Mirror glaze with agar ingredients:

For a 23 cm diameter cake.

  • 170g sugar
  • 200g white chocolate (best couverture)
  • 11g Agar 
  • 145g water (145g = 145ml )
  • 115g sweet condensed milk (sweetened condensed milk heat treated, 9% fat, 22% fat-content)
  • Red + white gel food color

Tips to working with agar:

Agar is a fantastic vegan gelatin and can be used as an alternate to standard gelatin in most cases.  There are three things you need to consider and do, to ensure your agar based recipe is a success.

  1. Agar needs to dissolve in liquid
  2. It needs to cook for a minute or two to get activated
  3. It sets at room temperature.  

Instructions for the mirror glaze: 

  1. Pour 4 - 5 table spoons of water over the agar and let it sit for a few minutes. 
  2. In a pot pour sugar, sweet condensed milk and remaining water.  Place over medium heat while continously stirring.  The sugar needs to dissolve.  Rub the mixture between your fingers to ensure no sugar remains.
  3. Pour the agar the agar into this mixture.  To active the agar, it needs to cook.  Agar likes to sink to the bottom, so sitr  occasionally.  Once it begins to cook, remove from the heat and continue stirring for a few seconds.
  4. Add white chocolate and let is sit for 30 seconds until the white chocolate has melted. (From this point on, you need to work quickly, as agar firms at room temperature.)
  5. Blend this mixture to ensure no lumps.
  6. Sift the mirror glaze.  
  7. Color the mirror glazes in desired color.  
  8. Pour the mirror glaze over a smooth cake (ideally covered in a firm mousse).

Ingredients for mousse layer used below the mirror glaze:

  • 900g white chocolate
  • 400g heavy cream
  • 150g strawberries

Instructions for Strawberry Mousse:

  1. Add 150g of whipped cream to the white chocolate.
  2. Melt white chocolate over a water bath.
  3. Beat 100g of heavy cream with San-Apart (skip, if you do not have San-Apart).
  4. Puree strawberries with a blender.
  5. Add pureed strawberries to heavy cream and stir.
  6. Add strawberry mixture to melted white chocolate and mix briefly with a hand mixer. Place in the fridge for 20 minutes.
  7. Pour 3 - 4 tablespoons of this mousse between each layer of the cake.
  8. Put the leftover mousse in the refrigerator for 20 minutes. Then add the remaining heavy cream (150g) and mix with a hand mixer until I get a mousse consistency.

Strawberry Jelly with agar agar (20 cm diameter) ingredients:

  • 300g strawberries
  • 250g of water
  • 5 tablespoons agar
  • 1/3 cup of sugar

Cream cheese / cheesecake layer (20 cm diameter) ingredients:

  • 175g cream cheese
  • 100g whipped cream
  • 50g of water
  • 1 TL agar
  • 60g powdered sugar

Cake: 2 x 20 cm diameter vanilla cake (each 1.5 cm in thickness)

Other Recipes you may enjoy:

Galaxy Mirror Glaze

You can find the recipe here

Galaxy Mirror Glaze Recipe

Cake in number shape - made with cookies

You can find the recipe here

Cake in number shape