Blueberry, vanilla and peanuts mini meringue cake

by Chiara

With the tangy, fruity and sugary sweet flavor, blueberries are one of those ingredients that are just naturally suited to be paired with other foods. I mean, the number of tasty blueberry pairings are endless and I want to start this day giving a little hint of spring with these droolworthy and gluten-free blueberry and peanut mini cakes for two.
This match is really dreamy in its simplicity, but what’s it about the blueberry and peanut combination that works so well? I think it’s due to the mellow and nutty notes of peanuts that let blueberries play center stage.
Needless to say that these cakes will literally take you to blueberry heaven. I hope you guys love this recipe as much as I do!

The mini cakes are composed from:

  • Gluten-free Almond Inspiration and peanuts croustillant. It is the crunchy bottom that supports the mini mousse cake. It is so simple to make, you only need 3 ingredients like: gluten-free peanuts crumble, homemade vanilla peanuts praliné 60% and Almond Inspiration couverture from Valrhona
  • Gluten-free peanuts butter and lemon sponge biscuit. Very simple and easy to make, this gluten-free and lactose-free sponge biscuit has an intense peanut flavor which pairs amazingly with the freshness and tanginess of lemon and blueberries. Plus, it isn’t too sweet, because I’ve used an unrefined cane sugar (Dulcita sugar) which is so aromatic and tastes like caramel with deep molasses aftertaste. Raw peanuts butter is healthier and tastes so much better, so please don’t swap it for a peanut butter which contains various other things!
  • Greek yogurt, blueberry and vanilla mousse. A very light and fluffy greek yogurt mousse with a tangy flavor provided by the blueberry puree. The blueberry puree gives not only taste but also color in a natural way. I preferred to use greek-style yogurt instead of regular yogurt for its thicker and creamier texture, but simply swap it with yogurt of your choice if you want. However, if you use greek yogurt, choose it nonfat, because it makes the mousse even lighter
  • Blueberry and vanilla mirror glaze (cocoa butter based and natural-colored)
  • Blueberry and vanilla meringue. This meringue is naturally rich in blueberry flavor and color, because I’ve used both fresh blueberry puree and blueberry powder. In fact, the blueberry puree is whipped with the albumin powder (it is dried and powdered egg whites) until a soft and fluffy meringue is formed. Once a combination of caster sugar and vanilla icing sugar are added to the meringue, it is ready to pipe into “flower petals”, using a St. Honoré nozzle

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you and to share your creations on my stories! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡


Blueberry, vanilla and peanuts mini meringue cake

Cookies and pastries Blueberry, vanilla and peanuts mini meringue cake European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free peanuts butter and lemon sponge biscuit
216 g raw peanuts butter
108 g Dulcita brown sugar
104 g eggs, to room temperature
a pinch (⅛ tsp) Maldon salt
zest of one lemon (6 g)
48 g walnut oil (or peanuts oil)
50 g unsweetened almond milk (or cow's milk or the plant-based milk of your choice)
32 g chestnuts flour
32 cornstarch
3 g (¾ tsp) gluten-free baking powder
115 g fresh blueberries

Vanilla peanuts praliné 60% (for the croustillant)
400 g peanuts
200 g cashews (or raw almonds)
300 g Demerara cane sugar
8 vanilla beans (scraped and seedless)
2,5 g (½ tsp) Murray salt

Gluten-free peanuts crumble (for the croustillant)
60 g cane sugar
30 g cornstarch
30 g chestnuts flour
60 g peanuts flour (60 g raw peanuts grounded into powder)
30 g butter, cold and cubed
1,25 g (¼ tsp) Maldon salt

Gluten-free Almond Inspiration and peanuts croustillant
120 g Almond Inspiration couverture
120 g gluten-free peanuts crumble (recipe above)
60 g vanilla peanuts praliné (recipe above)

Greek yogurt, blueberry and vanilla mousse
120 g Waina 35% white chocolate
18 g cocoa butter
66 g blueberry puree
3,4 g gelatin sheets, Gold strength (200 Bloom)
17 g cold water to soak the gelatin sheets
143 g nonfat greek yogurt, to room temperature (20-22°C)
250 g heavy cream 35% fat content, cold
2 vanilla beans
30 g (2 Tbs) Indigo Blueberry (natural food coloring)
5 g (1 tsp) Purple Sweet Potato (natural food coloring)

Blueberry and vanilla mirror glaze (cocoa butter based and natural-colored)
130 g caster sugar
130 g blueberry puree
82 dextrose sugar powder
110 g sweetened condensed milk
8 g gelatin sheets, Gold strength (200 Bloom)
40 g cold water to soak the gelatin sheets
65 g cocoa butter
150 g Absolu Cristal (neutral gelatin)
10 g (2 tsp) Indigo Blueberry (natural food coloring)
2,5 g (½ tsp) Purple Sweet Potato (natural food coloring)
2,5 g (½ tsp) Red Beet (natural food coloring)
1 vanilla bean

Blueberry and vanilla meringue
120 g blueberry puree, to room temperature
15 g albumin powder (powdered egg whites)
130 g caster sugar
130 g vanilla icing sugar
10 g (2 tsp) Indigo Blueberry (natural food coloring)
5 g (1 tsp) Purple Sweet Potato (natural food coloring)

Assembly and decoration
edible flowers
tempered Caraïbe 66% dark chocolate swirls

Instructions

Gluten-free peanuts butter and lemon sponge biscuit

  1. Preheat the oven to 180°C, static mode. Grease a 32,5 x 32,5 cm silicone swiss roll mat (Silikomart tapis roulade) and place it on a baking tray.
  2. In the bowl of a stand mixer fitted with paddle attachment add peanuts butter, brown sugar, eggs, salt and lemon zest and beat on medium-high speed till obtaining a creamy, homogeneous and almost thick batter.
  3. Add walnut oil, slowly and little at a time. Once it is incorporated, add almond milk, slowly and little at a time. Beat on medium speed until obtain a creamy, homogeneous and this time more fluid batter.
  4. Add powder ingredients (chestnuts flour, cornstarch and baking powder), previously mixed and sifted and beat on low speed, just to combine everything.
  5. Pour the batter into the greased silicone mat and spread it out evenly with a palette knife, so that it is level with the top of the mat (I mean, 1 cm high, as the height of the silicone mat). The batter will cover only halfway the silicone mat. Scatter the fresh blueberry all over the batter, then press them slightly into the batter.
    Bake for 12 minutes, until the sponge biscuit is puffed, lightly golden in color, soft and slightly springy to touch.
  6. Remove from the oven and cover immediately with clingfilm to keep the sponge biscuit from drying out and to preserve the moisture. Allow to cool completely before cutting 6 circles with a Ø 7 cm cookie cutter.
    I suggest to put the sponge biscuit in the freezer for 1h before cutting. In this way it will be cold but not fully frozen and you can cut it without ruining it.
    Store the sponge biscuit circles wrapped in clingfilm in the freezer until assembly.

Vanilla peanuts praliné 60% (for the croustillant)

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with silicone baking mat or parchment paper. Arrange peanuts and cashews on the tray. Place the scraped vanilla beans on top of the nuts. Toast until golden brown and fragrant, about 15 minutes.
  2. In the meantime, make a dry caramel: place a saucepan over low-medium heat, add a little Demerara sugar and wait until it is fully dissolved. No stirring at this point.
    Demerara is an unrefined sugar with a natural blond color so it is very important not to leave it on the heat too long, otherwise it will become dark and bitter.
    Once the sugar is melted, add the leftover sugar in 2 intervals and stir with a rubber spatula at each addition to combine together the caramelized sugar with the unmelted sugar. The addition of new sugar lowers the temperature of caramel without burning it.
  3. Once the sugar is completely melted, pour it over the toasted nuts and the dried vanilla beans. Let them cool at room temperature.
  4. Once the caramel is hardened, place both nuts and vanilla beans into a food processor. Add salt and grind to a powder. Place your hand on the bowl and as soon as it starts to warm, place the mixture into the freezer. Be careful to not overheat the praline paste, otherwise it gets bitter. The praline paste should not exceed 40°C.
    Continue to grind the mixture until you achieve a fluid and homogeneous paste, using the freezer as required.
  5. Once the paste is finely ground and almost smooth, place the praline paste in an airtight container and store it at room temperature and away from the light. If stored for an extended period the oil may separate from the solids. Ensure you mix it well before using.
    It is difficult to create a completely smooth paste with a food processor, a stone grinder will give you a really fine smooth praline.

Gluten-free peanuts crumble (for the croustillant)

  1. Preheat the oven to 160°C, ventilation mode (fan-assisted). Place all the ingredients into a small grinder and mix until obtain a sandy, crumbly mixture.
  2. Place the crumbs onto perforated baking tray lined with silicone baking mat and freeze for at least 30 minutes.
  3. Bake for about 13 minutes, until golden-brown. Remove from the oven and dust with cocoa butter powder (Mycryo) while it is still hot. Store the crumble in an airtight container at room temperature and away from light.

Gluten-free Almond Inspiration and peanuts croustillant

  1. Melt Almond Inspiration couverture in the microwave to 45°C. Add peanuts praliné and stir well with a rubber spatula until obtain an evenly mixture. Add crumble and stir to obtain a grainy mixture.
  2. Line a baking tray with silicone baking mat and pour it over the croustillant. Place a second silicone mat on top of the croustillant and flatten it with a rolling pin to a thickness of 2mm. Freeze until firmed.
  3. Once the croustillant is frozen, peel the silicone mat off the croustillant and leave it at room temperature for about 1-2 minutes, until it is almost pliable. Cut out 6 circles with a Ø 12 cm cookie cutter and place them in the freezer until assembly.
    Reheat the croustillant in the microwave and repeat the same steps described above if you can't cut out all 6 circles at the first time.

Greek yogurt, blueberry and vanilla mousse

  1. Soak the gelatin sheets in cold water.
  2. Melt white chocolate with cocoa butter in the microwave to 45°C.
  3. Heat blueberry puree in the microwave without boiling, then add the soaked gelatin sheets and stir until dissolved.
  4. Add the hot blueberry puree to the melted chocolate and stir vigorously with a rubber spatula, forming circular patterns and in order to obtain a smooth cream.
  5. Add greek yogurt and stir until combined.
  6. Transfer the cream into a mixing glass, add natural food coloring and vanilla seeds and emulsify with an hand blender to stabilize the emulsion and to make the cream even more smooth and homogeneous.
  7. Transfer the cream in a bowl and allow it to cool down to 38°C.
  8. Semi-whip the cold heavy cream until it forms soft peaks. Check the temperature of the blueberry cream: when it is 38°C, add the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny mousse.
  9. Pour the mousse into 6 round silicone moulds (Silikomart Multiflex 190) of Ø 9 cm x h 3 cm, leaving about 1,5 cm from the top of the mould. Insert the frozen peanuts sponge biscuit and press it down slightly, so it is level with the top of the mould. Remove any excess mousse with a palette knife and freeze for at least 3 h in a domestic freezer or for about 1h in a blast freezer.

Blueberry and vanilla mirror glaze (cocoa butter based and natural-colored)

  1. Soak the gelatin sheets in 40 g cold water for at least 10 min.
  2. Weigh out the cocoa butter into a measuring cup or mixing glass. Heat caster sugar, blueberry puree and dextrose sugar in a saucepan to 104°C
  3. Remove the saucepan from the heat and add in the sweetened condensed milk, stir through with a rubber spatula.
  4. Pour into the mixing glass, over the cocoa butter, and emulsify with the hand blender to melt the cocoa butter. Make sure to not add so much air bubbles when blending.
  5. Heat the Absolu Cristal in the microwave to 65°C and add into the mixture, followed by the drained gelatin sheets (add both the gelatin and the soaked water). Emulsify once more, then add the natural food colorings and the vanilla seeds and emulsify once again.
  6. Pass the glaze through a sieve and pour it into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for 12h or overnight.
  7. Heat the glaze in the microwave until the edges start to melt. Transfer into a measuring cup and emulsify with the hand blender, so that the centre begins to melt too. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air bubbles. Place cling film on the surface of the glaze and cool it to 27-28°C. You can put the glaze in the fridge or take it at room temperature.
  8. In the meantime, cover the working surface with two sheets of clingfilm, slightly overlapping. They will serve to collect the excess glaze. Place on a cooling rack.
  9. Once the glaze is 27-28°C, unmould the frozen mini mousse cakes and place them on the cooling rack. Pour over the glaze at 27-28°C. Wipe off any excess glaze on top of the cakes with a small flat palette knife, angling it slightly and lifting it up at the edge.
    When the glaze stops dripping, insert two toothpicks in the centre of the mini cake and wipe the bottom of the mini cake on the rack before you place it on top of the croustillant. Place the finished mini cakes in the fridge.

Blueberry and vanilla meringue

  1. In the bowl of a stand mixer fitted with whisk attachment combine together blueberry puree and albumin powder. Whisk on a high speed until the mixture reaches a medium peak.
  2. Once the whisk starts to leave tracks in the meringue, add caster sugar little by little. Turn the speed up to high and whip until stiff peaks form and the mixture is thick and shiny.
  3. Meanwhile, in a small bowl mix together vanilla icing sugar and natural food colorings, using a fine whisk. Sieve this mix over the meringue in 3 times and incorporate the dry ingredients into the meringue with a scooping-and-folding motion.
  4. Transfer the meringue into a disposable piping bag fitted with St. Honoré 9mm nozzle (De Buyer #20) and pipe "petals" around the circumference of the mousse cake. If you don’t have a St. Honoré nozzle, you can cut the end of the piping bag into the same shape to pipe the "petals".
    The meringue won’t hold for long once piped, so use it right before serving. The meringue can be stored in the fridge for 24h maximum.

Assembly and decoration

Garnish each mini cake with two chocolate swirls and some edible flowers.

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