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Vanilla and Blueberry Cake

Ingredients:
Almond dacquoise:
1/4 cup egg whites
1/2 cup almond flour
1/3 cup powdered sugar
2 tbsp granulated sugar
Blueberry cream:
3/4 cup blueberries
2 egg yolks
3 tbsp sugar
2 sheets gelatin
Vanilla white chocolate mousse:
1/3 cup heavy cream
1/3 cup white chocolate
1 tsp gelatin
2/3 cup whipped cream
1 vanilla bean
2 tbsp powdered sugar
Blueberry jelly:
1/2 cup blueberry puree
2 tbsp water
1 tsp gelatin
2 tbsp sugar
Directions:
Almond Dacquoise:
Whisk egg whites with sugar. Fold in almond flour and powdered sugar. Bake at 340°F for 10 minutes. Cut to fit a 8x4 inch frame.
Blueberry Cream:
Soften gelatin in cold water. Heat blueberry puree. Mix yolks and sugar, combine with hot puree. Thicken over heat, add gelatin, cool slightly, pour over dacquoise. Freeze.
Vanilla Mousse:
Soften gelatin in cold water. Heat cream with vanilla bean, infuse, add gelatin. Combine with melted white chocolate. Fold in whipped cream and sugar. Pour over blueberry cream. Freeze.
Blueberry Jelly:
Soften gelatin in cold water. Heat puree, water, and sugar. Strain, add gelatin. Cool, pour over cake. Chill until set. Decorate and serve.

04/29/2024

04/29/2024

03/29/2024

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03/28/2024