Ingredients
100 g whole milk chocolate
1 Viennese base (chocolate, 400 g, 24 cm Ø)
300 g blueberries
4 eggs (size M)
1 packet of vanilla sugar
125 g sugar
350 g whipped
Preparation
1. Roughly chop the chocolate. Cut out 1 Viennese base in the shape of the wreath base
(24 cm Ø, 2 liter capacity). Use the remaining sponge cake for something else.
Picking blueberries. Separate eggs. Beat the egg yolks,
vanilla sugar and 50 g sugar with the whisk of the hand mixer for about
10 minutes until very creamy. Beat the egg white until stiff and
sprinkle in 75 g of sugar. Beat 250 g of cream until stiff.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
