Blueberry mousse cake

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   How to make blueberry mousse cake? Prepare all the necessary ingredients. The base of the cake will be a chocolate sponge cake; the ingredients for its preparation should be at room temperature; remove them from the refrigerator in advance. Take good quality cocoa without various additives.

2. STEP 2

   

   How to make chocolate sponge cake? Break the eggs into a bowl and beat with a mixer at low speed, gradually pour in the sugar. Next, gradually adding speed, beat the mixture until the volume increases. The sugar should completely dissolve and the mass should become light.

3. STEP 3

   

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

4. STEP 4

   

   Gradually add the dry mixture into the liquid mixture, stirring each time until smooth. Biscuit dough does not like long kneading, as the gluten may separate and the biscuit will turn out rubbery. You need to mix confidently and quickly from the bottom up, from the edge to the center. The finished dough is homogeneous, slightly liquid - flows freely, with a uniform chocolate tint. You may need a little less or more flour, depending on its properties.

5. STEP 5

   

   Bake the sponge cake and shape the cake in a springform pan d 20 - 23 cm. Cover the bottom of the mold with parchment and grease with butter, do not grease the sides so that the sponge cake can rise up. Pour the dough into the mold and bake in a preheated oven at 180 degrees for about 15 - 18 minutes. Checking readiness by removing a dry splinter from the center of the biscuit. The times are approximate, be guided by the operating characteristics of your oven.

6. STEP 6

   

   How to make impregnation for biscuit? Since the biscuit will be quite dry, you cannot do without impregnation. Pour 40 grams of sugar into a mug, pour in 40 ml of hot water, stir until the sugar is completely dissolved. Let cool and add 1 - 2 tsp. cognac or liqueur, optional.

7. STEP 7

   

   In advance, pour 50 ml of cold boiled water into 6 grams of gelatin and leave for swelling (see the back of the package for the recommended time). Check the expiration date and use proven gelatin. We prepare this portion of gelatin for the creamy mousse.

8. STEP 8

   

   Leave the finished biscuit for 5 minutes with the door slightly open in the oven so that it does not immediately collapse due to a sharp temperature change. Let cool slightly in the pan, then run a sharp knife along the edge and remove the pan. Cool the cake completely on a wire rack. The cake layer should ideally be 1 - 1.5 cm high; if necessary, cut and trim the top.

9. STEP 9

   

   Soak the cooled cake thoroughly with warm syrup. Wash and dry the uniform. Place clean parchment on the bottom. Lay an acetate ribbon or parchment paper (you can cut a stationery corner) along the side. Place the soaked cake in the mold, close the lock, cover with cling film and put in the refrigerator.

10. STEP 10

    

    How to make creamy mousse? Remove the cream cheese from the refrigerator in advance; it should warm to room temperature. You can use cream cheese like Philadelphia. On the contrary, cream should be as cold as possible; cream with a fat content of at least 33% is suitable for whipping.

11. STEP 11

    

    Mix softened cream cheese 200 g in a deep bowl with 2 tbsp. sugar, use heaped spoons. Then beat the mixture with a mixer until fluffy and sugar dissolves.

12. STEP 12

    

    Pour 200 g of heavily chilled cream into a separate bowl, add 1 tsp. with a heap of vanilla sugar and 1 tbsp. regular sugar. Start beating at low speed and gradually increase to maximum speed. As soon as the mass begins to thicken, add the whipped cheese, continue to scroll for 10 - 20 seconds, mixing the mass until smooth.

13. STEP 13

    

    Heat the swollen gelatin, but do not boil. Stir until the powder is completely dissolved and let cool slightly. You can heat it in the microwave or in a water bath, as convenient.

14. STEP 14

    

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

15. STEP 15

    

    Pour the light mousse onto the sponge cake, smooth the top, and cover with cling film. Return the two-layer cake blank to the refrigerator until the mousse has completely hardened, this is 3 - 4 hours.

16. STEP 16

    

    How to make blueberry mousse? Both fresh and frozen blueberries are suitable for mousse. You need very cold cream with a fat content of 33% or more for whipping. Use gelatin from the same brand so that the layers set approximately equally.

17. STEP 17

    

    Rinse 400 grams of fresh berries in water, dry slightly, place in a deep bowl and puree with an immersion blender. Without defrosting, rinse frozen berries in cold water and immediately puree with a blender. You can also use a stationary blender for this.

18. STEP 18

    

    Press the crushed blueberry puree through a sieve. Or squeeze the juice through 4 layers of gauze. You can take any berry you want. An interesting taste is obtained if you mix sweet with more sour. Dark berries will give a richer color to the mousse.

19. STEP 19

    

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

20. STEP 20

    

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

21. STEP 21

    

    Whip 200 ml of cold cream from 33% with 100 g of sugar. Start beating at low speed and gradually increase the speed to maximum. As soon as the mass begins to thicken, add 200 ml of blueberry juice in a thin stream, beat at low speed until the mass is evenly colored. Heat the swollen gelatin, but do not boil, stir until completely dissolved, cool slightly. Then add gelatin to the berry mass while stirring continuously.

22. STEP 22

    

    Remove the cake from the refrigerator and pour blueberry mousse on top as a second layer. The mousse is quite liquid at first and pours evenly, but in the cold it will stabilize and thicken. Cover the mold with cling film and place in the refrigerator until the mousse has completely hardened.

23. STEP 23

    

    How to make chocolate frosting for a cake? Take cream with a fat content of 20%. Choose good quality gelatin and cocoa, check the expiration date. It is better to take dark chocolate. I took it with a cocoa content of 52%, it gives practically no bitterness. The higher the percentage of cocoa in chocolate, the more bitterness there will be in the finished glaze. Start preparing the glaze immediately before use.

24. STEP 24

    

    Pour 10 grams of gelatin into a suitable container, then pour in 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 smooth, only then turn on low heat. Stirring constantly, bring the mixture to a boil over medium heat and remove from the stove.

25. STEP 25

    

    Immediately add 40g chocolate slices and stir until dissolved. Heat the swollen gelatin and stir until completely dissolved. Then, stirring constantly, pour into the hot chocolate mixture in a thin stream.

26. STEP 26

    

    Pass the finished hot glaze through a fine sieve. Let it cool, the working temperature of the glaze is 30' - 31' (room temperature). If you pour it hotter, it will be liquid and the mousse layer will show through. If you leave it too long and let it cool further, the glaze will thicken and therefore will not form an even layer.

27. STEP 27

    

    Remove the cake from the refrigerator. Remove the detachable side of the pan, place the cake on a wire rack on the parchment, place a spatula (spatula) under the sponge cake and carefully pull out the parchment. Then remove the acetate tape. To make pouring convenient, place a suitable wide container under the grill.

28. STEP 28

    

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

29. STEP 29

    

    If desired, the cake can be decorated or left plain. The top layer of glaze will set, but it will remain soft and pliable.

30. STEP 30

    

    In cross-section, the blueberry cream mousse cake with sponge cake is very beautiful, the taste is velvety, delicate, and moderately sweet. You can serve immediately or refrigerate until desired time. Bon appetit!

Comments on the recipe

valeriya

12.09.2023

4.6

Just wow! Check out another beautiful cake - blueberry cheesecake.

Kirk

12.09.2023

4.9

A new take on a great recipe.

Tahmina Gavrikova

12.09.2023

4.9

Simple and delicious. I baked it for a friend’s birthday, the guests were delighted. Thanks for the recipe