Blemannen cake

[Blueberry Jelly:]

Blemannen cake

Category: Confectionery

Ingredients
Blueberry Jelly:
blueberry	200g
sugar (to taste)	30g
lemon juice	1 st. l.
gelatin	4g
Meringue-hemispheres
egg white	60g
granulated sugar	120g
Biscuit:
egg yolk	1 PC
granulated sugar	25g
egg white	1 PC
flour	30g
Caramelized apples:
medium apples	4 things
granulated sugar	4st. l.
butter	50g
Montee Vanilla Ganache (base)
White chocolate	50g
cream 33-38%	70g
vanilla extract	2h l.
gelatin	1g
cream 33-38%	125g
Blueberry Montée Ganache (base):
White chocolate	50g
cream 33-38%	25g
blueberry sauce	50g
desire	1g
cream 33-38%	125g
Biscuit syrup:
water	25g
sugar	12g
cardamom (ground)	1 / 4h l.
rum	1 st. l.
Ganache Montee (final stage):
cream 33-38%	300g

Cooking method

• This dessert is made in honor of the high and inaccessible inspirational mountain Blåmannen. The mountain is located in Norway in Tromso. It has an altitude of 1044 meters, but no one can get there without special climbing skills or equipment.
• 
• Let's compare to dessert!
• The blueberry, caramelized apple and meringue layers go well with the soft double cream and a thin biscuit soaked in rum with cardamom syrup.
• 4-6 servings
• Blueberry Jelly:
• In total you need blueberries: whole for decoration 50g + 200g on jelly + 50g for ganache. Boil berries (250g) with sugar and lemon juice for 5 minutes. Add sugar until pleasant sweetness. Then use everything for its intended purpose.
• Dissolve gelatin according to the instructions. Then add the gelatin solution to the blueberry sauce for about 280g. Stir. Pour it 1 cm thick into a silicone mold with a diameter of 20 cm. Chill in the refrigerator until completely gelatinous. Cut out circles with a diameter of 7cm.
• 
• Meringue-hemispheres
• Beat whites with sugar until stiff peaks.
• Fill a pastry bag with cream and spirally into hemispheres with a diameter of 7 cm. Preferably a thin layer of 6mm.
• Place in a preheated oven at 90-100C for 2 hours. The hemispheres must be completely dry and white. Remove from the form.
• 
• Biscuit:
• Turn on the oven at 180C.
• Beat the yolk with sugar until a white ribbon. Beat the protein with sugar until stable peaks. Gently join the two masses with a spatula.
• 
• Sift the flour onto the whipped mass and mix gently with a spatula.
• 
• Spread in a thin layer up to 1cm on a baking sheet covered with baking paper. Bake 10 minutes until tender. The surface is springy and does not stick to your fingers. Let the cakes cool, turn over and remove the paper. Cut rings 7cm in diameter.
• 
• Caramelized apples:
• Peel the apples. Cut into cubes. Butter is also cubed. Mix everything with sugar. In a skillet (which is only for fruit), place the apples and fry over medium heat until caramelized for 10 minutes.
• 
• Montee Vanilla Ganache (base)
• Dissolve gelatin according to the instructions.
• Heat 70g of cream and add gelatin solution. Stir
• Melt white chocolate in a water bath. Pour the cream and gelatin onto the melted chocolate. Mix.
• 
• Add vanilla extract and 125g hot cream and stir again. Cover with foil "in contact" and refrigerate until solidified and compacted.
• 
• Blueberry Montée Ganache (base):
• Heat the cream. Add gelatin solution.
• Melt the chocolate in a water bath, combine with jellied cream. Mix. Add more hot cream 125g. Mix.
• 
• Add blueberry sauce and stir. Cover with foil "in contact" and refrigerate until solidified and compacted.
• 
• Biscuit syrup:
• Boil the sugar and water syrup and add the cardamom. Cool down. Add rum. Mix. Soak a biscuit with a brush.
• Ganache Montee (final stage):
• Whip 300 g of cold cream until firm peaks.You can add 2 tbsp for stability. l. powdered sugar. Divide whipped cream in half and add to 2 types of ganache prepared earlier. Stir with a spatula until smooth.
• 
• Mounting:
• Fill the meringue with caramelized apple.
• Cover with a circle of blueberry jelly.
• 
• Soak a biscuit with syrup and immediately put on jelly.
• Turn the workpiece over.
• 
• Fill a pastry bag with white cream. In a circle, deposit up to half of the cream cake.
• Place the blueberry cream on top with a tablespoon.
• Make a beautiful mountain shape. Spread cling film on top. Remove the film by pulling it up gently. This is the method, by the way, that Philippe Conticini uses in his lemon meringue pies.
• 
• Decorate the surface of the cake with fresh blueberries.
• You can serve. You know, this is real, another heavenly delight.
• 

The dish is designed for

4-6 servings

Time for preparing:

8 ocloc'k

Cooking program:

baking, whipping, freezing,

National cuisine

France

Note

Made according to Chef Rogerio's recipe: 🔗

[Natasha]

Natasha, I admire, what work and beauty. I myself dare not do this, but at least I will love

Yes, great work has been done. I’ll be tempted to do this only for a holiday :) In the context, very beautiful

Make up your mind! This will be one of my favorite desserts. I promise!
For a holiday, you can prepare a few days in advance and freeze. I always do this with cakes. Very comfortably!

Natasha, can you make it a cake? VERY COOL DESSERT!

Masterpiece !!!!!!!!!!!!

Natasha, can you make it a cake?

Its just not a big cake. But you can use a 15cm mini cake. But where to get such spheres?

Norwegian recipe I didn't know about !!! Wow.
What beautiful cakes.
Thanks for the master class.

And I still dream of making their almond cake, even the forms are idle ...

Lena, and the molds are idle for nothing. Are these plates with holes in the middle? Interesting.
I've never tasted real cake. His dough seems to have almond flour, proteins and sugar. And here is a Norwegian pie with a lot of cardamom. What does the cake look like, which is in the forms?
I do not have a Norwegian recipe, this is a Frenchman, inspired by Mount Blaumont, invented.

Its just not a big cake. But you can use a 15cm mini cake. But where to get such spheres?

And if you take a bowl? Exactly, if the meringue in the bowl works out, I'll make it a cake!

: swoon: Every day is a masterpiece !!!!!!!!

And if you take a bowl? Exactly, if the meringue in the bowl works out, I'll make it a cake!

What, you have a silicone bowl? Let's say, even iron, covered with parchment paper. She will bake the meringue. But what then layers of jelly, apples and biscuits should be made? It is necessary to revise the composition and come up with anew, so that an apple, jelly, biscuit, meringue and, finally, cream would be harmoniously included in each cut piece. If you want to come up with a new cake, please experiment!
I would recommend making portions. If not 7cm spheres. You can use regular silicone muffin molds, muffins. Then you can round the shape with cream!

Are these plates with holes in the middle? Interesting.
I've never tasted real cake. His dough seems to have almond flour, proteins and sugar. And here is a Norwegian pie with a lot of cardamom. What does the cake look like, which is in the forms?

These are Kransekake cymbals with round grooves.
A certain number of circles are baked, then a pyramid is assembled from these "bagels", glued with chocolate or sugar icing. Decoration - Norwegian flags, as a rule.
Something like croquembush.

And I ate Kardemomme kake, but I don't know the recipe, there was no such goal, he did not impress me.
A bit like English carrot cake, I think it's a borrowing.

PS "Brita" would still have to bake. It's delicious, with apples and whipped whites.
After moving, I will definitely do it and launch it on the forum.

Thank you Natasha! As always, great recipe delivery! I can't even imagine the taste of the cake - blueberries, apples, cardamom !!!! Very exquisite !!!! I will definitely try !!!! Tell me, don't you need to coat the meringue with chocolate (like Pavlova)? Or how caramelized apples don't flow?

They are wonderful! Thank you very much for sharing recipes and skills :)

[prascovia]

prascovia No, apples don't flow. Look at the cut. I got this cake not from the freezer, but from the refrigerator. Both jelly and apple behave very well. From above, the blueberries themselves may flow. But I saw this dessert and in addition sprinkle with blueberry sauce itself and it is all blotted. Well, I like the "snowy peak" more. And the taste is devilish! Nothing superfluous ... sorry I can't show the video how this cake is quickly destroyed and the hand reaches for a new portion ... And the portion is large enough.

Lena, I will wait for your posts with great interest. And Brita, what kind of animal is this?

Natasha! Thank you! I will definitely try! I was interested in the taste of the cake, never when I tried such a combination !!!!
PS I really hope that I did not offend you with my questions! Believe me, I just wanted to clarify, otherwise I got embarrassed with Pavlova .....

[vlokta]

There will be no embarrassment. You need to get used to the cream when you pull the film. The cream is soft, dripping slowly if touched once more. It is better to put the cakes right on the cardboard mugs. So they pulled the cap, removed the excess fallen cream from the base - and into the refrigerator. Or in the freezer.
vlokta, this is all thanks to the competition. Made me share my favorite desserts. But I liked it!

Brita, what is this animal?

Brita is a cake. Bottom shortcrust pastry, stewed apples and whipped cream in the middle, meringue on top.

[vlokta]

vlokta, this is all thanks to the competition. Made me share my favorite desserts. But I liked it!

Share, share !!! So many goodies suddenly appeared on the site !!!

Dear Natasha! Well, what are you doing with mere mortals? I'm not a lover of sweets, but how can I gobble up all your sweets.

Natasha, I admire your skill! What a titanic work it is to create such beauty!

Tomorrow my daughter is coming, and I wanted to pamper her with your masterpieces, of course, I did not succeed as it should in appearance, but everything was observed in terms of ingredients, tomorrow we will feast on Thank you very much

Light, very quickly, in a military fashion. A start has been made, albeit a lump
It's a pity that it didn't work out. Your meringue has failed, I see. It is necessary to dry until they are hard to the touch.
And the jelly must be frozen to ice. Then everything will quickly defrost.
You can even pick it up for dessert and bite it - nothing will flow and crumble. So it's amazing what I'm watching.

Natasha, I didn’t get meringue cups, but in the oven it was completely dry, dry and hard. Today we tried it, the whole mass froze, it was possible to cut it with a knife. Everyone really liked the combination of tastes, so I will try to do it again and again until I get the desired result in shape. I, in a whisper, also made raspberry cakes, but did not take pictures, both are incomparable to taste! Thank you tremendous

Well done! The second time everything will work out, because the main thing is persistence and desire. And then it is so pleasant when the tasters say: "But how? It's impossible! Magic ..."

I'm still as far from perfection as to that very mountain

Thank you Natasha for your support

..... like to that very mountain

Eh, me too, But I've been persistent since childhood

So, my report, a bunch of shortcomings, left the cream overnight, thickened strongly, baked in molds from a 16 cm ball, but the main thing is that it is yummy !!! Thank you Natasha !!! ,
, I'm sorry for the quality of the photos!

[Cvetaal]

Cvetaalwhat a delicious cut!

[Ilona]

Ilona , this is not my cutter, but inucya

Oh, sorry ...so many times by highlighting and pressing "Quote selected" I get the wrong result (

Tus, hello! I conjure here with your recipe. Of course, the meringue did not work out for me, it became caramel color with syrup inside, but now I need to re-learn how to bake on an electric oven. If I don’t smoke it any longer, then I’ll sit hungry without clients, because so far my business with mastering the miracle of the stove is shitty ((((((. But I'm talking about something else. I want to clarify, where you write gelatin dissolve according to the instructions) means that we take 10 g of water for 1 g of gelatin? If so, can you add this to the ingredients? It will be easier than looking at the packs and calculating, and gelatin is everywhere gelatin, only the rate of swelling from water is different.

Elon, you would first practice making meringues on a flat surface. Everything is elementary there. You will learn, you will smile from yourself. Protein up to a tough rush! Meringue generally needs to be done intuitively. They generally have to dry. It is possible at 50-60C until complete dryness. Until victory. They will be white for a long time. And the spheres are a little more complicated. Syrup may come out. But again, not a panacea, dry it to hardness. Carefully remove from the hemispheres. On the other hand, at the bottom level, they may even be wet. Remove moisture by drying it in the oven again, already without a form. Ilona, ​​try it!

With gelatin, I began to write like this, because it is still different in strength. But in general, the ratio with water is correct.

Tus, so I dried this meringue in my old lady for 5 hours, and it turned out snow-white. And in this I can not navigate well in any way! No flame, I don't understand ((And, if I set the temperature with a handle (I have a mechanical control), then the complete garbage turns out to be biscuits and meringues, if I set the temperature as in the recipe - dosvidos - it will burn out. I have to learn how to bake. I don't feel my oven and that's it. Maybe you can buy some kind of thermometer to show the exact temperature? Just how to fix it there? , do you need to serve right away or can you leave it the next evening?

Buy a thermometer. It is advisable to buy the one that instantly shows the result, and not for a long time and persistently gaining a line up. They are both suspended and can stand on the shelf. Without it - nowhere. I have it. No problem.