Blueberry Mousse Cake
I made this cake for a colleague of mine who is passionate about sewing. She is a perfectionist and could sew a button with such an elegance and grace as if she were an impressionist who creates the art of a lifetime.
Well, yes... she has spent most of her life identifying notions, drapery hardware, fabrics, rods, threads, trims and more. Her cake had to be a piece of reminder, that these drapery and fashion "ingredients" could build a deliciousness.
The way I piped the pins does not at all describes her system of organization. But why not get messy for once.
I baked and constructed the cake the same way I had done it for my Pastel Cake. Instead of using a stencil, I piped the notions and the stitches. Oh, my..., the stitches! They had to be matched perfectly. Did you know, that when you buy fabric, you always have to consider matching the pattern (if any)?
for the blueberry mousse:
6 egg yolks from large eggs
125 g sugar
25 g corn starch
250 ml milk
250 g blueberry purée
5 g vanilla
10 g gelatin, preferably sheets
cold water for soaking
500 g heavy cream
1. Soak the gelatin sheets in cold water.
2. Heat the milk and the blueberry purée.
3. Whip the egg yolks with the sugar and corn starch. Add half of the milk and blueberry purée, whisking continuously to dissolve the sugar. Pour the egg mixture back to the pan with the rest of the liquid. Place over a water bath and stir until the cream thickens. Add the vanilla extract, after the pot is away from the heat.
4. Add the gelatin to the hot cream, discarding the water. Stir to dissolve.
5. Place in a bowl of a self-standing mixer and beat the cream with the paddle attachment to cool to ambient temperature.
6. Whip the heavy cream to soft peaks. Keep in the refrigerator until needed.
7. When the pastry cream is cooled, fold in the cold heavy cream.
8. Fill the cake and let it set overnight.
9. Decorate as desired:
I decorated with shaved 'Lindt' dark chocolate, piped whipped cream and fresh blueberries.
Store in refrigerator.
Serve cold
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