Blueberry mousse cake

12 servings
10 hour

How to make blueberry mousse cake? Prepare all the necessary ingredients. The basis of the cake will be chocolate sponge, the products for its preparation should be at room temperature, take them out of the refrigerator in advance. Cocoa take good quality without various additives.

How to make a chocolate sponge? Break the eggs into a bowl and beat with a mixer at low speed, gradually sprinkle sugar with rain. Then, gradually adding revolutions, whisk the mass until the volume increases. Sugar should completely dissolve, and the mass will become light.

Sift through a sieve and combine all dry ingredients: flour, cocoa, baking powder.

Gradually introduce the dry mixture into the liquid mixture, stirring each time until homogeneous. He does not like long kneading biscuit dough, since the gluten can disperse and the biscuit will turn out to be rubber. It is necessary to mix confidently and quickly from bottom to top, from edge to center. The finished dough is homogeneous, slightly liquid - it pours freely, with a uniform chocolate tint. Perhaps the flour will need a little less or more, depending on its properties.

Bake biscuit and form a cake in a detachable form d 20-23 cm. Cover the bottom of the form with parchment and grease with butter, do not grease the sides so that the biscuit can catch on. Pour the dough into the tin and bake in a preheated oven at t 180 degrees for about 15 - 18 minutes. Readiness control, dry ray removed from the center of the biscuit. The time is approximately indicated, focus on the features of your oven.

How to make a sponge soak? Since the biscuit will be quite dry without impregnation, one cannot do. Put 40 grams of sugar in a mug, pour in 40 ml of hot water, mix until the sugar dissolves completely. Leave to cool and add 1 - 2 tsp cognac or liqueur, this is optional.

In advance, pour 50 ml of cold boiled water into 6 grams of gelatin and leave to swell (see the recommended time on the back of the package). Check the expiration date and take the tested gelatin. We cook this portion of gelatin for cream mousse.

Leave the finished biscuit for 5 minutes with the door ajar in the oven so that it does not immediately settle from a sharp temperature drop. Leave to cool slightly in the tin, then use a sharp knife to slide along the side and remove the tin. Finally cool the biscuit on the grill. Cake cake should ideally be 1-1. 5 cm high, cut and flatten the top if necessary.

Soak the cooled bark with warm syrup. Wash the tin and dry. Put clean parchment on the bottom. Along the rim, lay an acetate tape or parchment (you can cut a clerical corner). Place the soaked cake in the tin, lock, cover with cling film and put in the refrigerator.

How to make a creamy mousse? Take the curd cream cheese out of the fridge beforehand, it should warm to room temperature. You can use cream cheese like Philadelphia. Cream, on the contrary, should be as cold as possible, cream with a fat content of at least 33% is suitable for whipping.

Mix softened cream cheese 200 gr in a deep bowl with 2 tbsp. sugar, pick up spoons with a slide. Then beat the mass with a mixer until fluffy and the sugar dissolves.

Pour 200 grams of heavily cooled cream into a separate bowl, add 1 tsp with a slide of vanilla sugar and 1 tbsp. common sugar. Start beating at a low speed, gradually reach the maximum. As soon as the mass begins to thicken, add the whipped cheese, scroll for another 10-20 seconds, mixing the mass until homogeneous.

Heat the swollen gelatin, but do not boil. Stir until the powder dissolves completely and leave to cool a little. You can warm in a microwave or in a water bath, as convenient as possible.

Pour the slightly cooled gelatin into the cream in a thin trickle, stirring continuously at low speed. The finished creamy mousse is lush and tender, slightly sweet.

Pour the light mousse onto the biscuit cake, flatten the top, cover with clingfilm. Return the two-layer cake blank to the fridge until the mousse is fully set, this is 3 - 4 hours.

How to make blueberry mousse? Blueberries for mousse are suitable for both fresh and frozen. Cream is needed very cold with a fat content of 33% for whipping. Take gelatin from one firm so that the layers set about the same.

Rinse the fresh berry with 400 grams in water, dry lightly, place in a deep bowl and punch through with a submersible blender. Wash the frozen berry without defrosting in cold water and immediately punch with a blender. You can also use a stationary blender for this.

Wipe the crushed blueberry puree through a sieve. Or squeeze the juice through 4 layers of gauze. You can take any berry, if desired. An interesting taste is obtained if you mix sweet with more sour. The dark berry will give a richer mousse color.

All berry manipulations have one task: to get 200 ml of pure, natural berry juice.

Dissolve gelatin 8 grams in 60 ml of cold boiled water, leave to swell.

Beat 200ml cold cream from 33% with 100 grams of sugar. Start beating at a low speed, gradually bring the speed to the maximum. As soon as the mass starts to thicken, add 200ml of blueberry juice in a thin trickle, beat at a low speed until the mass is evenly colored. Heat the swollen gelatin, but do not boil, mix until completely dissolved, cool a little. Then introduce gelatin into the berry mass with continuous stirring.

Remove the cake blank from the refrigerator, pour the blueberry mousse into the second layer on top. At first, the mousse is quite liquid and spills smoothly, but in the cold it stabilizes and thickens. Cover the tin with cling film and place in the fridge until the mousse has set completely.

How do I make chocolate cake glaze? Take cream with a fat content of 20% or more. Choose good quality gelatin and cocoa, check the shelf life. It is better to take dark chocolate. I took with a cocoa content of 52%, it practically does not give mustard. The higher the percentage of cocoa in chocolate, the more mustard will be in the finished glaze. Start preparing the glaze immediately before use.

Pour 10 grams of gelatin into a suitable container, then pour 75 ml of cold boiled water, let it swell. In a thick-bottomed saucepan, mix 190 grams of sugar and 60 grams of cocoa sifted through a sieve. Pour 60 ml of cream and 100 ml of water into the dry mixture, mix thoroughly until homogeneous, only then put on a low heat. Stirring constantly, bring the mass over medium heat to a boil and remove from the stove.

Immediately add 40 gr chocolate wedges, stir until dissolved. Heat the swollen gelatin, mix until completely dissolved. Then, constantly stirring with a thin trickle, pour into the hot chocolate mass.

Pass the ready-made hot glaze through a fine sieve. Allow it to cool, the working temperature of the glaze is 30 & # 039; - 31' (room temperature). If poured hotter, it will be liquid and will shine through the mousse layer. If overexposed and allowed to cool more, the glaze will thicken, respectively, it will not give an even layer.

Remove the cake from the fridge. Remove the detachable side of the mold, put the cake on the grill on the parchment, bring the spatula (spatula) under the biscuit and carefully pull out the parchment. Then remove the acetate tape. To make it convenient to fill, put a suitable wide capacity under the grill.

Start pouring a lot at once from the center to the edges. All the glaze that is glass, collected. If necessary, it is filtered again and heated, then poured. This glaze is enough for two layers. Let the glaze grab, bring the spatula under the cake, remove the excess glaze. Then gently bring two spatulas under the biscuit and transfer the cake to a backing or flat plate.

If desired, the cake can be decorated or left clean. The upper layer of the glaze will grab, but it remains soft, plastic.

In the section, the blueberry cream mousse cake with biscuit is very beautiful, the taste is velvety, tender, moderately sweet. You can serve immediately or remove it to the refrigerator until the right time. Enjoy your meal!