Ingredients
Sponge:
- 60 gram Sugar
- 75 gram Egg white
- 40 gram Egg yolk
- 10 gram Starch
- 1/2 teaspoon Vanilla essence
- 1 tablespoon Sugar powder
- 50 gram Flour wheat / Flour
Mousse:
- 200 gram Cream cheese
- 120 gram Cream (30%)
- 50 gram Sugar
- 65 gram Milk
- 20 gram Egg yolk
- 5 gram Gelatin sheet
- 6 tablespoons Fruit puree blueberry
Decoration:
- 1 tablespoon Whipped cream
- 1 tablespoon Blueberry
- Mint to taste
Instructions
- First, prepare a sponge cake. Place the egg white in a bowl. Add the sugar gradually and beat with a mixer until the meringue has stable peaks.
- Add the egg yolk and beat with a mixer. Add the vanilla extract and stir.
- Sift the flour and starch into a bowl.
- Knead the dough with a spatula.
- Place the dough in a pastry bag with a round nozzle. Cover the baking tray with parchment. Draw a circle 13 cm in diameter on the parchment. Squeeze the dough in a spiral circle. Draw 22x5 cm strips on parchment. Fill the strips with the dough.
- Sprinkle powdered sugar on top. Place the baking sheet in the oven, preheated to 190°C. Bake the sponge cake for 10 minutes.
- Now prepare the mousse. Soak the gelatin in cold water.
- Place the egg yolk in a bowl and add the sugar. Mix well with a whisk.
- Add the milk and mix well.
- Pour the mixture into a saucepan and put it on the fire.
- Heat the mixture to 83°C. Remove from the stove.
- Squeeze the gelatin and add to the hot mixture.
- Stir until the gelatin is completely dissolved.
- Place the cream cheese at room temperature in a bowl and stir.
- Add the egg mixture and beat with a mixer.
- Lightly whisk the cream and add to the bowl. Stir well.
- Divide the mixture into four equal parts in bowls.
- Add one tablespoon of blueberry puree to one bowl, two tablespoons to another, and three tablespoons to a third.
- Mix the mass in each bowl until the mass is uniform in color.
- Place a ring-shaped cake mold on the tray. Lay out the side of the sponge cake.
- Put the sponge cake on the bottom.
- Put the white mousse mass on the sponge cake. Put the form in the refrigerator for 15 minutes.
- Remove the mold from the refrigerator and spread the light blueberry mousse evenly on top. Refrigerate for 15 minutes.
- Remove the mold from the refrigerator and spread the darker-colored mousse evenly on top. Refrigerate for 15 minutes.
- Remove the mold from the refrigerator and spread the darkest mousse evenly on top. Put in the refrigerator for 4 hours.
- Remove the finished cake from the refrigerator. Place the whipped cream in a pastry bag with a curly attachment and decorate the cake with cream.
- Put the blueberries on the cream. If desired, you can decorate the cake with mint leaves.
- Bon appetit.