Mirror Glaze Cake

Step 01

Spread the jam evenly over the bottom of a 20cm round cake pan then place one of the cake rounds on top. Freeze until completely solid.

Step 02

Pour two thirds of the white chocolate mousse into a 23cm round silicone cake mold and tap the mold on the table to release any air bubbles.

Step 03

Place the frozen cake and jam disc on top of the mousse, jam-side down, pressing down slightly, then cover with the rest of the mousse.

Step 04

Place the second cake round on top, pressing down until the mousse rises to the level of the cake.

Step 05

Transfer carefully to the freezer and freeze overnight. It's vital that the cake is 100% frozen through.

Step 06

Place a can on top of a baking sheet and carefully unmold the cake onto the can, working quickly with the glaze already prepared.

Step 07

When the mirror glaze is between 32-35C, pour it over the cake in a circular motion, starting in the centre and working outwards. You only get one pour as the glaze starts to set on contact with the frozen cake, so don't add a second round.

Step 08

Transfer to a serving plate, slice and enjoy!