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Blueberry cake with vanilla
- (1)
-
Preparation time:
1 h 45 min -
Difficulty:
-
Number of ingredients:
28
You can''t go wrong with a combination of blueberries and vanilla. The cake consists of cocoa sponge, vanilla cremeux, blueberry jelly and airy blueberry cream, which hides the BAM blueberry topping, which has a rich fruity flavour and excellent texture - perfect for making creams and fillings. If you don''t have two 16 cm diameter rings, just reverse the order of the components - bake the sponge first, then prepare the vanilla cremeux and the blueberry filling.
Whipping the cream is a very important step in desserts containing cream fillings. The sweet cream plays a major role in the texture, taste and appearance of the final product. Always choose full-fat sweet cream for whipping, which must be well chilled before use. When preparing mousses and creams, it should never be whipped stiffly unless the recipe calls for it. Whip the cream to soft peaks, which means medium firm. This would be so much that you can see the whisk marks in the cream, and if you catch it with the whisk, it produces soft peaks which hang down.
The recipe is part of the BAM recipe book - Modern Desserts. The recipe is suitable for 8 pieces of cake, prepared in round cake tins 18 cm and 16 cm in diameter.
You can also sprinkle the following on top of or instead of the blueberry cake:
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the cocoa biscuit:
- 50 g eggs (1 M egg)
- 40 g crystal sugar
- 30 g plain flour
- 5 g BAM cocoa powder
To moisten the sponge cake:
- 50 g water
- 10 g rum sugar
For the vanilla cremeux:
- 115 g sweet cream
- 1 BAM vanilla pod
- 40 g egg yolks (2 M egg yolks)
- 30 g crystal sugar
- 1 gelatine leaflet
For the blueberry jelly:
- 100 g frozen blueberries
- 25 g of water
- 25 g of homemade rum
- 25 g crystal sugar
- 1,5 gelatine leaves
For the blueberry mousse:
- 100 g mascarpone cheese
- 50 g milk
- 2,5 gelatine leaves
- 70 g BAM blueberry dressing
- 180 g sweet whipping cream
For mirror glaze:
- 100 g of water
- 120 g crystal sugar
- 120 g sweetened condensed milk
- 120 g BAM white chocolate
- 3,5 gelatine leaves
- purple food colouring in gel or paste
- white food colouring in gel or paste
Instructions:
For the vanilla cremeux:
1
Place food-safe plastic wrap on a hard, flat surface and place a 16 cm diameter ring on top. Wrap the foil tightly around the ring.
2
Cut the vanilla pod lengthwise and scrape out the core. In a small saucepan, bring the cream and vanilla seeds to the boil. Soak the gelatine in cold water for 5 minutes. Mix the yolk with the sugar and temper with some of the warm cream. Pour into the saucepan and heat to 83 °C, stirring constantly - it must not boil. When the cream has reached the desired temperature, remove from the heat and dissolve the gelatine in it.
3
Pour the cream into the prepared ring and flatten the surface. Cover with plastic food film so that it is touching and leave to cool.
For the blueberry jelly:
1
Soak the gelatine in cold water for 5 minutes. Bring all the other ingredients to the boil. Cook, stirring occasionally, for a further 5 minutes, then remove the blueberries and dissolve the strained gelatine in them.
2
Cool the blueberry puree until lukewarm and pour it over the vanilla custard, from which the cling film has been carefully removed. Place in the freezer for about one hour or until the insert is frozen.
For the biscuit:
1
Preheat the oven to 180 °C. Separate the egg. Whisk the egg yolks with half the sugar, then whisk the egg whites firmly with the remaining sugar. Sift the dry ingredients over the egg yolk mixture and mix smooth with a hand mixer. Add a spoonful of the beaten egg whites and mix smooth. Gently fold in the remaining cream with a spatula.
2
Spread the mixture evenly on a 16 cm diameter baking tray lined with baking paper (bottom) and bake for about 9 minutes. Cool in the baking tray for 5 minutes, then carefully remove from the tray and cool on a wire rack.
For the blueberry mousse:
1
When the insert is frozen, make the blueberry mousse. Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Blend the mascarpone cheese smoothly into the blueberry mousse. Bring the milk to the boil, skim off the heat and dissolve the strained gelatine in it. Pour it over the cream and mix well with a hand mixer to combine the ingredients. Add the whipped cream in two steps with a spatula.
To assemble the cake:
1
Place a sheet of plastic food film on the base. Place a sponge cake in the centre and moisten it. Place an 18 cm diameter ring around the sponge and wrap the foil tightly around it. Fill a piping bag with the cream, first filling the rim around the sponge, then piping the cream in a spiral around the top (you will use less than half of the cream). Smooth the surface of the sponge.
2
Take the insert out of the freezer, separate it from the ring and place it in the centre of the custard. Press gently. Pipe the cream again, first around the edge of the insert and then over the cream. Smooth the surface and freeze the cake for 12 hours.
For mirror glaze:
1
Soak the gelatine in cold water for 5 minutes. In a small saucepan, bring the water, sugar and condensed milk to the boil. Cook, stirring occasionally, until the temperature reaches 103 °C. Remove from the heat, add the strained gelatine and stir until it melts. Pour over the chocolate, wait one minute and blend smooth with a stick blender.
2
Strain the glaze and divide into two parts. Colour ⅔ of the glaze purple and ⅓ white. Once the colouring has been added, mix again with a stick blender and strain. Cover the glaze with plastic food film so that it is touching and put in the fridge.
For icing the cake:
1
When the cake is completely frozen, heat the glazes to about 30-32 °C, stir with a stick blender and strain. Pour the white glaze into the purple glaze and stir in a shallow, circular motion.
2
Separate the frozen cake from the ring and place it on a narrow dish or glass. Pour over the cake in a circular motion and allow the excess icing to run off. Remove any icing hanging from the cake with a knife and carefully transfer the cake to a stand using two palette knives. Decorate the cake as desired and place in the fridge to thaw slowly.
Discount on products used in the recipe - 10%:
-3,18 €
Total:
31,79 €28,61 €
-10%
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