Crème Cake Method
Put whole eggs in a mixing bowl.
Add Tegral Satin CL Creme Cake and mix 1 minute on low and 3 minutes on medium speed with the paddle.
Add the oil and the water and mix for 1 minute at low speed.
Scrape the bottom and sides of mixing bowl and the paddle.
Mix 3 minutes on low speed.
Spread thin layers and bake in a 420◦F deck oven.
Remove from tray immediately to cool.
Blueberry Jelly Method
Heat part of the Topfil Blueberry and melt in the pre-soaked gelatin sheets.
Add the remainder of the fruit filling.
Mix the milk, and the Talento in a machine with the whisk attachment for 3 minutes at high speed.
Soften the Mascarpone cheese with the lemon juice and add gradually the custard cream.
Add the lemon zests.
Add the soft-whipped cream with a spatula.
Build up the cake in a stainless steel frame. Start with a layer of crème cake.
Add the gelified fruit filling and cover with the second layer of crème cake.
Finish with the Mascarpone cream and freeze.
Once frozen, glaze with Miroir Neutre, cut to the desired size, finish decorating with strips of short crust and fresh fruits.
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