Dessert
Blueberry & Lemon Mini Cakes
5 Std.Für 8Nutri-Score D€€€
D
5 Std.
5 Std.Blueberry & Lemon Mini Cakes
rezept von
Louise Lindberg
@louiselindberg_
4 Rezepte
4 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
flourGetreide250 g
butter (softened, plus extra for greasing)Milchprodukte150 g
powdered sugarVorräte90 g
almond flourNüsse & Samen30 g
egg (beaten)Milchprodukte1 Stück
saltGewürze2 g- white chocolate (chopped)Vorräte150 g
- butter (melted)Milchprodukte80 g
- egg (at room temperature)Milchprodukte2 Stücke
sugarVorräte120 g- brown sugarVorräte60 g
- flourGetreide120 g
- almond flourNüsse & Samen40 g
blueberries (fresh or frozen)Obst & Gemüse120 g
lemon (zest and juice)Obst & Gemüse1 Stück- white chocolate (chopped)Vorräte200 g
heavy cream (hot)Milchprodukte150 ml- blueberry pureeObst & Gemüse100 g
- lemon (juice and zest)Obst & Gemüse1 Stück
- gelatin sheets (soaked in cold water)Vorräte4 g
- blueberries (fresh or frozen)Obst & Gemüse250 g
- sugarVorräte60 g
- lemon (juice)Obst & Gemüse1 Stück
- gelatin sheets (soaked in cold water)Vorräte2 g
- blueberry pureeObst & Gemüse200 g
- lemon (juice and zest)Obst & Gemüse1 Stück
- sugarVorräte80 g
egg yolksMilchprodukte3 Stücke- gelatin sheets (soaked in cold water)Vorräte6 g
- heavy cream (whipped)Milchprodukte300 ml
- sugarVorräte150 g
- glucose syrupVorräte50 g
- condensed milkMilchprodukte100 g
- gelatin sheets (soaked in cold water)Vorräte8 g
- white chocolate (chopped)Vorräte150 g
purple food coloringAndere3 ml
pro Portion
Nährwerte
902kcal
- Kohlenhydrate
- 98 g
- Eiweiß
- 10 g
- Fett
- 53 g
was Sie verwenden
Utensilien
Rührschüssel ×3
Schneebesen
Stielkasserolle
Backblech
Kuchenform
Knetmaschine
Sieb
Stabmixer
Küchenthermometer- Kuchengitter
Springform
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the pâte sablée base
- Cream the softened butter with the powdered sugar until pale.
- Mix in the almond flour, salt and beaten egg, then fold in the flour without overworking.
- Roll the dough out and chill it, then cut discs to fit the cake rings.
- Bake the discs until golden and let them cool on a rack.
- Schritt 2
Bake the blueberry, lemon and almond blondie
- Melt the white chocolate with the butter and let it cool slightly.
- Whisk the eggs with the sugar and brown sugar until light, then stir in the chocolate mixture.
- Fold in the flour, almond flour, blueberries and lemon zest and juice.
- Spread in a tray and bake, then cool and cut into discs.
- Schritt 3
Prepare the blueberry and lemon ganache
- Pour the hot cream over the chopped white chocolate and let it sit, then stir until smooth.
- Blend in the blueberry puree, lemon juice and zest.
- Add the soaked gelatin and mix until fully dissolved.
- Pour into molds and freeze until set.
- Schritt 4
Cook the blueberry compote
- Heat the blueberries with the sugar and lemon juice until they break down.
- Stir in the soaked gelatin off the heat.
- Blend smooth, then chill until firm.
- Schritt 5
Whip the blueberry and lemon mousse
- Warm the blueberry puree with the lemon juice and zest, sugar and egg yolks, whisking until thickened.
- Add the soaked gelatin and stir until dissolved, then cool to room temperature.
- Fold in the whipped cream in batches.
- Pipe the mousse into molds and freeze; shape the remaining mousse into balls and freeze.
- Schritt 6
Make the mirror glaze
- Heat the sugar, glucose syrup and condensed milk with a little water to a simmer.
- Add the soaked gelatin and stir until dissolved.
- Pour over the chopped white chocolate, blend smooth and add the purple food coloring.
- Strain and cool to glazing temperature.
- Schritt 7
Assemble and glaze the mini cakes
- Layer the sablée base, blondie, compote, ganache and mousse in the rings and freeze until solid.
- Unmold the frozen cakes and place them on a rack over a tray.
- Pour the mirror glaze over each cake and let it set.
- Decorate with the mousse balls and fresh blueberries.