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
- dome silicone mold
- cake ring, 14 cm (5.5 in) diameter
- offset spatula
- silicon spatula
- hand blender
- digital milligram scale
- 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)
White Chocolate Mousse
- 50 g heavy cream (gluten free, vegan)
- 400 g white chocolate (gluten free, vegan)
- 150 g Whipped heavy cream (gluten free, vegan)
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 white chocolate together with the vegan cream (50 g).
- Whip the heavy cream (150 g) and fold into the warm melted white 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!