And the obsession continues. This Praline and White Chocolate Mirror-glaze Cake was created by Benjamina on the season following Nadiya Hussein’s, and it’s such a delicate and delicious dessert: two layers of vanilla genoise sponge, sandwiched by and coated with a salted praline flavored buttercream and topped with a glamorous mirror glaze made with white chocolate.
This was my first mirror glaze, and if you have the chance to purchase gelatin and glucose syrup, I encourage you to try to make it. It gives an incredible satisfaction to create such a wonderful finished look! In Italy we use fish gelatin sheets, but it was hard to find here. So I purchased fish powder gelatin instead. Every time, after it blooms in water, I warm it up to make sure it melts completely, before adding it. Please, by all means, use the gelatin you are most familiar with – sheet or powder, beef, pork, fish, or vegetarian based. But, make sure to check the right substitute ratio.
This cake was presented as a showstopper in the show, and a showstopper, it is. It requires a few steps, but it is well worth the extra work. You will need a candy thermometer and, if you aren’t inclined to try and use gelatin and glucose syrup, you can definitely cover the cake in white chocolate ganache.
Once again, since this cake is an adaptation of the original recipe I found in the Great British Bake Off book, it may contain odd volume quantities. As always, I encourage you to use a scale for your ingredients.