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Raspberry Mousse Cake with Mirror Glaze

Raspberry Mousse Cake with Mirror Glaze

Raspberry Mousse Cake with Mirror Glaze 

I recently had a patisserie from a famous pastry bakery for my birthday and I loved it. I told myself I must share with you how the Cake with Mirror Glaze looks and how to make it . I love the praline and the raspberry flavour mousse was amazing. 

I usually don’t really fancy raspberry flavour, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder. I hope you’re inspired, enjoy!


To make this Raspberry Mousse Cake with Mirror Glaze you will need for :

Praline Crunch

I’m using 6-inch ring

  • 50g [1 cup] cornflakes
  • 80g [1 cup + 2 tbsp] sugar
  • 15ml [1 tbsp] water
  • 90g [1 cup] roasted almonds
  • 28g [2 tbsp] melted butter

 Raspberry Puree:

  • 300g [1½ cup] frozen raspberry
  • 50g [¼ cup] sugar
  • 15ml [1 tbsp] lemon juice


Raspberry Jelly:

  • 30ml [2 tbsp] water
  • 10g [1 tbsp] gelatin powder
  • 240g [1 cup] raspberry puree

 Raspberry Mousse:

  • 85g [½ cup] couverture white chocolate
  • 60g [¼ cup] whipped cream, hot
  • 80g [⅓ cup] raspberry puree
  • 240g [1 cup] whipping cream
  • 30g [2 tbsp] fine sugar


Chocolate Mirror Glaze:

  • 14g [1½ tbsp] gelatin powder
  • 60ml [¼ cup] water
  • 200g [1 cup] sugar
  • 100ml [⅓ cup + 1 tbsp] water
  • 150g [½ cup] condensed milk
  • 240g [1½ cup] couverture white chocolate
  • 3-4 drops red food colourings

Chocolate Deco:

  • 50g [¼ cup] couverture white chocolate


  • Fresh Raspberries
  • Edible gold flakes

Cake with Mirror Glaze Instructions:

Almond Praline Crunch

Crush the corn flakes. Set aside.

In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.

Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.

Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.

Freeze for 30 minutes or while working on the next item.

Raspberry Puree

In a pot, add the frozen raspberries and sugar.

Cook over medium heat until it becomes a sauce.

Remove from the heat. Strain the mixture.

Add the lemon juice, mix until combined. Set aside.

 Raspberry Jelly

In a small bowl, add water and gelatins.

Give it a quick mix and let it rest for 5 minutes to swell the gelatins.

Microwave the gelatins until it’s completely melted and dissolved.

Add the gelatins into 1 cup of raspberry puree. Mix until combined.

Pour on top of the praline crunch.

Refrigerate for 1-2 hours or until it’s set.

 Raspberry Mousse

In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.

In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.

After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.

Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.

In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.

Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.

Refrigerate for 6 hours or overnight.

 Mirror Glaze

In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.

In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.

Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.

Add a few drops of red food colourings. Mix until well combined.

Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.

Let the glaze drip for a few seconds. Transfer the cake over a cake board.


Cake with Mirror Glaze White Chocolate Deco

Melt the white chocolate in the microwave or heat over a double boiler.

Make sure there is no lumps in the chocolate.

Transfer onto a transparent plastic sheet. Spread the layer evenly. Let the chocolate sit for 1-2 minutes.

The chocolate will still be soft but dry. Cut into strips lines. Roll up the sheet diagonally. Fasten with a tap. Let it continue to sit in room temp for a few minutes until it’s hardened or refrigerate couple minutes to speed up the process. Gently open up the plastic sheet, you’ll get the chocolate waves.

Enjoy your Cake with Mirror Glaze

Video tutorial 😍

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