Blueberry, apricot and chocolate mousse cake

Name: Blueberry, apricot and chocolate mousse cake
Ingredients: 25 g Dr. Oetker dark cocoa powder; 75 ml water; 3 eggs; 100 g sugar; 60 ml oil; 140 g flour; 1/2 teaspoon baking powder; 1 teaspoon Dr. Oetker rum extract; 1 g salt; 200 g milk chocolate; 50 g butter; 5 g Dr. Oetker gelatin; 40 ml water; 250 g mascarpone; 300 g blueberries; 5 g Dr. Oetker gelatin; 50 ml water; 250 g mascarpone; 30 g icing sugar; 200 g compote apricots; 300 g apricot yogurt; 10 g Dr. Oetker gelatin; 50 ml apricot compote; 200 g dark chocolate; 300 ml whipping cream; 20 g icing sugar

Dessert - Blueberry, apricot and chocolate mousse cake by Amelia H. - Recipia

Blueberry, apricot and chocolate mousse cake has a cocoa sponge, three layers of mousse and a dark chocolate glaze. The apricot mousse sits between the blueberry mousse and the glaze, and its color may change a little as it cools. I like to cut it cold, into thin slices. Prep: 60 minutes. Cook: 56 minutes. Rest: 12 hours. Total time: 13 hours and 56 minutes. Serves: 12. Approximately 680 kcal and 8 g protein per serving.

Ingredients

For the sponge

25 g Dr. Oetker dark cocoa powder
75 ml water
3 eggs
100 g sugar
60 ml oil
140 g flour
1/2 teaspoon baking powder
1 teaspoon Dr. Oetker rum extract
1 g salt

For the chocolate mousse

200 g milk chocolate
50 g butter
5 g Dr. Oetker gelatin
40 ml water
250 g mascarpone

For the blueberry mousse

300 g blueberries
5 g Dr. Oetker gelatin
50 ml water
250 g mascarpone
30 g icing sugar

For the apricot mousse

200 g compote apricots
300 g apricot yogurt
10 g Dr. Oetker gelatin
50 ml apricot compote

For decorating

200 g dark chocolate
300 ml whipping cream
20 g icing sugar

Preparation

1. Heat the oven to 180°C. Bring 75 ml of water to a boil, pour it over the cocoa and stir until smooth. Strain the mixture and leave it to cool. 2. Beat the egg whites with 1 g of salt until stiff. Add half the sugar and beat until you have a glossy meringue. Beat the egg yolks with the other half of the sugar, then gradually mix in the oil, rum extract and cooled cocoa. 3. Mix the flour with the baking powder and fold it into the egg yolks. Fold in the meringue in 2-3 additions, using gentle strokes. Pour the batter into a 26 cm round pan lined with baking paper and bake for 40 minutes, until the sponge feels firm to the touch. Leave it on a wire rack for 30 minutes, until cool. 4. Melt the milk chocolate and butter in a bain-marie over low heat for about 5 minutes, until smooth. Bloom the gelatin in 40 ml of cold water, then melt it in a bain-marie for 2 minutes. Leave it to cool slightly and stir it into the chocolate, which should no longer be hot. Beat the mascarpone and fold in the cooled chocolate. 5. Slice the sponge in half horizontally. Place one half on a serving plate inside an adjustable cake ring, spread the chocolate mousse over it and place the second half of the sponge on top. Put the plate in the fridge while you prepare the blueberry mousse. 6. Purée the blueberries and pass them through a sieve to remove the skins. Bloom the gelatin in 50 ml of cold water and melt it in a bain-marie for 2 minutes, then leave it to cool slightly and stir it into the blueberries. Beat the mascarpone with the icing sugar, then fold in the blueberries with an upward motion. Spread the mousse over the sponge and smooth the top. 7. Purée the compote apricots and mix them with the apricot yogurt. Bloom the gelatin in 50 ml of compote and melt it in a bain-marie for 2 minutes. Leave it to cool, then mix it until smooth with the yogurt, which should not be cold from the fridge. Pour the mousse over the blueberry layer and leave the cake in the fridge overnight, for at least 8 hours. 8. Before removing the ring, carefully run a knife around the edge of the cake. Heat 200 ml of whipping cream until almost boiling, about 3 minutes. Add the chopped dark chocolate and stir until smooth. Leave it to cool slightly, then pour it over the cake, letting it run down the sides. 9. Beat the remaining 100 ml of whipping cream with 20 g of icing sugar and decorate the cake. Chill it for another 3-4 hours before serving.

Notes

The cake keeps covered in the fridge for up to 3 days, and the mousse layers can be made a day before glazing. For the mousse, very ripe blueberries are easier to purée and have fewer tough skins. If using frozen blueberries, leave them to thaw and drain in a sieve before puréeing. When I photographed the cake the next day, the apricot mousse had taken on color from the blueberry mousse and the glaze. I thought it might have worked better at the bottom, between the sponge layers, where it would not touch the other layers. You can use dark chocolate instead of milk chocolate for the mousse, in the same amount of 200 g. The cake contains gluten, eggs and dairy. I serve it with black tea, without letting it come to room temperature.