Blueberry-lemon cakes "Angel flew ..."

[Introduction:]

Blueberry-lemon cakes "Angel flew ..."

Category: Confectionery

Ingredients
Almond sponge cake Gioconda:
Chicken eggs	2 pcs.
Egg whites	2 pcs.
Almond flour	50 gr.
Sugar	50 gr.
Butter	20 gr.
Flour	25 gr.
Blueberry confit:
Frozen blueberries	150 gr.
Sugar	25 gr.
Gelatin	4 gr.
Water for soaking gelatin	20 gr.
Pectin (corn starch)	5 gr.
Lemon juice	1 tbsp. l.
Lemon mint mousse:
Lemon juice	0.5 cups
Lemon zest	1.5 tbsp. l.
Egg yolks	4-5 pcs.
Sugar	3/4 cup
Star anise	optional
White sweet wine	1/4 cup
Fresh mint	A handful
White chocolate	45 gr.
Cream 33%	350 gr.
Gelatin	15 gr.
Water for soaking gelatin	70 gr.
Mirror glaze:
Glucose syrup	150 gr.
Sugar	150 gr.
Water	75 gr.
Gelatin	12 gr.
Water for soaking gelatin	60 gr.
Condensed milk	100 g
White chocolate	150 gr.
Glass with a capacity of 240 ml.

Cooking method

• Introduction: (you don't need to read)
• Well, hello, my Princess :))) Oh, what a sea in your eyes! Its waves splash and excite, disturb and beckon, call for them to the land of passions and omissions ... How have you become prettier and blossomed, my Princess, and even sadness suits you :))) No wonder they say that sadness is the smartest feeling ... But today we will not be sad and will not yearn for anything ... Today is our day - we will wrap ourselves in a blanket, make lavender tea and enjoy it with delicious cakes - look, they are just like girlish dreams: in them and the sweetness of blueberries, and the tenderness of lemon, and the depth of mint, and a heady wine note, and the victorious promise of happiness from white chocolate ... Today is a very important day - it's time for you to hear your heart, it's time to trust it and understand yourself. And in order to hear and understand all this, silence is necessary. This, you know, is not at all ringing and not alarming, but a warm and comfortable silence, in which you can still hear someone else's native breath, and the creak of familiar objects, and the ticking of a clock ... silence with silvery threads ... Do you know what they say here when suddenly, in the middle of a noisy conversation, there comes a sudden silence? We say: "The angel flew by ..." Here, with these cakes, Princess, and there comes such silence (checked): well, it is impossible not to be silent when their taste captures you entirely :))) And pampers, and undead, and gives a sensation that everything is fine, but it will be ... it will be even better ... Therefore, you and I, Princess, of course, will chat and drink tea, and enjoy the cakes, and talk again, but we will definitely keep quiet ... You will listen to your own heart and give him a promise not to betray him, and I will think about how many can reward us with true friendship: sincere, devoted, understanding everything and forgiving a lot ... I will remember and someday then slowly tell you, my Princess , and how often Avarice and Envy become friends, and how easy it is to take their outstretched hand for a friendly, and how painful it is to be disappointed and to meet incomprehension, and how difficult it is to believe again, and how sweet it is to start bored again, and how easy it is to accept an unselfish sincere help, and how the joy becomes twice as large as when there is someone to share it with :))) And in this cozy and soothing silence, you and I will definitely realize, my Princess, what an immense, boundless happiness this is: when you have someone to be silent with ...
• But first, my Princess, for this important day of ours we will prepare Absolutely Fabulous Cakes and you will not miss anything, so that someday later you will teach this recipe to Your Personal Chef ... Well, let's get started?
• Preparation:
• We'll start with the Gioconda almond biscuit:
• We turn on the oven to warm up,
• melt the butter,
• we prepare all products
• and cover the bottom of the mold with a diameter of 21 cm with baking paper.
• Beat two eggs with sugar very well, like this
• 
• Sift almond and wheat flour onto beaten eggs
• 
• and mix gently.
• Then add melted and cooled butter along the edge of the bowl
• 
• and also gently mix.
• Beat the two squirrels separately so that they do not fall out of the bowl
• 
• And in two steps, gently, by folding, we mix into the dough
• 
• Place the well-mixed dough in the prepared form
• 
• and bake in a preheated oven at a temperature of 190-200 degrees for 20-25 minutes.
• We take it out of the mold and cool it, let it rest for 8 hours.
• 
• Then we cut out five circles from the biscuit of the diameter that is slightly less than the diameter of the mold in which we will collect the cakes. For example, I have a cake pan with a diameter of 8 cm.,
• 
• and we cut out the circles with a diameter of 7 cm.
• 
• Then we cut each circle in half lengthwise and get such a pretty stack.
• 
• Cooking blueberry confit:
• Soak gelatin in cold water.
• Defrost blueberries
• puree with a blender,
• rub through a sieve,
• place in a saucepan and set over medium heat.
• Mix pectin with sugar.
• Add sugar with pectin and lemon juice to blueberry puree warmed up to 40 degrees.
• Stirring, boil for three to four minutes.
• Remove from heat, cool slightly, add swollen gelatin, mix well, pour into a glass with a spout, cool.
• 
• We pour into molds of even smaller diameter, filling the molds by two thirds. For example, I have a mold with a diameter of 5 cm.
• 
• If there is no such mold (although there will probably be in the kingdom), then you can pour the confit into a baking sheet, freeze it, and then cut out the circles of the desired diameter.
• Place the confit dish in the freezer and freeze.
• When both the biscuit and the mousse are ready, we start making the mousse and collect the cakes.
• We start preparing the mousse with the brewed part, but before that we soak the gelatin in cold water.
• Put in a saucepan: lemon juice, lemon zest, wine, sugar, a handful of mint, star anise and yolks.
• 
• Mix well, put on low heat and, with constant thorough stirring, boil until thickened. In time, it takes four to five minutes. In terms of temperature - no more than 82 degrees.
• 
• Then put the broken white chocolate into the glass of the blender and filter the hot brewed part of the mousse (lemon-mint-wine Kurd) through a sieve:
• 
• We wait a minute, mix well, then add the swollen gelatin and mix well again.
• Cool to room temperature, covering with foil in contact.
• At this time, whip cold cream until soft peaks, like this
• 
• When the custard cools down, slowly add whipped cream into it
• 
• and we get a delicious mousse
• 
• Next, we collect the cakes.
• Pour mousse into the mold (I used a culinary bag) for one third of the cell and put frozen confit there:
• 
• Put some mousse on the confit again, so that it does not reach the edge of the mold by 0.5 cm, and on top there are sponge cake circles. We preliminarily lightly soak the sponge cake with a martini mixed with mango syrup.
• Place the filled molds on a solid stand in the freezer. I got five cakes with a diameter of 8 cm and five - with a diameter of 7 cm. Mousse is a little left. I just put it in a glass, alternating with the remaining scraps from the biscuit, sprinkled it with grated chocolate on top and sent it to the refrigerator to get another dessert.
• Cover the frozen pies with mirror glaze
• 
• and decorate as you wish
• 
• 
• Put the finished cakes in the refrigerator and let them defrost for about 2 hours.
• We get just such a charm
• 
• 
• Have a nice tea! :))) I hope I haven’t forgotten or confused anything :)))

The dish is designed for

10 cakes

Time for preparing:

Three days for two hours

Cooking program:

Oven, freezer

Note

I really hope, my Princess, that our silence, in which the angel flew by, will help you to be, at last, frank with yourself and very soon everything secret will become clear :)))

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[Vika]

Vika, delicious !!! Delicate and beautiful cakes.Princess, and ordinary mortals should be delighted !!!!

[Matilda_81]

Matilda_81, thank you, Gulnara, my home Princess is really delighted - she really liked it :))))

Vikulya, a wonderful fairy tale, a wonderful recipe, a wonderful master class and masterly performance! Thank you for your hard work and spiritual generosity. Thank you for sharing your best practices and discoveries with us. Thank you for carrying a particle of wisdom and kindness even in recipes!
I don't know if I will, but I really want to repeat it!

[suvoyka]

suvoyka, Mashun, yes, thank you for supporting and empathizing so sincerely

I don't know if I will, but I really want to repeat it!

Well, why not get together? Once upon a time it seemed to me that it was so difficult and almost impossible, but ... Chinese silicone molds of a penny cost work wonders - I saw, I thought: let me try - and I was very pleased :))) It's really not difficult at all and not troublesome: dividing the cooking process into several days, you can easily and, which is important, without special costs, get a wonderful tasty treat Try it - and we will be happy together :)))

Well, why not get together?

Yes, it’s not even a matter of complexity, I’ve just promised to make so many sweets that I don’t know when I’ll perform, so I don’t promise, but I hope that I’ll get myself together.

[Kinglet]

Kinglet, Vika, Its godlike!

What is it, good people ?! You open your eyes in the morning, and here ... such beauty and tenderness! and you feel ... an orphan! And often the thought ripens, but not whether to get together? Shouldn't I come to the owner of the recipes for a few days that way?
Vika, very gentle! but it’s delicious ...

Vika, the cakes are delicious, I can imagine how delicious they are

[Vika]

I want to be at least a friend of the princess, maybe I'll give you a bite Vika, This is beauty! And what a deliciousness, I can only imagine!

Vikulya, your cakes are simply divine, fabulous, magical! I'll take note, they are very appetizing, I just want to try it😋😋😋😋😋😋

[suvoyka]

suvoyka, Mashunka, nothing, I'll wait - maybe some reason will turn up :)))
julia007, Yulechka, Elena Kadiewa, Lenusik, Svetlana777, Svetochka, izumka, Della, Yulchik, thank you so much, girls! :)))) It's so nice to receive such compliments :)))
Elena KadiewaLenus, I'm waiting for you with impatience - place an order and come :))) Until you get there, I'll just prepare everything :)))
Svetlana777, Svetochka, they are really really delicious :)) You will not believe, girls, I am ashamed, but I cook with blueberries for the first time - definitely not the last, I am sorry that I somehow did not pay attention to such a charm
izumka, Della, Yulechka, how I would like to treat you, my dear ones :))) It's a pity, of course, that this is possible only virtually

Vikul, has all the glaze gone? or can you do less? How about chocolate feathers?

and the glaze portion is all gone?

The portion of the glaze was not all gone, there was a little left, but I would not advise doing less - from my pretty experience I realized that it is always better when the glaze remains than when there is not enough of it :) Glaze sometimes lays down differently, and even pouring her for a cake is calmer and more confident when you don't count the last drops :))) Well, it seems so to me, but everyone decides for himself :)))

How about chocolate feathers?

Feathers are mold (I was preparing for Easter, I bought it) and homemade marshmallow mastic :)

[Kinglet]

Kinglet, Vika, I think to admire the current! What a beauty!
I would eat such a masterpiece so slowly. Piece handmade! And the cut, oh, I'm really surprised!
The pies are super!

[Anatolyevna]

Anatolyevna, Tonya, thank you very much :))) And I would love to admire how you slowly eat the cakes

[Vika]

Vika, Kinglet, delight and admiration, a wondrous miracle. Super cakes, delicate just like in a fairy tale, only to eat the Princess, and then only on holidays. Very beautiful, airy, gentle and aromatic, thank you for your recipes, super, super

Delight.And from a cake, and from a fairy tale.

[kristina1]

kristina1, gala10, Checkmark, thanks, girls, great, great for stopping by :)))

Vikulya, there are simply no words. What a smart girl you are! Your skill grows and grows!
Thank you for not eating it alone and sharing with us

and that I'm not that princess!

I will try, only, probably, in the form of a cake

[Marusya]

Marusya, thank you very much for your kind words, Lenochka :)))

I will try, only, probably, in the form of a cake

I think this is a very good idea - less fuss, but the taste is exactly the same, right?))

less fuss

Vika, fuss less, but still prettier cakes
I'm just lazy in advance and simplify my work

and I simplify my work

And you're doing the right thing, I always agree with this approach

[Kinglet]

Kinglet, Vikul, you are Super !!! : rose: Such a wonderful tale with very instructive and wise insertions !!! : girl_claping: The cakes are delicious !!! I have never done anything with blueberries either !!! I think this omission needs to be corrected))) How do you like blueberry confit? Vmkul, where did you buy the cake tins?

[kirpochka]

kirpochka, Natasha, thank you very much :))) I will report in order:

How do you like blueberry confit?

I really liked it. Somewhere in some video long before cooking, I heard someone's feedback that blueberries do not have a pronounced sour or sweet aroma .. Now all the time I think: do I agree with this I think that it is rather not than yes The fact is that maybe she really does not have the brightness of her taste, but tenderness is, and she is completely unique, so unobtrusive, well, I, in any case, madly liked her taste. Now I have some more blueberry pie in my plans - I really want to try

where did you buy the cake tins?

We have Barabashovo on the market :))) Yes, we also have them in Kharkiv online stores in many - prices in comparison with silikomart forms are just penny

Vikulya, and I guessed you again in the feed of new recipes))
This time by name))

This time by name))

Really? How is it - by name? Does that mean I'm so predictable and call everything the same?

Vikulya, thank you for being with us, for a lovely fairy tale, for delicious cakes and for your faith in miracles!

Marish, well, you really touched me ... Thank you, my dear :))))

[Kinglet]

Kinglet Vika, I'm shocked by the beauty (and probably delicious). This is aerobatics, I envy who has such hands and can do so

[Cirre]

Cirre, Checkmark, thank you very much :))) But it's really not difficult at all, and no such special hands are needed here - only forms are needed and all Such recipes are actually always more difficult and longer to describe than to do, really, really. In general, the process making such cakes is very exciting, I really enjoyed it (although I don't really like to cook and don't really know how to cook): he somehow reminded me of a child's game of Easter cakes, well, honestly, just as exciting, only at the end it's all you can also eat

[Kinglet]

Kinglet, Admiration, surprise, pleasure !!! Thank you, Vika.

predictable

On the contrary, you call your recipes very unusual))

[Svetlana]

Svetlana, thank you :)))
anuta-k2002, Anechka, somehow the names themselves come to me Thank you

[Kinglet]

Kinglet,
Vika, AMAZING everything and excellent photos and an idea and description of the recipe and a story about an angel and a young Princess in love

[brendabaker]

brendabaker, Oksana, please accept my immense gratitude for such a comprehensive assessment of my work: it is so nice that you noticed and noted everything: the recipe itself, and its execution, and the history It is very, very pleasant

[Kinglet]

Kinglet,
Vika, it is felt that the recipe was created by a man INSPIRED
Therefore, everything has come together so harmoniously and makes such a strong, vivid impression.
Thank you for sharing

[Oksana]

Oksana, Thank you so much

[Kinglet]

Kinglet, Vikulya, what a beauty you've got!
Thanks for sharing!

[Elena_Kamch]

Elena_Kamch, Helen, thanks for stopping by :)))

[Vika]

Vika, as always delightful, thank you so much for the recipe, so detailed everything that even I, never a pastry chef, wanted to do something like that

[louisa]

louisa, Louise, thank you, so after all, I’m never a pastry chef, so there is every reason to believe me that this is really very simple.

I looked at this beauty ... and went to Ali to write out such a form for myself)))

[svetlana)))]

svetlana))), Svetik, and rightly so. Happy shopping :)))