Pink Mousse Cake with Velvet and Mirror Glaze

This stunning cake is a modern mousse cake with a velvet and mirror glaze finish, often seen in French patisserie. Here’s a full recipe and guide to replicate it:

Components:

  1. Almond sponge base (or biscuit)
  2. Raspberry or strawberry mousse
  3. Insert (e.g., berry compote or vanilla cremeux – optional)
  4. Velvet spray finish & mirror glaze
  5. Heart-shaped white chocolate or mousse decorations

1. Almond Sponge Base

Ingredients:

  • 2 eggs
  • 60g almond flour
  • 60g sugar
  • 30g cake flour
  • 30g melted butter

Instructions:

  1. Preheat oven to 170°C (340°F).
  2. Whisk eggs and sugar until fluffy.
  3. Fold in almond flour, cake flour, then butter.
  4. Spread into a thin layer and bake 10–12 mins.
  5. Cut into a round matching the mousse mold base.

2. Raspberry Mousse

Ingredients:

  • 250g raspberry purée
  • 60g sugar
  • 6g gelatin (3 sheets or 2 tsp powdered)
  • 200ml heavy cream (cold, whipped)

Instructions:

  1. Heat half the purée with sugar, dissolve bloomed gelatin into it.
  2. Combine with remaining purée and cool.
  3. Fold in whipped cream gently.

3. Optional Insert: Raspberry Compote

Ingredients:

  • 150g raspberries
  • 30g sugar
  • 2g gelatin

Instructions:

  1. Cook berries and sugar, add gelatin.
  2. Pour into a smaller mold and freeze.

4. Assembly

  1. Pour half the mousse into a silicone mold.
  2. Place frozen insert (if using), then the sponge base.
  3. Freeze overnight until completely firm.

5. Mirror Glaze (Pink Side)

Ingredients:

  • 150g sugar
  • 150g glucose or corn syrup
  • 75ml water
  • 100g condensed milk
  • 150g white chocolate (chopped)
  • 10g gelatin (5 sheets or 1 tbsp powdered)
  • Pink food coloring

Instructions:

  1. Bloom gelatin.
  2. Boil sugar, glucose, and water.
  3. Add condensed milk and chocolate.
  4. Stir in gelatin and pink coloring.
  5. Cool to ~32°C (90°F) before pouring.

6. Velvet Spray (Left Side & Hearts)

Ingredients:

  • 100g white chocolate
  • 100ml cocoa butter
  • White food coloring (optional)

Instructions:

  1. Melt together and blend until smooth.
  2. Cool to ~30–32°C.
  3. Use an airbrush or spray gun to apply on frozen cake or hearts.

7. Decorations

  • Use silicone heart molds to make mousse or white chocolate hearts.
  • Freeze and spray with velvet mixture.
  • Place gently on the cake.
  • Optional: edible gold flakes on the line dividing both sides.