Blueberry mousse cake with pear layer and chocolate icing
Do you like unexpected flavor combinations and sweet experiments in your kitchen? Be sure to surprise your household with this chic delicacy. Make a simple and delicious blueberry mousse cake with a fragrant pear layer and pieces of caramelized pears, the most delicate buttery almond biscuit and chocolate icing. The exquisitely delicate taste of the dessert and the abundance of airy blueberry mousse will win the heart of even the most sophisticated gourmet. Thick dark chocolate icing, which is covered with a biscuit cake, adequately completes the flavor range. All the tastes and textures of the dessert in her presence harmoniously sound in a single sweet symphony. 🙂
I won’t bore you with descriptions of the mousse cake for a long time, let’s get straight to the point. A step-by-step recipe with a photo will show you all the nuances and important steps. We start cooking the cake by studying the list of products.
Ingredients
Almond biscuit on yolks:
- almond flour - 50 gr;
- wheat flour - 20 gr;
- baking powder - 1 tsp
- large eggs - 3 pcs.;
- sugar - 90 gr;
- butter - 50 gr.
Pear layer:
- pears - 6 pcs;
- sugar - 150 gr;
- water - 0.5 l;
- ground cinnamon - 1 tsp;
- citric acid - to taste;
- orange or lemon zest - to taste;
- starch - 10 gr;
- gelatin - 7 gr;
- butter - 80 gr.
Blueberry mousse on proteins:
- blueberries - 200 gr;
- egg whites - 2 pcs;
- cream 33% and more - 200 gr;
- sugar - 4 tbsp. with a slide;
- gelatin - 10 gr.
- water - 5 tbsp.
Chocolate glaze:
- dark chocolate - 100g;
- cream 30% - 80 gr.
How to make a mousse cake with a pear layer and chocolate icing
Biscuit for cake on butter, yolks and almond flour
We start cooking the cake with almond biscuit on yolks . You can find his step-by-step recipe by clicking on the link. We bake our biscuit cake in a form with a diameter of 22 cm, let it cool and rest.
Pear layer for cake
While our butter biscuit is cooling down, we have no time to be bored - we set to work on the pear layer. The first step is to caramelize the pears . I described in great detail how to do this in the recipe, which you will find at the link above.
3 pieces of carmelized pears, cut into cubes with a rib, approximately 1 cm.
Puree the remaining pears with a blender, adding 3-4 tbsp. syrup in which they were boiled.
Add starch to the puree, preferably corn starch, and brew until thickened. Stir and do not forget that the fire should be medium.
Pour the hot mixture pre-soaked in 2 tbsp. water gelatin and butter. Whisk until smooth.
We put the biscuit on a serving dish and enclose it in the side of the form in which it was baked. Pour the pear mixture on it, distribute the pear cubes on top. We send to speed up the process of solidification in the freezer.
blueberry mousse
In the meantime, prepare blueberry mousse with egg whites and cream . A step-by-step recipe for moussava can also be found at the link.
On the frozen pear layer, lay out a delicate and delicious creamy blueberry mousse. We remove our cake blank in the freezer or refrigerator until the layer is completely solidified.
When the mousse layer is completely set, it's time to take our blueberry mousse cake out of the mold. For successful extraction, blow the sides of the mold with a hairdryer.
Chocolate icing from chocolate
For glaze, melt chocolate with cream. You can read more about cooking in the recipe for chocolate and cream icing .
How to decorate a mousse cake
When our homemade blueberry mousse cake with pear layer is covered with thick chocolate icing and it has set well, it remains only to decorate the cake as you wish. I used cinnamon sticks, almonds, defrosted blueberries and marmalade.
Here is such a beautiful and alluring cut of our simple, but very tasty and delicate biscuit cake .
Trust me, your efforts will be appreciated by happy tasters.
Delicious masterpieces!!!
