Seeing your own reflection in a cake is an experience that cannot be expressed in mere words. You need to experience it yourself. Indulge in the world of dark mirror glaze!
The name Royal Cake, when it first introduced itself to me, it left me overwhelmed in layers. Expressing my joy in layers to perfection is easily one of proudest moments I had at my stint at ENSP! It was indeed a red letter day, 31st July 2019, when I made the Royal Cake, an entremet that won my heart. I immersed my soul in success sponge, praline crunch, chocolate mousse and dark mirror glaze and experienced a surreal blend coming to life like magic. The ability of success sponge, the maverick nature of praline crunch, the hands down winner in chocolate mousse and the elusive nature of dark mirror glaze…the sheer recollection of getting soaked in them and creating an ensemble beyond compare still gives me goose bumps!
By sharing this recipe with you all, I sincerely wish all of you become part of my club and I really look forward to know about your experience and journey of crowning the Royal Cake…all the royal best!!
Royal Cake Recipe
Preparation Time:1 hour 
Cooking Time: 1 hour
Total Time: 2 hoursServes: 5-6
Course: Dessert
INGREDIENTS
Dark Mirror Glaze
- 160g gelatin bloom
- 100g water
- 260g caster sugar
- 130ml cream
- 72g cocoa powder
- 25g invert sugar (you could use honey as a substitute)
- 96g glucose syrup
Success Sponge
- 180g almond flour
- 36g wheat flour
- 180g egg white
- 46g caster sugar
- 136 icing sugar
Praline Crunch
- 50g milk chocolate couverture
- 200g praline
- 100g paillete feuilletine (kind of a waffle)
Chocolate Mousse
- 36g sugar
- 265g water
- 71g egg yolk
- 125 dark chocolate couverture
- 250ml COLD cream
Decoration
- Chocolate as needed
INSTRUCTIONS
Dark Mirror Glaze
- Bring the sugar and water to a boil and cook to 110 ℃.
- Separately, bring the cream, glucose and invert sugar to a boil.
- Add cocoa powder to it.
- Pour the mixture over the cooked sugar.
- Add in the gelatin bloom and blend.
- Set aside in the refrigerator.
Success Sponge
- Draw out two 16cm diameter circles per entremets on parchment paper and turn them onto a baking sheet. Set aside.
- Preheat the oven to 180 ℃.
- Beat the egg whites till stiff peaks form.
- Add the caster sugar.
- Sift the almond and wheat flour.
- Add the flours to the mixture to form a batter.
- Fill your piping bag and pipe the batter in a spiral within the circles drawn on the parchment paper.
- Dust with confectioner’s sugar.
- Bake for 10 minutes turning the baking sheet halfway through cooking.
- After baking, transfer the rings to a rack and set aside.
- To cut off the excess, use a 16 cm diameter tart ring. Set aside.
Praline Crunch
- Line a baking sheet with parchment paper.
- Place a 16cm tart ring on the paper per entremets. Place the sponge disks at the bottom of each tart ring.
- Melt the milk couverture chocolate in a bowl over a double boiler.
- Add the praline to the melted chocolate.
- Gently incorporate the paillete feuilletine with a spatula.
- Pour 170g of crunch in each tart ring, over the sponge.
- Smooth the crunch with the back of a spoon.
- Set in the refrigerator.
Chocolate Mousse
- Combine the water and sugar in a saucepan, bring to boil, then let cool.
- Whip the cream to a mousse like consistency in the bowl of a mixer fitted with a whisk attachment. Refrigerate.
- Melt the dark couverture chocolate in a bowl over a double boiler and maintain at 50 ℃
- Mix yolks and sugar syrup in a bowl.
- Place the bowl over a double boiler and cook at 60 ℃, stirring continuously with a whisk.
- Attach the bowl to a mixer fitted with a whisk attachment and whisk the mixture to a ribbon consistency to make Pâte à Bombe.
- Fold one third of the mousse cream into the hot melted chocolate and whisk vigorously until it has a smooth texture.
- Gently fold in the Pâte à Bombe, followed by the remaining whipped cream.
- Gently smooth the chocolate mousse with a spatula and fill your piping bag with it with No. 12 fluted tip.
- Use immediately.
Assembly
- For assembly reference, refer to the picture below.
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