Blueberry and white chocolate cake
Ingredients for 2 cakes of 8 cm diameter:
2 teaspoons of blueberry jam (without syrup)
2 tablespoons sour cream
½ to 2/3 cup whole wheat cornflakes
200 g of white chocolate
160 ml milk cream
5 g of gelatine
Blueberry jam (my recipe)
50 g of white chocolate
1 tablespoon fruit syrup (blueberry, cranberry, other)
Beat the cream and jam. Add the crushed cornflakes. Stir until the crumbs become sticky. Divide the mixture into 2 metal pastry rings of 8 cm in diameter (placed on a flat surface lined with transparent film). Press down well. Refrigerate.
Finely chop the chocolate and place in a bowl. Boil 150 ml cream and flavor it with vanilla. Pour over the white chocolate. Whisk with a hand mixer until smooth and creamy consistence (2-3 minutes). Dissolve the gelatin in 10 ml of cream in a water bath. Then, add to the white chocolate cream. Pour the mixture in the metal rings. Return the cakes in the fridge for 1 night (or at least 3-4 hours).
For the decoration, make a crumble melting the white chocolate in a saucepan. Do it over medium-high heat and slightly caramelize the chocolate. “Curdle” it by adding the fruit syrup. Stir vigorously. After cooling, the chocolate will turn into delicious caramel crumbs.
Before the presentation, remove the metal rings and decorate the cakes with blueberry jam and white chocolate crumbles. Serve the blueberry cakes immediately.