Blueberry Mousse Cake

Summer is the season for blueberries. I can eat blueberry for a meal. It is great for Mousse Cake also.

PART A: Make Chiffon Cake

Ingredients:

Egg - 5 Large
Cake flour - 85g
Oil - 40g
Milk - 40g
Sugar - 60g for egg white
Sugar - 30g for egg yolk

Steps:

1. Follow the same steps in Chiffon Cake to bake two 9" cakes.  Adjust baking to 340°F, 25 minutes
2. After cakes are cool, use the heart shape mousse ring to mark the cakes and trim them in heart shape.

PART B: Make Sugar Water

1. Boiling 75g water and 38g sugar until the sugar is fully melt. Set aside to let it cool.
2. Mix in 1 TBSP Brandy or Rum

PART C: Make Egg Yolk Cream

Ingredients:

Egg yolk - 94g (about 5 large egg yolks)
Sugar - 126g
Milk - 172g
Gelatin - 2 packs (~ 15g)
Brandy or Rum - 1 TBSP (~14g)

Steps:

1. In a mixing bowl, add egg yolk and sugar, use a mixer to beat it.

2. Pour milk in a sauce pan, add gelatin powder, mix and cook the mixture over low heat .

3. Pour half of the milk mixture to the mixing bowl, mix well, and then pour all content of the mixing bowl into the sauce pan.
4. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. It should leave a path on the back of a spoon. Don't let the mixture boil.

5. Take the mixture out and let it cool. Then add Brandy or Rum.

PART D: Make Mousse

Ingredients:

Fresh blueberry - 560g

Heavy whipping cream - 1 and 1/2 cup (~336g)
Powdered sugar -  2-3 TBSP or to your preference
Egg yolk cream - from previous step

Steps:

1. Puree blueberry with blender.

2. Add the egg yolk cream slowly and mix well.

3. Beat the heavy whipped cream and powdered sugar into whipped cream.
5. Fold the blueberry mixture to the rest of whipped cream.

PART E: Assembly and Chill

1. Set cake ring on top of a cake board.
2. Put first cake inside mousse ring. brush the cake with sugar water.

3. Pour in mousse to fill the gap around the cake, and make a thick layer on top of cake.

4. Place the other cake on top, brush the cake with sugar water.
5. Pour in the rest of the mousse. Flatten the cake surface.

6. Put in refrigerator for 1 hour or so, then take it out to place blueberries on top so that it will be stay cemented on the cake top after chill.

7. Put in refrigerator overnight.

PART F: Make Glaze

Ingredients:

Jam - 2 TBSP (Prefer blueberry jam. I used strawberry jam.)
Lemon juice - a few drops (use water if you do not have lemon juice)

Steps:

1. Put jam and lemon juice in small sauce pan over low heat. Keep stir until the jam is soften and well mixed. Add some water if it is too thick
2. Use a filter to filter out lumps.

PART G: Final Decoration

Brush a layer of glaze on the blueberries.

With the cake trims and a small mousse cake mold, I made a mini cake too.