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Blueberry & Lemon Mini Cakes
5 godz.Porcje: 8Nutri-Score D€€€
D
5 godz.
5 godz.Blueberry & Lemon Mini Cakes
przepis od
Louise Lindberg
@louiselindberg_
4 przepisy
4 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
flourProdukty zbożowe250 g
butter (softened, plus extra for greasing)Nabiał150 g
powdered sugarSpiżarnia90 g
almond flourOrzechy i nasiona30 g
egg (beaten)Nabiał1 kawałek
saltPrzyprawy2 g- white chocolate (chopped)Spiżarnia150 g
- butter (melted)Nabiał80 g
- egg (at room temperature)Nabiał2 kawałki
sugarSpiżarnia120 g- brown sugarSpiżarnia60 g
- flourProdukty zbożowe120 g
- almond flourOrzechy i nasiona40 g
blueberries (fresh or frozen)Warzywa i owoce120 g
lemon (zest and juice)Warzywa i owoce1 kawałek- white chocolate (chopped)Spiżarnia200 g
heavy cream (hot)Nabiał150 ml- blueberry pureeWarzywa i owoce100 g
- lemon (juice and zest)Warzywa i owoce1 kawałek
- gelatin sheets (soaked in cold water)Spiżarnia4 g
- blueberries (fresh or frozen)Warzywa i owoce250 g
- sugarSpiżarnia60 g
- lemon (juice)Warzywa i owoce1 kawałek
- gelatin sheets (soaked in cold water)Spiżarnia2 g
- blueberry pureeWarzywa i owoce200 g
- lemon (juice and zest)Warzywa i owoce1 kawałek
- sugarSpiżarnia80 g
egg yolksNabiał3 kawałki- gelatin sheets (soaked in cold water)Spiżarnia6 g
- heavy cream (whipped)Nabiał300 ml
- sugarSpiżarnia150 g
- glucose syrupSpiżarnia50 g
- condensed milkNabiał100 g
- gelatin sheets (soaked in cold water)Spiżarnia8 g
- white chocolate (chopped)Spiżarnia150 g
purple food coloringInne3 ml
na porcję
Wartości odżywcze
902kcal
- Węglowodany
- 98 g
- Białko
- 10 g
- Tłuszcz
- 53 g
czego użyjesz
Przybory
Miska ×3
Trzepaczka
Rondel
Blacha do pieczenia
Forma do ciasta
Mikser planetarny
Sito
Blender ręczny
Termometr kuchenny- Kratka do studzenia
Tortownica
Pędzelek kuchenny
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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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