Blueberry jam :
1/2 vanilla bean
100 g sugar
juice from half a lemon
200 g blueberries
Blåbærsylt:
1/2 vaniljastang
100 g sukker
Saft fra 1/2 citron
200 blåbær
White Cream :
2 sheets of gelatine
1/2 l heavy cream
150 g white chocolate
All the blueberry jam
Hvid Creme :
2 bl husblas
1/2 L piskefløde
150 hvid chokolade
Al blåbærsylten
Chocolate bun :
175 g butter
1 dl water
1/2 vanilla bean
300 g sugar
200 g flour
4 large eggs
75 g cocoa
1 teaspoon baking powder
Chokoladebund:
175 g smør
1 dl vand
1/2 vaniljestang
300 g sukker
200 g hvedemel
4 æg
75 g kakao
1 tsk bagepulver
Directions :
Blueberry jam: Split the vanilla bean and scrape all the vanilla out with a knife. Mix with a table spoon sugar to separate the seeds. Place the vanilla sugar, the vanilla bean, sugar, lemon juice and blueberries in a pot and let simmer for about 15 minutes. Remove the vanilla bean and cool mixture down in the fridge for at least 2 hours
White Cream: Place the gelatine in cold water for 30 minutes. Heat the cream in a saucepan with the white chocolate until it all has melted together. Take the saucepan off the heat and add the cold gelatine sheets. Stir the cream mixture and place in the refrigerator in Tupperware for at least 3 hours.
Whip the cold cream and add the blueberry jam.
Chocolate bun: Melt butter and water in a saucepan. Split the vanilla bean and scrape out the vanilla seeds with a knife. Mix with a tablespoon of sugar to separate the seeds. Whip the vanilla sugar, sugar and eggs until it becomes a thick texture. Sift the flour, cocoa and baking powder into the thick "eggs schnaps". Mix carefully. Add the heated butter water mixture. Grease up a springform and pour the mixture into it. Bake at 175 C for 35-40 minutes.
Once the cake has cooled down, the blueberry cream can be added on top of the cake in a decorative arrangement.
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