Preparation: 45 min Cooking time: 30-35 min Waiting time: 3-4 hours Portion: 18 cm mousse cake Difficulty: 4/5
Ingredient
Sponge cake -Egg: 2 (~63-65 gr/ each) -All purpose flour: 30 gr -Corn starch: 10 gr -Milk: 20 ml – at room temperature -Cooking oil: 20 ml -Granulated sugar: 40 gr – divided into 2 parts: 10 gr và 30 gr -Lime juice: ½ tsp (~3 ml; or you can replace with ½ tsp cream of tartar) -Salt: a pinch
Blueberry jelly -Blueberry jam: 100 gr -Fresh blueberry: 70 gr (or you can replace with 35 gr blueberry jam) -Water: 30 ml -Granulated sugar: 10 gr -Lime juice: ½ tsp -Gelatin: 6 gr (powder or sheets)
Yougurt mousse -Whipping cream: 150 ml -Unsweetened yogurt: 100 gr (you can increase yogurt amount if you prefer more sour flavor) -Granulated sugar: 40 gr -Gelatin: 4 gr (powder or sheets) -Prepared blueberry jelly: 30 gr
Blueberry mousse -Whipping cream: 100 ml -Fresh blueberry: 25 gr (optional) -Granulated sugar: 10-15 gr
Decorating -Blueberry jam/ syrup: 20-30 gr -Fresh blueberries
Kitchen utensil -Springform pan 18 cm -Round cake pan 16 cm -Mousse ring 16 cm
Instruction
1. Blueberry jelly
Because we need around several hours to freeze the jelly so you should prepare it before a day
Soak 6 gr of gelatin leaves in cold water
Mix 70 gr fresh blueberry with 10 gr granulated sugar in a saucepan. Let it sit for 3-5 minutes
Mash fresh blueberries with a spoon (or any tool that you have :D) until its juice releases
Add ½ tsp lime juice, water and blueberry jam in mashed blueberry saucepan. Then stir and bring to boil at low heat
When the mixture start to boil, turn off the stove and pour cooked blueberry in a blender.
Blend for 30-60 second until it’s smooth. Sieve to remove peels or lumps
When it’s still warm, add bloomed gelatin leaves into and stir until gelatin completely dissolved.
Save 30 gr of gelatin puree mixture and leave aside.
Pour the rest into a mousse ring that covered by plastic wrap and freeze in freezer/ fridge for 3-4 hours
2. Spongecake
Preheat the oven at 170 Celsius degree in 10 minutes
Separate egg yolks and egg whites
Beat 2 egg yolks with 10 gr granulated sugar
Pour cooking oil, milk into beaten egg yolk, mix well
Mix all purpose flour with cornstarch, then sieve and mix flour mixture into egg yolk bowl
Don’t overmix the mixture, you should only mix the flour until it disappeared
In another bowl, beat egg white with ½ tsp lime juice (or cream of tartar) and 30 gr sugar to stiff peak.
Add ½ beaten egg white into egg yolk bowl, stir quickly until they’re combined
Pour the mixture back to meringue bowl, use a spatula to mix them together with “fold method”
Pour cake batter into cake pan that lined parchment paper and bake at 170 Celsius degree in 20-25 minutes or until its surface turns to golden brown
Remove cake from cake pan, remove parchment paper and cool on rack.
3. Yogurt mousse
You can prepare the mousse while waiting for baking or while cooling the sponge cake to save your time!
Soak 4 gr gelatin leaves in cold water (if you use gelatin powder then soak it with 10-25 ml water)
When the gelatin soften, melt it in microwave in 30s.
Pour melted gelatin in 100 gr unsweetened yogurt, stir well until gelatin dissolves completely.
Whisk the whipping cream with 40 gr sugar to soft peak. Then pour and mix the whipped cream with gelatin-yogurt mixture that prepared.
4. Blueberry mousse
Whip 100 ml whipping cream with 30 gr of blueberry jelly (that prepared) to soft peak
You can add more 10-15 gr sugar if you prefer sweeter flavor
Add and mix 25 gr fresh blueberry into blueberry whipped cream bowl
5. Assembling
Trim the cake surface
Place the parchment paper into springform. Put the 1st layer of sponge cake and then pour ½ yogurt mousse on it.
Please note that if you use the 18 cm cake pan, you need to use the 16 cm mousse ring or knife to trim the sponge cake (each layer should be around 16cm)
Unwrap frozen blueberry jelly and put it on the mousse and pour ½ yogurt mousse on jelly layer.
Smooth the surface by using cake smoother. Place the springform in fridge for 30 minutes to harden the mousse.
When yogurt mousse layer harden, pour blueberry mousse into the springform. You can decorate 5-10 gr fresh blueberries on its surface
Cover the springform with plastic wrap and refrigerate in 1-2 hours
Remove the mousse cake from the springform by using a hair dryer and dry the mold for seconds to make the mousse melt, then you can remove the mold easily.
Place the mousse cake on plate and enhance cake flavor by decorating its surface with 20-30 gr blueberry jam/ syrup . Reserve in fridge and best used within 2-3 days.