Blueberry cake made with
– an almond biscuit,
– blueberry mousse
– a blueberry cream,
– blueberry jelly
– whipped cream.
Material used
– Ancel 210 bloom gelatine
– Baking paper
– Angled spatula
Ingredients
Almond biscuit
35g almond powder35g icing sugar25g egg10g melted butter7g flour2 egg whites (50g)
Blueberry mousse 180g liquid cream90g blueberries15g sugar2g gelatine
Blueberry mousse 255g blueberries30g sugar110g cream2g gelatine
Blueberry cream90g blueberries2 egg yolks30g sugar30g single cream1 leaf gelatine 2g
Blueberry jelly50g blueberries, mixed and strained15g water10g caster sugar2g gelatine
The recipe
Pour 4 personnes
Almond biscuit35g almond powder35g icing sugar25g egg10g melted butter7g flour2 egg whites (50g)
Mix the powders, butter, egg and egg whites in a bowl. Bake at 170°C for 14-15 minutes.
Blueberry mousse 180g liquid cream90g blueberries15g sugar2g gelatine
Pour the blended blueberries into a saucepan. Bring to the boil, then remove from the heat and add the gelatine. Mix well. In another bowl, whip the cream and add to the previous mixture. Mix well. Pour over the biscuit and place in the freezer for 10 minutes.
Blueberry cream90g blueberries2 egg yolks30g sugar30g single cream1 leaf gelatine 2g
Heat the cream. Mix the egg yolks and sugar and add the boiling cream to the mixture. Return to the heat and thicken. Remove from the heat and add the gelatine and mixed blueberries. Pour into the frame. Place in the freezer.
Blueberry mousse 255g blueberries30g sugar110g cream2g gelatine
Place 55g of the blueberries in a saucepan. Bring to the boil, then remove from the heat and add the gelatine. Mix well. In another bowl, whip the very cold liquid cream and add to the previous mixture. Pour over the cream and place in the freezer overnight.
Blueberry jelly50g blueberries, mixed and strained15g water10g caster sugar2g gelatine
Make a jelly with all the ingredients and pour over the frozen cake.
Chill until defrosted. Carefully remove the frame. Serve whole or cut into individual portions.
I decorated with fresh wild blueberries, mint leaves and a little whipped cream on top.
