Blueberry Mascarpone Mousse Cake
Ingredients:
For the cake:
4 eggs
120 g sugar
120 g flour
40 ml milk
30 ml oil
Pinch of salt
Vanilla extract
For the blueberry mascarpone mousse:
200 g blueberries
100 sugar grams
10 0 grams of mascarpone Cheese
250 ml of cold whipped cream
8 grams of gelatin
4 tablespoons of cold water
For white cream:
130 ml of cold whipped cream
150 grams of mascarpone cheese
30 grams of powdered sugar
Whipped pack cream
Blueberry Mascarpone Mousse Cake
Preparation:
Turn the oven to 180° Preheat to 350°F (C). Grease and line a baking tray (18x28cm).
Add eggs and sugar to a bowl and mix until fluffy.
Add flour, milk, oil, salt, and vanilla extract. Mix until well combined.
Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Leave until completely cool.
For the Blueberry Mascarpone Mousse:
5. Place the gelatin in a small bowl, sprinkle with cold water, and let stand for 5 minutes.
Add blueberries and sugar to a pot and mix. Cook over medium heat until the berries break down and release their juices.
Remove blueberry mixture from heat and strain through a fine sieve to remove solids. Let cool slightly.
Place the mascarpone cheese in a mixing bowl and stir until smooth. Gradually add blueberry mixture and stir until well combined.
In a separate bowl, beat the cold whipped cream until stiff peaks form. Slowly fold the whipped cream into the blueberry-mascarpone mixture until smooth.
For white cream:
10. In a mixing bowl, mix the cold whipped cream, mascarpone, and powdered sugar until smooth and creamy. Set aside.
Assembly:
11. Once the cake has cooled, spread the blueberry mascarpone mousse evenly on top.
Place the cake in the refrigerator for at least 4 hours or until the mousse is set.
Apply white cream on top of the set blueberry mousse.
Chill the cake for an additional hour before serving.
servings: Makes one cake for 8 to 10 people.