Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
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Recipe type: Cakes & Tarts
 
In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
Ingredients
For the Crepes:
  • 500g All-purpose flour
  • 5ml Salt
  • 15ml Sugar
  • Zest of 1 large lemon
  • 4 Eggs
  • 900ml Full cream milk
  • 60ml Oil
For the Flavoring:
  • 125ml Caster sugar
  • 5ml Ground cinnamon
  • 3 Large lemon cut into 24 wedges
For the Mirror Glaze:
  • 150g Sugar
  • 75ml Water
  • 100g Sweetened condensed milk
  • 8g Unflavored gelatin
  • 30ml Water
  • 175g Good quality white chocolate
Instructions
  1. Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
  2. In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
  3. To start weigh 500g all-purpose flour into a large bowl.
  4. Add 5ml salt, 15ml sugar, the zest of 1 large lemon, 60ml oil, 4 beaten eggs and 900ml full cream milk.
  5. Whisk this together until smooth, then put this aside for 30 minutes to rest.
  6. After 30 minutes, rub a little oil into a 20cm non-stick crepe pan.
  7. Place the pan over medium-high heat.
  8. When the pan is nice and hot, use a one third cup measure to pour batter into the pan. Swirl the pan to distribute the batter evenly and put it back on the flame.
  9. Allow this to cook for about 60 seconds until the bottom is golden.
  10. Flip the frepe over and continue to cook for a further 30 seconds.
  11. Remove the crepe from the pan and continue with the remaing crepes. This quantity will yield 24 crepes.
  12. For the flavoring, combine 125ml caster sugar with 5ml cinnamon and mix this until totally combined. Transfer this to a shaker bottle.
  13. Top and tail 3 large lemons and cut each one into 8 wedges.
  14. Place one crepe on your work surface and squeeze the juice of one lemon wedge evenly over the crepe.
  15. Give the crepe a generous sprinkling of the cinnamon sugar mixture.
  16. Place another crepe on top of this and repeat the process.
  17. Continue until you have a stack of 6 crepes.
  18. Pick up one side of the stack and roll it up into a log.
  19. Transfer this to a platter and continue with the remaining 3 logs.
  20. Cover the logs with clingwrap and place these in your refrigerator for at least 2 hours.
  21. For the mirror glaze, measure 150g sugar and place it in a pot. Pour in 75ml water, followed by 100g sweetened condensed milk.
  22. Measure 8g of unflavored gelatin into bowl and add 30ml water.
  23. Chop 175g of good quality white chocolate into bits and put this aside.
  24. Put the pot over medium high heat and bring this to a boil, stirring regularly.
  25. Remove the pot from the heat and add the bloomed gelatin. Stir this until the gelatin dissolves completely.
  26. Add the chocolate and stir this in until completely dissolved.
  27. Allow the glaze to cool to 29c or 84f before continuing.
  28. Remove the lemon crepe logs from the refrigerator and place the logs on a rack over a clean pan.
  29. Spoon equal amount of the glaze over each log.
  30. Return the logs to the refrigerator for 30 minutes for the glaze to set before serving.
  31. Serve the lemony logs sliced in half at an angle, or in slices, accompanied with whipped cream and enjoy.
Recipe by Whats4Chow at https://whats4chow.com/2020/09/04/lemon-log-cake-with-mirror-glaze-easy-no-bake-mirror-glaze-cake-mirror-glaze-recipe/