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Cake "Blueberries in champagne"

Cake "Blueberries in champagne"

Category: Confectionery
Blueberry cake in champagne

Ingredients

Berry biscuit
egg 2 pcs
invert syrup or glucose syrup 35 g
sugar 30 g
flour 100 g
milk 20 ml
butter 50 g
baking powder 1 tsp
black currant 40 g
Blueberry confit
blueberry puree 220 g
pectin NH 3 g
sugar 20 g
Champagne jelly
champagne white semi-dry 210 ml
sugar 100 g
lemon juice 10 ml
gelatin 9 g
coconut flakes 10 g
Champagne mousse
champagne 170 ml
sugar 50 g
cream 33-35% 200 ml
mascarpone 180 g
Gelatin 7 g

Cooking method

  • Read about the history of this cake and about my ordeals in the notes to this recipe.
  • I will immediately answer two questions that will undoubtedly follow.
  • Of course, the cake can be made in a regular round shape and yes, the shape is awesome, magical. Looking at her, I want to create !!
  • The amount of ingredients is given for an 18 cm mold.We need 2 molds with a difference of 1.5-2 cm.
  • Blueberry cake in champagneFirst things first, let's prepare blueberry confit... Warm blueberry puree (passed through a sieve) over low heat to 40 degrees. Pour pectin into sugar, stir and pour into blueberries. Mix quickly until sugar dissolves and boil for 2 minutes. I had frozen blueberries, ground with sugar in a 10: 1 ratio. So I only added 20 grams of sugar. If you just use frozen blueberries, for example, grind them in a blender, pass through a sieve and add 30 grams of sugar. After cooling a little, pour the blueberry confit into a prepared smaller form and send it to the freezer for at least 2 hours.
  • Blueberry cake in champagneSince I did not have a square shape of a suitable size, I got out of the situation by using a food container that more or less corresponds to the size. I covered it with cling film, trying to keep the creases at the bottom as small as possible.
  • Blueberry cake in champagneNow our secret ingredient is champagne jelly... It is better to take dry or semi-dry. Sparkling white wine is also fine. The finished cake can also be eaten by kids, since the alcohol will evaporate when heated, leaving only a pleasant taste and aroma. Don't take cheap champagne, it will affect the final result. I bought Prosecco especially for this occasion. Pour 210 ml of champagne into a ladle and 200 ml into a glass (which we drink, savoring, right there), add sugar and put it on the stove to warm up until the sugar dissolves.
  • Blueberry cake in champagneAdd lemon juice and swollen gelatin soaked in 40 ml of water. Stir thoroughly until the gelatin dissolves. Pour in the coconut. You can do without it, but coconut gives the finished jelly a pleasant aroma and exquisite taste.
  • Blueberry cake in champagneCool to room temperature and pour over blueberry confit. We put in the freezer for another 2 hours.
  • Blueberry cake in champagneIt's turn biscuit... Like everything in this recipe, it will be unusual. Melt milk with butter in a water bath or microwave.
  • Blueberry cake in champagneBeat eggs with invert syrup and sugar until firm, white foam.
  • Blueberry cake in champagneFlour, sifted with baking powder, is introduced into the egg mixture in three steps, stirring with a spatula from top to bottom, from the center to the edges. Add the milk-oil mixture cooled to room temperature to the dough and mix gently.
  • Blueberry cake in champagnePour the black currant berries (you can replace the red one, the frozen currant does not need to be thawed) pour into the biscuit and gently, literally with a couple of movements, mix into the dough. We spread the dough on a baking sheet lined with parchment and level. We need to distribute the dough to fit the smaller shape. I have a square 15 * 15. We bake at 180 degrees for about 15 minutes.
  • Blueberry cake in champagneHere we have such a wonderful, bright and juicy biscuit.It should cool completely, after that we cut out the cake from it to the required shape and size.
  • Blueberry cake in champagneWell champagne mousse... We begin to cook it when the two jellies are already frozen and the biscuit is completely ready. Pour gelatin with 40 ml of cold water and let it swell. Heat the champagne with sugar until the sugar is completely dissolved, transfer the swollen gelatin into it and mix thoroughly. Beat the mascarpone and add champagne cooled to room temperature, mix thoroughly with a whisk. Beat the cream until stable peaks and add in three steps in mascarpone with champagne, stirring each time until smooth. The mousse will be pretty runny.
  • Blueberry cake in champagnePour half of the mousse into a larger mold and send it to the freezer for 15 minutes so that the next layer does not fall to the bottom. During this time, we take out the jelly and cut it to the desired size in case you originally did it not in the form of 15 * 15.
  • Blueberry cake in champagnePut jelly on the mousse, blueberry layer up.
  • Blueberry cake in champagnePour the remaining mousse on top. Put the biscuit and heat it so that the mousse comes out at the edges. We level the surface, cover with cling film and send it to the freezer for at least 6 hours, and preferably overnight.
  • Of course I will velor "my preeeeee" (C). But not only. I will also "mirror".
  • I gave the mirror glaze recipe HERE How to work with chocolate velor, she told HERE.

Note

I learned that the "Cube" form will appear at Silikomart 2 months ago. And waited ... waited ... waited ...

Blueberry cake in champagne

And when it went on sale in Russia, I missed it. Rather, I ordered it in the online store, but the courier brought me the whole order without it. On the phone, my sobs were answered that the new delivery would be in 2-3 weeks. You're out of your mind, wait so long
And I ordered this form in Italy! “Actually, we don’t work like that,” said the infinitely sweet Italian Federico, “but we cannot ignore your grief,” he told me and sent the form to Moscow. I have been waiting for her for a long 2 weeks. (The absolute joke is that 2 days later, after I received the long-awaited box, the "Cube" went on sale in the same store). And all this time I came up with a recipe. After all, I understood that for SUCH form the cake should be unusual, fantastic - to match itself. I figured it out, almost. I was missing just one, that very fantastic touch. And, lo and behold, along with the coveted form from the box, I took out a brochure with recipes on two pages. And one of them is sparkling wine jelly! Italians, my beloved Italians, they took care of me even in this matter. The puzzle came together, and here it is, a miracle. Accept!

Blueberry cake in champagne
Blueberry cake in champagne

Well, a few more photos.

Here is such a wonderful juicy and airy biscuit

Blueberry cake in champagne

Here comes the velor

Blueberry cake in champagne

marlanca
Kara,
Ira, what are you doing with us ?? !!! .....
Here you can only exclaim one thing - BRAVISSIMO !!!!! ...
Cvetaal
Ira, another masterpiece !!! The incision is very, very beautiful !!! It's time to order these forms
Loksa
The cut is impressive! Is this layer of champagne jelly delicious? I made mousse with champagne, but jelly: girl-th: curious? And I want a log
Thanks for the recipe!
Tanyulya
Irisha, what a beauty!
So I walk, I look, I need to buy at least one mold
Kara
Girls, thank you very much! The shapes are really fantastic.

Quote: Loksa

The cut is impressive! Is this layer of champagne jelly delicious? I made mousse with champagne, but jelly: girl-th: curious? And I want a log
Thanks for the recipe!

The champagne layer is delicious
Evgeniya
Quote: Kara
and here it is, a miracle. Accept!
Irina! Congratulations on the long awaited forms! And thank you for such beauty! I am silent about the taste, there are no words! Lovely !!! We are still waiting for masterpieces in the Cloud
Mari_M
Kara, Irina, oh my Bose. Another masterpiece! I just have no words
Irina F
Yes! Yes! Yes!
Forms are just awesome !!!
Irishka, you are a sorceress! Amazingly beautiful cake !!!
The layers are incredibly cool! The biscuit is so happy!
And that's it! I also got sick with these forms
The husband has already been notified and resigned)))
I can't wait to get hold of anything

Hachu cloudsaaa



And I thought that you were away, and you are here buns indulge in cakes)

Kara
Irisha, thanks! Shapes are a brain explosion !! Space!
Quote: Irina F


And I thought that you were away, and you are here buns indulge in cakes)

I'm away from tomorrow

Quote: Evgeniya

We are still waiting for masterpieces in the Cloud

therefore "clouds" are postponed for 2 weeks
Irina F
Irish, and what color is the velor that I can't understand, brown or black?
And what do you paint with velor?


Added Wednesday 30 Nov 2016 09:15 PM

And you already bought the clouds
Evgeniya
Quote: Kara
"clouds" are postponed for 2 weeks
Kara, Irina, we will wait! In the meantime, we will come to ourselves from this beauty!
Kara
Quote: Irina F


And you already bought the clouds

So yes, they came to me together

The color is almost black. To be honest, I wanted completely black and for some reason decided that velor on dark chocolate would be easier to paint. Ahhaaa, it wasn’t it. But in the end I like this color even more, it’s so rich-chocolate. The very last photo I deliberately lightened a little so that the texture of velor was better visible.
I paint with Americolor fat-soluble gel paints.
Miranda
He fell and died - what a beauty!
Larssevsk
Ira, I give a standing ovation. I will now dream of trying it someday
I always indifferently walk past the cake recipes, well, here my heart pounded with beauty
Rituslya
Irishik, what have you got there? Confectionery production or what?
While I was looking and reading, I completely forgot where and for what purposes I came.
In general, Irishiiik is a masterpiece !!!!
How amazing !!!!
Sooooo beautiful !!!!
I scream and rowdy, how beautiful!
Kara
Girls, thanks! This is what the unusual shape does to people


Added Wednesday 30 Nov 2016 09:39 PM

Quote: Rituslya

Irishik, what have you got there? Confectionery production or what?

not yet
Loksa
Irina, and really the color of velor is very beautiful!
prona
Kara, Ira! Lovely! The recipe is gorgeous! I will have to repeat

I will distribute orders and buy shampoos


Tell me, just honestly, did you get the hippotheque in that store ?! All forms are so gorgeous, but the content is beyond praise
Kara
Quote: prona


Tell me, just honestly, did you arrange the hippotheque in that store ?!

Almost
Svetlenki
Irina, you hit me on the spot! Firstly, I am a fan of square and rectangular cakes ... Secondly, I opened this unusual biscuit in some American book and kept thinking, really, no one has baked it on a bread maker yet ...

The cake is ABALD !!! You are a clever inventor! Cut - I "fell and died" unambiguously

Thank you very much!!! I don’t know when you started to seriously deal with mousse cakes, but you raise the bar higher and higher for yourself with each new cake that we see here
Kara
Svetik, thank you very much for your kind words!
L-olga
Ira, thank you! You really give an impetus to development. I also seem to have taken a great interest in mousse cakes .. thanks to you!
Kara
Olenka, and this is a very good hobby. Mousse cakes are not only very spectacular, but also very tasty. In addition, they are also light, of course they cannot be called dietary, but they have fewer calories than ordinary cakes.
L-olga
Quote: Kara

Olenka, and this is a very good hobby. Mousse cakes are not only very spectacular, but also very tasty. In addition, they are also light, of course they cannot be called dietary, but they have fewer calories than ordinary cakes.
You see, there is a problem. You need to be adequate. And this is not about me. What am I supposed to do now after I bought all the Nordic uniforms? Is it manic to buy silikomart? After all, I'm already ready to tie myself with ropes ... I can't resist. And you still tease)))) with such beauty and variety. And with exceptional performance technique!
Kara
Quote: L-olga

Manic to buy silicomart? After all, I'm already ready to tie myself with ropes ...

Olya, a word that absolutely accurately characterizes my actions for the last month. And no ropes help. Even the words "out of stock" do not stop me.But this is of course self-indulgence, yes, very beautiful, yes, endlessly spectacular, but self-indulgence. No, not even that, this is not only cooking, it is already art! I'm not at all about myself, but about what is obtained in these forms with a minimum of body movements. As I remember mastic cakes and mastic figurines, I shudder. That was where hard labor was really needed in order for the result to be more or less decent.

And "mussics", as all my friends called them, can be made in the usual round shape, detachable, for example. And they will be spectacular too!

I'm trying to persuade myself



And to me for "you", please
L-olga
Quote: Kara

Olya, a word that absolutely accurately characterizes my actions for the last month. And no ropes help. Even the words "out of stock" do not stop me. But this is of course self-indulgence, yes, very beautiful, yes, endlessly spectacular, but self-indulgence. No, not even that, this is not only cooking, it is already art! I'm not at all about myself, but about what is obtained in these forms with a minimum of body movements. As I remember mastic cakes and mastic figurines, I shudder. That was where hard labor was really needed in order for the result to be more or less decent.

And "mussics", as all my friends called them, can be made in the usual round shape, detachable, for example. And they will be spectacular too!

This is how I persuade myself



And to me for "you", please

I have already figured out myself - persuasion is useless) if you enjoy the purchase, then the thing is really needed)
It doesn't matter to me that this Nordic falls out of all the cupboards if I jump in delight, shaking the cupcake out of the mold.
So here too - well, if life is not nice to me without silikomart, then I should rather be determined with the list))))
It is these pleasant little things that add up to a happy life!
Irish, thank you very much! Well, honestly, very big for your technique. Sometimes you notice such little things that complement the overall picture!
Svetlenki
Quote: L-olga
You see, there is a problem. You need to be adequate. And this is not about me. What am I supposed to do now after I bought all the Nordic uniforms? Is it manic to buy silikomart? After all, I'm already ready to tie myself with ropes ... I can't resist. And you still tease)))) with such beauty and variety. And with exceptional performance technique!
Olga, you at least already bought a nordic !!! and I still hold on with the last bit of strength in front of him and silicomart !!! and Kara, oh this Kara !!!

Ira, I completely agree, looking at your cakes, I want to create and create !!! BRAVO

Quote: L-olga
Irish, thank you very much! Well, honestly, very big for your technique. Sometimes you notice such little things that complement the overall picture!

Ira, thank you very much for sharing what you have learned - you will never ask - you will always get a detailed answer!
Elena_Kamch
Kara, Irina, bravoooo !!! I have no words! With champagne - just in time for the New Year (or after, dispose of the leftovers)
Tell us about the taste! Probably something fantastic
NataliARH
Irinawhat perfection of form, filling, execution and AUTHOR!
Elena_Kamch
Irochka, another question - can you replace mascarpone with cream cheese in mousse?
Quote: Kara
add in three steps in mascarpone with champagne, stirring each time until smooth
Stir with a spatula or whisk?
Loksa
Elena, I replace, for me the mascarpone taste is not very good, you can use a spatula and a whisk, I use a spatula. Sorry
Elena_Kamch
Loksa, Oksana, Thank you ! The main thing is that it does not affect the result. And then the first time everything is scary, but I don't want a pancake
Kara
Quote: Elena_Kamch

Irochka, another question - in mousse can you replace mascarpone with cream cheese? Stir with a spatula or whisk?

Helen, you can replace it! You can use a spatula or a whisk, the main thing is with your hands, and not with a mixer! And the taste of Champagne and blueberries is some kind of unreal combination, eat and enjoy. And even when the currant bursts in the mouth in a biscuit, so finally
Albinka (Alya)
Kara, Irina, this is just a masterpiece !!! And the composition is so unusual, one can say for the New Year straight! Only I have a brain explosion - how did you pour frosting and velor on small squares? Something I am not catching up with
And of course in the tabs !!! I will definitely try to repeat it, let my guess what the composition is)
Kara
Albinochka, velor is not poured, it is sprayed with a spray gun, I sprayed it all over the cake, and then I poured white glaze into the grooves
Tanyush @ ka
KaraIrina is simply incomparable, golden hands I will tell you
Albinka (Alya)
Yeah, that's the trick! Super! And I read a little about velor on the internet, I study this beast so to speak! No, well, just brilliant !!!!!
Fifanya
Thank you very much for your imagination. I would not have guessed to put coconut flakes. I can already imagine how great champagne, coconut and blueberries will taste. The first time I saw the silikomart forms on YouTube was in the culinary blog Alex & Milana. Seeing with what seeming ease they do, she took a chance herself. I was pleased with the result, but I still have to study and study. Thank you for the inspiration.
Kara
The first time I saw these forms at Dinara Casco, in fact, clouds and a cube are her design! I'm crazy about her creations and dream of getting closer at least a little
Fifanya
Forms unrealistic mortality, I agree 100%. Thank you, I'll go see her too.
SchuMakher
There won't be enough deer ...
Kara
My zaaaika will be back from a business trip, I will make you two !! No, three !!!
Meri klarissa
A chic shape and even more chic performance! BRAVO!
SchuMakher
Quote: Kara

My zaaaika will be back from a business trip, I will make you two !! No, three !!!

Unsweetened and with lard?
gawala
Quote: ShuMakher
Unsweetened and with lard?
You are on the post ...
SchuMakher
gawala, I will freeze
Gala


Irisha, the form and beauty are indescribable, the taste is spisfiss, in the sense of ooooooo delicious! Personally, I'm so kaaatsa
gawala
Quote: ShuMakher
I will freeze
Until February?
SchuMakher
gawala, before Christmas

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