Sugar-Free Lemon Honey Mirror Cake

Looking for a show-stopping dessert that’s both delicious and impressive?

Then this lemon honey mirror cake of mine is just for you. With its layers of creamy yoghurt and buttercream, a glossy mirror glaze, and a hint of citrus, this cake is the perfect treat to wow your guests! Grab your mixing bowls, and let’s get baking!

Servings: 25 Difficulty: Medium

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Cooking time: 30 minutes Preparation time: 3 hours Total time: 3 hours 30 minutes

Ingredients

Mirror Glaze:

94 g condensed milk

64 g 100% cocoa powder

6 tbsp honey

6 tbsp clarified butter

100 g honey

60 ml water

4 g gelatin

Butter Cream:

85 g butter

50 g honey

Yogurt Cream:

30 g gelatin

100 ml water

400 g Greek yogurt

100 g honey

Juice of 2 lemons

Jam Layer:

Juice of 2 lemons

Zest of 2 lemons

100 ml water

150 g honey

6 g gelatin

Sponge Base:

200 g honey

50 g Greek yogurt

200 g flour

5 eggs

1 tbsp vinegar

0.5 tsp baking soda

1 tsp baking powder

Chocolate Decoration:

32 g 100% cocoa powder

3 tbsp clarified butter

3 tbsp natural honey

Instructions

Sponge Base

Step 1: Preheat the oven to 180°C (356°F).

Step 2: In a bowl, beat the eggs and honey together until fluffy.

Step 3: Mix in the Greek yogurt, vinegar, baking soda, and baking powder until fully combined.

Step 4: Gradually fold the flour into the mixture, stirring gently to avoid overmixing.

Step 5: Pour the batter into a lined baking tin and smooth the surface.

Step 6: Bake for 20–25 minutes, or until golden and a toothpick comes out clean. Let the sponge cool completely before layering.

Butter Cream

Step 1: In a bowl, beat the softened butter and honey together until light and fluffy.

Step 2: Chill in the fridge until needed.

Yogurt Cream

Step 1: Soak the gelatin in 100 ml of water and let it bloom for about 5 minutes.

Step 2: Mix the Greek yogurt, honey, and lemon juice in a bowl until smooth.

Step 3: Heat the bloomed gelatin until fully melted (avoid boiling), then stir it into the yogurt mixture.

Step 4: Chill the cream in the fridge until it thickens slightly but is still spreadable.

Jam Layer

Step 1: Combine the lemon juice, lemon zest, water, and honey in a small pot. Heat gently until the honey dissolves.

Step 2: Soak the gelatin in water to bloom, then heat it until melted. Stir the gelatin into the lemon mixture.

Step 3: Let the mixture cool slightly before spreading it over the sponge layer.

Mirror Glaze

Step 1: Soak the gelatin in water and let it bloom.

Step 2: In a saucepan, heat the condensed milk, cocoa powder, honey, and clarified butter over medium heat until smooth.

Step 3: Stir the bloomed gelatin into the mixture until dissolved.

Step 4: Cool the glaze to 30–35°C, ensuring it’s pourable but not too runny.

Chocolate Decoration

Step 1: Melt the clarified butter and mix it with cocoa powder and honey until smooth.

Step 2: Use a piping bag or spoon to create decorative patterns for the cake.

Assembly

Step 1: Spread a layer of yogurt cream over the sponge base, followed by the jam layer. Chill for 15–20 minutes.

Step 2: Add a layer of buttercream on top of the jam, smoothing it evenly. Chill again until firm.

Step 3: Pour the cooled mirror glaze over the entire cake, ensuring it coats evenly.

Step 4: Add chocolate decorations to the top and sides as desired.

Step 5: Refrigerate the cake for at least 2 hours to set before serving.

Useful tips

• Ensure each layer is fully set before adding the next for a cleaner finish.

• Use a thermometer for the mirror glaze to avoid it being too hot or too cold.

• Lightly brush the sponge with lemon syrup if you prefer extra moisture.

• Work in a cool environment to make layering and glazing easier.

Nutritional information