Mirabelle Plum - Illusion Cake

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recipe by Maxime, Le Meilleur Pâtissier https://www.instagram.com/maxime_lmp9/

  • Time icon
    Total Time
    12hrs 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1745

This dessert looks just like a golden, yellow mirabelle plums but it is in fact a cake. It uses Mirabelle plums for the compote that covers a madeleine sponge centre. Coated in ganache and finished with a mirror glaze. You will need a 3cm demisphere mould to make the sponge centres and shaped mould when assembling the shape of the plum. User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 30, 2024

Ingredients

  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    ½
  • Butter icon
    Butter
    130 g
  • Egg icon
    Egg
    100 g
  • Caster sugar icon
    Caster sugar
    280 g
  • All purpose flour icon
    All purpose flour
    100 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • White chocolate icon
    White chocolate
    300 g
  • Whipping cream icon
    Whipping cream
    450 g
  • Vanilla extract icon
    Vanilla extract
    1
  • Water icon
    Water
    as needed
  • Glucose syrup icon
    Glucose syrup
    150 g
  • Condensed milk icon
    Condensed milk
    100 g
  • Plum icon
    Plum
    450 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    1
  • Water icon
    Water
    135 g
  • Gelatine icon
    Gelatine
    10 g
  • Yellow food coloring icon
    Yellow food coloring
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Chef Patissier XL
  • kCook icon Heatproof bowl
  • kCook icon Square pan - 8"
  • kCook icon Easywarm bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Demisphere mold
  • kCook icon Shaped mold
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  1. Making the sponge cake
  2. Preheat oven 210°c
  3. Line a square pan with parchment paper and set aside
  4. Fit Creaming Beater
  5. Add the ingredient into the EasyWarm bowl
  6. Mix - 10 min, heat setting 7, Stir 1
  7. Remove the bowl from the machine and set aside
  8. Fit whisk tool
  9. Add ingredients into the Kenwood bowl
  10. Whisk - 3 min, speed 4
  11. Add ingredients into the Kenwood bowl
  12. Whisk - 3 min, speed 4
  13. Transfer the melted butter into the Kenwood bowl
  14. Whisk - 3 min, speed 4 until smooth
  15. Pour mixture into the square pan
  16. Bake - 10 min, 210°c
  17. Remove from the oven and let cool
  18. Cut into 3cm circles and set aside
  19. Making the compote:
  20. Add ingredients into a saucepan
  21. Heat on medium-high heat until hot
  22. Add ingredients into the saucepan
  23. Heat on medium-high heat – approx 2 min
  24. Add the ingredient into the saucepan
  25. Simmer on low heat – approx 10 min
  26. Add ingredients into the saucepan
  27. Transfer the compote into a demisphere mould
  28. Top with a sponge circle
  29. Freeze in the freezer overnight
  30. Making the ganache:
  31. Add ingredients into small bowl
  32. Let soak and continue
  33. Add the ingredient into a heatproof bowl and set aside
  34. Add ingredients into a saucepan
  35. Heat until boiling – medium-high heat
  36. Drain gelatine into a sieve and squeeze out excess liquid
  37. Transfer gelatine into the saucepan
  38. Pour the hot cream into the bowl of chocolate
  39. Wait a few seconds for the chocolate to melt
  40. Stir gently until smooth
  41. Add the ingredient into the heatproof bowl
  42. Mix until well combined
  43. Cover with plastic wrap
  44. Chill in the fridge overnight
  45. Clean the EasyWarm Bowl and fit the Whisk Tool
  46. Transfer the ganache into the EasyWarm bowl
  47. Whisk - 1 min, speed 3
  48. Whisk - 1 min, speed 5 until thickened
  49. Remove the bowl from the machine and set aside
  50. Making the mirror glaze:
  51. Add ingredients into a small bowl
  52. Let soak and continue
  53. Add ingredients into a heatproof bowl and set aside
  54. Add ingredients into a saucepan
  55. Heat until boiling – medium-high heat
  56. Add the ingredient into the saucepan
  57. Transfer the gelatine into the saucepan
  58. Pour the hot mixture into the bowl of chocolate
  59. Wait a few seconds for the chocolate to melt
  60. Add the ingredient into the heatproof bowl
  61. Stir gently until smooth
  62. Cover with plastic wrap
  63. Chill in the fridge overnight
  64. Assembling:
  65. In shaped moulds, fill them with ¾ of the ganache
  66. Add the compote sponge discs to the moulds, top up with ganache, and finish with a final sponge disc
  67. Chill in the freezer overnight
  68. The next day, reheat the icing to 26-27°C
  69. Unmould the cakes, then dip them in the icing with skewers and drain them on a rack
  70. Leave to defrost for 2-3 hours
  71. Serve
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