4. Prepare the Mirror Glaze:
- Soften gelatin in cold water and set aside.
- In a saucepan, combine powdered sugar, water, glucose syrup, and cocoa powder. Heat gently and stir until smooth.
- Bring to a boil, then remove from heat. Stir in cream and let it cool slightly.
- Add bloomed gelatin when the mixture reaches 60°C (140°F), stirring until fully dissolved.
- Strain the glaze for an ultra-smooth finish and set aside to cool slightly.
5. Assemble the Cake:
- Place the first cake layer on a tray or cake board.
- Spread an even layer of vanilla cream, followed by a thin layer of berry filling.
- Add the second cake layer and top with more vanilla cream, smoothing the top and sides.
- Refrigerate for 1–2 hours until fully set.
6. Final Decoration:
- Place chilled cake on a wire rack over a tray. Slowly pour the cooled mirror glaze over the cake, letting it drip over the sides evenly.
- Refrigerate until the glaze sets. Decorate with fresh berries or « blueberry pearls » for an enchanting finish.
✨ Serving Tips
- Serve chilled for the best texture and sheen.
- Use a warm knife to slice for clean cuts that reveal the striking layers inside.
- Pairs beautifully with a glass of dessert wine or espresso.
Prep Time: ~1 hour
Chill Time: 2+ hours
Servings: 10–12 slices
Visual Impact: Night sky on a plate 🌌
