Blueberry-Lemon Mousse Cake
Baking and Desserts | Author's cuisine
⏳ Time
3 hours + 12 hours
🥕 Ingredients
31
🍽️ Servings
12
Description
This recipe is taken from a book by Anna Smith, 'Mousse Cakes. Easier than Ever!'.
Ingredients
- Egg white - 6.1 oz
- Whole egg - 2.1 oz
- Wheat Flour - 1.9 oz
- Almond - 1.8 oz
- Powdered Sugar - 1.8 oz
- Sugar - 18.9 oz
- Frozen Raspberries - 1.4 oz
- Chicken Egg - 0.7 oz
- Butter - 0.7 oz
- Limoncello - 0 fl oz
- Albumin - 0 oz
- Baking Powder - 0 oz
- White Chocolate - 7.5 oz
- Crushed Vanilla Wafers - 0.7 oz
- Grapeseed Oil - 0 fl oz
- Yogurt powder - 0.2 oz
- Citrus Zest Mix - 0.1 oz
- 33% Cream - 3 fl oz
- Natural Yogurt - 7.8 oz
- Tomato Puree - 2.3 oz
- Gelatin - 0.6 oz
- Lecithin - 0.1 oz
- Meyer Lemon Juice - 7 fl oz
- Dextrose - 10.6 oz
- Agar-Agar - 0.2 oz
- Frozen black currant puree - 21.1 oz
- Carob gum - 0.2 oz
- Water - 1 fl oz
- Glucose Powder - 4.9 oz
- Pectin - 0.7 oz
- Citric Acid - 0 oz
Step by Step guide
Step 1
Mix almond flour, powdered sugar, and 17 g of egg whites using a paddle attachment until smooth.
Step 2
Gradually add the eggs and egg yolks. Change the attachment to the 'whisk' and beat the mixture.
Step 3
Add the Limoncello, then incorporate the wheat flour with baking powder and the zest.
Step 4
Make a meringue using 60 g of egg whites, albumin, and 46 g of sugar.
Step 5
Add melted butter to the batter, then gently fold in the meringue. Divide the mixture between two 16 cm diameter rings and sprinkle with frozen blueberries. Bake at 180 °C for 15 minutes.
Step 6
Let the cakes cool, then remove them from the rings. Wrap them in plastic wrap and freeze.
Step 7
Melt 60 g of chocolate to 45 °C in the microwave using short bursts, then mix it with the butter.
Step 8
Add the wafer crumbs, yogurt powder, and lemon zest, and mix well. Spread over the sponge cake and freeze.
Step 9
Dissolve 2 g of powdered gelatin in 10 ml of water and let it sit until the gelatin swells.
Step 10
Bring the cream to a boil and add the gelatin mixture to it.
Step 11
Pour the hot cream over 153 g of chocolate and use a blender to create a creamy chocolate emulsion.
Step 12
Add the lecithin, water, lemon puree, and blend the mixture again with an immersion blender for one minute.
Step 13
Add 90 g of Greek yogurt and blend the mixture again until smooth.
Step 14
Spread the cream over two rings with a diameter of 16 cm. Freeze.
Step 15
Heat 225 g of lemon juice or puree to 40 °C, then gradually sprinkle in agar-agar along with 20 g of sugar and 30 g of dextrose. Bring the mixture to a boil while stirring constantly.
Step 16
Boil for 1 minute. Allow to stabilize completely. Blend with an immersion blender. Spread over the frozen cream and freeze again.
Step 17
Heat the blueberry puree to 20 °C. Soak 16 g of gelatin in 1/3 of the puree.
Step 18
Heat the gelatin mixture to 45 °C and mix it with the remaining puree. Add carob gum and blend the puree with an immersion blender.
Step 19
Prepare a meringue using 95 g of egg whites and 80 g of sugar. Gradually incorporate the blueberry mixture into it.
Step 20
Stir in 130 g of yogurt.
Step 21
Bring water, 300 g of sugar, and 270 g of dextrose to 25 °C.
Step 22
Add glucose. Heat to 45 °C.
Step 23
Add 90 g of sugar with pectin. Boil for 4 minutes.
Step 24
Add citric acid and stir.
Step 25
Leave for 15 minutes, then strain. Allow to cool. The working temperature for glazing the cake is 30–40 °C.
Step 26
Fill two molds halfway with mousse. Place the frozen filling gel-side down and gently press it into the mousse. Add the remaining mousse on top. Finish assembling with a layer of sponge cake (crisp side down), leaving 1–2 mm of sponge cake above the surface of the mousse. Freeze.
Step 27
Remove the cakes from the molds. Coat them with neutral glaze. Clean the bottom edges of the cakes from drips and transfer them to cake boards. Thaw in the refrigerator for 5 to 12 hours.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.