Vanilla and blueberry cake composed of
– an almond dacquoise
– a blueberry cream
– a vanilla mousse
– a blueberry jelly
For the almond dacquoise
45g egg whites
45g almond powder
40g icing sugar
15g caster sugar
Beat the egg whites with the caster sugar. Sift in the almond powder and icing sugar. Stir gently. Spread on a baking sheet and bake at 170°C for about 10 minutes. Cut the biscuit to the size of your 20x10cm pastry frame.
For the creamy blueberries
180g blueberries
2 egg yolks
45g sugar
2 sheets of gelatine
Hydrate the gelatine in cold water. Heat the blueberry puree in a saucepan.
Mix the egg yolks and sugar in a bowl without blanching them and add the boiling purée to the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine. Allow to cool slightly before pouring into the frame over the dacquoise. Place in the freezer.
White chocolate vanilla mousse
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipping cream
Vanilla pod from @bourbon_noire
20g icing sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g of liquid cream with the vanilla pod of Bourbon Noire, scraped and split. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.
Pour the mousse over the blueberry cream and place in the freezer overnight.
For the blueberry jelly
100g blueberry puree
20g water
3g gelatine
20g sugar
Soften the gelatine leaves in a bowl of cold water. Pour the water, blueberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and strain through a sieve to remove all the blueberry skins, then add the wrung-out gelatine. You may add a little more water if the mixture is too thick, but do not exceed 120/130g total weight. Leave to cool and then pour over the frozen cake, having first raised the frame by 2-3 mm if it was already up to the level of the vanilla mousse.
Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Cut out individual slices, decorate with a blueberry and a mint leaf and let thaw in the refrigerator.
You can get a 10% discount with the code « LESDELICES31 » for the purchase of your vanilla on the bourbon_noire website.
