Dessert
Blueberry & Lemon Mini Cakes
5 hPour 8Nutri-Score D€€€
D
5 h
5 hBlueberry & Lemon Mini Cakes
recette de
Louise Lindberg
@louiselindberg_
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
flourCéréales250 g
butter (softened, plus extra for greasing)Produits laitiers150 g
powdered sugarÉpicerie90 g
almond flourFruits à coque et graines30 g
egg (beaten)Produits laitiers1 morceau
saltÉpices2 g- white chocolate (chopped)Épicerie150 g
- butter (melted)Produits laitiers80 g
- egg (at room temperature)Produits laitiers2 morceaux
sugarÉpicerie120 g- brown sugarÉpicerie60 g
- flourCéréales120 g
- almond flourFruits à coque et graines40 g
blueberries (fresh or frozen)Fruits et légumes120 g
lemon (zest and juice)Fruits et légumes1 morceau- white chocolate (chopped)Épicerie200 g
heavy cream (hot)Produits laitiers150 ml- blueberry pureeFruits et légumes100 g
- lemon (juice and zest)Fruits et légumes1 morceau
- gelatin sheets (soaked in cold water)Épicerie4 g
- blueberries (fresh or frozen)Fruits et légumes250 g
- sugarÉpicerie60 g
- lemon (juice)Fruits et légumes1 morceau
- gelatin sheets (soaked in cold water)Épicerie2 g
- blueberry pureeFruits et légumes200 g
- lemon (juice and zest)Fruits et légumes1 morceau
- sugarÉpicerie80 g
egg yolksProduits laitiers3 morceaux- gelatin sheets (soaked in cold water)Épicerie6 g
- heavy cream (whipped)Produits laitiers300 ml
- sugarÉpicerie150 g
- glucose syrupÉpicerie50 g
- condensed milkProduits laitiers100 g
- gelatin sheets (soaked in cold water)Épicerie8 g
- white chocolate (chopped)Épicerie150 g
purple food coloringAutres3 ml
par portion
Nutrition
902kcal
- Glucides
- 98 g
- Protéines
- 10 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Fouet
Casserole
Plaque de cuisson
Moule à gâteau
Robot pâtissier
Tamis
Mixeur plongeant
Thermomètre de cuisine- Grille de refroidissement
Moule à charnière
Pinceau de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
les plus cuisinées d’abord