Blueberry cake with mousse

Blueberry cake

Blueberry cake

 

 

Blueberry cake with mousse

Ingredients:
For biscuit:
Sugar — 35 g
Egg — 1 pc.
Lemon zest (optional) — from 0.5 pcs.
Flour — 35 g
Butter (melt) — 8 g

For bilberry mousse:
Gelatin — 4 g
Cold water — 45 ml
Bilberry fresh or frozen — 260 g
Sugar — 160 g
Egg proteins — 60 g (2 pcs.)
Cream (from 30%) — 100 ml

Optional if desired:
Liquor Crème de cassis — 2 tbsp. L.
Bilberry for decoration — 100-150 g

Form for a cake with a diameter of 15 cm

Preparation:
Biscuit.
1. Preheat the oven to 180 ° C (classic top-bottom heating) or 160 ° C with ventilation heating. The bottom of the split form with a diameter of 15 cm is covered with parchment.
2. Mix sugar in a small heat-resistant container with an egg. Put on a water bath (pour water on a saucepan for 0.25) for 3-4 minutes, constantly whipping the mass whisk. Remove from the bath, beat with a mixer for 5 minutes before cooling and getting a thick air mass.
3. Add the lemon zest if used. Porcine add flour, gently stirring with a spoon until unification. Add the butter, gently stir.
4. Transfer the dough into the prepared form, bake in a preheated oven for 15 minutes or until the surface becomes lightly browned and the biscuit is ready. Take the form from the oven, let stand for 10 minutes, release the biscuit and allow to cool completely on the grate.
5. Cooled biscuit put in a 15 cm diameter with high (!) Sides.

Blueberry mousse.
6. Soak gelatin in water (20 ml), leave to swell for 10 minutes.
7. Put the blueberries in a small saucepan, put on medium fire. Cook, stirring, 3-5 minutes, until the softness of the berries. Remove from heat, let the berries pass through a sieve.
8. Heat 0.25 parts of the resulting puree in a water bath or pulse in a microwave, add the swollen gelatin, mix the mass thoroughly until smoothness and complete dissolution of the gelatin. Stir to the remaining mashed potatoes. Allow to cool completely.
9. Mix sugar (150 g) and water (25 ml) in a small saucepan, put on medium heat, bring to a boil and cook the syrup to 120 ºС. At this time, in the bowl of the mixer, start whipping the proteins with sugar (10 g) at medium-low speed. When the syrup is ready, increase the speed of the mixer to the maximum and in a thin trickle over the wall of the bowl add hot syrup to the whipping proteins. Continue to whip the meringue to firm shiny peaks and cool completely.
10. Mix the cooled blueberry puree into the merengu portions, each time gently stirring until the mass is combined.
11. Whip the cream until the medium-strong peaks, mix in the bulk.

Assembly.
Biscuit evenly soaked liqueur, pour mousse. Align the surface, send to the freezer for 2-3 hours or until completely hardened. Garnish with blueberries.
Before serving, allow the cake to stand for at least 40 minutes at room temperature. To quickly and accurately remove from the mold, heat its walls with a burner or a hairdryer.
Keep cake in the fridge.

Bon Appetit!