Print Recipe
 Blueberry Cake Recipe
A delicate and delicious mousse cake based on brownie sweets. Mousse tastes very similar to ice cream sundae. And to make such a pie is quite simple. A great dessert for a festive table.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Cook Time 70 minutes
Servings
Ingredients
For brownies:
For mousse:
Decoration:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Cook Time 70 minutes
Servings
Ingredients
For brownies:
For mousse:
Decoration:
Instructions
  1. For brownies: Mix flour with baking powder and salt. Beat sugar and eggs into a foam. Melt the chocolate and butter together. Mix it all together. The dough turns out like thick sour cream. Pour the mixture into the mold, cover the bottom of the mold with baking paper, grease the sides with oil. Bake in a preheated 170 degree oven for 15-20 minutes... to a dry chip. Cool. The shape is 20 cm in diameter.
    For brownies: Mix flour with baking powder and salt. Beat sugar and eggs into a foam. Melt the chocolate and butter together. Mix it all together. The dough turns out like thick sour cream. Pour the mixture into the mold, cover the bottom of the mold with baking paper, grease the sides with oil. Bake in a preheated 170 degree oven for 15-20 minutes... to a dry chip. Cool. The shape is 20 cm in diameter.
  2. While the brownies are cooling, prepare the blueberry puree. I used to cook frozen berries. Pre-defrost the berries. Boil the blueberries for 3 minutes, punch in a blender, rub through with a sieve. I got 170 g of blueberry puree.
    While the brownies are cooling, prepare the blueberry puree. I used to cook frozen berries. Pre-defrost the berries. Boil the blueberries for 3 minutes, punch in a blender, rub through with a sieve. I got 170 g of blueberry puree.
  3. Put the brownies on a plate (cake backing, sponge cake), fasten around the ring, lay the ring from the inside with an acetate tape. I turn brownies upside down (optional).
    Put the brownies on a plate (cake backing, sponge cake), fasten around the ring, lay the ring from the inside with an acetate tape. I turn brownies upside down (optional).
  4. Mix cottage cheese with condensed milk and blueberry puree. Whisk 400 g of cream until an air mass forms with a thickener for the cream.
    Mix cottage cheese with condensed milk and blueberry puree. Whisk 400 g of cream until an air mass forms with a thickener for the cream.
  5. Mix the remaining 100 g of cream with instant gelatin, heat until the gelatin dissolves - no more than 60 degrees.
    Mix the remaining 100 g of cream with instant gelatin, heat until the gelatin dissolves - no more than 60 degrees.
  6. Mix the blueberry mass, whipped cream and dissolved gelatin. Put the mousse mixture on the brownies and refrigerate for a few hours.
    Mix the blueberry mass, whipped cream and dissolved gelatin. Put the mousse mixture on the brownies and refrigerate for a few hours.
  7. For colored crumbs (sponge cake): whisk the egg, sugar and glucose syrup. Syrup can be replaced with honey. Then add flour and baking powder, mix. Add the dye of the desired color... I added lilac and a little blue. Pour the dough into heat-resistant glasses. Pour 1/3 cup, cover with foil and put in the microwave for 1 minute-850 watts, the time will depend on the power of the microwave. Cool, remove from the glasses. For the crumbs, dry the biscuit, crumble, sift through a sieve and decorate. This sponge is used as a decoration.
    For colored crumbs (sponge cake): whisk the egg, sugar and glucose syrup. Syrup can be replaced with honey. Then add flour and baking powder, mix. Add the dye of the desired color... I added lilac and a little blue. Pour the dough into heat-resistant glasses. Pour 1/3 cup, cover with foil and put in the microwave for 1 minute-850 watts, the time will depend on the power of the microwave. Cool, remove from the glasses. For the crumbs, dry the biscuit, crumble, sift through a sieve and decorate. This sponge is used as a decoration.
  8. Chocolate chips made from milk chocolate with a vegetable peeler, the chips are rubbed on the side of the tile. The size of the chips will depend on the type of chocolate and its temperature.
    Chocolate chips made from milk chocolate with a vegetable peeler, the chips are rubbed on the side of the tile. The size of the chips will depend on the type of chocolate and its temperature.
  9. Remove the cake from the mold, seal with acetate tape and decorate to your liking. I decorated the sides with colored crumbs, and the top with chocolate chips.
    Remove the cake from the mold, seal with acetate tape and decorate to your liking. I decorated the sides with colored crumbs, and the top with chocolate chips.
  10. Enjoy your tea.
    Enjoy your tea.
0 0 votes
Article Rating
       

Related posts:

Blueberry Mousse Cake Recipe Blueberry Bouchée with Mascarpone Cream Recipe Cottage Cheese Pie “Blueberry Autumn” Recipe Cake with Blueberry Pudding Recipe Curd Easter Blueberry Cake Recipe Blueberry Cheesecake Recipe Cake-Souffle “Brownies” Recipe Brownies Cake with Salted Caramel Recipe Cake “Marshmallow Quack” Recipe Sand Cake with Condensed Milk, Fruit and Chocolate Caramel Glaze Recipe Souffle Cake with Honey Ganache and Figs Recipe Cottage Cheese Mousse Cake with Strawberries Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments