Cocoa Cake Base:
Corn Oil: 45 g
Refrigerated Eggs: 5
Caster Sugar: 50 g
Salt: 1 g
Blueberry Cheesecake Cream:
Whipping Cream: 250 g
Caster sugar: 18 g
Cream cheese: 50 g Blueberry jam: 20 g Others: Surface blueberry jam: as neededFresh Blueberries
Appropriate amount Prepare the cake base first. Add cocoa powder to corn oil, heat in the microwave for 30 seconds, then stir until well combined. Add milk and whisk until emulsified. Add cake flour and stir until no dry flour remains. Separate the egg yolks and egg whites. Add the egg yolks to the flour batter and stir until smooth with no lumps. Add 1 gram of salt to the egg whites and begin whipping. Add caster sugar in 3 batches and whip until medium peaks form. Add 1/3 of the meringue to the yolk batter and mix roughly with a whisk. Then pour back into the meringue bowl and fold until evenly combined. Line a 28 cm square baking pan with parchment paper. Pour the batter into the pan, gently shake the pan to distribute the batter evenly, and tap the bottom to release large air bubbles. Place in a preheated oven and bake at 150°C top and bottom heat for 30 minutes. After removing from the oven, gently tap the baking pan, take out the cake and place it on a wire rack to cool.Whip the whipping cream with caster sugar until thickened. Add softened cream cheese and blueberry jam, and continue whipping until it reaches a firm consistency suitable for filling. Transfer to a piping bag and set aside.
Cut the cake sheet into 6 portions according to the size of the cake box.
Place a cake layer into the box, pipe the blueberry cheesecake cream on top, then add another cake layer.
Spread a layer of cream on the surface of the cake, then add a layer of blueberry jam, and top with blueberries.
