Dessert
Blueberry & Lemon Mini Cakes
5 hServes 8Nutri-Score D€€€
D
5 h
5 hBlueberry & Lemon Mini Cakes
what you need
Ingredients
flourGrains250 g
butter (softened, plus extra for greasing)Dairy150 g
powdered sugarPantry90 g
almond flourNuts & seeds30 g
egg (beaten)Dairy1 piece
saltSpices2 g- white chocolate (chopped)Pantry150 g
- butter (melted)Dairy80 g
- egg (at room temperature)Dairy2 pieces
sugarPantry120 g- brown sugarPantry60 g
- flourGrains120 g
- almond flourNuts & seeds40 g
blueberries (fresh or frozen)Produce120 g
lemon (zest and juice)Produce1 piece- white chocolate (chopped)Pantry200 g
heavy cream (hot)Dairy150 ml- blueberry pureeProduce100 g
- lemon (juice and zest)Produce1 piece
- gelatin sheets (soaked in cold water)Pantry4 g
- blueberries (fresh or frozen)Produce250 g
- sugarPantry60 g
- lemon (juice)Produce1 piece
- gelatin sheets (soaked in cold water)Pantry2 g
- blueberry pureeProduce200 g
- lemon (juice and zest)Produce1 piece
- sugarPantry80 g
egg yolksDairy3 pieces- gelatin sheets (soaked in cold water)Pantry6 g
- heavy cream (whipped)Dairy300 ml
- sugarPantry150 g
- glucose syrupPantry50 g
- condensed milkDairy100 g
- gelatin sheets (soaked in cold water)Pantry8 g
- white chocolate (chopped)Pantry150 g
purple food coloringOther3 ml
per serving
Nutrition
902kcal
- Carbs
- 98 g
- Proteins
- 10 g
- Fat
- 53 g
what you’ll use
Tools
Mixing bowl ×3
Whisk
Saucepan
Baking tray
Cake pan
Stand mixer
Sieve
Immersion blender
Kitchen thermometer- Cooling rack
Springform pan
Pastry brush
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.