Composition / ingredients
Cooking method
1. Break the eggs into a bowl, add a pinch of salt to them. Beat the eggs with an electric mixer into a fluffy foam.
2. Then pour sugar into the resulting foam, whisk into a fluffy mass. It should increase well in volume and turn white.
3. And now we sift flour with baking powder and cocoa powder into the egg mass. Gently mix with a spatula with movements from top to bottom.
4. The bottom of the split mold is lined with parchment. Lubricate with butter or vegetable oil. Pour the dough into the prepared form.
5. We send the form with the dough into the oven preheated to 180 degrees. Bake for 30 minutes. Then we let the biscuit cool down a little in the mold, after which we pass a knife along the sides of the mold and extract the biscuit.
6. We pack the biscuit in plastic wrap, leave it for a day. This maneuver helps to make it moderately moist, and also will not let the biscuit crumble when sliced.
7. Pour gelatin with a small amount of water (about 30 ml), let it swell. Meanwhile, my blueberries, after which we grind them in a blender.
8. Beat mascarpone with powdered sugar. In the resulting lush mass, we pour cream in parts, while we do not stop whipping.
9. Gelatin is melted in a water bath or in a microwave oven. Combine the gelatin with the blueberry mass, and then with the white cheese and cream mass. Mix it up. Leave for 10 minutes.
10. During these 10 minutes we will prepare the cream. Beat cream cheese with powdered sugar. While whipping, gradually pour the cream. Whisk until the cream acquires a dense consistency.
11. We cut the biscuit into three cakes of the same thickness. We assemble the cake in a culinary detachable ring. The first layer is smeared with cream, the second is filled with souffle. Cover the souffle with the last third cake. We send the cake to the refrigerator overnight (8-10 hours).
12. The remaining cream is covered with cling film and left in the refrigerator. It will come in handy for covering the cake.
In the morning, we remove the cake from the cooking ring and coat it with the remains of the cream. Decorate the surface with blueberries.
You can eat!
The caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Blueberries - 44 kcal/100g
- Fresh frozen blueberries - 56 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Baking powder dough - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- Blueberries - 36 kcal/100g
