Cakeshare, my blueberry star cake recipe! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
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BLUEBERRY INSERT:
220g blueberry pulp
1/2 lemon
50g sugar
4g gelatin in sheets
20g water
COCOA SPONGE CAKE:
1 egg
30g sugar
35g "00" flour
7g cocoa powder
1g baking powder
24g milk
28g seed oil
CHOCOLATE-MOUSSE:
3 egg yolks
60g sugar
225g milk
140g white chocolate
300g fresh cream
7g gelatin in sheets
35g cold water
MIRROR GLAZE:
130g sugar
130g glucose syrup
100g condensed milk
80g water
10g gelatin in sheets
50g cold water
130g white chocolate
Powdered food coloring
DOSES FOR: 8/10 PEOPLE
SILICONE MOLD DIAMETER (CAKE): 20 cm
SILICONE MOLD DIAMETER (INSERT): 17 cm
BISCUIT MOLD DIAMETER: 18 cm
N.B: I renew my thanks for reaching 10,000 subscribers, thank you all !! This cake is dedicated to you !!
Let's talk a little about the preparation. We have already seen such cakes together, they may seem complicated but following the video step by step you will see that it will be easier than it seems.
The blueberry pulp for the insert is obtained by blending fresh blueberries, I recommend blending at least 230/240 grams of blueberries. It will have to cook for a few minutes so as to dissolve the sugar well !!
Remember, the rest times in the freezer are very important !!
The white chocolate muosse first requires a cooking of the custard (egg yolks, sugar and milk), the temperature must not exceed 85 ° C, and then subsequently rests in the fridge. It is important that the custard is very cold before adding the semi-whipped cream, if it was still hot the mousse would be liquid.
Mirror glaze is perhaps the most complex preparation but it doesn't have to scare you. Try to blend the hot mixture (103 ° C) with the chocolate, condensed milk and coloring, being careful not to form bubbles. Then add the hydrated and melted gelatin, this step is to lower the temperature of the glaze.
My advice is to prepare the icing the day before and the following day heat it 30/40 seconds in the microwave to bring the temperature back to 35 ° C, in this way the result will be perfect.
Leave the cake in the fridge for 5/6 oer before eating it !!
EXPERIMENT AND HAVE FUN !!
#asmr #cake #dessert #cakeshare
20 сен 2024
