Almond, Blueberry & Mascarpone Mousse Mirror Cake

Ingredients

Almond and Blueberry Sponge:
• 300gm Egg Whites
• 4gm Lemon Juice
• 150gm Caster Sugar
• 60gm Icing Sugar (A)
• 180gm Ground Almonds
• 36gm Plain Flour
• 30gm Icing Sugar (B)
• 80gm Frozen Blueberries, (defrosted and chopped)

Blueberry Cream:
• 210gm Cream
• 2gm Orange Zest
• 15gm Gelatine Sheets
• 140gm Egg Whites
• Pinch of Cream of tartare
• 65gm Caster Sugar
• 96gm Glucose Powder
• 130gm Pureed Blueberries

Cinnamon Cookie:
• 320gm Caster Sugar
• 175gm Unsalted Butter
• 15gm Ground Cinnamon
• 75gm Whole Eggs
• 6gm Vanilla Paste
• 290gm Plain Flour
• 9gm Baking Powder
• 6gm Salt

Blueberry Compote:
• 54gm Caster Sugar
• 12gm Pectin
• 590gm Frozen Blueberries
• 105gm Gin

Mascarpone Mousse:
• 20gm Gelatine Sheets
• 336gm Caster Sugar
• 180gm Liquid Glucose
• 270gm Water
• 6gm Salt
• 6gm Vanilla Paste
• 564gm Mascarpone
• 900gm Semi Whipped Cream

Mirror Glaze:
• 40gm Gelatine Sheets
• 640gm Caster Sugar
• 360gm Water
• 640gm Glucose (Liquid)
• 632gm Condensed Milk
• 640gm Chocolate Couverture (White)
• 25drops Purple Gel Colour
• 1 tsp Blue Metallic Powder
• 1 tsp Titanium Dioxide Powder

Method

Cinnamon Cookie:
• Mix the sugar and butter in mixer bowl with paddle attachment
• Add Cinnamon and continue mixing
• Add egg and vanilla while mixing
• Combine the flour, Baking Powder and salt in a separate bowl
• Add dry ingredients to the egg/butter mix, mix until just combined
• Press dough into a flat shape, cover and refrigerate for an hour
• When ready to use dough lightly dust a surface with flour and roll dough to approx 4mm thick
• Cut two discs to suit the base of the assembly tin used for the mirror cake
• Bake at 165degC for 8-10 minutes, do not overbake and allow to cool on the baking tray slightly before removing to a cooling rack.

Almond and Blueberry Sponge:
• Sieve all dry ingredients
• Whisk the egg whites, add lemon juice
• When whites reach a medium peak slowly add the caster sugar, followed by the icing sugar (A)
• Whisk for 1 minute to enable the sugar to dissolve
• Sieve the almond flour, icing sugar (B) and flour together and fold through the meringue mix
• Fold in the blueberries
• Transfer mix into pre-prepared baking tray
• Bake at 165degC for 8-10 minutes
• Remove once cooked and cut rounds to fit inside assembly tin

Blueberry Cream:
• Semi whip the cream and orange zest on full speed with a whisk – set aside in fridge until required (cover with glad wrap)
• Soak the gelatine sheets in a bowl of cold water until pliable and soft
• Combine caster sugar and glucose in a bowl
• Whisk the egg whites and cream of tartar until a medium peak in a mixing bowl, gradually add in the glucose and sugar mix
• Bring one third of blueberry puree to the boil in a pan, remove from the heat and add the drained gelatine sheets
• Stir in the remaining puree and cool to 35degC
• Fold the meringue through and finally fold through the semi-whipped cream
• Transfer to a piping bag with a 10mm nozzle
• Pipe a disc the size required to fit inside the assembly tin
• Place in blast freezer

Berry Compote:
• Combine the sugar and pectin in a small bowl
• Heat the blueberries and Gin in a saucepan t0 40DegC then add the pectin mixture
• Stir vigorously
• Remove from heat and allow to cool slightly
• Pour onto a tray trying to keep the height of the compote approx 15-20mm in height
• Freeze to speed up setting

Mascarpone Mousse:
• Soak the Gelatine sheets in a bowl of cold water until soft and pliable
• Place the mascarpone in a jug
• Boil the sugar, water, glucose, salt and vanilla to create a syrup
• Once boiling remove from the heat
• Add the pre-soaked and drained gelatine and mix to combine
• Pout the mixture over the mascarpone and emulsify with a stick blender until smooth
• Cool to 34degC then fold through the semi whipped cream

Mirror Glaze:
• Soak the Gelatine in a bowl of cold water until soft and pliable
• Combine sugar, water and warmed glucose in a pot and stir with a spatula until it starts to boil
• Once boiling stop stirring and heat to 103degC
• Once 103degC is reached remove from the heat and mix in the condensed milk
• Add the pre-soaked and drained gelatine and mix with a spatula to combine
• Pour the mixture over the white chocolate and emulsify with a stick blender
• Split mixture into two equal portions
• In one portion mix in Titanium Dioxide to achieve a pure white colour
• In the second portion add Purple Gel colour and Blue metallic powder
• Cool both portions to 30degC before using on the cake

Assembly:
• Line the top of a cake ring with glad wrap or baking paper and place on a baking sheet
• Spread an even layer of mousse into the tin and scrape up the sides slightly, ensure no air pockets remain in the corners
• Add a layer of Sponge
• Add a layer of Compote – freeze
• Add a layer of Sponge
• Add a layer of Blueberry cream
• Add a layer of Sponge – freeze
• Ensure mousse has lined the sides of the tin leaving a small gap to allow for the biscuit to be sealed as soon as practically possible
• Add biscuit – top gap off with mousse and quickly freeze while checking the temps of the glaze
• Remove cake from freezer and apply glaze