This is a light and refreshing summer torte with an intense blueberry flavour and a light, citrusy note. If you find the chocolate collar too daunting, just press on some ready make chocolate decorations or grated chocolate. You could even use toasted almond flakes if you prefer.
For the Base
- 120g plain flour
- 30g ground almonds
- 40g sugar
- 75g cold unsalted butter, cut into small cubes
- 1 large egg yolk
For the Lemon Sponge
- 2 large eggs
- 120g caster sugar
- 120g plain flour
- 1 tsp baking powder
- ½ tsp vanilla essence
- Grated rind of an unwaxed lemon, about 3 tsp
- Juice of ½ lemon, about 1½ tbsp
- 120g unsalted butter, softened
For the Blueberry Mousse
- 9 gelatine leaves, soaked in cold water
- 400g frozen blueberries
- 100ml red fruit juice
- 50g + 150g caster sugar
- 500g low fat quark
- Juice of 1 lemon, about 3 tbsp
- 400ml double cream
Do Decorate and Finish
- 3 tbsp good quality blueberry jam
- 80ml double cream
- 200g fresh blueberries
- 150g dark chocolate
- 20g white chocolate
- Some edible flowers (optional)
- To make the base, put the flour, almonds, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
- Add the egg yolk and pulse again until just combined. Turn the mixture out onto a worktop and using your hands, lightly bring the mixture together. Add a few drops of cold water if the mixture is still crumbly.
- Wrap the pastry dough in cling film and refrigerate for 30 minutes.
- Preheat the oven to 200C/180C fan. Grease and line a 23cm shallow tin or spring form with baking parchment.
- Roll the pastry out on a worktop lightly dusted with flour to about 3mm thickness and use to line the base of the tin. Bake in the preheated oven for 15 – 20 minutes until golden brown. Cool on a wire rack.
- To make the lemon sponge, preheat the oven to 180C/160C. Grease and line the base of a 23cm springform with baking parchment.
- Put the eggs and caster sugar into a large bowl or the bowl of your stand mixer and beat until pale and fluffy.
- In a separate bowl sift together the flour and baking powder.
- Add the flour mixture, vanilla essence, lemon rind and butter to the egg mixture and beat till combined.
- Spoon the batter into the prepared tin and bake in the preheated oven for 20 – 25 minutes until a skewer inserted into the middle comes out clean.
- Turn the cake out onto a cooling rack and leave to cool completely.
- To make the blueberry mousse, put the blueberries with 50g of the sugar and the fruit juice into a saucepan. Bring the mixture to a simmer and, stirring to dissolve the sugar, simmer the mixture for 3 – 4 minutes then remove from the heat.
- Using a hand blender, puree the mixture. Add the squeezed out gelatine and stir until smooth. Set the aside to cool.
- In a separate bowl, beat together the quark, 150g of the caster sugar and the lemon juice. Add the cooled blueberry puree and beat till incorporated.
- Beat the double cream to a soft peak and fold into the blueberry mixture until combined. Refrigerate until just beginning to set.
- To assemble the cake place the base onto a serving plate and spread with the blueberry jam then place the lemon sponge on top.
- Enclose with a cake ring or close fitting springform ring.
- You could leave the blueberry mixture as it is but if you would like to have the three different colours as I have done then you need to divide the mousse between three separate bowls.
- Leave one bowl as it is and colour the other two bowls of blueberry mousse with blue and purple food colouring gel until you have the desired shade.
- If you are not colouring the mousse, pour the blueberry mousse over the cake base and refrigerate for at least 4 hours.
- If you are using coloured mousse, pour the first colour mousse on the cake and refrigerate until the top is set.
- Repeat with the second and third coloured mousse and refrigerate until set.
- To decorate remove the cake ring. This is easiest if you heat the ring first with a cook’s blowtorch. Beat the double cream until stiff but spreadable and spread around the cake.
- To make the chocolate collar, place a baking sheet in the freezer for about 20 minutes.
- Break the white chocolate into a microwave bowl and melt in short burst.
- Break the dark chocolate into a microwave bowl and melt in 30-second bursts.
- Use a piece of Acetate or a strip of baking parchment the circumference of the cake tin and slightly higher than height of the cake.
- Smear random strips of the white chocolate over the strip and place on the cold baking sheet to just set.
- Thinly spread over the dark chocolate and leave until just setting. The chocolate will turn matt in colour and you should be able to touch it without it coming off on your hand but don’t let it set hard.
- Gently press the collar around the cake and leave to set in the fridge. Once set, carefully peel the paper or acetate off.
- Arrange the blueberries on top of the cake and decorate with edible flowers if using.
Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufactures instructions.