Eggs: 2
Heavy Cream: 200g
3. Use an egg beater to whip the egg mixture. Whole eggs are not easy to whip, so it is best to place the mixing bowl in warm water at about 40°C. Whip until the trails left by the egg mixture when lifting the beater do not disappear quickly.
4. Sift the low-gluten flour and add it to the egg batter in three batches. Mix well after each addition before adding the next. Pay attention to the mixing technique: use a rubber spatula to fold from the bottom upward. Do not stir in circles, as this can easily deflate the batter. 5. Add melted butter to the mixed batter and stir until combined. Grease the sides of the cake pan, pour the batter in slowly, then lift the pan and tap it firmly a few times to remove large air bubbles. Preheat the oven to 170°C and bake on the lower rack for 40 minutes. 6. Reserve a little more than two-thirds of the cake, split it into two layers, and trim the edges so the cake layers are slightly smaller than the pan. 7. Place one layer at the bottom of the cake pan. 8. Prepare the ingredients for the mousse filling. 9. Whip the heavy cream until it forms soft peaks. 10. Blend blueberries and blueberry jam in a food processor into a puree, then mix the puree with yogurt.11. Soften the gelatin in cold water, then melt it over a double boiler.
12. Mix the fruit puree, yogurt, whipped cream, and melted gelatin until well combined. 13. Pour half of the mousse mixture into the prepared cake mold. 14. Wait briefly for the surface to become smooth. 15. Place another cake layer on top after the surface is smooth. 16. Pour in the remaining mousse mixture, smooth the surface, and refrigerate for at least two hours until fully set. 17. Prepare the ingredients for the mirror glaze. 18. Pour blueberry juice into the QQ sugar. 19. Melt the QQ sugar completely over a double boiler.20. Once slightly cooled, pour the mixture onto the chilled cake surface, then refrigerate for over four hours.
21. After unmolding, cut into slices to serve. Decorating with some blueberries is also a nice touch. 22. Garnishing with blueberries works well. 23. I often feel my cake isn’t sliced neatly. Despite checking online guides, I still struggle. It’s fine for eating, but whenever I take photos, the cuts appear uneven.
