Ingredients
Biscuit
100 g Viennese cake mixture110 g egg
16 ml water
14 ml oil
Insert
100 g Deluxe white cream70 ml water
100 ml Whipped cream 5+ 100 g Blueberry jamChocolate parfait cream
200 g Chocolate cream parfait500 ml milk
Ganache glaze
200 g Eating and cooking chocolate100 g milk chocolate
300 ml Whipped Cream 5+50 g butter
Preparation steps
Weight for 12 portions – 1.02 kg
Biscuit
Mix the batter for the Vienna cake, eggs, water, and oil with an electric mixer for 6 minutes.
Line the pan with parchment paper, pour in the batter, and bake in a preheated oven at 170 °C for 15 minutes.
Insert
Mix deluxe white cream, cold milk, and whipped cream with an electric mixer, then add and fold in the blueberry jam.
Pour into a mold with a diameter of 16 cm and a height of 3 cm. Freeze the cream.
Cream parfait
Mix the Parfait cream of chocolate and milk well using an electric mixer. Be sure to use cold milk for making the cream.
Ganache glaze
Heat the cream and pour it over the chopped chocolate, add the butter and stir until all the ingredients are combined.
Make the cream using an immersion blender (be careful not to incorporate too much air into the cream).
Assembly of the entremet cake
In a 20 cm diameter mold, place a layer of chocolate parfait cream, a frozen insert, the remaining parfait cream, and the sponge cake. Freeze the cake, remove it from the mold, glaze with ganache, and decorate.
Tip
You can decorate the cake with berries and pansy flowers.