Blueberries are a different fruit in my mind. In fact, you don't know how delicious this fruit is, but if I had to use a few words to describe blueberries, I would use these three words: mysterious, noble, elegant.
I always wanted to make a blueberry cake, but for some reason, things went wrong when making blueberry cakes. There was no problem eating it, but it always affected the photo shoot, which made me very depressed. In the end, I decided to make a blueberry mousse cake. Although the yellow peach yogurt cake last time was delicious, after making it several times, I found that it was easy to damage some areas when demoulding, so in order to complete the photo shoot as much as possible, I finally chose to make mousse with whipped cream.
Blueberry mousse cake
By LessiePrice
Recipe Recommendations
- eggs of 2
- light cream 200 grams
- yogurt 150 grams
- gelatin 2 tablets
- blueberry 20 grams
- butter 24 grams
- low powder 48 grams
- lemon juice or 5 drops of white vinegar
- salt 1 grams
- fine sugar 48 grams
Steps for Blueberry mousse cake
1
Let me briefly introduce the practice of sponge cakes. When I first made mousse, I liked to use Qi Feng to make cake bodies, but now I like to use sponge bodies because I feel that the sponge is not as soft as Qi Feng, and I have more power when holding mousse: Pour the eggs into the basin.
2
Add sugar and salt to the eggs and squeeze in lemon juice.
3
Use an egg beater to beat the egg liquid. It is not easy to beat the whole egg. It is best to put the egg beater in warm water at about 40 degrees and beat it until you lift the egg beater, and the lines flowing down the egg liquid will not disappear quickly.
4
Sift the low flour and add it to the egg paste in three times. Mix well each time before adding the latter. Pay attention to the stirring technique. Use a rubber spatula to mix from bottom to top. Don't stir in circles, otherwise the egg paste will be easy to defrost.
5
Add butter to the mixed egg paste, mix well, and serve. Apply oil around the cake mold, slowly pour in the egg paste, and after pouring, pick up the cake mold and shake it hard a few times to eliminate the large bubbles. Preheat the oven to 170 degrees, lower, and bake for 40 minutes.
6
Leave more than two-thirds of the cake, divide it into two sides, and cut off the edges so that the cake body is smaller than the cake mold.
7
Place one piece on the bottom of the cake mold.
8
Prepare the ingredients for mousse filling.
9
Whisk the light cream until it has a pattern.
10
Put the blueberries and blueberry jam in the cooking machine, beat them into puree, and mix the puree and yogurt.
11
Soak gelatine in cold water until soft and dissolve in hot water.
12
Mix the puree yogurt and the light cream gelatine mixture well.
13
Pour half of the mousse sauce into the cake mold you have prepared.
14
Wait a little to smooth the surface.
15
Finish the surface before putting another piece of cake.
16
Pour in the rest of the mousse sauce. When the surface is smooth, refrigerate for more than two hours until it is completely set.
17
Prepare the raw materials for mirror pectin.
18
Pour the blueberry juice into the QQ sugar.
19
The heat-insulating water completely melts the QQ sugar.
20
After cooling slightly, pour on the refrigerated cake surface and place in the refrigerator for more than four hours.
21
After demoulding, cut it into pieces and start eating. It would be nice to use some blueberries for decoration.
22
It's not bad to decorate with blueberries
23
I always feel that my cake cannot be cut well. I read some online introductions, but I still cannot be cut well. What should I do? If I just eat it, I would feel good, but as soon as I put a photo on it, I always feel that there is a problem with the cutting.Blueberry mousse cake Make Tips
1. The living mold usually needs to be wrapped with tinfoil under it, otherwise mousse sauce will flow out from underneath, but because my mousse sauce is relatively strong this time, I don't wrap it. 2. When demoulding, just use a hair dryer to blow around. 6-inch sponge cake body ingredients: eggs, 2 fine sugar, 48g salt, 1g lemon juice (white vinegar), 5 drops of low flour, 48g butter (vegetable oil), 24g blueberry yogurt filling ingredients: light cream, 200g blueberry 20g blueberry jam, 30g yogurt, 150g gelatine, 2 slices of mirror ingredients: blueberry flavor QQ sugar, 38g blueberry juice, 45g