Postre
Blueberry & Lemon Mini Cakes
5 hPara 8Nutri-Score D€€€
D
5 h
5 hBlueberry & Lemon Mini Cakes
receta de
Louise Lindberg
@louiselindberg_
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
flourCereales250 g
butter (softened, plus extra for greasing)Lácteos150 g
powdered sugarDespensa90 g
almond flourFrutos secos y semillas30 g
egg (beaten)Lácteos1 pieza
saltEspecias2 g- white chocolate (chopped)Despensa150 g
- butter (melted)Lácteos80 g
- egg (at room temperature)Lácteos2 piezas
sugarDespensa120 g- brown sugarDespensa60 g
- flourCereales120 g
- almond flourFrutos secos y semillas40 g
blueberries (fresh or frozen)Frutas y verduras120 g
lemon (zest and juice)Frutas y verduras1 pieza- white chocolate (chopped)Despensa200 g
heavy cream (hot)Lácteos150 ml- blueberry pureeFrutas y verduras100 g
- lemon (juice and zest)Frutas y verduras1 pieza
- gelatin sheets (soaked in cold water)Despensa4 g
- blueberries (fresh or frozen)Frutas y verduras250 g
- sugarDespensa60 g
- lemon (juice)Frutas y verduras1 pieza
- gelatin sheets (soaked in cold water)Despensa2 g
- blueberry pureeFrutas y verduras200 g
- lemon (juice and zest)Frutas y verduras1 pieza
- sugarDespensa80 g
egg yolksLácteos3 piezas- gelatin sheets (soaked in cold water)Despensa6 g
- heavy cream (whipped)Lácteos300 ml
- sugarDespensa150 g
- glucose syrupDespensa50 g
- condensed milkLácteos100 g
- gelatin sheets (soaked in cold water)Despensa8 g
- white chocolate (chopped)Despensa150 g
purple food coloringOtro3 ml
por ración
Nutrición
902kcal
- Carbohidratos
- 98 g
- Proteínas
- 10 g
- Grasas
- 53 g
lo que usará
Utensilios
Bol ×3
Varillas
Cazo
Bandeja de horno
Molde para bizcocho
Batidora amasadora
Tamiz
Batidora de mano
Termómetro de cocina- Rejilla de enfriamiento
Molde desmontable
Pincel de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
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