
Recipe for an impressive caramel mousse cake with mirror glaze
Today I invite you to try a unique and delicious light cake with caramel mousse and a sweet mirror glaze. Such a mousse cake is an excellent birthday cake or a cake for various family occasions. The preparation itself is not very difficult, although it requires some time and attention. You must try it!
Table of contents
Caramel Mousse Cake recipe step by step
For birthdays, name days, baptisms, or just for a weekend coffee, prepare this incredibly delicious and intensely caramel cake with mirror glaze.
Caramel Mousse Cake Recipe
Wyposażenie
- 16 cm diameter baking pan.
- Kitchen thermometer.
- 18 cm diameter springform pan, or a cake ring.
- Kitchen scale
Składniki
ingredients for the cake sponge
- 1 egg white (from a size L egg)
- 1 egg yolk
- 30 g sugar (2 heaped tablespoons)
- 30 g wheat flour – all-purpose (2 heaped tablespoons)
ingredients for the dulce de leche layer
- 160 g dulce de leche (4 very heaped tablespoons)
- 30 g almond flakes (a large handful)
ingredients for the dulce de leche mousse
- 250 g mascarpone cheese (cold)
- 250 ml heavy cream (well chilled)
- 80 g dulce de leche (2 heaped tablespoons)
- 2 teaspoons gelatin (plus a little water)
ingredients for mirror glaze
- 175 g white chocolate (broken into pieces)
- 75 ml water
- 150 g sugar (2/3 cup)
- 100 g condensed milk (sweetened)
- 10 g gelatin (plus a little water for it)
- food coloring (food)
Instrukcja
How to make the cake sponge
- Beat the egg white with sugar until a thick and fluffy mixture forms.1 egg white, 30 g sugar
- Add the egg yolk and sifted flour to the egg white – mix gently.1 egg yolk, 30 g wheat flour – all-purpose
- Line the bottom of a 16 cm diameter baking pan with parchment paper – leave the sides dry.
- Pour in the batter and level the surface.
- Bake at 170 degrees Celsius (convection mode) for approximately 10-15 minutes – until a toothpick comes out clean.
- After baking, cool the sponge cake.
- If you like a moist sponge cake, soak it with a little water mixed with sugar and lemon juice.
- Mix the dulce de leche with almond flakes and spread it over the sponge cake.160 g dulce de leche, 30 g almond flakes
- Place the sponge cake in the refrigerator.
How to make the caramel mousse
- In a mixer bowl, beat together the cold mascarpone cheese, cold heavy cream, and dulce de leche.250 g mascarpone cheese, 250 ml heavy cream, 80 g dulce de leche
- Pour just enough water over the gelatin to cover it and set aside to swell.2 teaspoons gelatin
- Briefly heat the gelatin until it becomes liquid (you can heat it for about 20 seconds in the microwave).
- Add a tablespoon of dulce de leche cream to the gelatin and mix thoroughly.
- Pour the gelatin into the rest of the cream and mix thoroughly.
- Take the sponge cake out of the refrigerator and place it on a plate or cake board.
- Surround the cake with a larger cake ring.
- Apply the caramel mousse, making sure it also “fills” the gap between the sponge cake and the cake ring (it’s best to transfer some of the cream to a piping bag and squeeze it into the gap – I only applied it with a spoon and it didn’t turn out very precise).
- Carefully level the top of the mousse.
- Place the cake, along with the cake ring, in the freezer for several hours – or preferably overnight.
How to make mirror glaze
- In a saucepan, heat the water with the sugar; once the sugar has completely dissolved, pour in the sweetened condensed milk and mix thoroughly.75 ml water, 150 g sugar, 100 g condensed milk
- Pour just enough water over the gelatin to cover it, and once it swells, add it to the saucepan and mix thoroughly.10 g gelatin
- Transfer the chocolate to a spouted container and pour the hot mixture from the saucepan over it.175 g white chocolate
- Wait a few minutes, then blend everything together, or mix very thoroughly – try not to create too many air bubbles.
- Pour the glaze through a fine sieve, then add any food coloring.food coloring
- Cover the top of the glaze with a bag and wait until the glaze cools down to about 35 degrees Celsius.
Caramel Mousse Cake Finishing
- Place a cup or a small bowl into a larger mold.
- Place the cake, removed from the freezer and with the ring removed, on top.
- Pour the glaze over the top of the cake and let it flow freely down the sides.
- Wait about 10 minutes, and when the glaze stops dripping, collect the “icicles” that have gathered at the bottom of the cake.
- You can collect the remaining glaze in an airtight container and store it in the refrigerator. Before reusing, gently heat it to 35 degrees Celsius.
- Refrigerate the cake for several hours – so that it thaws.
- Before serving, you can additionally decorate the top as desired.
Wartości Odżywcze
Dulce de leche mousse cake – notes
For my husband’s birthday this year, I prepared a caramel mousse cake with mirror glaze.
The cake was just for the four of us, so I made it small, and we still ate it for 3 days.
The cake turned out delicious, although very sweet – that’s due to the use of dulce de leche.
How to make a caramel cake – tips
As you can see from the photos – there isn’t much work involved, and the WOW effect is guaranteed.
It’s enhanced by “mirror glaze”.
It’s not difficult to make and doesn’t require any special ingredients, so it’s worth making.
But let’s start from the beginning.
First, I made a small white sponge cake – you can also make a chocolate sponge cake if you prefer.
I spread its top with dulce de leche mixed with almonds.
Then I made dulce de leche mousse – with mascarpone cheese, dulce de leche, heavy cream and gelatin.
I spread the mousse over the sponge cake (within the assembled ring) and put the cake in the freezer.
Before pouring the mirror glaze over the cake, it must be thoroughly chilled, and ideally, it should be frozen.
How to make mirror glaze – tips
A kitchen scale and a kitchen thermometer will be useful here to make it precisely.
When the ingredients are well measured, making the glaze itself is very simple.
Just heat water with sugar, add condensed milk and gelatin to it.
Pour this mixture over white chocolate and mix.
Add food coloring and cool.
If you want to achieve several colors, pour the glaze into several cups and color each one separately.
Cool the mirror glaze to about 35 degrees Celsius – the point is for it to acquire the right consistency.
If the glaze is warmer and more liquid, it will run off the cake too much, and if it’s too thick, it won’t flow nicely down the sides.
Therefore, a kitchen thermometer will be very helpful here.
After glazing the cake, you need to put it in the fridge to thaw, because it’s frozen inside after being in the freezer.
I’ll add that you’ll use about half of this glaze; the rest will drip down into the mold.
You can collect it in an airtight container and store it in the refrigerator.
Then, before use, simply heat it to 35 degrees Celsius.
Remove the cake from the fridge before serving. You can decorate the base with almond flakes.
I decorated my caramel mousse cake with chocolate balls and sugar sprinkles before serving.
I hope the recipe will be useful!
Also try my other cake recipes for various occasions.
P.S. Below the recipe, you will also find a short video showing how to glaze a cake with mirror glaze.
Recommended mousse cake recipes
Be sure to check out my other recipes for delicious and impressive cakes with fluffy mousses. Here I recommend three such recipes, among others:
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Dulce de leche cake recipe
I invite you to try this delicious and incredibly beautiful caramel mousse cake, covered with a mirror glaze. Such a mousse cake with mirror glaze looks incredibly beautiful and sophisticated. It's a modern style cake that everyone will love, especially younger people. Simple, yet with a WOW effect. The mirror glaze itself is not difficult to make, but it requires precision and measuring ingredients. See my detailed step-by-step recipe and see for yourself that it's not that difficult. Surprise your loved ones with such an extraordinary cake. The dulce de leche cake with glaze will appeal to everyone.
