Delicious.
Blueberries, white chocolate and lemon.
What can go wrong? It’s bound to be (insert stupid joke here)messi .
This is your shopping cart for this - approximately $64 if you don’t have anything but I’m sure you have at least flour, eggs and sugar.
Of course I used food coloring because blueberries are NOT blue - this recipe is full of mistakes so do as I say not as I do! We need to prepare 3 recipes: a blueberry cake, a white chocolate mousse and a lemon jelly. And once again (I sound like a broken gramophone), you need to have the butter super-soft! All in a 9x13in dish.
Blueberry cake ingredients:
400g Blueberries
350g Flour
250g Sugar
5 eggs
2 Butter sticks
200g Milk and rum extract
White chocolate mousse ingredients:
200g White chocolate
500g Heavy cream
5g Gelatin in 30g of water
30g Powdered sugar
Vanilla
Lemon gel ingredients:
3 Lemons
10g Gelatin
75g Sugar
200g Water
Yellow food coloring (optional)
The 2 butter sticks need to be soft, almost liquid soft (I keep them on the warm stove for a bit) - add the 2 butter stick (that are SOFT!), the 250g of sugar and an egg in a bowl and mix (lowest speed).
Mix in the remaining 5 eggs one by one - fine, or all at once, doesn’t matter
Add 200g of milk, ~400g of blueberries puree and mix on low speed
Add the 350g of flour with one teaspoon (full) of baking powder - you can use the mixer or switch to a spatula.
Bake at 335°F for 45 minutes. Set aside to cool and start the cream.
Lemon gel layer - here is the disaster stage
I cut and squeezed all lemons into 200ml of water, and then let everything sit for a bit (yes, squeezed lemon peel in water) - after at least 30min, you can filter out the seeds through a strainer. (throw away the lemon peel)
Over low fire, add the 75g of sugar to the lemon juice. When all sugar is dissolved, put it aside and let it cool. Mistake 1: I added gelatin in boiling juice, it should always be in cold liquids
So, when the lemon juice is cool, add the 10g of gelatin.
I really wanted to have a golden circle in my cream (to mimic the Argentina flag) and I tried 2 different ways: Mistake 2: pouring the jelly in straws and putting it in some tinny caps. After 2-3 hours in the fridge, I managed to get the small cillinders from the caps and move them to the freezer for an hour (so they can be hard enough to push into the chocolate cream)
It worked - but Im sure there’s an easier way!
Assembly
Mistake 3 was having 500g of blueberries so the cake was very soft and almost broke when I tried to cut it in half and move it - so: cut it slowly to the best of your knowledge with a very long knife. I took the cake out of the pan/dish for this step, and then moved the bottom layer back in the dish.
Add the chocolate cream. Smooth as much as you can.
Add the lemon jelly (with a spoon if its still very liquid).
Add the top cake layer.
Refrigerate for at least 3 hours. Enjoy!
If you need to buy the main ingredients (the rest you should have):
White chocolate mousse:
In a pot, over low fire, bring a quarter of the whipping cream (aprox. 100 or 150ml) close to a boil but not boiling and add the white chocolate. Keep stirring until everything is smooth.
Let is cool. And THEN add the 5g of gelatin. Or dissolve the gelatin in a bit of water before adding.
The rest of the whipping cream (aprox. 350ml) add to a bowl along with the 50g of powdered sugar. Mix on high speed until it thickens.
Using a spatula, pour the melted white chocolate over the whipped cream. You can put it in the fridge until you’re ready to assemble everything.
