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Strawberry Mirror Cake

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This Strawberry Mirror Cake is a sponge cake with strawberry bavarian cream and topped with a clear strawberry gelatin mirror top.

Mirror, mirror on the wall…who almost missed her own challenge and all?

Yep, that would be me.

I am the host of this month’s Daring Bakers challenge and I almost didn’t get the challenge done.

You see, my ankle isn’t all that fond of being stood on for long periods of time.

And well, this cake is a little time consuming.

Deciding what to do for the challenge is quite a daunting experience.

It’s your one chance to try to pick something that will be difficult enough that people feel challenged by but not overwhelmed by.

Something that taste good and they will actually eat.

And something that says a little something about you the host (pink is my favorite color and strawberries are my favorite fruit).

I chose this Strawberry Mirror Cake mainly for the fact that, here in the states, it is Summer.

And this cake said Summer to me.

Even though it uses a ton of eggs you wouldn’t really know it.

It is light and airy and scented with strawberries.

Other than standing on my ankle and it getting mad and swelling up, I had no problems with this challenge at all.

I know others did though(you can read about their adventures by visiting the Daring Baker blog roll…see end of this post).

This cake is time consuming, not gonna lie.

I did break it up into 2 days to make it more manageable.

I suggest you do that as well.

The first day I made the sponge cake(froze the layers) and made the strawberry puree.

Then did everything else the next day.

I chose to make mini ones, using 4 ½ inch springform pans.

It worked out perfectly as I ate them for breakfast, lunch and for dessert with dinner 😛

Sorry such a short post but I have a killer migraine and staring at a computer screen isn’t really helping all that much!

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Strawberry Cake Recipes?

Strawberry Shortcake Layer Cake

Classic White Cake with Fresh Strawberry Buttercream

Strawberry Lemonade Layer Cake

Cake Batter Angel Food Cake with Strawberry Jam Icing

Strawberry Mascarpone Buttermilk Layer Cake

Strawberry Mirror Cake

Strawberry Mirror Cake

Ingredients

  • For the Cake:
  • 3 eggs
  • 3 egg yolks
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 3 egg whites
  • 1/8 tsp cream of tartar
  • 2 TBSP sugar
  • 2/3 cup sifted cake flour
  • For the Soaking Syrup:
  • ½ cup water
  • 1/3 cups sugar
  • 2 TBSP kirsch or strawberry liqueur
  • For the Strawberry Bavarian Cream:
  • 2 ½ TBSP unflavored gelatin
  • 1 ½ cups strained strawberry puree (1 ½ baskets)
  • 5 egg yolks
  • 2/3 cup sugar
  • 1 ½ cups milk
  • 1 TBSP lemon juice
  • several drops of red food coloring
  • 1 ¾ cups whipping cream
  • For the Strawberry Mirror:
  • 1 tsp lemon juice
  • 1 TBSP kirsch
  • 1 TBSP water
  • 1 TBSP unflavored gelatin
  • Few drops of red food coloring
  • For the Strawberry Juice:
  • 1 ½ pints of strawberries ( 18 oz)
  • ¾ cup sugar
  • ¾ cup water

Instructions

  1. For the Cake:
  2. Preheat oven to 450F.
  3. Butter and flour the sides of an 11-by-17 inch jelly roll pan(rimmed baking sheet).
  4. Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.
  5. Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.
  6. In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).
  7. Sift flour over the egg yolk mixture and fold in .
  8. Stir in one fourth of the whites. Then carefully fold in the remaining whites.
  9. Spread batter evenly in pan. Bake until light brown and springy to touch (7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8 ¼ inch circles of cake.
  10. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.6
  11. To make soaking syrup:
  12. Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar.
  13. Cool to room temperature; flavor with liqueur.
  14. Set aside or refrigerate in glass jar until ready to use.
  15. For the Strawberry Bavarian Cream:
  16. Sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy.
  17. Combine egg yolks and sugar in a bowl and beat until light.
  18. Bring milk to a boil in saucepan.
  19. Pour hot milk into yolk mixture and stir with a wooden spoon(it doesn't say so but I would temper the egg mixture first to be safe).
  20. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.)
  21. Immediately remove from heat and stir in softened gelatin mixture.
  22. Pour into a stainless steel bowl places over a bowl of ice water.
  23. Stir in lemon juice and a few drops of red food coloring.
  24. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.
  25. While gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.
  26. To assemble cake:
  27. Brush sides of 10-inch springform pan lightly with flavorless oil or almond oil.
  28. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan.
  29. Center one layer of the cake bottom of pan.
  30. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.
  31. Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream.
  32. Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets (1 to 2 hours).
  33. Prepare the Strawberry Mirror.
  34. For the Strawberry Mirror:
  35. Prepare strawberry juice.
  36. Wash and hull strawberries; coarsely chop.
  37. Place strawberries in saucepan; crush to start juices flowing.
  38. Place over low heat; add sugar and water; simmer slowly 10 minutes.
  39. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes( Do not press down on fruit).
  40. Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
  41. Measure 1 ½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring.
  42. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken (do not let jell); remove from ice water.
  43. When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.
  44. To serve:
  45. Wrap a hot towel around the outside of springform pan for a few minutes.
  46. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan.
  47. Mirror will tear when sides are unlatched if it is stuck at ANY point.
  48. Slowly unlatch the pan and slide it off the cake.
  49. Slice cake in wedges and serve in upright slices.

Notes

Adapted from Cakes and Pastries At The Academy by the California Culinary Academy 1993

© Peabody

 

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Comments

  1. Thanks Peabody for a fun challenge. I was able to make it twice in 2 different states in 2 different shapes. Yours look fabulous! And I am so with you on the 4 inches wide pans…minis again rock!
    Hope your ankle heals soon.

    Reply

  3. Peabody, Thanks for the challenge – it was a lot of fun! And your cake looks fabulous! Take care of that ankle. I can sympathise as my ankle was all ‘clicky’ after making the cake too – like you my ankle is messed up!!

    Reply

  5. Wow! I knew yours would be fabulous!!!! Thank you for the great challenge. Despite all my problems making the cake, I was so happy to take part. My foot has also been causing me trouble, so I know how that is. Hope yours is better soon!

    Reply

  6. That looks wonderful – I love the colours! And thanks for the challenge – I don’t think I would have ever attempted a mirror cake otherwise 🙂

    Reply

  9. Wow wow wow! Your cake is perfect, Peabody! very well-done. take care of your health, and thanks so much for this wonderful challenge! 🙂

    Reply

  10. Peabody, that is seriously awesome! What an awesome challenge, this sounds like a trial to make, but the results look MORE than worthwhile!

    Reply

  13. Wheeeee! Wow! Whopee! You do have that ankle elevated now.
    I’m spinning thinking about Strawberry Mirror Cake for breakfast lunch and dinner.
    Great challenge and tons of fun.
    Yes, I think I’ll always remember this cake whenever I smell strawberries. I loved cream and the jelly for that overwhelming beautiful strawberry dream like smell, so lovely. And then there it was again with the cake!
    Always your cake is a knock out!
    Thanks for the Peabody!

    Reply

  14. Your cake looks so lovely! I particularly like that last photo, with the slice pulled away from the cake. Thanks so much for choosing this challenge for us, I truly had a great time making the cake (stumbles and all)!

    Reply

  16. It’s a very beautiful cake. Sorry I was unable to join in this month. Yours looks wonderful! I can’t decide which I prefer looking around at the others, decorated or just left plain. They all look great! Again, apologies for not rising to the challenge – it was a great one. Hope your ankle gets better quickly.

    Reply

  17. Peabody, for someone with an injured ankle you sure whipped up a wonderful strawberry mirror cake. Thanks for this challenge, it was fun to make and I got to practice my pastry cream making skills. 🙂

    Reply

  22. Thanks again for hosting this challenge Peabody! Despite my snark, I had a great time putting this together and it really did taste fabulous! I love your photos – very cute!

    Reply

  25. Adorable, Pea! I just love your miniature versions of the cake! And thanks again so much for the challenge, I completely enjoyed the process, and of course, the sweet, sweet rewards!

    Reply

  28. Well strawberry girl, this was a great and fun challenge, your cake is beautiful, and I hope that your migraine is gone so that you can enjoy seeing all of the variations the DBs have made. I’m glad that you tinted your mirror a deep red, too. Such a great challenge! Hope the ankle is better, too.

    Reply

  32. Great pictures as always. Thanks for the challenge. I have to admit, it didn’t appeal to me at first, but I am very glad I made it. I’ll be making this again for sure. Hope your head feels better!

    Reply

  35. Hi Peabody,

    Great cake! Your cake, along with the other submissions’ cakes, look wonderful!

    I wanted to let you know Recipe4Living.com is hosting a Strawberry Surprise contest! You should submit this recipe! Let me know if you need any help doing this.

    Reply

  36. How does a wobbler make such a pretty cake?? 😛

    It’s beautiful (as if I had any doubts) and looks very creamy delish!

    Special skates, eh? Mmm hmm.. first time I hear you tripping in them, I’m coming up there. (shakes finger at you) 😛

    xoxo

    Reply

  38. Peabody! Your photos just keep getting better and better with each entry. What a fun recipe, thank you for sharing. I’m trying to get a little food blog off the ground, hoping it will get me in the kitchen 3-4 times a week to cook a good dinner for DH. I’ll keep you posted. Take care! Tiff

    Reply

  39. Thanks for the challenge, Peabody! It certainly was different and I definitely found it “challenging”. And kudos to you for doing it on an injured ankle!!!

    Reply

  42. GOOD HEAVENS you evil woman!!! I just found you & have spent the last 2 hrs. drooling over every photo & recipe! They will haunt me until I make each & every one, & I will eat far too much of all of them! Out of a very crowded food blog world, you are a true jewel! Thanks for sharing your monumental talents with us!

    Reply

  45. This was a great challenge! Thanks Peabody! I have really liked seeing everyone’s version. The different shades of red are interesting. Yours is so bright! Perfect for a summer day. 🙂 Now – let yourself heel up, would ya? 🙂

    Reply

  46. What a gorgeous cake! Strawberries are always so fetching in pretty sweet confections. 🙂 You Daring Bakers fascinate me! I love reading about the collective baking challenges you take on. And it amazes me how beautifully everything turns out. 🙂

    Reply

  54. Wow…yet another reason I am not a part of the daring bakers, but WOW that is lovely and summery.

    Beautiful Peabody!

    Hope the ankle is on the mend…I dislocated an ankle at 14 and it took a few years to be totally ok (taped up for sports, etc.) and that was when I was SUPER young and healthy, so I know how that injury can feel endless. Best wishes for happy ankles and good baking! 🙂

    Reply

  55. Your cake is beautiful! I really need to buy some mini springforms so I can make cute mini cakes. 🙂 Thanks for picking this challenge, I learned so much making the sponge and Bavarian. Take care of your ankle!

    Reply

  57. I think this was a good challenge. I used the cake for a baby shower and the light, sweet, strawberry flavor was perfect I think. 🙂

    Reply

  59. You chose a most beautiful challenge! I’ve never had a cake like this. I’m not an official Daring Baker, but I’m going to have to give this lovely treat a try!

    Reply

Trackbacks

  1. […] The next morning, I made the mirror part of the cake by combining strawberry juice with unflavoured gelatin, oh bother…go read the recipe over at Peabody’s. Anyways, it was easy-peasy and set up really nice. Loosely covering the cake, I put it in the fridge to finish. A few hours later, I decided to check on the cake and to my horror I found that my loose covering had deflated itself onto the gelatin mirror! I had a smuged and splotched mirror!!! […]

    Reply

  2. […] So a special trip into the big city brings me to this post.  Yes, it’s that time again… the DB’s are back in full swing, this time with a gorgeous selection from Peabody.  Nothing says summer like strawberries, and her Strawberry Mirror Cake suggestion had me completely enamoured from the moment I laid my eyes on the recipe.  Given that K and I served strawberry shortcake at our wedding in lieu of wedding cake is demonstrative of my love of this most perfect berry and all of her sweet accompaniments.  Before you could say ’strawberry bavarian cream’ I was into my vehicle racing towards town for supplies!  […]

    Reply

  3. […] mirror here Jump to Comments Well, I haven´t been cooking all that much lately and I´m finally running out of older recipes,and I´m not even participating in the Daring Bakers challenge this month, but I couldn´t let this day go by without telling you to check out the Strawberry Mirror Cake they made this month. Yes, go ahead, I´ll wait right here. […]

    Reply

  5. […] And talking of daring, I stumbled upon the ‘Daring Bakers’ Blogs http://daringbakersblogroll.blogspot.com/  a fantastic group of food bloggers who set themselves a collective challenge every month to make some new and courageous confection and their results are displayed for all to see how they performed. The Bavarian Mirror cake demonstrates how just a little bit of jelly can be a very beautiful thing – here’s a couple of the bloggers attempts – so kitschly appealing  don’t you agree?   http://www.culinaryconcoctionsbypeabody.com/2007/07/30/mirror-mirroron-the-wall/ http://creampuffsinvenice.ca/2007/07/30/the-cake-in-the-mirror/   […]

    Reply

  6. […] The Daring Bakers are a group of bloggers who get together every month to make some challenging baked good or another.  In previous months they’ve attempted everything from croissants and breads to cakes and tarts.  All recipes are challenging in some way, requiring many steps or ingredients or making things from scratch we might normally just buy boxed instead (like, say, the ‘mirror’ topping on the Strawberry Mirror Cake). […]

    Reply

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