Blueberry Mousse Cake

Step-by-step cooking

1. Step 1:

   

   The basis of the cake will be a chocolate sponge cake, the products for its preparation must be at room temperature. Cocoa should be taken of good quality.

2. Step 2:

   

   Cooking CHOCOLATE SPONGE CAKE. Beat the eggs at low speed, gradually pour in the sugar, adding turns to beat until the volume increases. The sugar should completely dissolve, and the mass will become light.

3. Step 3:

   

   Sift and mix the dry ingredients: flour, cocoa, baking powder.

4. Step 4:

   

   Gradually introduce the dry mixture into the liquid, stirring each time until smooth. Biscuit dough does not like long kneading, since gluten can disperse and the sponge cake will turn out to be rubber. It is necessary to mix confidently and quickly from the bottom up, from the edge to the center. The finished dough is homogeneous, slightly runny - it flows freely, with a uniform chocolate shade.

5. Step 5:

   

   It is necessary to bake a biscuit and form a cake in a split form d 20 - 23 cm. Cover the bottom with parchment and grease with butter, do not lubricate the sides so that the biscuit can rise catching. Pour the dough into a mold and bake in a preheated oven at t 180 &039; for about 15 - 18 minutes. Readiness control, a dry splinter removed from the center of the biscuit.

6. Step 6:

   

   We are preparing the IMPREGNATION for the cakes, since the biscuit will be quite dry. Pour 40 grams of sugar into a mug, pour 40 ml of hot water, mix until the sugar is completely dissolved. Let cool and add 1-2 tsp. cognac or liqueur, this is optional.

7. Step 7:

   

   In advance, add 50 ml of cold boiled water to 6 g 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. I used Dr. Oetker. This portion of gelatin is prepared for a creamy mousse.

8. Step 8:

   

   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. Let cool a little in the mold, then use a sharp knife to hold along the rim, remove the mold. Finally cool the biscuit on the grill. The cake cake should ideally be 1 - 1.5 cm high, if necessary, cut and trim the top.

9. Step 9:

   

   Soak the cooled cake qualitatively with warm syrup. Wash the mold, dry it, put clean parchment on the bottom. Along the side, lay an acetate tape or parchment / you can cut a stationery corner /. Place the soaked cake in the mold, close the lock, cover with a film and put it in the refrigerator.

10. Step 10:

    

    Products for cream mousse. Curd cream cheese to get in advance, it should warm up to room temperature. You can use cream cheese like Philadelphia: Almette, Violette, etc. Cream, on the contrary, should be as cold as possible, only from 33% will be suitable for whipping.

11. Step 11:

    

    Cooking CREAM MOUSSE. Softened cream cheese 200 gr mix with 2 tbsp.l. sugar, spoons with a slide. Then beat the mass until fluffy and the sugar dissolves.

12. Step 12:

    

    In a separate bowl pour strongly cooled cream 200 gr, add 1 tsp. with a slide of vanilla sugar and 1 tbsp.l. plain sugar. Start whipping at a low speed, gradually add to the maximum. As soon as the mass begins to thicken, add the whipped cheese, scroll for another 10 - 20 seconds, mixing until smooth.

13. Step 13:

    

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

14. Step 14:

    

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

15. Step 15:

    

    Pour the light mousse on the sponge cake, flatten the top, cover with a film. Return the two-layer cake blank to the refrigerator until the mousse is completely solidified, this is 3-4 hours.

17. Step 16:

    

    Blueberry mousse products. Blueberries are suitable both fresh and frozen. Cream needs very cold from 33% for whipping. Gelatin should be taken from the same company so that the layers are grasped approximately the same way.

18. Step 17:

    

    Cooking BLUEBERRY MOUSSE. Rinse the fresh berry 400 gr, punch it with a blender. Do not defrost frozen, rinse with cold water and immediately put in a blender.

19. Step 18:

    

    Rub the crushed berry 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. A dark berry will give a richer color to the mousse.

20. Step 19:

    

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

21. Step 20:

    

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

22. Step 21:

    

    Beat 200 grams of cold cream from 33% with 100 grams of sugar. Start whipping at a low speed, gradually add to the 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 introduce gelatin into the berry mass with continuous stirring.

23. Step 22:

    

    Get the cake blank out of the refrigerator, pour the blueberry mousse with the second layer. Mousse is quite liquid at first and spreads evenly, but in the cold it stabilizes and thickens. Cover the mold and put it in the refrigerator until the mousse is completely solidified.

24. Step 23:

    

    Products for chocolate glaze. Cream should be taken only fat, it is possible from 20%. Choose good quality gelatin and cocoa, check the expiration date. Dark chocolate. I took it with a cocoa content of 52%, it practically does not give bitterness, the higher the percentage, the more bitterness there will be in the finished glaze. Start preparing the glaze immediately before use.

25. Step 24:

    

    Preparing CHOCOLATE ICING. Pour 75 ml of cold boiled water into 10 g of gelatin, let it swell. In a saucepan with a thick bottom, mix 190 grams of sugar and 60 grams of sifted cocoa. Pour 60 ml of cream and 100 ml of water into the dry mixture, mix thoroughly until smooth, only then put on low heat. Bring to a boil, stirring constantly, and remove from the stove.

26. Step 25:

    

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

27. Step 26:

    

    Pass the finished hot glaze through a fine sieve. Allow to cool, the operating temperature of the glaze 30&039; - 31&039; / room temperature/. If you pour it hotter, it will be liquid and the mousse layer will shine through. If overexposed and allowed to cool more, the glaze will thicken, respectively, will not give an even layer.

28. Step 27:

    

    Get the cake out of the refrigerator. Remove the detachable side of the mold, put the cake on the grill on parchment, bring the spatula under the biscuit and carefully pull out the parchment. Then remove the acetate tape. To make it convenient to pour, we put a suitable wide container under the grill.

29. Step 28:

    

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

30. Step 29:

    

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

31. Step 30:

    

    In the section, the cake is very beautiful, the taste is velvety, tender, moderately sweet. You can serve it immediately or put it in the refrigerator until the right time.