The Yuzu & Raspberry Mirror Glaze Cake is a stunning dessert that is as delicious as it is visually captivating. This entremet-style cake combines the bright, citrusy tang of yuzu with the sweet and tart flavor of raspberries. Its glossy, mirror-like finish makes it look like a jewel, perfect for any special occasion or event. Although it may seem a bit advanced, this dessert is absolutely worth the effort.

What is the Yuzu & Raspberry Mirror Glaze Cake?

The Yuzu & Raspberry Mirror Glaze Cake is an elegant and sophisticated dessert that features multiple layers of flavor and texture. The cake has an almond sponge base, a raspberry yuzu mousse, a raspberry jelly insert, and is finished with a glossy yuzu-flavored mirror glaze. Each component plays a role in enhancing the overall flavor and aesthetic, making it a show-stopping cake that will impress your guests.

The Origin of the Yuzu & Raspberry Mirror Glaze Cake

This cake draws inspiration from the classic entremet-style desserts found in French patisserie. An entremet is a multi-layered mousse-based dessert that typically incorporates various flavors and textures. The mirror glaze, a highly popular technique in modern pastry, was first popularized by French pastry chefs. The combination of raspberry and yuzu is inspired by the growing trend of using citrus fruits in dessert making, particularly the use of yuzu, a Japanese citrus fruit known for its tartness and distinct fragrance.

While the Yuzu & Raspberry Mirror Glaze Cake has become more popular worldwide, it is the perfect example of how modern pastry techniques can elevate traditional flavors to create something truly spectacular.

Ingredients for Yuzu & Raspberry Mirror Glaze Cake

This recipe serves 8–10 people and includes several key components, each requiring specific ingredients to achieve the perfect balance of flavor and texture.

Almond Sponge Base

• 2 eggs
• 70 g (⅓ cup) sugar
• 40 g (⅓ cup) almond flour
• 20 g (2 tbsp) all-purpose flour
• 20 g (1 ½ tbsp) unsalted butter, melted

Raspberry Jelly Insert

• 200 g raspberries (fresh or frozen)
• 50 g sugar
• 1 tbsp lemon juice
• 5 g (2 sheets) gelatin, bloomed in cold water

Yuzu-Raspberry Mousse

• 200 g heavy cream, whipped to soft peaks
• 100 g raspberry purée (strained)
• 50 g yuzu juice (bottled or fresh)
• 70 g sugar
• 5 g (2 sheets) gelatin, bloomed

Mirror Glaze

• 150 g sugar
• 150 g glucose syrup (or light corn syrup)
• 75 g water
• 100 g sweetened condensed milk
• 150 g white chocolate, chopped
• 7 g (3–4 sheets) gelatin, bloomed
• A few drops pink/red food coloring
• 1–2 tsp yuzu juice (optional, for flavor)

Step-by-Step Directions for Yuzu & Raspberry Mirror Glaze Cake

1. Make the Almond Sponge Base

Preheat the oven to 350°F (175°C).

• In a mixing bowl, whisk the eggs and sugar together until pale and fluffy.
• Gently fold in the almond flour and all-purpose flour.
• Stir in the melted butter until fully combined.
• Spread the batter onto a lined baking sheet and bake for 10–12 minutes, or until lightly golden.
• Once baked, allow the sponge to cool slightly, then cut it into a round disc that is slightly smaller than the mousse ring you plan to use.

2. Prepare the Raspberry Jelly Insert

• In a saucepan, combine the raspberries, sugar, and lemon juice. Cook until the raspberries release their juice.
• Strain the mixture to remove any seeds.
• Add the bloomed gelatin to the hot raspberry mixture and stir until fully dissolved.
• Pour the mixture into a small round mold that is smaller than your sponge disc and freeze until firm (about 2–3 hours).

3. Make the Yuzu-Raspberry Mousse

• In a saucepan, gently warm the raspberry purée, yuzu juice, and sugar until the sugar dissolves.
• Add the bloomed gelatin and stir until fully dissolved. Allow the mixture to cool slightly.
• Gently fold the cooled mixture into the whipped heavy cream, ensuring everything is smooth and combined.

4. Assemble the Cake

• Prepare a ring or silicone mold for assembling the cake.
• Pour half of the mousse into the mold and smooth the top.
• Carefully place the frozen raspberry jelly insert in the center of the mousse and press down slightly to ensure it sits in place.
• Cover the jelly insert with the remaining mousse until the mold is filled.
• Place the almond sponge disc on top of the mousse to act as the base of the cake.
• Freeze the entire cake overnight, or until the mousse has set firmly.

5. Make the Mirror Glaze

• In a saucepan, combine the sugar, glucose syrup, and water. Heat the mixture to 217°F (103°C).
• Remove the mixture from the heat and stir in the condensed milk.
• Add the chopped white chocolate and stir until smooth.
• Stir in the bloomed gelatin until fully dissolved.
• Add a few drops of pink or red food coloring to achieve the desired color.
• Stir in the yuzu juice for additional flavor (optional).
• Use an immersion blender to blend the glaze, ensuring no air bubbles form. Allow the glaze to cool to about 95°F (35°C) before using.

6. Glaze the Cake

• Once the mousse cake has fully frozen and set, unmold it carefully and place it on a wire rack over a tray to catch excess glaze.
• Pour the mirror glaze evenly over the cake, letting any excess glaze drip off.
• Smooth the edges of the glaze if necessary for a clean finish.
• Transfer the cake carefully to a cake board and chill to allow the glaze to set completely.

7. Decorate and Serve

For decoration, you can top the cake with fresh raspberries, edible flowers, or thin white chocolate shards. The result will be a stunning dessert with a shiny, jewel-like finish.

Serving Tip: This cake pairs beautifully with a cup of tea or a light dessert wine. Its tangy, fruity, and refreshing flavor offers a perfect balance of raspberry brightness and yuzu citrus.

Variations of the Yuzu & Raspberry Mirror Glaze Cake

While the Yuzu & Raspberry Mirror Glaze Cake is already a fantastic recipe, here are a few variations you can try to personalize it:

1. Fruit Variations: Swap out raspberries for other berries like strawberries, blueberries, or blackberries for a different twist.
2. Flavored Sponge: Add a touch of lemon zest or vanilla to the almond sponge base for extra flavor.
3. Chocolate Mirror Glaze: Instead of a yuzu-flavored glaze, you can create a dark chocolate mirror glaze for a richer dessert.

Frequently Asked Questions (FAQs)

1. Can I make this cake in advance?

Yes, this cake can be made a day or two in advance. In fact, it’s best when frozen overnight to allow all the components to set perfectly.

2. Can I use frozen raspberries for the jelly insert?

Absolutely! Frozen raspberries work just as well as fresh raspberries in the jelly insert.

3. How can I ensure my mirror glaze is smooth?

Make sure the glaze is free of air bubbles by blending it with an immersion blender before applying it to the cake.

4. Is it necessary to use yuzu juice in the glaze?

Yuzu juice adds a unique citrus flavor, but if you can’t find it, you can substitute with lemon or lime juice for a similar tang.

5. Can I substitute gelatin with agar-agar?

Yes, you can use agar-agar as a substitute for gelatin. However, you may need to adjust the quantity and technique, as agar-agar sets at a higher temperature.

6. What type of mold should I use for assembling the cake?

A silicone mold or an adjustable ring mold works best for this recipe as it allows for easy unmolding.

7. Can I make the mousse without gelatin?

Gelatin helps set the mousse, so it’s not recommended to omit it. However, you could experiment with agar-agar as an alternative.

8. How long can I store this cake?

The Yuzu & Raspberry Mirror Glaze Cake can be stored in the fridge for up to 3–4 days, but it’s best enjoyed fresh.

Conclusion

The Yuzu & Raspberry Mirror Glaze Cake is an elegant dessert that blends vibrant flavors and stunning visuals. The tangy yuzu citrus and sweet raspberries come together beautifully in this multi-layered cake, making it the perfect show-stopper for any occasion. While the process may seem intricate, the result is absolutely worth the effort. This cake will undoubtedly be a hit at your next celebration, with its glossy finish and delightful flavor profile making it a memorable treat.

Yuzu & Raspberry Mirror Glaze Cake Recipe: A Show-Stopping Entremet

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• Author: David Andersson
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

The Yuzu & Raspberry Mirror Glaze Cake is an elegant and sophisticated dessert that features multiple layers of flavor and texture. The cake has an almond sponge base, a raspberry yuzu mousse, a raspberry jelly insert, and is finished with a glossy yuzu-flavored mirror glaze. Each component plays a role in enhancing the overall flavor and aesthetic, making it a show-stopping cake that will impress your guests.

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Ingredients

Scale 1x2x3x

Almond Sponge Base

• 2 eggs

• 70 g (⅓ cup) sugar

• 40 g (⅓ cup) almond flour

• 20 g (2 tbsp) all-purpose flour

• 20 g (1 ½ tbsp) unsalted butter, melted

Raspberry Jelly Insert

• 200 g raspberries (fresh or frozen)

• 50 g sugar

• 1 tbsp lemon juice

• 5 g (2 sheets) gelatin, bloomed in cold water

Yuzu-Raspberry Mousse

• 200 g heavy cream, whipped to soft peaks

• 100 g raspberry purée (strained)

• 50 g yuzu juice (bottled or fresh)

• 70 g sugar

• 5 g (2 sheets) gelatin, bloomed

Mirror Glaze

• 150 g sugar

• 150 g glucose syrup (or light corn syrup)

• 75 g water

• 100 g sweetened condensed milk

• 150 g white chocolate, chopped

• 7 g (3–4 sheets) gelatin, bloomed

• A few drops pink/red food coloring

• 1–2 tsp yuzu juice (optional, for flavor)

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Instructions

1. Make the sponge

1. Preheat oven to 350°F (175°C).

2. Whisk eggs and sugar until pale and fluffy.

3. Gently fold in almond flour and flour.

4. Stir in melted butter.

5. Spread onto a lined baking sheet and bake 10–12 minutes until lightly golden.

6. Cut into a round disc slightly smaller than your mousse ring.

2. Make the raspberry jelly insert

1. Cook raspberries, sugar, and lemon juice until juicy.

2. Strain to remove seeds.

3. Stir in bloomed gelatin until dissolved.

4. Pour into a small round mold (smaller than sponge size) and freeze until firm.

3. Make the mousse

1. Warm raspberry purée, yuzu juice, and sugar until dissolved.

2. Add bloomed gelatin and cool slightly.

3. Fold into whipped cream gently until smooth.

4. Assemble the cake (in a ring or silicone mold)

1. Pour half the mousse into the mold.

2. Place frozen raspberry jelly insert in the center, press down slightly.

3. Cover with remaining mousse.

4. Place sponge disc on top (this will be the base).

5. Freeze overnight until solid.

5. Make the mirror glaze

1. Heat sugar, glucose, and water to 217°F (103°C).

2. Remove from heat, stir in condensed milk.

3. Add white chocolate and stir until smooth.

4. Stir in bloomed gelatin until dissolved.

5. Add food coloring and yuzu juice if using.

6. Blend with immersion blender (avoid air bubbles). Cool to 95°F (35°C) before glazing.

6. Glaze the cake

1. Unmold the frozen mousse cake and set on a wire rack over a tray.

2. Pour mirror glaze evenly over the frozen cake, letting excess drip off.

3. Smooth edges if needed.

4. Transfer carefully to a cake board and chill to set.

Notes

For an extra touch of elegance, garnish with fresh raspberries, edible flowers, or a light dusting of powdered sugar. You can also add a few white chocolate shards for texture and visual appeal.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking + Mirror Glaze
• Cuisine: French-Inspired / Modern Pastry

Nutrition

• Serving Size: 1 slice
• Calories: ~380
• Sugar: 32g
• Sodium: 120mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 5g
• Cholesterol: High

Keywords: Yuzu raspberry cake, mirror glaze cake, raspberry mousse cake, yuzu dessert cake