Blueberry Layered Cake

Ingredients:

1000g Ganache

350g Croquant

Chocolate roulade

Chocolate Mousse

Blueberry Mousse

Strawberry Puree

1. Chocolate Ganache

1kl. Dark Chocolate

1Liter whip Cream

 Procedure: Boil whip cream and pour into chocolate and stir until chocolates are melted.

Base: Mix 500g ganache and 250croquant.

2. Chocolate Sponge (Roulade)

200g. Cake flour

300g. Cocoa Powder

100g. Mixo

500g. Sugar

225g. Melted butter

30pcs Whole eggs

(Mix all using kitchen Aid or any mixer)

Note: If Plain Roulade, Cake Flour must be 500grams.

3. Chocolate Mousse 

1:1 ratio  

1Liter Whip Cream

1Liter Ganache

12 Gelatin Sheets­

Procedure: Bloom 12 sheet of gelatin in an ice water bath. Then melt the gelatin sheets in a double boiler, temper and mix into chocolate ganache and fold into Whip cream.

4. Blueberry Mousse

2cans Blueberry (Comstock)

1Liter Whip Cream (softpick)

(+,-) Icing Sugar

15 Gelatin Sheets

Procedure: Puree 2cans of blueberry(comstock), Whip Cream until soft peak and add icing sugar. Bloom gelatin sheets into an ice water bath and melt into double boiler. Mix melted gelatin into blueberry puree and fold into whip cream.

5. Strawberry Puree

1000g Strawberry Puree

(+,-) Icing Sugar

12 gelation sheets

Procedure: Boil 1L of strawberry puree and add 300g sugar. Whip Cream until soft peak. Bloom gelatin sheets into an ice water bath and melt into double boiler. Mix melted gelatin into strawberry puree and fold into whip cream.

Final Procedure: line a ring molder with wax paper. Pour ganache and let it set. If ganache is already set put the roulade and pour chocolate mouse mixture, and let it set. do the same procedure for the next layers.