Katherine Cooper, won a Seattle’s Child cooking contest a few years ago at 15. The then-Hanford High School student’s Blueberry, Lemon and Lavender Entremet Cake literally took the cake, judges said.
There is an interesting story behind Katherine’s recipe:
“I had just come back from a cross-state road trip and had met a baker from Munich. She had learned French baking styles and combined it with a Munich style,” she explained. “She helped inspire me to include more of a French touch in my baking. With this inspiration, I decided to make an Entremet Cake using a lavender cake, lemon mousse and blueberry jelly.”
If you aren’t familiar with the term “entremet,” we did a little research. It literally refers to a sweet course in a multicourse meal, generally following the cheese course (fancy!) However, in baking practice, it is a multilayered, mousse-based dessert with varying flavors and textures.
Katherine said she has “always looked forward to blueberry season when I can have blueberries in my pancakes, coffee cake, waffles and muffins.”
Judge Sadie Davis Suskind, an accomplished young chef herself, praised Katherine:
“Before even reading through your recipe, I was amazed by your professional plating skills. You structured your entremet with elegance and style! The recipe itself seemed carefully crafted. I so appreciate how you took the time and effort to build the different components of your dish from the blueberry and lemon fillings to the cake to the lemon curd and the blueberry glaze. Outstanding dish, Katherine!!”
We previously shared a recipe from Sadie for a buttermilk panna cotta with blueberry compote.
Blueberry, Lemon and Lavender Entremet Cake
by Katherine Cooper, 15
3 cups blueberries
1 tsp lemon juice
1/4 cup sugar or to taste
1 packet gelatin
1. Wash the blueberries. Mash the blueberries in a medium sized bowl
2. Strain out the skins of the blueberries
3. Transfer the blueberry “juice” into a small pot
4. Mix in the lemon juice and sugar
5. Heat up the pot
6. Slowly stir in the gelatin
7. Let the pot heat up until all of the gelatin is dissolved in
8. Strain the filling again
9. Pour it into an 8×8 pan
10. Let cool
2 tsp lavender
1 cup milk
1/4 cups room temperature sour cream
2 1/2 cups cake flour
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
1 cup room temperature unsalted butter, diced
2 tsp vanilla extract
4 room temperature eggs
1/2 cup sugar
1/2 cup water
2 tsp lavender
1. Preheat oven to 350 degrees Fahrenheit. Line an 8×11 pan with parchment paper.
2. Heat up milk in a small saucepan. Once the milk simmers, turn off the heat and add the lavender. Let it seep until the milk is room temperature. Strain out the lavender.
3. Mix the room temperature milk with the sour cream.
4. Sift the flour, sugar, baking powder, and salt into a stand mixer bowl.
5. Using the paddle attachment, mix the dry ingredients together for a few seconds. Add the butter, vanilla extract, and about 1/2 of the sour cream/milk mixture. Mix until the fry ingredients and all moist.
6. Whisk the eggs together with the rest of the sour cream/milk mixture. Slowly add it into the stand mixer.
7. Scrape the sides of the stand mixer and mix again until the batter is completely mixed together.
8. Finally, pour the batter into the prepared pan. Bake for 15-20 minutes.
9. While baking, start the sugar syrup. On medium heat, boil the sugar and water together in a small saucepan. Once boiled lower to low heat and add the lavender. Let simmer for 10 minutes then turn off the heat. Let cool completely. Strain the lavender out.
10. Lastly, once the cake is done baking, let it cool, then brush on the sugar syrup.
1/2 cup fresh lemon juice
1 tsp lemon zest
1/3 cups butter
1/2 cups sugar
1. Put the lemon juice, lemon zest, butter, sugar, and eggs into a pot.
2. Heat up on medium heat while whisking.
3. Keep whisking until the curd is thick enough the keep marks.
4. Let cool to room temperature.
2 tbsp lemon curd
1 cup heavy whipping cream
1. First, but the lemon curd and cream into a stand mixer bowl.
2. Then, with the whisk attachment, whisk the ingredients together until stiff. It should be a pale yellow color.
2 cups blueberries
1/4 cup powder sugar
1/4 cup corn starch
1. Blend the blueberries in a food processor. Strain the skins out.
2. Slowly add in the powder sugar (about 1 tbsp at a time), blending in between each spoonful, until it is sweet enough for you.
3. Add in the corn starch 1 tbsp at a time blending in between until it is thick but still pourable.
1. Prepare silicone dome molds.
2. Next, spoon the lemon filling into the mold leaving a little gap for the jelly
3. Cut the jelly into 2 inch diameter circles. Put one piece of jelly into each mold, on top of the mouse.
4. Cut the cake into 3 inch diameter circles. Put them on top of the jelly as the base.
5. Finally, put the molds into the refrigerator for 4 hours or overnight.
6. Take the cakes out of the mold and spoon on the glaze.
7. Enjoy! (Optional: take some mint and fresh blueberries and garnish the top)