Den her kage har en del steps og tager ret lang tid at lave, men jeg lover jer, den er besværet værd! Den består af en lækker klæg blondiebund med hele blåbær i, en chokoladeganache lavet på mørk chokolade, for at tilføje lidt bitterhed til kagen, en syrlig blåbærgelé, og det hele er indrammet af en frisk blåbærmousse. 
Kagens udtryk minder mig lidt om en havbund, nok mest på grund af de rødlige koral tuiles, men bestemt også den blå-hvid glace.

Jeg har længe været meget betaget af glaserede kager, og de mønstre, som nogle kan få frem, men det er først for nyligt, at jeg selv har turde at springe ud i at glasere. Og overraskende nok, så er det faktisk slet ikke så kompliceret som jeg havde regnet med.
Det her var mit første forsøg på at lave en flerfarvet glace, og jeg er helt enormt tilfreds med resultatet, selvom jeg er lidt ærgerlig over noget af mønsteret, men for et første forsøg, er det ikke helt skidt, i min mening.

Bund med hvid chokolade og blåbær

Ingredienser

138 g smør
138 g hvid chokolade
2 æg
113 g sukker
1 tsk vaniljesukker
1⁄8 tsk salt
1 citron
88 g mel
88 g blåbær

Fremgangsmåde

Start med at tænde ovnen på 175 grader varmluft.
I en gryde smeltes smør ved lav varme. Når det er smeltet helt, tilsættes det hakkede hvide chokolade, og der røres langsomt rundt, indtil al chokoladen er smeltet. Stil det til side og lad det køle en smule af.
I en skål piskes æg, sukker og vaniljesukker til en luftig masse. Riv skallen af citronen og pres den for saft. Rør citronsaft og citronskal i dejen. Chokoladeblandingen piskes i dejen, og mel og salt sigtes derefter i.
Smør en springform på 22 cm og hæld dejen i. Stik blåbær ned i kagedejen – jævnt fordelt, og stil den så i ovnen. Bag den i 20-25 minutter, eller til der kun hænger en lille smule kagedej fast, hvis man stikker en gaffel i den.
Stil kagen til afkøling og gå så i gang med blåbærgeléen.

Blåbærgelé

Ingredienser

250 g frosne blåbær
6 spsk. sukker
½ dl. vand
4 blade husblas

Fremgangsmåde

Læg husblas til udblødning i rigeligt med koldt vand.
I en gryde koges blåbær, sukker og vand op indtil bærerne er bløde, og man kan mase den med bagsiden af en ske. Blend massen med en stavblender og kør det gennem en si, for at komme af med skaller og evt. kerner. Vrid husblassen og kom den i bærpuréen – Rør godt rundt, så al husblas bliver opløst. Lad bærpuréen kæle en smule af.
Beklæd en kagering med pastfolie eller lignende og stil den på en tallerken. Hæld puréen i kageringen, og stil den i fryseren.
Lad geléen køle i mindst en time, og gå så i gang med chokoladeganancen.

Chokoladeganache

Ingredienser

200 g mørk chokolade
2 dl piskefløde
Lidt salt

Fremgangsmåde

Hak chokoladen og kom det i en skål, der kan tåle lidt varme.
Varm fløden op, rør lidt i det undervejs, så det ikke brænder på, fløden skal ikke koge.
Når fløden er varm, hælder du den udover den hakkede chokolade, så fløden dækker chokoladen helt. Efter cirka 3 minutter røres ganachen forsigtigt sammen, startende fra midten.
Tag geléen ud af fryseren og hæld chokoladeganachen over den. Stil de to lag tilbage på frys og lad det fryse i et par timer, før moussen påbegyndes.

Blåbærmousse

Ingredienser

5,25 blade husblas
375 g frosne blåbær
3 spsk. sukker
1.5 spsk. citronsaft
3 dl piskefløde
2,25 dl græsk yoghurt

Fremgangsmåde

Start med at lægge husblas i blød i rigeligt med koldt vand.
I mens koges blåbær, sukker og citronsaft sammen i en gryde. Bærerne skal være bløde og til at masse med en ske. Blend massen sammen med en stavblender og kør det gennem en si, så skaller og kerner bliver sorteret fra. Vrid husblassen og opløs den i bærpuréen. Lad puréen køle af til den af fingervarm, og rør så den græske yoghurt i. Pisk fløden til blødt skum og vend den i.
Tag bunden ud af køleskabet og sæt den i en springform på 26 cm, der er beklædt med bagepapir. Beklæd yderligere springformen med kageplast på 10cm – Det giver en skarpere kant i sidste ende.
Hæld lidt af moussen over kagen, så kagen og siderne er helt dækket. Tag gelé og chokoladeganachen ud af fryseren og læg de to lag oven på mousselaget – Husk at tage filmen af, plastic hører ikke hjemme i kage ;). Hæld resten af moussen over kagen og sørg for, at det kommer ned mellem lagene, så der ikke kommer hulrum i kagen.
Stil den samlede kage på frys i mindst 5 timer, helst natten over.

Koral tuile

Ingredienser

10 g hvedemel
80 g vand
20 g olie
rød farve

Fremgangsmåde

Pisk alle ingredienserne sammen.
Varm en none-stick pande op ved middelhøj varme. Hæld en lille smule af dejen på panden og lad det stege indtil al vandet og olien af fordampet – Pas på, det sprøjter meget! Læg din tuile på et stykke køkkenrulle for at køle af.

Blå-hvid glace

Ingredienser

9 blade husblas
225 g sukker
132 g vand
225 g glukosesirup
150 g kondenseret mælk
225 g hvid chokolade
Blå pastafarve
Hvid pastafarve

Fremgangsmåde

Læg husblas til udblødning i rigeligt koldt vand.
Giv sukker, vand og glukosesirup et opkog, indtil al sukkeret er opløst. Vrid husblassen og rør det i sukkerblandingen sammen med det kondenserede mælk.
Hak chokoladen og kom den i et høj måleglas. Hæld sukkerblandingen over og lad det stå i 2 minutter.
Blend det med en stavblender, der sænkes skævt ned i væsken, for at undgå bobler. Tag stavblenderen op og hæld halvdelen af glacen op i et nyt måleglas. I den ene halvdel tilsættes blå pastafarve og i den anden halvdel tilsættes hvid pastafarve. Blend den hvide glace en gang til, indtil farven af fordelt sig jævnt i massen, og blend så den blå. Lad glacerne stå og køle til 35 grader.
Tag kagen ud af fryseren og tag springform, kageplast og bagepapir af den. Beklæd en bageplade med rigeligt med bagepapir og sitl en skål eller kop med bundne i vejret midt på. Stil kagen på koppen.
Hæld de to glace forsigtigt sammen og ’rør’ en gang rundt i massen med en tynd genstand, jeg brugte en lang tandstik.
Hæld glacen over kagen, husk at sørge for, at hele kagen er dækket!
Lad kagen stå et par minutter og brug så en skarp kniv til at skære det glace af, der hænger under kagen. Flyt kagen over på et kagefad og gå så i gang med at pynte den.

Afpyntning

Ingredienser

Friske Blåbær
Friske Brombær
Marengskys
Koral tuiles

Fremgangsmåde

Placer blåbær rundt langs bunden af kagen, som et bånd. 
Skær nogle blåbær og brombær i halve. Læg både hele og halv bær på midten af kagen i en lige række. Placer nogle små marengskys mellem bærerne og slut af med at knække nogle koral tuiles i stykker, og placere dem mellem bær og marengskys.
Server kagen umiddelbart efter, den er blevet pyntet, ellers bliver marengskyssene bløde.

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