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Cosmic Blackberry Mirror Glaze Sphere Cakes

Cosmic Blackberry Mirror Glaze Sphere Cakes

  • Yield: 8 1x

Ingredients

Scale
  • For the Vanilla Blackberry Sponge:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup blackberry puree
  • For the Blackberry Cheesecake Mousse:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 cup blackberry puree
  • 1 tsp vanilla extract
  • 1 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 cup heavy whipping cream
  • For the Cosmic Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 7 oz (200 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 1/4 cup cold water
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • Purple gel food coloring
  • Black gel food coloring
  • Silver edible shimmer dust
  • For Garnish (optional):
  • Fresh blackberries
  • Edible silver leaf
  • Micro mint leaves

Instructions

  1. 1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.
  2. 2. Whisk together the flour, baking powder, and salt.
  3. 3. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  4. 4. Alternate adding the dry ingredients with the milk, then fold in the blackberry puree.
  5. 5. Bake for 25–30 minutes. Cool completely and cut into circles to fit the sphere molds.
  6. 6. Bloom the gelatin in the cold water for 5 minutes.
  7. 7. Beat the cream cheese, powdered sugar, blackberry puree, and vanilla until smooth.
  8. 8. Melt the bloomed gelatin and stir it into the cheesecake mixture.
  9. 9. Whip the heavy cream to soft peaks and gently fold it into the mixture.
  10. 10. Fill silicone sphere molds halfway with mousse, insert a sponge cake round, cover with more mousse, and freeze for at least 8 hours.
  11. 11. For the glaze, bloom the gelatin in the cold water. Heat the sugar and water until dissolved, then stir in the condensed milk. Pour over the white chocolate, add the gelatin, and blend until smooth. Divide and tint with purple and black coloring, then swirl together with silver shimmer. Cool the glaze to about 90°F (32°C) and pour over the frozen spheres. Garnish with fresh blackberries, edible silver leaf, and micro mint before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 465
  • Sugar: 36 g
  • Fat: 28 g
  • Carbohydrates: 47 g
  • Protein: 7 g