Warm water / Warm milk: 35g
Corn oil: 45g
Low-gluten flour: 56g
Blueberries: approximately 280g Lemon juice: 5g Gelatin sheets: 5g Fine granulated sugar: to tasteIngredients:
– 20-30g light cream – 550g light cream – 45g warm water and 35g corn oil, emulsified and mixed evenly – 56g low-gluten flour mixed with emulsified corn oil – 3 eggs, separated into egg whites and yolks; egg yolks mixed with batter – Egg whites + 40g fine sugar, whipped to soft peaks, then mixed with egg yolk batter Instructions: 1. Pour batter into a 6-inch mold, bake in preheated oven at 140°C for 10 minutes, then reduce to 125°C for 30 minutes. 2. Invert baked cake to cool, then slice into 3 layers. 3. Cook 250g blueberries in a pan with 5g lemon juice and 20g fine sugar over low heat, strain to obtain blueberry sauce, then mix in 5g softened gelatin sheets while hot.After initially whipping 550g of light cream with 30g of fine sugar, reserve 50g in a piping bag fitted with a star tip. Mix the remainder with blueberry jam and whip into blueberry cream.
Assemble the cake by layering one layer of cake with one layer of blueberry cream. Add cooked blueberry pulp to the first layer. Place fresh blueberries on the second layer, creating two distinct textures and flavors. After smoothing the surface, refrigerate for 2 hours to set. Place the remaining blueberry cream in a piping bag and use a Mont Blanc tip to pipe patterns on the side of the cake. Refrigerate for another half hour to set. Use the reserved plain whipped cream to pipe decorations on the surface. Decorate with fresh blueberries and cookies to finish. Note: The blueberry cream, being additive-free, is prone to oxidation and color fading, but this does not detract from the cake’s beauty. Changing the decoration method creates a completely different cake.
