Entremet is a cake made of layers of components like fruit compotes, mousses, sponge cakes, and ganaches. Its exterior is usually covered with a shiny glaze and then topped with chocolate or fruit decorations. Whether it’s a vegan or gluten free entremet cake, assembling it is the same.
What is an Entremet cake?
Entremet cake has layers of flavors that combine different mousses, crunchy textures, fruit compote (or jam), chocolate ganaches, and various cake sponges from genoise to dacquoise. Dacquoise is a sponge made with meringue, almond, and flour.
What is an Insert?
Insert is anything you put inside an entremet cake. In this gluten free entremet cake, these are the inserts we will make.
- Blueberry compote – is made from blueberry puree cooked like a jam.
- Raspberry Pastry Cream – is a mixture of vegan gluten free custard cream and raspberry jam.
- Graham cracker crumb – is made with crushed dairy and gluten free graham crackers mixed with melted vegan butter.
Other Components Of The Gluten Free Entremet Cake:
- Blackcurrant Glaze
Since this is a vegan entremet, we will use a simple fruit mirror glaze with blackcurrant puree. It uses NH pectin instead of gelatin. It’s the same mirror glaze recipe from the book The Green Macarons.
- White Chocolate Mousse
It’s a simple white chocolate vanilla mousse made with vegan white chocolate and dairy free whipping cream.
- Decorations
The decoration is a pattern of fresh blueberries, cut raspberries, and mint for contrasting colors. It’s simple yet elegant.
Key Ingredients And Substitutes
- Oat milk – use barista because it has a higher fat content than regular oat milk.
- Gluten free flour – any good flour blend is best for the chocolate sponge cake.
- Vegan White Chocolate – Pascha is the best brand on Amazon.
- Blueberry and blackcurrant purees for baking – the best ones are frozen and made from 100% fruit.
- Vegan Whipping Cream – use gluten free and dairy free brands like Silk.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Boiron fruit puree | Funkin fruit purees |
| Oat Milk | Soy or rice milk, barista |
| NH pectin | Regular fruit pectin |
| Pascha Vegan White Chocolate | Other vegan, nut-free, gluten-free white chocolate |
Step By Step Instructions
STEP 1 – Blueberry Compote
- Mix the NH pectin and sugar.
- Warm the blueberry puree and lemon juice to about 40°C (105°F). Add the mixed pectin and sugar, then boil while continuously mixing with a whisk for about 3 minutes.
- Pour directly into the cake ring while it’s hot. Use a cake ring slightly smaller than the mold used for assembly. Let it cool to room temperature, then freeze.
STEP 2 – Raspberry Pastry Cream
- In a saucepan, combine oat milk, sugar, vanilla powder, and cornstarch, then stir thoroughly until the cornstarch fully dissolves.
- Cook over medium heat while constantly stirring with a whisk until it thickens. Remove from heat.
- Mix the cold butter, then strain to remove lumps. Add the strawberry jam, then mix thoroughly until smooth. Cover and store in the fridge if you don’t need it yet.
STEP 3 – Insert Advanced Preparation
- Spread the raspberry pastry cream evenly on top of the frozen blueberry compote, then add the crushed graham evenly on top to form a layer.
- Freeze for at least 2 hours or until it is hard enough for the cake assembly.
STEP 4 – Chocolate Sponge Cake
- Get the full recipe for vegan and gluten free chocolate sponge cake here.
- You will use only a 1 cm thick slice of sponge cake, so adjust the quantity accordingly.
STEP 5 – White Chocolate Mousse
- Melt the chocolate together with the vegan cream.
- Fold the whipped vegan cream into the warm melted chocolate.
STEP 6 – Blackcurrant Mirror Glaze
- Mix the NH pectin and sugar.
- Warm the glucose, blackcurrant, water, and cream in a saucepan to about 40°C (105°F).
- Mix pectin and sugar, then boil to 102°C (215°F).
- Transfer into a container, then cover the surface with cling wrap. Store in the fridge.
STEP 7 – Cake Assembly & Decoration
- Prepare a cake silicon dome mold at least 4 cm deep. Pour the white chocolate mousse in and spread it on the side to cover the surface of the silicon mold.
- Press in the frozen insert, blueberry compote side at the bottom. Make sure the insert does not touch the bottom of the silicon mold.
- Place the chocolate sponge on top to seal off the entremet cake. Freeze for at least 12 hours or overnight.
- Warm the blackcurrant fruit glaze to about 50°C (122°F). Remove the frozen entremet cake from the mold and place it on the wire rack. Spread the warm fruit glaze and use a spatula to level off the surface. Ensure a tray or plate is placed under the wire rack to catch the drippings.
- Transfer the entremet to a cake board. Decorate with sliced berries and mint arranged in a pattern. Please watch the video for details.
- Let the entremet set in the fridge for 3-5 hours, ensuring the cake has appropriately thawed before serving.
Gluten Free Entremet Cake (Vegan)
A vegan and gluten free entremet cake with layers of tangy blueberry compote, blackcurrant glaze, raspberry cream, dark chocolate sponge and luscious white vanilla chocolate mousse.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- offset spatula
- silicon spatula
- hand blender
- Hand mixer
Ingredients
Blueberry Compote
- 250 g blueberry puree Boiron preferred
- 30 g lemon juice
- 3 g NH pectin
- 60 g sugar
Raspberry Pastry Cream
- 250 g oat milk barista gluten free
- 50 g sugar
- 33 g cornstarch
- 1 g agar-agar powder
- 2 g vanilla powder or extract
- 20 g Violife vegan butter
- 70 g raspberry jam vegan, gluten free
Crushed Graham Crust
- 100 g graham cracker (gluten free, vegan)
- 30 g Violife vegan butter (melted)
Chocolate Sponge Cake
- 420 g all-purpose gluten free flour
- 75 g Navitas organic cacao powder
- 270 g sugar or brown sugar
- 22 g baking powder
- 12 g baking soda
- 600 g oat milk barista gluten free
- 25 g apple cider vinegar or white vinegar
- 170 g olive oil
Blackcurrant Mirror Glaze
- 350 g blackcurrant puree
- 110 g glucose
- 150 g water
- 20 g cream
- 100 g sugar
- 8 g NH pectin
Instructions
Blueberry Compote
- Mix the NH pectin and sugar.
- Warm the blueberry puree and lemon juice to about 40°C (105°F). Add the mixed pectin and sugar, then boil while continuously mixing with a whisk for about 3 minutes.
- Pour directly into the cake ring while it’s hot. Use a cake ring slightly smaller than the mold used for assembly. Let it cool to room temperature, then freeze.
Raspberry Pastry Cream
- In a saucepan, combine oat milk, sugar, vanilla powder, and cornstarch, then stir thoroughly until the cornstarch fully dissolves.
- Cook over medium heat while constantly stirring with a whisk until it thickens. Remove from heat.
- Mix the cold butter, then strain to remove lumps. Add the strawberry jam, then mix thoroughly until smooth. Cover and store in the fridge if you don’t need it yet.
Insert Advanced Prep
- Spread the raspberry pastry cream evenly on top of the frozen blueberry compote, then add the crushed graham evenly on top to form a layer.
- Freeze for at least 2 hours or until it is hard enough for the cake assembly.
Chocolate Sponge Cake
- Get the full recipe of Vegan and Gluten Free Chocolate Sponge Cake here.
- You will use only a 1 cm thick slice of sponge cake, so adjust the quantity accordingly.
White Chocolate Mousse
- Melt the chocolate together with the vegan cream.
- Fold the whipped vegan cream into the warm melted chocolate.
Blackcurrant Mirror Glaze
- Mix the NH pectin and sugar.
- Warm the glucose, blackcurrant, water, and cream in a saucepan to about 40°C (105°F).
- Mix pectin and sugar, then boil to 102°C (215°F).
- Transfer into a container, then cover the surface with cling wrap. Store in the fridge.
Cake Assembly & Decoration
- Prepare a cake silicon dome mold at least 4 cm deep. Pour the white chocolate mousse in and spread it on the side to cover the surface of the silicon mold.
- Press in the frozen insert, blueberry compote side at the bottom. Make sure the insert does not touch the bottom of the silicon mold.
- Place the chocolate sponge on top to seal off the entremet cake. Freeze for at least 12 hours or overnight.
- Warm the blackcurrant fruit glaze to about 50°C (122°F). Remove the frozen entremet cake from the mold and place it on the wire rack. Spread the warm fruit glaze and use a spatula to level off the surface. Ensure a tray or plate is placed under the wire rack to catch the drippings.
- Transfer the entremet to a cake board. Decorate with sliced berries and mint arranged in a pattern. Please watch the video for details.
- Let the entremet set in the fridge for 3-5 hours, ensuring the cake has appropriately thawed before serving.
Video
Notes
- Prepare the frozen insert a day before the cake assembly.
- The recipe is long but take your time. Watch the video first and you will finish assembling the cake quickly. It’s easier to follow the video than just reading the whole recipe.
Tried this recipe?Let us know how it was!
