I made a chocolate cream cake with blueberry puree and fresh cream on the chocolate sheet ~ I melted the chocolate and iced the cream with a strong chocolate flavor on the outside of the cake and spilled ganache.
On the top, blueberries are piled up naturally to finish the decoration ~ The syrup sprinkled on the cake sheet makes it sweeter with a ratio of sugar 1: 5 to add moisture to make it softer to eat ~
I put blueberry puree on white cream, but I think it’s good to add blueberry jam or raw blueberries ~
Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
Put a little bit of dough into a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 ° C), mix it in the main dough, mix it, pour it into a 15cm mold, and air bubbles.
Bake for about 40 minutes in a 170-degree oven (preheated for 180 degrees and 20 minutes), cool, cut off the top surface, and prepare it by cutting into 4 sheets.
Place the sheet on a turning plate, sprinkle with sugar syrup, apply the whipped fresh cream, and then raise the blueberry puree. Repeat 2 more times.
Roll up the last sheet, sprinkle with sugar syrup, apply the whipped fresh cream smoothly, and put in the refrigerator.
Put dark cover chocolate and unsalted butter on a pot of hot water, dissolve it, divide the fresh cream in 2 times, mix it, wrap it and wrap it in a freezer for 15 minutes.
Whip until the horns stand and apply smoothly to the cake as a whole.
Finish by putting ganache on the top edge of the cake and placing blueberries.