Blueberry curd

Enjoy the recipe for bright blueberry curd.

Recipe by:

katerina_samoylova_

Ingredients

Blueberry curd

blueberry juice with pulp

0.75cup

lemon juice

0.25cup

sugar

0.6cup

eggs

6pc

butter

100g

3.50oz

0.40cup

6.70tbsp

blueberry juice

0.75cup

Method

Ingredients

You will need:

3/4 glass blueberry juice with pulp | 5.00 fl oz
1/4 glass lemon juice | 2.00 fl oz
2/3 glass sugar | 4.00 fl oz
6 eggs | 6.00 items
100 g butter | 3.55 oz

3/4 glass of blueberry juice is obtained from 300 g (10.60 oz) of frozen blueberries, which are rubbed through a colander | 5.00 fl oz

Cooking

Whip the eggs with sugar; add the juice and the melted butter. Mix, and put it in a water bath
Cook the mass until thickened, stirring all the time. Remove the thickened curd from the heat, and rub it through a colander; transfer the curd to a clean dish, and cover it with a film so that it touches the surface of the curd. Cool the curd.

Bon Appetit!

Recipe source

Method

Chocolate sponge biscuit with orange juice

Ingredients:

eggs – 4 pcs | 4.00 items
flour – 120 g | 4.25 oz
sugar – 100 g | 3.55 oz
chocolate – 60 g | 2.10 oz
butter – 60 g | 2.10 oz
orange juice – 60 g | 2.10 oz
baking powder – 15 g | 0.55 oz
zest and vanilla | 0.00 to taste

Cooking:

Melt the chocolate.
Sift all the dry ingredients.
Whisk the egg whites with sugar until firm peaks.
Whip the soft butter until white.
Add the egg yolks to the butter, one at a time.
Add the chocolate to the egg-butter base, and then add the juice, zest and vanilla.
Mix it with the flour.
Finally, add the egg whites in three passes.
Bake the sponge biscuit at 170C (338F) for about 40 minutes. Check the readiness with a skewer.

There is a crispy crust on the biscuit; remove it later. The finished biscuit is very juicy and moist. Cover it with the film overnight. Divide the cooled sponge biscuit into three cake layers.

Citrus-ginger curd

For the citrus-ginger curd:

juice from 2 oranges and 1 lemon (+ zest) 220 g | 7.75 oz
fresh ginger (grated) 3 tsp | 3.00 tsp
sugar 150 g | 5.30 oz
eggs 4 pcs | 4.00 items
butter 80 g | 2.80 oz
flour 2 tbsp | 2.00 tbsp

Cooking:

Whip the eggs with sugar.
Squeeze the juice, and remove the zest; grate the ginger.
Mix all the components with the eggs, and cook it in a water bath for 5 to 7 minutes until thickened, stirring constantly.
As soon as the curd is brewed, take it off from the heat. Keep stirring for a couple of minutes; it should be thick and smooth.
Stir in the butter, and whisk until dissolved; rub the mass through a sieve to weed out the zest and the ginger.

Next, we would like to share a secret for a stable curd: stabilize it with gelatin for the interlayer.

There are two options. The first one is to place the ready-made curd in the fridge, and to get it out before assembling the cake; then you should warm it up a little, add the melted gelatin, and smear it directly into the interlayer.

The second option is to make a blank immediately in the ring mold, like confit. For this amount of the curd you should take 8 g (0.30 oz) of gelatin, and soak it.

When the curd is completely ready (filtered, but still warm), add the gelatin. Pour the curd into two ring molds, and put it in the freezer.

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