- Blueberries250 g
- Sugar (brown)200 g
- Flour 100 g
- Eggs (yolks)3 PCs.
- Lemon (juice)1 PC.
- Water140 ml
- Oil (sunflower) 50 ml
- Gelatin 8 g
- Starch (corn) 1 tbsp.
- Baking powder 1 tsp.
- Vanilla (essence)to taste
Method of preparation:
Soak the gelatin in water.
Whisk the yolks with half the sugar and vanilla.
Grind the berries to a puree and mix with water. Heat the mixture to 70 degrees.
Pour half of the warm puree into the beaten egg yolks. Pour this mixture into the remaining blueberry puree, add the starch and bring, stirring, to a temperature of 85 degrees. The mixture should thicken and lighten.
Cool the blueberry mixture to 55 degrees and add the gelatin and juice of one lemon. Beat for 5 minutes-the mass should increase in size. Pour into silicone molds.
Preheat oven to 180 degrees.
Mix in one bowl 100 grams of flour, 100 grams of sugar and a teaspoon of baking powder, and in the other-100 ml of warm water, a tablespoon of lemon juice and 50 ml of sunflower oil.
Lightly grease a baking dish with oil.
Add dry mixture to liquid and stir quickly.
Pour the dough into the prepared form and bake the biscuit for 20-25 minutes (until Golden).
Allow the cake to cool and cut out from it circles the size of the silicone molds.
Immerse the biscuit pieces in the mousse and let the cakes freeze in the freezer for 3-4 hours.
Ready-made cakes remove from the mold and decorate as desired (you can cover with a thin layer of neutral glaze).