Ingredients :
For the biscuit base: (dark)
2 eggs)
2 tablespoons water
80g sugar
1 pinch(es) salt
35g flour
35g cornstarch
½ teaspoon baking powder
30g cocoa
For the biscuit base: (light)
1 egg)
1 tbsp water
1 pinch(es) salt
40g sugar
20g flour
20g food starch
¼ teaspoon baking powder
For the cream: (blueberry cream)
100g Blueberries, pureed
25g sugar
125g yogurt
2 gelatin leaves
For the cream: (strawberry cream)
100g Strawberries, pureed
25g sugar
125g yogurt
2 gelatin leaves
Other than that:
100g whipped cream
60g blueberries
60g strawberries
For the icing:
125g Blueberries, pureed
for example water
2 gelatin leaves
10g sugar
For decoration:
200g whipped cream
some sugar
preparation :
Dark background:
separated eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff, while adding the sugar. Briefly incorporate the egg yolks on the lowest speed. Sift the flour, starch, cocoa and baking powder over it and incorporate.
Spread in a 20 cm diameter baking tin lined with baking paper and bake at 150°C for approx. 25 minutes. Leave to cool and divide once crosswise.
Light base:
Mix the ingredients as for the dark sponge cake. Cook the base for 15 minutes. Let cool, do not share.
Blueberry cream:
Soak 2 gelatin leaves in cold water. Mix the yogurt with the sugar and the blueberry puree. Dissolve the strained gelatin over low heat, add a little cream then add the mixture to the cream.
Strawberry cream: Prepare
the same way as blueberry cream.
Refrigerate both creams until they begin to set. Meanwhile, whip the cream until stiff. Fold half under the blueberry cream and the rest under the strawberry cream. Incorporate 60 g of blueberries into the blueberry cream and 60 g of strawberries into the strawberry cream.
Stretch a cake ring around a dark biscuit base and spread the blueberry cream on top. Cover with the other dark base and place the strawberry cream on top. Place the light biscuit on top. Refrigerate for one hour.
Molding:
Soak 2 gelatin leaves. Fill the blueberries with water up to 150 ml and mix with the sugar. Dissolve the gelatin in the saucepan over low heat, add it to the blueberry puree and pour the jelly over the cake. Let them set in the refrigerator for at least 4 hours.
Peel off the cake ring with a knife. Whip the cream with a little sugar until stiff and garnish the cake with it. Decorate with berries if desired.
