Ingredients
For the sponge cake
– 3 eggs (L)
– 100g sugar
– 3 tbsp hot water
– 100 g flour
– 15 g cocoa powder for baking
– 2 level teaspoons of baking powder
For the vanilla cream
– 6 sheets of white gelatin
– 500 ml whipped cream
– 60g sugar
– 2 packets of bourbon vanilla sugar
– 4 tbsp kirsch
For the blueberry filling
– 4 sheets of white gelatin
– 600 g wild blueberries from Canada (frozen; remove some for garnish)
– 50g sugar
– 400 ml red grape juice
– 50 g cornstarch
Besides that
– some baking wafers
– 30 g chocolate shavings
preparation
Separate eggs. Beat the egg whites until stiff, while adding half the sugar. Beat the egg yolks with the remaining sugar and the hot water until thick and creamy. Add egg whites on top. Mix the flour with cocoa powder and baking powder and sift over it. Mix everything quickly with a spatula. Don’t stir much. Line the bottom of a springform pan (26 cm diameter) with baking paper. Pour in the dough. Bake in a preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for about 20 minutes. Allow the base to cool, then remove it from the springform pan and cut it in half horizontally.
For the blueberry filling, soak gelatin in cold water for 5 minutes. Put the blueberries, sugar and 300 ml juice in a saucepan and bring to the boil. Mix the cornstarch with the remaining juice. Stir in the cornstarch and bring to the boil while stirring. Squeeze out the gelatine and dissolve it in the blueberries while stirring. Allow to cool, stirring occasionally.
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