No Added Sugar Mirror Glazed Cake – Lakanto Australia
by Gunawan Wu

Another amazing creation from our resident pastry chef Gunawan!
Mirror Glazed Cake - something extra special to make for those of you who love a challenge in the kitchen, you'll definitely be rewarded with a mouthful of this in the end! 

No added sugar White chocolate & Matcha Mousse

  • 250ml heavy cream
  • 80g Lakanto Icing Powder
  • 4 tbsp Matcha powder
  • 250g no added sugar white chocolate
  • 8g gold gelatine sheet
  • 400g whipped cream 
  1. Combine cream with matcha powder in a small saucepan and bring just to the boil.
  2. Pour over the chocolate and leave to stand for 2 minutes before stirring into a smooth ganache.
  3. Stir in softened gelatine and then cool to around 30°C then gently fold in the whipped cream. Pipe it into silicone mould and freeze. 

Dark mirror glaze

  • 90g Lakanto Classic Monkfruit Sweetener
  • 30g unsweetened cocoa powder
  • 70g water
  • 55g Cream
  • 6g gold gelatine leaf

Method

  1. Stir Lakanto Classic Monkfruit Sweetener, unsweetened cocoa powder and water together to make like a paste.
  2. Then stir in with cream into saucepan.
  3. Bring to boil then keep it aside.
  4. While still warm stir in softened gelatine leaf.
  5. Apply to the mousse ball and decorate 

 

 

Topics: Pastry Chef Monkfruit Sweetener Classic Lakanto Monkfruit Icing Powder Glaze Cake