Blueberry-Lemon Mousse Cake
12 servings
180 minutes
The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!".
1
Mix almond flour, powdered sugar, and 17 g of egg whites with a paddle attachment until smooth.
- Almond flour: 50 g
- Icing sugar: 50 g
- Egg white: 172 g
2
Gradually add eggs and yolks. Change the attachment to the 'whisk' and beat the mixture.
- Egg yolk: 60 g
- Chicken egg: 20 g
3
Add 'Limoncello', then mix in the wheat flour with baking powder and zest.
- Limoncello: 10 ml
- Wheat flour: 53 g
- Baking powder (raising agent): 1 g
- Lemon zest: 3 g
4
Make meringue from 60 g of egg whites, albumin, and 46 g of sugar.
- Egg white: 172 g
- Egg albumin powder: 1 g
- Sugar: 536 g
5
Add melted butter to the dough, then gently fold in the meringue. Distribute into two rings with a diameter of 16 cm, sprinkle with frozen blueberries. Bake at 180 °C for 15 minutes.
- Butter: 20 g
- Frozen blueberries: 40 g
6
Cool and remove the biscuits from the rings. Wrap them in plastic wrap and freeze.
7
Melt 60 g of chocolate to 45 °C in the microwave in pulses and mix it with butter.
- White chocolate: 213 g
8
Add waffle crumbs, yogurt powder, and lemon zest, mix well. Spread over the biscuit and freeze.
- Crushed vanilla wafers: 20 g
- Yoghurt powder: 5 g
- Lemon zest: 3 g
9
Dissolve powdered gelatin (2 g) in 10 ml of water and let it swell.
- Gelatin: 18 g
- Water: 46 ml
10
Bring the cream to a boil and add the gelatin mixture.
- Whipping cream 33%: 90 ml
11
Pour hot cream over 153 g of chocolate and use a blender to make a creamy chocolate emulsion.
- White chocolate: 213 g
12
Add lecithin, water, lemon puree and blend the mixture with a blender for one minute.
- Lecithin: 2 g
- Water: 46 ml
- Lemon puree: 64 g
13
Add 90 g of Greek yogurt and blend the mixture until smooth again.
- Greek yoghurt: 220 g
14
Distribute the cream into two rings with a diameter of 16 cm. Freeze.
15
Heat 225 g of lemon juice or puree to 40 °C, sprinkle in agar-agar and add 20 g of sugar with 30 g of dextrose. Bring the mixture to a boil while stirring constantly.
- Lemon juice: 225 ml
- Sugar: 536 g
- Dextrose (glucose): 300 g
- Agar-agar: 5 g
16
Boil for 1 minute. Leave until fully stabilized. Blend with a blender. Spread over the frozen cream and refreeze.
17
Heat the blueberry puree to 20 °C. Soak 16 g of gelatin in 1/3 of the puree.
- Blueberry puree: 598 g
- Gelatin: 18 g
18
Heat the gelatin mass to 45 °C and mix it with the remaining puree. Add carob gum and blend the puree.
- Locust bean gum (carob gum): 6 g
19
Prepare meringue from 95 g of egg whites and 80 g of sugar. Add blueberry mixture to it.
- Egg white: 172 g
- Sugar: 536 g
20
Add 130 g of yogurt.
- Greek yoghurt: 220 g
21
Bring water, 300 g of sugar, and 270 g of dextrose to 25 °C.
- Water: 46 ml
- Sugar: 536 g
- Dextrose (glucose): 300 g
22
Add glucose. Heat to 45 °C.
- Glucose powder (dextrose): 140 g
23
Add 90 g of sugar with pectin. Boil for 4 minutes.
- Sugar: 536 g
- Pectin: 20 g
24
Add citric acid and mix.
- Citric acid: 1 g
25
Leave for 15 minutes, strain. Cool down. The working temperature for glazing the cake is 30–40 °C.
26
Fill two molds halfway with mousse. Place the frozen filling gel-side down and slightly submerge it in the mousse. Add the remaining mousse. Finish assembling with a biscuit (crunchy side down), leaving 1-2 mm of biscuit above the mousse surface. Freeze.
27
Remove the cakes from the mold. Cover with neutral glaze. Clean the bottom edge of the cakes from drips, transfer to boards. Thaw in the refrigerator for 5–12 hours.
