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Blueberry Gateau [Picture] [Print]
A gateau filled with blueberry paste and blueberry mousse, decorated with blueberries and almond cream
Ingredients Preparation

Cake base:

450 ml wheat flour
300 ml sugar
3 tsp. baking powder
2 tsp. vanilla sugar
50 g margarine
300 ml soy milk


Blueberry mousse:

300 g blueberries
150 ml water
1 tsp. agar agar
100 ml sugar
300 ml Soyatoo! Sojasahne


Jelly:

200 ml juice
perhaps some sugar
1 tsp. agar agar


Almond cream:

100 ml Soyatoo soy whip
50 ml ground almonds
1 drop bitter almond oil

Cake base:

Mix the flour, sugar, baking powder and vanilla sugar in a bowl. Melt the margarine in a saucepan and add the soy milk. Pour the liquid into the bowl and stir the ingredients well. Pour the dough into a greased and floured cake pan. Bake for about 40 minutes at 175 °;C. When cooled, turn the cake over and slice into two layers.


Mousse:

Slowly heat the blueberries with the water and sugar and simmer for 8 minutes. Allow to cool a little. Purée the berries and simmer with the agar agar for 2 minutes. Allow to cool, but not to set. Whip the Soyatoo! soy whip until stiff and stir in 200 ml of the paste.
Spread the rest of the paste on the bottom half of the cake. Then spread most of the mousse on top. Place the second cake half on top and spread the rest of the mousse on the sides of the cake.


Jelly:

Bring the juice, suarr and agar agar to the boil and simmer for 2 minutes. Allow to cool a little. Cover the top of the cake with blueberries and then with the jelly.


Almond cream:

Whip the Soyatoo! soy whip until stiff. Stir in the almonds and bitter almond oil. You can also stir in a little blueberry paste to give the cream a light violet colour.
Decorate the top of the cake with the almond cream.

Refrigerate.

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 Märit D.

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