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Blueberry cheesecake
Description
Light summer mousse cake, can be filled with any fruit sauce. We prepared it with blueberries.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| egg white | 3 | 4 | 5 | 3 | 4 |
| yolk | 7 | 10 | 13 | 8 | 10 |
| flour | 30 | 50 | 65 | 40 | 50 |
| wheat starch | 12 | 20 | 26 | 16 | 20 |
| granulated sugar | 120 | 200 | 265 | 160 | 200 |
| cooking oil | 12 | 20 | 26 | 16 | 20 |
| baking powder | 1.8 | 3 | 3.9 | 2.4 | 3 |
| whipped cream 33% | 390 | 650 | 850 | 520 | 650 |
| curd cheese | 300 | 500 | 650 | 400 | 500 |
| white chocolate | 144 | 240 | 312 | 192 | 240 |
| vanilla sugar | 6 | 10 | 13 | 8 | 10 |
| gelatine | 6 | 10 | 13 | 8 | 10 |
| water | 54 | 90 | 117 | 72 | 90 |
| blueberries | 420 | 700 | 910 | 560 | 700 |
| pectin | 6 | 10 | 13 | 8 | 10 |
| cooked gel | 120 | 200 | 260 | 160 | 200 |
| dark chocolate | 70 | 120 | 160 | 100 | 120 |
| fresh fruit / seasonal | 90 | 150 | 200 | 120 | 150 |
Recipe
Pastry
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| egg white | pcs | 3 | 4 | 5 | 3 | 4 |
| yolk | pcs | 3 | 4 | 5 | 3 | 4 |
| flour | g | 30 | 50 | 65 | 40 | 50 |
| wheat starch | g | 12 | 20 | 26 | 16 | 20 |
| granulated sugar | g | 30 | 50 | 65 | 40 | 50 |
| cooking oil | g | 12 | 20 | 26 | 16 | 20 |
| baking powder | g | 1.8 | 3 | 3.9 | 2.4 | 3 |
Churn egg yolk until stiff, the egg-white is mixed with sugar, softer foam loosely mixed with the yolk, sprinkle the dry premixed materials. Mix them by loose motions, finally add the oil. Put the smaller metalring onto the baking paper and prepare 2 sheets of flat sponge. One of the sponges will be 0.12 kg, the other one is 0.18 kg. Baking 230 degrees C for approx. 8-10 minutes long.
Cream
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| whipped cream 33% | g | 300 | 500 | 650 | 400 | 500 |
| curd cheese | g | 300 | 500 | 650 | 400 | 500 |
| white chocolate | g | 144 | 240 | 312 | 192 | 240 |
| vanilla sugar | g | 6 | 10 | 13 | 8 | 10 |
| yolk | pcs | 4 | 6 | 8 | 5 | 6 |
| gelatine | g | 6 | 10 | 13 | 8 | 10 |
| water | g | 54 | 90 | 117 | 72 | 90 |
Whisk the egg yolks mixed with vanilla sugar to white foam, add the melted white chocolate, dribble in the cooked sugar syrup (strong line test, approx. 125 C). Put the smashed curd cheese, the hot gelatin and the wipped cream, then loosely mixed them. The mixed cream consistency is optimal if slightly soft, almost liquid. So it can easily takes on the form of the silicone mould.
Build
Blow out the mould with the releasing spray, then pour in half of the cream. The dollop should cover the overhanded silicone parts of the mould. Squash. Then placed over the smaller sponge sheets were loaded onto the remaining cream and then seal the larger sponge cake. Chilled in a freezer at -18 °C for 2 hours. After thawing cut the cake from the ring and pull of the silicone mould. Fill the holes of the pre-cooked and cooled dressing.
Dressing
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| blueberries | g | 300 | 500 | 650 | 400 | 500 |
| granulated sugar | g | 90 | 150 | 200 | 120 | 150 |
| pectin | g | 6 | 10 | 13 | 8 | 10 |
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| whipped cream 33% | g | 90 | 150 | 200 | 120 | 150 |
| blueberries | g | 120 | 200 | 260 | 160 | 200 |
| cooked gel | g | 120 | 200 | 260 | 160 | 200 |
| dark chocolate | g | 70 | 120 | 160 | 100 | 120 |
| fresh fruit / seasonal | g | 90 | 150 | 200 | 120 | 150 |
Put the pile of blueberries to the middle of the cake and pour in warm gel. Decorate the edges of slices with whipped cream or chocolate, fresh fruit. Crumb the sides of cake with whipped cream and chocolate shavings.
Need help?
Read & Watch
Check out our How-to page for a quick revision of the technology.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Need help?
Check out our How-to page for a quick review.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Buy our Moulds
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Zila I Love Cake Bundle Package €49,86 (excl. VAT: €49,86)
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Zila I Love Cake Mould €29,83 (excl. VAT: €29,83)
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Zila Cake Mould - 16-slice €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 40-triangle €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 12-slice €35,00 (excl. VAT: €35,00)
