recipe 2
BLUEBERRY MOUSSE CAKE
Amanda Welsh
Ingredients:
Blueberry Cake Layer
120 g cake flour1/2 tsp baking powder1/2 tsp baking soda1/4 tsp salt75 g granulated sugar70 g milk (dairy or non-dairy)60 g neutral oil (e.g., avocado)1 large egg1 tsp vanilla extract~20-23 fresh blueberries for scattering
Blueberry Gelée350 g fresh blueberries60 g granulated sugar40 g fresh lemon juice8 g powdered gelatin40 g cold water (for blooming)Blueberry Mousse:500-550 g fresh blueberries60 g granulated sugar40 g fresh lemon juice8 g powdered gelatin100 g cold water (for blooming)400 g cold heavy whipping cream40 g powdered sugar
Whipped Cream Topping & Garnish100 g cold heavy whipping cream1 tbsp powdered sugar1/2 tsp vanilla extractOptional: Fresh blueberries dipped in white chocolate mixed with freeze dried blueberry powder.
1. Bake the Blueberry Cake LayerPreheat the oven to 350°F. Line the bottom of a 9" springform pan with parchment (clamp in place); no need to grease the sides. In a large bowl, whisk flour, baking powder, soda, and salt. Add sugar, milk, oil, egg, and vanilla; whisk to a smooth batter. Pour into the pan. Scatter blueberries on top. Bake for 15-20 minutes until the edges are light golden and a toothpick inserted comes out mostly clean. Cool completely in the pan on a wire rack. Run an offset spatula around the edges to loosen. If the cake is domed, level the top with a serrated knife. Keep the cake in the pan.
2. Make Blueberry GeléeBloom gelatin: Sprinkle 8 g powdered gelatin over 40 g cold water in a small bowl. Let it sit for 10-15 minutes until firm. In a saucepan, combine 350 g blueberries, 60 g sugar, and 40 g lemon juice. Cook over medium heat for approximately 10-15 minutes, stirring and mashing until the berries burst and the mixture thickens/reduces by about 25-30% (it should be syrupy, not watery). Aim for roughly 250-280 g after cooking. Strain the mixture through a fine-mesh sieve into a bowl, pressing the solids to extract the maximum amount of puree (aiming for ~220-250 g of smooth puree). Discard the skins. While hot, stir in the bloomed gelatin until it is fully dissolved. Cool to room temperature or slightly warm. Pour over the cooled cake in the pan; smooth evenly to create a thin layer. Refrigerate for 2-3 hours until fully set and firm (there should be no jiggle, and your finger should not sink when touching it).
3. Make Concentrated Blueberry MousseBloom gelatin: Sprinkle 8 g gelatin over 100 g cold water; let it sit for 10-15 minutes until firm. In a saucepan, combine 500-550 g blueberries, 60 g sugar, and 40 g lemon juice. Cook for about 8-12 minutes until they burst and reduce (about 20-30% volume loss, resulting in a thicker puree). Strain and press to yield about 400-450 g of smooth puree. While hot, stir in the bloomed gelatin until fully dissolved. Cool to room temperature. Whip 400 g of cold heavy cream with 40 g of powdered sugar to firm peaks. Gently fold the cooled blueberry-gelatin mixture into the whipped cream until uniform with no streaks. Pour the mousse over the fully set gelée layer. Smooth the top and gently jiggle the pan to level it. Cover and refrigerate for at least 6 hours (overnight is best) until fully set.
4. Finish & ServeWhip topping: Whip 100 g of cold heavy cream, 1 tbsp of powdered sugar, and 1/2 tsp of vanilla extract to firm peaks. Pipe or dollop on top of the cake. Release the cake from the pan.
Garnish generously with fresh blueberries or blueberries covered in chocolate. Slice with a warm knife to get clean layers. Enjoy the intense blueberry explosion!