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Dessert cake with two creams, blueberries and chocolate

Dessert cake with two creams, blueberries and chocolate

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For the pastry cream, mix: caster sugar, vanilla sugar, salt, starch and egg yolks. Gradually add the milk. Homogenize the composition and then simmer, stirring constantly, so as not to stick to the bottom of the pot until it thickens. Then remove from the heat and leave to cool, stirring occasionally, so as not to form a crust.

Meanwhile, make the cream, mixing the cold cream with the powdered sugar and the vanilla sugar. When the cream is well bound, add it little by little in the mascarpone and mix for homogenization, then put in the fridge.

While the creams are cooling, make the syrup from: water, caster sugar, vanilla sugar and cappuccino. When the syrup has cooled, add the rum essence, to taste.

Prepare the fruits and chocolate.

The biscuits are soaked for a second in the cooled syrup and the first start is placed on the plate. Cover the biscuit layer with a layer of pastry cream, grate the chocolate and distribute the blueberries.

Continue with the second layer of syrupy biscuits, add a layer of mascarpone cream and distribute the blueberries again and grate the chocolate.

Put the third layer of syrupy biscuits, cover with the rest of the pastry cream, distribute blueberries and grate the chocolate, then put the last layer of syrupy biscuits, covered with the rest of the mascarpone cream.

Decorate the blueberry cake, coarsely grated chocolate, quarters of strawberries and mint leaves. Let cool until done.


Stir constantly in the pastry cream so that it does not stick to the bottom of the pan until it thickens.


Until it cools, you need to stir the pastry cream from time to time, so that no crust forms.


Make the cream from the cold natural cream, and when it is ready, add it to the mascarpone. Homogenize the mascarpone cream and put it in the fridge until the cake is set.


You can make the cake without syruping the biscuits.


The syrup can be made with natural coffee (like tiramisu).


Do not syrup the biscuits for more than a second. If you syrup them too hard, the cake may "fall". Therefore, for safety, you can do it without syrup, because the biscuits are aerated and the two creams soften them enough.

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