Ingredients with Measurements:
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon sea salt
For the Mirror Glaze:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup sweetened condensed milk
- 1/2 cup white chocolate chips
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1/4 cup light corn syrup
- Pink food coloring
Special Equipment Needed:
- 8-inch cake pan
- Parchment paper
- Candy thermometer
- Blender
- Whisk
- Rubber spatula
- Offset spatula
- Cake stand or plate
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease an 8-inch cake pan with butter and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, and eggs.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, make the caramel. In a medium saucepan, combine the sugar and water over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
7. Increase the heat to high and bring the mixture to a boil. Do not stir the mixture at this point.
8. Cook the mixture until it turns a deep amber color, about 5-7 minutes.
9. Remove the pan from the heat and carefully whisk in the heavy cream, butter, and sea salt until smooth.
10. Pour the caramel into a heatproof container and let it cool to room temperature.
11. Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. Once the cake is cool, use a serrated knife to level the top.
13. Place the cake on a cake stand or plate and brush the top and sides with the cooled caramel.
14. To make the mirror glaze, combine the sugar, water, sweetened condensed milk, and white chocolate chips in a blender. Blend until smooth.
15. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
16. In a small saucepan, heat the corn syrup over medium heat until it comes to a simmer.
17. Remove the pan from the heat and whisk in the bloomed gelatin until dissolved.
18. Pour the corn syrup mixture into the blender and blend until smooth.
19. Add pink food coloring to the mixture and blend until the desired color is achieved.
20. Pour the glaze through a fine-mesh sieve into a bowl.
21. Let the glaze cool to 90°F before pouring it over the cake.
22. Pour the glaze over the cake, starting at the center and working outward.
23. Use an offset spatula to smooth the glaze over the top and sides of the cake.
24. Let the glaze set for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Temperature:
Oven temperature: 350°F
Caramel temperature: 350°F
Mirror glaze temperature: 90°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 430
Fat: 20g
Carbohydrates: 60g
Protein: 5g
Sodium: 310mg
Sugar: 50g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Light corn syrup can be substituted with honey or agave nectar.
Variations:
- Add chopped nuts or dried fruit to the cake batter for added texture.
- Use dark chocolate instead of white chocolate for a richer mirror glaze.
- Add a layer of fresh strawberries or raspberries between the cake and the caramel for a fruity twist.
Tips and Tricks:
- Make sure to brush the cake with the caramel while it is still warm so that it absorbs the caramel flavor.
- Use a candy thermometer to ensure that the caramel reaches the correct temperature.
- Let the mirror glaze cool to 90°F before pouring it over the cake to ensure that it sets properly.
- Use a pastry brush to remove any air bubbles from the glaze before it sets.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
- Top the cake with fresh flowers or edible gold leaf for a stunning presentation.
- Serve the cake on a cake stand with a glass dome for an elegant touch.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Champagne
- Rosé wine
- Earl Grey tea
Suggested Side Dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting Advice:
- If the caramel becomes too thick, add a tablespoon of heavy cream and whisk until smooth.
- If the mirror glaze is too thin, let it cool for a few more minutes before pouring it over the cake.
- If the mirror glaze is too thick, reheat it in the microwave for a few seconds until it reaches a pourable consistency.
Food Safety Advice:
- Make sure to use a clean candy thermometer to avoid cross-contamination.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
The mirror glaze originated in France in the 1950s and was used to decorate pastries and cakes. It became popular in the United States in the 1980s and has since become a staple in the pastry world.
Flavor Profiles:
This cake has a sweet and buttery flavor from the caramel and a creamy and rich flavor from the white chocolate mirror glaze.
Serving Suggestions:
Serve this cake as a dessert at a dinner party or special occasion.
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Taste: Sweet, Floral, Creamy, Caramelized