Making a mirror glaze can seem intimidating but if you follow the temperature guidelines, it’s actually quite easy! The cake should be frozen solid before you glaze it and the glaze temperature should be 32-35 C (90-95 F) when you pour it.
This mousse cake recipe combines almond sponge with cherry filling, almond mousse, cherry mousse and almond praline crunch. Covered with the shiny marbled mirror glaze, this is one impressive cake! I made my cake in a 10-inch heart-shaped pan but you could make this in a 9 or 10 inch round pan.