Blueberry Rosemary Raspberry Gelee Birthday Cake

by Ai Qi on 29th Dec, 2014

Posted by
Ai Qi
dessert cake blueberry baking birthday rosemary yoghurt raspberry short bread gelee

This is a super delated post from Xinyu's birthday. No, we have not abandoned our tradition of baking each other a birthday cake with the ingredient chosen by the birthday girl/boy. Xinyu requested for "berries" this year. Strawberries are not in season, and having one single type of berry might be too boring. Hence, despite me carrying a bump, I decided to go with a birthday cake with blueberries and raspberries. Thinking that the combi might still not be interesting enough, I decided to make a cake with not one, not two, but FOUR components, with flavour components that might not be so expected in a dessert (read: rosemary). I think the cake came out quite nicely, though the cake was not baked to my usual standard sadly. The blueberry rosemary mousse was quite interesting, which Xinyu enjoyed. The shortbread base was a bit too salty for the cake in general, hence do cut down the salt level next time (I only realised that the recipe I used was for "SALT butter shortcake" when writing this article). All in all, good tasting and great looking cake for a first try! :)

Salt Butter Shortbread

  • 99 gunsalted butter
  • 3 egg yolks
  • 100 g sugar
  • 140 g all purpose flour
  • 6 g baking powder
  • 2 g coarse salt
99 gunsalted butter
3 egg yolks
['egg yolks']
100 g sugar
140 g all purpose flour
['all purpose flour']
6 g baking powder
['baking powder']
2 g coarse salt

(Adapted from Dessert Fourplay by Johnny Iuzzini)

Pre-heat oven at 190 degrees C.

Cut the butter into pieces and beat at medium-high speed until fluffy in a mixer.

In a separate bowl, whisk the egg yolks and sugar until pale and thick. Add to the butter and beat until combined.

Whisk the flour, baking powder and salt together. Add to the wet ingredients and combine. Don't overmix it.

Put the dough onto a lightly floured surface and shape into a brick and wrap in plastic. Refrigerate for at least 1 hour. 

Remove the dough from the refrigerator and roll it on a lightly floured surface to desired thickness (1/4 inch in this case). Transfer to a baking sheet and refrigerate for 30 minutes. Use an 8" cutter to cut the shortbread and place it on a Silpat or parchment-lined baking sheet. Refrigerate for another 30 minutes. 

Bake the shortbread until it is just beginning to color, 8 to 10 minutes. Let cool.

Yoghurt Cake

  • 75 gbutter
  • 50 g caster sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • a pinch of salt
  • 100 g cake flour
  • 1/2 tsp baking powder
  • 75 g plain yoghurt
75 gbutter
50 g caster sugar
1 egg
1/4 tsp vanilla extract
['vanilla extract']
a pinch of salt
100 g cake flour
['cake flour']
1/2 tsp baking powder
['baking powder']
75 g plain yoghurt

Pre-heat oven at 170 degrees C.

Sift cake flour and baking powder, set aside.

Beat butter with sugar until the batter becomes pale, creamy and fluffy. Do not overbeat as the batter will split.

Mix in vanilla extract, salt and mix well.

Add in the eggs one at a time, mix well with each addition.

Stir in the cake flour/baking powder mixture, until fully incorporated into the batter. The batter at this stage will be quite thick and firm.

Add in yoghurt in a few separate additions, stir well each time the yoghurt is added.

Line the bottom of a 20cm (8") springform pan or a loose bottom pan with baking paper. Pour the cake batter into the pan and spread evenly.

Bake in preheated oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.

Remove cake from oven, let cool slightly and unmold. Cool completely.


Blueberry Rosemary Mascarpone Mousse

  • 180 mlheavy whipping cream
  • 1/8 cup honey
  • 4 oz mascarpone
  • 3/4 tspdried rosemary
  • 1/4 tsp salt
  • 125 g blueberries
  • sugar
180 mlheavy whipping cream
['whipping cream']
1/8 cup honey
4 oz mascarpone
3/4 tspdried rosemary
1/4 tsp salt
125 g blueberries

(Adapted from recipe by Mary Berry)

Poach blueberries in simple syrup (1 part water to 2 parts sugar - I modified Mary Berry's recipe here, she did not introduce the blueberry directly to the mousse, so I just estimated) and puree.

In a large bowl, whip cream with an electric mixer until soft peaks form.

Add remaining ingredients and whip until light and fluffy. Refrigerate up to 48 hours.

Raspberry Gelee

  • 340graspberries
  • 10.25 g sheet gelatin
  • 60 g water
  • 7.5 g agar
  • 45 g sugar
10.25 g sheet gelatin
60 g water
7.5 g agar
45 g sugar

(Adapted from Dessert Fourplay by Johnny Iuzzini)

Line a baking tray with plastic wrap.

Cut enough of the raspberries into tiny dice to measure 1/4 cup.

Put the remaining raspberries in a food processor and process to a very smooth puree. Strain and measure out 2 cups. 

Pour the water into a saucepan and whisk in the agar. Add the puree and bring to a boil over medium-high heat. Add in the gelatin sheets and whisk to dissolve the gelatin. Remove the pan from the heat and add the remaining 1 cup puree, the sugar and diced raspberries. Taste for sugar and stir in more if needed.

Skim any froth. Pour into the tray and refrigerate for at least 2 hours to set. Turn out onto a cutting board and cut to shape.

Blueberry Rosemary Raspberry Gelee Cake

  • Salt Butter Shortbread
  • Blueberry Rosemary Mascarpone Mousse
  • Yoghurt Cake
  • Raspberry Gelee
Salt Butter Shortbread
['Salt Butter Shortbread']
Blueberry Rosemary Mascarpone Mousse
['Blueberry Rosemary Mascarpone Mousse']
Yoghurt Cake
['Yoghurt Cake']
Raspberry Gelee
['Raspberry Gelee']

Cut the salt butter shortbread with an 7" circular cutter. Place it in the 7" mould on the serving plate.

Spread some of the mousse on the shortbread.

Cut out 2 6" circular pieces of the gelee. Lay one piece on the mousse.

Cake the cake with a 6" circular cutter. Place the cake on top of the gelee. Layer the cake with the second piece of gelee.

Spread the remaining mousse around and above the cake and gelee.

Decorate the cake with crushed shortbread and blueberries. Serve chilled.

OGTG: First Time Garlic