Blueberry, Lemon, and Lavender Entremet Cake
By Katherine, winner of our 2021 Kids’ Blueberry Recipe Contest
Recipe:
Blueberry Filling
- 3 cups blueberry
- 1 tsp lemon juice
- 1/4 cup sugar or to taste
- 1 packet gelatin
- Wash the blueberries. Mash the blueberries in a medium sized bowl
- Strain out the skins of the blueberries
- Transfer the blueberry “juice” into a small pot
- Mix in the lemon juice and sugar
- Heat up the pot
- Slowly stir in the gelatin
- Let the pot heat up until all of the gelatin is dissolved in
- Strain the filling again
- Pour it into an 8×8 pan
- Let cool
Lavender Cake
- 2 tsp lavender
- 1 cup milk
- 1/4 cups room temperature sour cream
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup room temperature unsalted butter, diced
- 2 tsp vanilla extract
- 4 room temperature eggs
- 1/2 cup sugar
- 1/2 cup water
- 2 tsp lavender
- Preheat oven to 350 degrees Fahrenheit. Line an 8×11 pan with parchment paper.
- Heat up milk in a small saucepan. Once the milk simmers, turn off the heat and add the lavender. Let it seep until the milk is room temperature. Strain out the lavender.
- Mix the room temperature milk with the sour cream.
- Sift the flour, sugar, baking powder, and salt into a stand mixer bowl.
- Using the paddle attachment, mix the dry ingredients together for a few seconds. Add the butter, vanilla extract, and about 1/2 of the sour cream/milk mixture. Mix until the fry ingredients and all “moist”.
- Whisk the eggs together with the rest of the sour cream/milk mixture. Slowly add it into the stand mixer.
- Scrape the sides of the stand mixer and mix again until the batter is completely mixed together.
- Pour the batter into the prepared pan. Bake for 15-20 minutes.
- While baking start the sugar syrup. On medium heat, boil the sugar and water together in a small saucepan. Once boiled lower to low heat and add the lavender. Let simmer for 10 minutes then turn off the heat. Let cool completely. Strain the lavender out.
- Once the cake is done baking, let it cool, then brush on the sugar syrup.
Lemon Curd
- 1/2 cups fresh lemon juice
- 1 tsp lemon zest
- 1/3 cups butter
- 1/2 cups sugar
- 2 eggs
- Put the lemon juice, lemon zest, butter, sugar, and eggs into a pot.
- Heat up on medium heat while whisking.
- Keep whisking until the curd is thick enough the keep marks.
- Let cool to room temperature.
Lemon Filling
- 2 tbsp lemon curd
- 1 cup heavy whipping cream
- Put the lemon curd and cream into a stand mixer bowl.
- With the whisk attachment, whisk the ingredients together until stiff. It should be a pale yellow color.
Blueberry Glaze
- 2 cups blueberries
- 1/4 cup powder sugar
- 1/4 cup corn starch
- Blend the blueberries in a food processor. Strain the skins out.
- Slowly add in the powder sugar (about 1 tbsp at a time), blending in between each spoonful, until it is sweet enough for you.
- Add in the corn starch 1 tbsp at a time blending in between until it is thick but still pourable.
Assembly
- Prepare silicone dome molds.
- Spoon the lemon filling into the mold leaving a little gap for the jelly
- Cut the jelly into 2 inch diameter circles. Put one piece of jelly into each mold, on top of the mouse.
- Cut the cake into 3 inch diameter circles. Put them on top of the jelly as the base.
- Put the molds into the refrigerator for 4 hours or overnight.
- Take the cakes out of the mold and spoon on the glaze.
- Enjoy! (Optional: take some mint and fresh blueberries and garnish the top)