Cake "Provence" lavender-blueberry

[Lavender biscuit:]

Cake "Provence" lavender-blueberry

Category: Confectionery

Ingredients
Lavender biscuit:
Chicken eggs	6 pcs.
Wheat flour	220 gr.
Sugar	220 gr.
Vanilla sugar	20 gr.
Baking powder	1 tsp
Liquor	30 gr.
Butter	60 gr.
Lavender flowers	1.5 tsp.
Purple food coloring	optional
Blueberry confit:
Blueberries (in the absence of, can be replaced with black currants)	350-400 gr.
Sugar	60 gr.
Pectin	6 gr.
Lemon juice	1 tbsp. l.
Gelatin	7 gr.
Water for soaking gelatin	35 gr.
Lavender impregnation syrup:
Water	180 g
Sugar	100 g
Lavender flowers	1 tsp
Cream:
Cream cheese (cream cheese)	400 gr.
Cream 33%	300 gr.
Vanilla sugar	20 gr.
Powdered sugar	50-70 gr. (taste)
Rum (cognac, liqueur)	20 gr. optional

Cooking method

• Day one: biscuit, impregnation syrup and confit.
• For a sponge cake, place eggs, sugar, vanilla sugar and a pinch of salt in a blender bowl and beat until fluffy. At the end of whipping, add optional ingredients: liqueur (cognac) and dye (I used dry lilac Decorations, ElectricPerpl Amerikolora and Violet Chefmaster). We get just such a mass
• 
• Sorry for the color distortion, the kitchen was dark ...
• While the eggs and sugar are beating, let's prepare the rest:
• a) melt the butter in the microwave;
• b) we cover the bottom of two forms with a diameter of 21 cm with baking paper, we do not cover the sides and do not grease with anything;
• c) turn on the oven 180 degrees;
• d) mix flour with baking powder and sift.
• Then sift the flour into the whipped and dyed (optional) egg mass and add lavender flowers (this time I preliminarily ground them on a coffee grinder):
• 
• Stir a little and carefully, add melted and cooled butter along the edge of the bowl
• 
• Finally, we mix well by folding, so as not to lose the splendor of the beaten egg mass and we get such a ready-made dough,
• 
• which we equally distribute in two prepared forms
• 
• and bake in an oven preheated to 180 degrees for 30-40 minutes (in your oven it may be different times). We get two absolutely charming biscuits, each about 4 cm high:
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• 
• Leave the biscuits to rest overnight and cut them just before assembling the cake.
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• For blueberry confit, soak the gelatin in water, and puree the blueberries, rub through a sieve and place in a ladle over medium heat. Mix sugar with pectin (in the absence of pectin, it can be replaced with starch, preferably corn starch). Then, when the puree boils, pour sugar and pectin in a trickle with constant stirring, stir thoroughly and boil for 2-3 minutes. Turn off the heat, add lemon juice, cool the mass a little and add gelatin to it. Stir thoroughly, checking that the gelatin disperses well.
• 
• If you are not sure about your gelatin, you can first dissolve it in a water bath or in the microwave, but I don’t do that :)) To freeze the confit, we will prepare two rings with a diameter of 18 cm, tightening their bottom with cling film.
• 
• We pour the confit into rings and send it to the freezer until morning.
• For complete happiness, we finish this day by boiling lavender syrup to soak the cakes: put water, sugar and lavender flowers in a ladle,
• 
• bring to a boil and boil for 4-5 minutes. Then turn off the fire, and cover the ladle with a lid and let it brew until it cools completely (you can leave it overnight). After insisting, we filter the syrup from the flowers and, if desired, mix in a ratio pleasant for your taste buds with martini
• 
• The minimum program of the first day is completed, I congratulate you :)))
• Day two: assembling the cake.
• Preparing the cream.Cream and cream cheese should be cold. Beat the cream with vanilla and icing sugar in a mixer bowl, gradually adding the cream cheese. At the end of whipping, if desired, flavor the cream with rum or cognac or liqueur. There is no such desire - we limit ourselves to vanilla :))) We get such a lush and very tasty cream:
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• 
• That's it, we start assembling the cake: cut the cakes in half (we use three of them, the fourth will remain for pampering), place the first cake in the assembly ring
• 
• and soak it with lavender martini syrup:
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• Then we place one fourth of the cream on the cake (in my case, this is 150-160 g.)
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• We get our frozen confit out of the refrigerator,
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• release from the film, remove from the ring
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• and place it on the cream, making sure that the confit lies in the middle
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• Cover the confit with another fourth part of the cream:
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• We repeat all the same with the second cake, and saturate the third cake and turn it over. We send the cake to the refrigerator so that it is soaked and settled, it becomes more stable (I have it overnight), and then we decorate it at will (in my case, with protein custard):
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• 
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• Enjoy your tea! :)))

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Vikul, thanks for the detailed master class !!!! the most wonderful cake .... and I also really love the smell of lavender .. I once had a bag of lavender flowers - I put it in my underwear in a dresser for aroma, I didn't think that you could make a cake with flowers!

Vikus, as always, everything is very beautiful with you. But tell me honestly: do you mind eating such beauty?

[kavmins]

kavmins, Marisha, gala10, Checkmark, thank you girls :))

I never thought that you could make a cake with flowers!

It is possible, and even very, very, but it should only be food lavender: some flowers, without stems and leaves.

But tell me honestly: do you mind eating such beauty?

To be honest, Galochka: I’m not sorry at all, because it’s much tastier than beautiful And now, when you put even a tiny first piece in your mouth, you find yourself on a lavender cloud and you already feel like it’s what it looked like before

Vika, a very beautiful cake and no doubt delicious. Well done!

must be food lavender

... we sometimes sell bags of lavender in online stores, maybe not food is suitable? in principle, I would pick the flowers with my own hands if they were with leaves, if only this is the case, I want to try such a cake in the future ..)))

[ang-kay]

ang-kay, thanks, Angela :)))
kavmins, Marish, well, unfortunately, I do not know exactly how they differ.Maybe, it is also important where it is collected - but this is just my guess And, maybe, you can use the usual one - after all, it's still one and the same plant I ordered my lavender in an online store that sells spices and herbs, the jar just says "Lavender", the word "food" is not there, so maybe you can use the usual one?

[Kinglet]

KingletThank you for such a delicious meal! I really want to repeat this cake! very very!

[aprelinka]

aprelinka, Lenus, well, so we have no obstacles, right?)) Believe me, it is very easy to do and not at all troublesome, I wrote longer than I did

[Kinglet]

Kinglet, Vika! I'll take a photo of my lavender and you can diagnose it edible or not, okay?
tell me, will the butter cream go for coating?
Well, I need to live this course of butter cream .... I can’t do anything else yet. cakes don't really go in this heat

I'll take a photo of my lavender and you can diagnose it edible or not, okay?

Lenus, well, I already wrote above - I'm not an expert in lavender, but, of course, I can see a photo :)))

oil cream will go for coating?

Of course, it will do, train for health :))

cakes don't really go in this heat

Yes, but the pens are itching, they don't give rest, right?

[Kinglet]

Kinglet, VikaThere are no damn words ... only drooling .. bravo, bravo.

[Kinglet]

Kinglet, Vikulya, another wonderful recipe !!! : girl_love: I can imagine how delicious it is))

[kristina1]

kristina1, kirpochka, thanks girls :)))
kirpochkaNatul, will you do this?

[Kinglet]

Kinglet, Vikulka, here you are .... I have no direct words ... Craftswoman-needlewoman-heroine!
Very beautiful, fantastical and unforgettable!
And I still can't get to the red velvet, something so lazy has piled on ...
Can I try you about the cream? More details about whipping: first whip cold cream until soft peaks and then gradually introduce powder and cheese? I arrange something with cream for eternal dances with a tambourine and I'm afraid to interrupt, but to add cheese to them ... Straight bayus-bayus Are they calmly whipped into a good cream? How long does it take you? Planetary mixer, right? I have an old-fashioned one with three speeds ...

[Elena_Kamch]

Elena_Kamch, Lenochka, thank you :)) But all this was not invented by me, this is a recipe for Alex and Milana, I just simplified it for myself a little, so I decided to share it with you

More details about whipping: first whip cold cream until soft peaks and then gradually introduce powder and cheese?

In principle, yes, but I put the powder and vanilla sugar directly into the cream and beat it with them, and then add the cheese a little.
Here's another link to description preparation of this cream of our Ksyusha Mouse :)

Straight bayus-bayus Do they calmly whip into a good cream?

No, no, don't be afraid, they really calmly whip into a very good cream And the cream, I think, at least once in my life was interrupted by everyone who deals with them And I interrupted once, however, when I was making ice cream, not cake, but it is not important - now this is my experience and it never happened again, pah-pah-pah, but I stopped being afraid of cream
If you are really afraid, then you can play it safe: whip the cream separately, as you are used to, and stir the cheese with vanilla and powder separately at medium speed, and then mix everything together with a spatula - this is how a cream with mascarpone is made, which cannot be whipped so as not to stratified. Read the details here here
You can also whip this cream in a different way: first, beat a little cheese with powder, and then slowly add cream, I saw this method in one of the videos, it is in the topic of the Preparatory Class (in the first episode, where the Task was Red Velvet, behold here) - look, everything is very simple there :))

How long does it take you?

Lenus, it's hard for me to answer this question exactly, I have never timed it. Well, probably about four minutes, or maybe even less - it feels like it's not long at all. The main thing is that the cream and cheese are very cold. If I remember on time and there is time - I also put the bowl with a whisk in the refrigerator for fifteen minutes before whipping, but lately - this step has somehow not been made in time, forgotten, skipped, but I always follow the rule of well-chilled cream

Planetary mixer, right?

Yes, I have a dearly beloved Boshik.

I have an old-fashioned one with three speeds ...

Believe me, for cream cheese cream this is never critical at all, whip yourself calmly - everything will work out fine for you, you will see

Vika, I've been admiring your cake for several days now, I can't look enough))): girl_love: I really want to repeat at least approximately But I'm still afraid of mousse and semi-mousse cakes. Vika, how does this confit behave after the freezer? After all, in theory, we only freeze confit, but there is no cream and biscuit, and there will be no conflict between them?

[Olgabozhok]

Olgabozhok, Olga, thank you very much, but believe me, you have no reason to be afraid at all: firstly, this is absolutely not a mousse cake, and, secondly, there is nothing to be afraid of mousse cake, because, in my opinion, they cook even easier everyone else Well, that's my kind of subjective opinion

How does this confit behave after the freezer?

It leads perfectly, here's another cut of the cake that has already stood on the table during our tea drinking:

You see, everything is fine :))) And what will he do?

After all, in theory, we only freeze confit, but there is no cream and biscuit, and there will be no conflict between them?

Why should they be in conflict? I have made this cake four times already - and every time everything in it lives together

[Kinglet]

Kinglet, Vikulya, thanks for such a detailed answer!

whip the cream separately, as you used to, and the cheese with vanilla and powder - stir a little separately at medium speed, and then mix everything together with a spatula

Yes, usually I do this with cream and additives, I manually intervene carefully

I've made this cake four times already

Four times?! And everything for the family? As soon as I began to get involved in cakes, I feel it ... it's time to change the loosest jeans already ...

one more cut

The cut is awesome!

Natul, will you do this?

Vikul, I want to do this !!! The incision is seductive))) It's just that I have so many Wishlist)))) And I don't have lavender yet - I haven't bought it))) I took a note of how I'll do it - I'll tell you)))