Blueberry and Cream Cheese Cake (Page 3 ) | August 30, 2024

Annonce:

For the Sponge Cake:

Prepare: Preheat your oven to 180°C (356°F). Line the baking dish with parchment paper.
Yolk Mixture: Beat the egg yolks with a dash of salt and 60 grams of sugar until light and fluffy. Incorporate the cocoa powder and water smoothly, followed by sifting in the flour, cornstarch, and baking powder.
Egg Whites: In a separate bowl, whisk the egg whites to soft peaks, gradually adding 60 grams of sugar until stiff peaks form.
Combine: Gently fold the egg whites into the yolk mixture to maintain airiness.
Bake: Pour the batter into the prepared dish, smoothing the top. Bake for 25 minutes. Let cool before assembling.

For the Blueberry Cream Cheese Filling:

Gelatin Prep: Sprinkle the gelatin over the cold water in two separate bowls (18g for the cheese mixture, 3g for the cream) and let it bloom for about 5 minutes.
Cheese Mixture: Whip the cream cheese and powdered sugar until smooth. Gently warm the first gelatin mixture until dissolved and mix into the cheese along with the lemon juice.
Blueberry Blend: In a saucepan, combine blueberries and 60 grams of sugar, and cook until the berries begin to burst. Allow to cool slightly, then blend into the cheese mixture.
Whipped Cream: Whip the heavy cream to soft peaks. Warm the additional gelatin mixture and incorporate it into the whipped cream.
Fold: Gently fold the whipped cream into the blueberry cheese mixture for a light, airy filling.

Assembly: