Ingredients
For the Sponge Cake:
- 5 egg yolks
- A dash of salt
- 60 grams of granulated sugar
- 40 grams of unsweetened cocoa powder
- 45 grams of water
- 80 grams of all-purpose flour
- 1 tablespoon of cornstarch
- 1 teaspoon of baking powder
- 5 egg whites
- An additional 60 grams of granulated sugar
For the Blueberry Cream Cheese Filling:
- 18 grams of gelatin powder
- 120 grams of cold water (for gelatin)
- 600 grams of cream cheese, softened
- 240 grams of powdered sugar
- 500 grams of fresh blueberries
- 60 grams of granulated sugar
- 2 tablespoons of fresh lemon juice
- 500 grams of heavy cream (33% fat content)
- An additional 3 grams of gelatin
- 20 grams of cold water (for the additional gelatin)
Instructions
For the Sponge Cake:
