Going to the farmer’s market is not for the insane, fruit obsessed people like yours truly. When I get there, it like paradise, fresh fruit all over: strawberries, sweet cherries, sour cherries, bitter cherries, apricots, peaches, melons, to name a few. But if that was not enough, blueberry season is here. They were like smiling at me, fresh, wild blueberries. Could you resist this? Would you turn your back? No, no. I smile back and want to take them all home with me.
When I got home, I just started spooning them down, until I was all blue. But I had so many that turning them into deserts (and breakfast, and dinners) was the only good option. I am just enjoying a perfect blueberry and rhubarb cobbler and last night we had the most perfect scones: blueberry scones. But what I was dreaming to taste was a moist cake with blueberries and yogurt mousse. It is the perfect summer dessert. Refreshing, smooth……
For the cake base
adapted from the wonderful Jen
*this is for 2 28*42 cm baking sheets. For this cake I baked the whole recipe, but used only 1/4 of it. The rest is well wrapped and frozen for other cakes
295 g flour
85 g cocoa powder
125 g powdered sugar
14 g baking powder
240 ml milk
170 g melted butter
3 eggs (about 180 – 190 g)
375 g egg whites (about 9-10 eggs) and you can use the 2 of the yolks for the mousse and the rest to make some ice cream maybe
150 g sugar
Preheat the oven at 190 degrees. Butter the baking sheets and line them with parchment paper.
Sift the flour, powdered sugar, cocoa and baking powder. Mix the butter, eggs and milk and add them to the flour mixture. Whip the egg whites to soft peaks and slowly add the sugar and beat until stiff. Add 1/3 of the whites to the above mixture and gently fold them in. Add the rest of the whites and fold until completely incorporated. Divide the batter between your pans, shake or bang them on the counter. Bake for about 20 minutes – a tester should come out clean and the cake should spring back when pressed. Let the cake cool completely.
For the blueberries
400 g blueberries
30 g brown sugar
50 g lavender honey
1-2 tsp edible lavender buds
10 g cornstarch
Place the blueberries and the sugar in a pot over low medium heat. Place the lavender buds in a tea infuser and place it in the pot as well. Cover and simmer for about 10 minutes. Take off the heat and let it steep for 10 minutes more. Remove the tea infuser, add the honey and the cornstarch (mix it with some water first). Return to low heat and simmer while constantly whisking until it thickens a bit. Let cool to room temperature before using.
For the syrup
Make an infusion of lavender and sweeten it according to taste.
For the yogurt mousse
2 egg yolks
65 g sugar
40 ml water
1 vanilla bean
5 g gelatin powder
250 g thick yogurt (or use half yogurt and half cream cheese)
250 g whipped cream
Place the gelatin with some cold water and let it bloom. Whip the heavy cream and set aside. Place the yogurt at room temperature.
Place the yolks in a bowl and whip them a bit. Place the sugar, vanilla bean and the water in a covered pot over medium high heat until the sugar dissolves. Uncover and let it cook to 240 degrees F (122 degrees C). Melt the gelatin in the microwave. Remove the vanilla bean and scrape the seeds over the yolks. Pour the sugar syrup over the yolks while beating on medium speed. Pour in the gelatin as well and continue whipping until the mixture is cold and thick. Slowly fold in the yogurt. Then fold in the cream.
Place the cake in a 20 cm square pastry ring. Brush it lightly with the syrup. Pour and level the blueberries over the cake (I reserved a few teaspoons for the top). Pipe the mousse over the fruit and level it. Place in the fridge to set. Decorate as you see fit.