Lavender Blueberry Slice Cake

For Almond Dacquoise

Ingredients

•  660 g egg whites

• 440 g caster sugar

• 620 g almond flour

• 130 g icing sugar

Method

1. Beat the egg whites, gradually incorporating the sugar until medium-stiff peaks form.

2. Sift the dry ingredients together.

3. Carefully fold the dry ingredients into the meringue in 2–3 stages.

4. Spread the mixture into a tray weighing 800g.

5. Bake at 170°C for 8 to 12 minutes.

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For Blueberry Confit

Ingredients

• 1,800 g blueberry puree (1000g puree + 800g whole berries optional)

• 200 g sugar

• 19 g pectin NH

• 120 g glucose

• 35 g lemon juice

Method

1. Combine the sugar and pectin NH thoroughly.

2. Warm the puree to 40°C.

3. Incorporate the sugar-pectin mixture while whisking continuously.

4. Allow to boil for 1–2 minutes.

5. Add the glucose and mix thoroughly.

6. Remove from heat and incorporate the lemon juice.

For Lavander White Chocolate Ganache

Ingredients

• 600 g cream (35%)

• 2 g dried lavender

• 1100 g white chocolate

• 50 g butter (optional)

Method

1. Heat the cream to a temperature of 80–85°C.

2. Add the lavender and allow it to infuse for 10 minutes.

3. Strain the mixture thoroughly.

4. Gradually pour the mixture over the white chocolate in three stages.

5. Blend until a smooth emulsion is achieved.

6. If using, incorporate the butter at 35°C.

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For Honey White Chocolate Mousse

Ingredients

• 230 g whole milk

• 45 g honey

• 8 g gelatin

• 450 g white chocolate

• 600 g cold cream

Method

1. Soak the gelatin in cold water.

2. Heat the milk and honey to 80°C.

3. Incorporate the gelatin and ensure it is fully dissolved.

4. Gradually pour the mixture over the white chocolate in three stages.

5. Allow the mixture to cool to 35°C, then gently fold in the whipped cream in two stages.

6. Use it 30–32°C.