Creating A Premium Blackberry Lemon Curd Cake: Sensational Sweet And Sour Delight-Blackberry Lemon

Get ready to embark on a culinary journey with our YouTube video, "Creating A Premium Blackberry Lemon Curd Cake: Sensational Sweet And Sour Delight! 🍰

Prepare yourself for crafting a luxurious dessert experience as I guide you through the process. In this video, I'll demonstrate how to elevate a classic lemon curd cake with the vibrant flavors of blackberry, creating a harmonious blend of sweet and sour that will tantalize your taste buds.

Follow along as I share expert tips and techniques for achieving the perfect texture, flavor balance, and presentation. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress! Don't forget to like, subscribe, and share with your fellow food enthusiasts. Let's dive in and create something truly extraordinary together!

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  / cakeandmoreacademy  

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Blackberry Mousse

200 g blackberry puree
40 g granulated sugar
2 sheets of gelatin (4 g)
200 g heavy cream

Soak the gelatin sheets in cold water. Boil the blackberry puree with the sugar, then add the soaked gelatin sheets. Let it cool to lukewarm.

Whip the heavy cream until soft peaks form and fold it into the cooled sugared blackberry puree.

Glaze

280 g milk
560 g heavy cream
745 g sugar
100 g glucose (or honey)
90 g cornstarch
24 g gelatin mixed in 100 g water

Mix everything in a pot except for the gelatin mixed with water, then bring it to a boil. You don't need to cook it, just bring it to a boil and it's ready. Add the soaked, liquefied gelatin and blend with a hand blender until smooth. Pour it into as many containers as you want to work with different colors. Color them as you like, then cover with plastic wrap. Use it at 25-28 degrees Celsius as shown in the video.

I always make the glaze the day before and cover it with plastic wrap. When using it, I warm it to 25-28 degrees Celsius, then add color and use it.

Assembly

Pour half of the mousse into an 18x5 centimeter silicone mold as shown in the video. Place it in the freezer for 20 minutes. Then place the blackberry compote filling in the center and fill the mold with the remaining mousse, leaving some space on top. Press the genoise sponge into the center and smooth out the mousse. Put it in the freezer for at least 6-8 hours or overnight.

Remove the cake from the mold and pour the glaze over it as shown in the video, then decorate as you like. Make sure to use the glaze at 28 degrees Celsius.

Cheers!