Chocolate Blueberry Naked Cake
by Soufflé Baked Food
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Stir the butter, chocolate, salad oil, milk, high-fat cocoa powder, and baking soda first.
2. Then add low-gluten flour and egg yolk separately and mix well.
3. After whisking the egg whites, confectioner's sugar and tartar powder, stir in steps 1 and 2.
4. Bring to 190°C and lower to 160°C, and bake for about 35 minutes.
5. Stir the mascarpone and blueberry jam until there are no particles.
6. Add whipped cream and beat 60%, while slowly adding the melted gelatine to beat 80%.
7. Around the first layer of cake embryo, squeeze 130g blueberry Chanti cream.
8. Put 30g red pitaya cubes on it.
9. Put on the second layer of cake base.
10. Squeeze 130g of blueberry Chanti cream.
11. Squeeze in 50g of special blueberry filling.
12. Put a layer of cake base.
13. Squeeze 115g of blueberry Chanti cream and smooth it out.
14. Squeeze the Chanti cream, sprinkle with moisture-proof powdered sugar, and decorate.
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