APPLE AND HONEY MUFFINS
7 March, 2018
EASTER MEMORIES AND BROWNIES WITH FONDANT DECO
27 March, 2018

BLUEBERRY MOUSSE CAKE TO WELCOME THE SPRING

With this blueberry mousse cake, I am officially welcoming the spring although it’s still so cold outside that it seems we are not going to take our coats off for a few days more. I really look forward to spending more time outdoors, taking excursions to nearby forests and giving for long walks at the beach. In this period I also love to see how flower shops are even more full of tulips, alstroemerias or ranunculus, another sign that spring is here.

With the previous recipe I felt ready to leave winter behind and give way to lighter and summery food. But with this chilly weather, I have to confess I did not feel like suggesting the colourful recipe I had in mind.

Then Thomas decided he would prepare a cake for a family reunion. It smelt so good and looked so delicious that I decided to make the photography stylism while he was finishing it. So I took my coat and left the house to go to a flower shop for some alstroemerias to decorate it. On my return, I chose the props you see here, the backdrops and took the camera for making this blog post.

 

INGREDIENTS for a mould of 16 x 12 cm (6,5 x 4,5 inches)

 

Sponge cake:

150 gr flour (1 cup)

190 gr granulated white sugar (1 cup)

150 gr butter (½ cup + 2 tbsp)

6 eggs

One vanilla pod

 

Mousse:

6 egg whites

225 gr powdered sugar (2 ¼ cups)

300 gr fresh blueberries (3 cups)

 

Plus:

200 ml whipped cream to cover

METHOD

Start preparing the sponge cake beating the eggs and sugar in a big bowl in a bain-marie for 10 minutes. Then add the vanilla pod. When the volume doubles the volume and the mix is creamy and lukewarm, remove from the stove and keep beating for 10 minutes more. Now gradually add the flour and then the melted butter already cold. Bake for 25-30 minutes to 150ºC (300ºF). Set aside.

It’s the turn for the mousse. Blend the berries and set aside. Now in a bowl add the egg whites beaten into stiff peaks with powdered sugar. Then the blueberries. Allow to cool in the fridge for at least 4 hours.

Divide the sponge cake into three layers and place a dollop of the whipped cream in the center of your cake stand to avoid the cake from sliding. Place one layer on top of it. Now cover the layer with some mousse using a spatula and repeat the process with the second one. Once you place the third layer spoon directly the whipped cream and lightly cover the entire cake. Place in the fridge before serving.

 

Buon appetito!

 

Tip: Frozen layers are easier to work with. You may consider to cover them in plastic wrap and freeze them for an hour before covering them with the mousse.

 

 

Photography & Stylism: Carlota Fariña

More on Instagram: #carlotafariñafoodgram

 

 

1 Comment

  1. Eres toda una artista. Siempre digo que la repostería es una arte. hay que tener un don especial para elloo y tú lo tiem¡nes de sobra. Una delicia de tarta y una preciosidad. Un beso!!

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