Mostly

Blueberry and Raspberry Mousse on Nutty Layers

Print | Print without image

Apr 14, 2018

Blue Rasp Nut

I made this as a test cake for a wedding cake tasting. I was testing a blueberry mousse. I have discovered the mousse base I am going to use for the future. It contains about 1/3 Greek yogurt and 2/3 whipped cream which make it less heavy and more fresh in its taste.

I am also in love with these nutty cake layers with both hazelnuts, almonds and two kinds of biscuits, digestives and vanilla biscuits.

Serves 8-10

Ingredients

Nutty cake layers

  • 100 g hazelnuts
  • 70 g almonds
  • 1/2 tsp vanilla powder
  • 1 tsp baking powder
  • 25 g Digestive biscuits
  • 10 g vanilla biscuits
  • 100 g egg whites
  • 170 g cane sugar (if your sugar is a bit coarse, you can blend it a little before adding it to the batter)

Raspberry mousse

  • 3 gelatine leaves
  • 1 vanilla pod, seeds scraped out
  • 4 tbsp icing sugar
  • 200 g raspberries (frozen are fine)
  • 1/2 lemon, the juice
  • 100 g Greek yogurt
  • 200 ml heavy cream

Blueberry mousse

  • 3 gelatine leaves
  • 1 vanilla pod, seeds scraped out
  • 4 tbsp icing sugar
  • 200 g blueberries (frozen are fine)
  • 1/2 lemon, the juice
  • 100 g Greek yogurt
  • 200 ml heavy cream

Pynt

  • Raspberries and blueberries

Directions

Nutty cake layers
Roast the hazelnuts in the oven at 200C for 5-10 minutes. Keep an eye on them so that they do not burn. Rub them between your hands or in a tea towel until the shells fall off. Line the bottom of a 18 cm springform tin with parchment paper.

Blend the hazelnuts and almonds coarsely in a small blender. Pour it into a bowl and continue blending the vanilla powder, baking powder, digestives and vanilla biscuits until it resembles a fine meal. Pour it into the nutty mixture. Set aside.

Beat the egg whites until they start to foam. Add the sugar a little at a time and beat until stiff peaks. Fold the nutty flour mixture into it and make sure it is completely incorporated. Pour the batter into your springform pan and bake it for about 15-20 minutes (or until the cake is firm).

Let the cake cool off slightly in the tin. Run a sharp knife along the edge of your cake to loosen it. Place the cake on a rack (still with the parchment paper on the bottom of the cake so that it does not stick to the rack) and let it cool off completely.

Raspberry mousse
Soak the gelatine leaves in plenty of cold water for about 10 minutes.

Scrape out the vanilla seeds from the vanilla pod and mix the seeds with the icing sugar. Place raspberries, the empty vanilla pod, vanilla seeds+icing sugar and the lemon juice in a small sauce pan and bring it to the boil. Mash the berries with a spoon. Place a sieve over a bowl, pour the raspberries through the sieve and lightly press the berries so that you get all the juices, but none of the seeds.

Squeeze the gelatine leaves free from water and melt it in the hot raspberry juice. Let it cool off till “finger warm”.

Whip the heavy cream until soft peaks.

Put the yogurt into a clean bowl, give it a stir and pour in some of the cooled raspberry juice. Stir well. Pour in the rest of the juice and stir well again. Fold in a small amount of the whipped cream and then pour the juice/yogurt into the rest of the whipped cream and fold it together.

Divide the nutty cake into two layers and place one of them in a 20 cm springform tin. Line the sides of the tin with acetate cake liner and pour the raspberry mousse over the cake layer. Make sure it fills up around the sides of the cake layer.

Place the cake in the freezer while you prepare the blueberry mousse:

Blueberry mousse
Repeat what you did with the raspberry mousse, but this time with blueberries.

Remove the cake from the freezer and place cake layer no. 2 on top of the raspberry mousse. Pour the blueberry mousse over it, again making sure it fills up the gap between the side of the tin and the cake layer. Place the cake back in the fridge until the blueberry mousse is set (about 2 hours, or 4 hours in the fridge).

Remove the cake from the freezer in well enough time for it to thaw slowly in the fridge. Decorate the cake with fresh berries and serve.

Blue Rasp Nut Blue Rasp Nut

Post your comment

Formatting help

×

You can use textile markup to format your comment

You write You see
something *bold* something bold
something _italic_ something italic
something +underlined+ something underlined
"Google":http://google.com Google

Please answer the following question to prove you are human.