Blueberry-orange cake

Blueberry-orange cake

You will need:

Biscuit «Madeleine»:

2 eggs
62g sugar
62 g butter
62 g flour
1/2 Art. l. cornstarch
a pinch of salt

+ Fresh orange juice for impregnation

Chocolate biscuit without flour:

3 egg yolks
3 protein
67 g dark chocolate
32 g butter
40g sugar

orange marmalade / jam

Blueberry mousse:

62 g blueberry puree
10g sugar
75 g cream 35% (whip)
~ 2-3 grams of sheet gelatin

Orange confit:

zest of 1 orange
50 g water
50g sugar

White chocolate mousse:

150 ml cream 33-35%
75 ml of milk
50 g of white chocolate
5 g gelatin sheet
orange confit

Neutral glaze:

200 ml water
Sugar 170 g
30 g glucose syrup
~ 10 g gelatin sheet
a few drops of vanilla extract


curls of white chocolate
candied orange
coconut (browned on a dry frying pan)

How to cook:

1) Biscuit «Madeleine»: Heat oven to 190 ° C. Baking tray lay a baking paper. Melt the butter. Cool. Sift flour twice with starch and salt. Leave.
In a large bowl, mix the eggs and sugar. Put in a water bath at low heat and beat at high speed to increase the volume three times, and a thick, light and fluffy cream. Remove the bowl from the heat and continue beating this mass a few more minutes until it cools down. Again, sift the flour with the starch on top of the egg cream and mix gently shovel. When the dough becomes almost uniform, pour in a thin stream on the edge of a bowl of melted butter and mix again until dough is smooth.
The resulting dough is spread evenly with a thin layer on the baking sheet, place in oven and bake for about 10-15 minutes until tender. The resulting cake cool and cut circles with a diameter slightly less than you used to build the basic molds pastries. Gently soak the fresh orange juice. Leave.

2) Chocolate biscuit without flour: Heat oven to 180 ° C. Baking tray lay a baking paper. Protein shake up with a pinch of salt, sugar gradually podsypaya to sustainable forms of spades. Melt chocolate in a water bath with butter. Give a little cool, mix with the egg yolks, one at a time, making it difficult to thoroughly after each addition. At the end, add the beaten egg whites. Gently stir paddle. The resulting mass is spread a thin even layer on the baking sheet. Bake for about 10-12 minutes. The resulting cake is completely cool, and also cut out circles with a diameter slightly less than you used to build the basic molds pastries. Coat a thin layer of orange marmalade. Leave.

3) Blueberry mousse: soak gelatine in cold water. Blueberry puree mixed with sugar, put on fire, bring to a boil until the sugar is dissolved. Remove from heat, cool slightly and add the soaked and squeezed gelatin. Stir the gelatin is completely dissolved. The resulting mass to cool, then carefully enter the whipped cream. Mix. The resulting mousse put in small molds hemisphere-size slightly smaller than the main assembly of molds for cakes. Cover with cling film and freeze.

4) Orange confit: sugar and water mix, put on fire, bring to a boil. Add zest (coarsely grated) and boil for 2-3 minutes. Remove the fire, recline on a sieve to stёk syrup. Give a little bit cool.

5) White chocolate mousse: soak gelatine in cold water. Milk bring to the boil, remove from heat and dissolve the gelatin in it pressed. A little cool. White chocolate melted in a water bath, and also a little cool. Mix the milk with the chocolate and stir until smooth. The resulting mass to cool until just warm state at room temperature. Whip cream and gradually enter into the milk-chocolate mass. At the end, add the orange confit and mix gently.

6) Build: On the bottom of the molds, put the hemispheres of the white chocolate mousse. In the center lay a frozen blueberry mousse and cover it with a chocolate biscuit, oiled side down. Next — the remaining white chocolate mousse and cover it with a biscuit «Madeleine». Cover with cling film and freeze completely.

7) Neutral icing: sugar, glucose and water to cook the syrup (103 ° C), remove from heat, add pre-soaked and squeezed gelatin. Stir until it dissolves. Add the vanilla extract for flavoring light. Refrigerate until thick. It should get the consistency is not very thick gel.

8) Finished cake to remove from the molds. Douse neutral icing on the grid. Writing to drain excess liquid, then remove again in the refrigerator to glaze grabbed.

9) Decoration: before serving decorate the edge of the pastry toasted coconut, and the top — chocolate curls, candied orange and fresh blueberries.

Bon Appetit!

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