Instructions
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:
