The marble effect in the cakes is a trend that very few manage to achieve, and that is that to elaborate it it is necessary to know the exact tricks and measures. However, as in most recipes, the key to this coverage lies in the base, and in recipesgatis we have the step by step to get it! Based on the French technique Emglaçage Miroir/EM, the Russian pastry Olga Noskova has popularized the brilliant coverage for cakes with its particular recipe, and who can resist such beautiful dessert. If you have not been able to know your technique either to try to imitate it, keep reading and discover how to make the famous white chocolate mirror, it is much easier than you think!
| 🚻 2 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make white chocolate mirror for cakes: |
| 20 grams of neutral jelly powder 270 milliliters of water 300 grams of glucose 300 grams of sugar (1½ cups) 200 grams of condensed milk 300 grams of white chocolate colorante food Elevator grid (or any other support) |
| Additional characteristics: cheap cost, boiled |
Ingredients to make white chocolate mirror for cakes:
1. The first thing we must do to prepare the glaze mirror effect for cakes is to let all the ingredients ready. In this sense, we can use chocolate powder or on tablet, being the same amount for both cases. On the other hand, we will need to get a kitchen thermometer and a lifting rack, or any other support that allows us to raise the cake and cover it with the bright coverage.
2. When we have everything ready, we start! To do this, we mix the neutral jelly with 120 ml of cold water and let it hydrate. The remaining 150 ml of water, we put them in a pot or saucepan, together glucose and sugar.
3. We put the pot with the previous ingredients to heat over medium heat. When it starts to boil, we remove the preparation of the fire, add the gelatin and mix. The main key to obtaining the glaze mirror for cakes lies in the use of glucose, as well as in the temperature of the final product that we will reveal later.
4. Add the condensed milk and integrate it into the preparation. Once everything is mixed, we add white chocolate powder and integrate it, preferably, with a spatula or manual rods making circular movements. In case of using chocolate on a tablet, we will first have to melt it to the water bath and then integrate it in the same way.
Trick: If we want to color the glaze mirror, now it is time to add a few drops of our favorite dye.
5. We will have to beat until you eliminate all air bubbles, lumps and chocolate pieces. The bright white chocolate coverage should be completely smooth, soft and homogeneous. Once this is achieved, we will have to wait for the preparation to reach a temperature of 35 ºC to be able to decorate the cake, only then will we get the long -awaited mirror effect.
6. To measure the ideal temperature we will use a kitchen thermometer. In case of not having one, we can do it approximately, taking into account that with that temperature the glaze mirror must be warm. If we do it without thermometer, it is possible that the final result varies slightly and we do not get a perfect shine.
Trick: The consistency of the glaze mirror should not be liquid when covering the cake.
7. When covering the cake with the bright coverage, the cake must be completely cold. We will place the cake on the lifting rack and leave a large plate underneath, since much of the glaze will fall. Then we pour the glaze mirror on the cake distributing it everywhere. When it is fully covered, we will pass a spatula on the surface and edges with the intention of standing coverage. For the cake, in recipes you will find some very easy ideas:- Create yogurt cake
– Frost cake Chocolate
8. Praise! Let the mirror cake stand in the refrigerator so that the coverage solidifies and can serve it. Dare to prepare the glaze white chocolate mirror for cakes and tell us your experience.
