Bilberry

Cake
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TASTE: delicate yet impressive, with a pleasant gentle sourness
MAIN FLAVORS: blueberry, bilberry, lemon
DIAMETER 16 cm
WEIGHT 2 KG (without coating)

The shelf life of the assembled cake is up to 72 hours after the assembly.

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 Berry
Sponge
INGREDIENTS:
200 g of butter 82%
(room temperature,
around 19–20 °C / 66–68 °F)
200 g of sugar
200 g of whole eggs (room temperature)
200 g of all-purpose flour (sifted)
10 g of baking powder
100 g of fresh or frozen bilberries (blueberries)
Zest of 1 lemon

PREPARATION:
*Preheat the oven to 160 °C / 320 °F.
*Cover the base of 4 cake rings d=16 cm with aluminum foil. Place the prepared rings onto a
baking tray lined with a silicone mat.

I strongly advise against baking this sponge cake in one mold, as it may result in a heavy, unbaked
sponge. However, this sponge batter can be kept in the fridge for several hours until baking,
allowing you to bake the sponges one by one.

1. Add the room temperature butter (19–20 °C / 66–68 °F) to the bowl of a stand mixer. Whip
the butter at maximum speed using a whisk attachment until the butter increases two times in
volume. Ensure that the butter is at the correct temperature; if it’s too warm, you will end up with
a greasy sponge, while if it’s too cold, the sponge will be dense and heavy.

2. Incorporate all the sugar and continue whipping until everything is blended. Note that the
sugar crystals may not completely dissolve.
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3. Reduce the mixer speed to medium and pour the room-temperature whole eggs (all at once). Continue to
whip for 5 minutes more until homogeneous and airy. Lower mixer speeds are preferable for beating eggs
more effectively. It is important to have the eggs and butter at the same temperature, otherwise, the mass may
separate. If the batter has separated, it will come together and become stable again once you add the flour.

4. Sift the all-purpose 5. With the mixer running at low speed, fold the 6. Using a Microplane
flour and baking powder dry ingredients into the butter-egg mixture and mix grater, zest 1 lemon
into a separate bowl and until combined. From time to time, stop the mixer and add the zest to the
mix them thoroughly and scrape the sides of the mixer bowl to ensure batter. Whip the batter
with a whisk. an even mixing. Then increase the mixer speed to until smooth.
maximum and whip the batter for several minutes
until it turns smooth and airy.

7. As a result, you will get 8. Add the berries and gently stir them into the 9. Deposit 200 g of the
a stable and voluminous batter using a silicone spatula, trying not to mash finished batter into
dough that will keep its the berries. The mashed berries release their juice each prepared ring and
shape perfectly. and the batter becomes unpleasantly colored. smooth the batter out
using a silicone spatula.

10. Bake the sponges at 160 °C / 320 °F for 20–25 minutes until the sponges rise, become springy to the touch,
and evenly golden brown. Take the sponges out of the oven and leave them for 1 hour at room temperature
to cool down. Peel off the foil and run a knife along the inner side of the ring to remove the sponge from the
mold. In the same way, remove all the sponges from the molds. Seal each sponge with cling film and leave
them in the fridge for 3–4 hours to stabilize.

The sponges can be stored in an airtight container for up to 7 days in the fridge and for up to 1 month in the freezer.

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 Bilberry
Coulis
INGREDIENTS:
165 g of fresh or frozen bilberries
165 g of fresh or frozen raspberries
165 g of fresh or frozen blueberries
80 g of sugar
30 g of cornstarch
(do not substitute with the potato starch)
40 g of water

PREPARATION:

1. Add the bilberries, blueberries, 2. Bring the mixture to a boil 3. Meanwhile, in a separate
raspberries and sugar to a while constantly stirring with bowl, mix the cornstarch and
saucepan. a whisk. cold water thoroughly until the
cornstarch has dissolved.

4. Reduce the heat to a minimum 5. When the mixture becomes 6. Remove the saucepan from the
and gradually add the starch thicker, increase the heating heat and strain it to a clean bowl.
mixture to the simmering berry and bring the mixture to a boil. Then process the coulis with a
mixture. Make sure to stir with Once boiled, reduce the heat to hand blender until smooth. Cover
a whisk constantly, while adding a minimum and let the mixture the bowl with cling film touching
the starch. The mixture should simmer for 2–3 minutes to allow the surface of the coulis and leave
become thicker. the starch to dissolve completely. it in the fridge for 5–6 hours to
stabilize.

*before use, stir the coulis thoroughly with a silicone spatula until a pliable texture.

The coulis can be stored in an airtight container in the fridge for up to 72 hours.
The fillings with the cornstarch included cannot be frozen.

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Bilberry
Cream
Cheese
Frosting
INGREDIENTS:
500 g of cream cheese
50 g of bilberry coulis
200 g of whipping cream 30–35%
80 g of icing sugar

PREPARATION:

1. Add the cold cream cheese, sifted icing sugar and bilberry coulis
to the bowl of a stand mixer.

2. Using a whisk attachment, mix the ingredients for several minutes

until the cream cheese becomes pliable and homogeneous.

3. With the mixer running at medium-high speed, start to add the whipping cream
gradually. Continue to whip until the frosting becomes smooth, voluminous
and uniformly colored. To ensure proper mixing, stop the mixer from time to time
and scrape the sides of the mixing bowl with a silicone spatula.

Use the frosting right after preparation. This type of frosting contains the cream,
that has been aerated during whipping. Since the cream loses the air once we stop
whipping, the frosting can not be stored for any prolonged term.

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Citrus Syrup For Soaking
INGREDIENTS: PREPARATION:
100 g of sugar 1. Pour the water and lemon juice into a
100 g of water saucepan. Add the sugar and Cointreau liqueur
100 g of lemon juice (freshly squeezed) (or any other citrus liqueur of your choice).
2–3 tbsp of Cointreau liqueur 2. Bring the mixture to a boil.
(or any other citrus liqueur of your choice) 3. Then remove it from the heat.

The citrus syrup for soaking sponges can be prepared ahead of time.
It can be stored in an airtight container in the fridge for up to 1 month.

Raspberry Compote
(an alternative filling)
INGREDIENTS: The raspberry compote can be stored in the fridge for
up to 24 hours. The compote preparation (with no
25 g of glucose syrup
fresh raspberries added) can be stored in an airtight
125 g of bilberry puree
container in the fridge for up to 72 hours or in the
125 g of blueberry puree
freezer for up to 1 month.
7 g of pectin NH
50 g of sugar
300 g of fresh whole raspberries

PREPARATION:

1. Add the glucose syrup, bilberry and blueberry puree to a saucepan.

2. Bring the mixture to a boil or at least to 40 °C / 104 °F.
3. In a separate bowl, mix the pectin and sugar to prevent the pectin from
clumping once added to the puree mixture. If you add the pectin without
sugar, it will float on the surface, making it too difficult to dissolve.
4. Gradually sprinkle the sugar-pectin mixture into the puree mixture while
stirring constantly with the whisk.
5. Increase the heating, and bring the mixture to a boil. Once boiled, reduce
the heat to a minimum and let the mixture simmer for 2–3 minutes.
6. Remove the saucepan from the heat. Process the mixture with a hand
blender until smooth. Cover the mixture with cling film touching the surface
and leave it in the fridge for 5–6 hours to stabilize.
7. After stabilization, process the mixture with a hand blender once again.
8. Add the fresh raspberries and stir the compote carefully with a silicone
spatula, trying not to mash the berries.

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 ASSEMBLING THE CAKE

1. Sponge – citrus soaking syrup (30 g) – cream cheese frosting (180–200 g)

– border of frosting (50–70 g) – raspberry compote (200 g).

2. Sponge – citrus soaking syrup (30 g) – cream cheese frosting (180–200 g)

– border of frosting (50–70 g) – raspberry compote (200 g).

3. Sponge – citrus soaking syrup (30 g) – cream cheese frosting (180–200 g)

– border of frosting (50–70 g) – raspberry compote (200 g).

4. Sponge – citrus soaking syrup (30 g).

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Assembling the Cake

1. Line a cake ring d=16 cm 2. Trim off the top crust 3. Lay the first sponge disc 4. Soak it with 30 g of the
with an acetate strip h=15 of each sponge to get neat into the ring. citrus syrup using a pastry
cm. Place the prepared ring cake layers. brush.
onto a cake base.

5. Apply 180–200 g of the 6. Smooth out the layer 7. Apply a border of frosting 8. Then use a spatula to
cream cheese frosting to of frosting with an offset (50–70 g) along the edge smooth the frosting border
the cake layer in a spiral spatula or a silicone of the cake layer, piping it towards the walls of the
motion, moving from the spatula. Make the layer as closely to the mold. cake ring.
edge to the center. smooth as possible.

9. Fill in the space within frosting borders with 200 g of 10. Then carefully place 11. Soak it with 30 g of citrus
the bilberry coulis. another sponge layer on top. syrup using a pastry brush.

12. Apply 180–200 g of the cream cheese frosting to the cake 13. Smooth out the layer 14. Apply a border of
layer in a spiral motion, moving from the edge to the center. of frosting with an offset frosting (50–70 g) along
spatula or a silicone the edge of the cake layer,
spatula. Make the layer as piping it closely to the mold.
smooth as possible.

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 15. Then use a spatula to 16. Fill in the space within frosting borders with 200 g of the 17. Then carefully place
smooth the frosting border bilberry coulis. another sponge layer on top.
towards the walls of the
cake ring.

18. Soak it with 30 g of 19. Apply 180–200 g of the 20. Smooth out the layer 21. Apply a border of
citrus syrup using a pastry cream cheese frosting to of frosting with an offset frosting (50–70 g) along
brush. the cake layer in a spiral spatula or a silicone spatula. the edge of the cake layer,
motion, moving from the Make the layer as smooth as piping it closely to the mold.
edge to the center. possible.

22. Then use a spatula to smooth the frosting border 23. Fill in the space within frosting borders with 200 g
towards the walls of the cake ring. of the bilberry coulis.

24. Top with the last 25. Soak it with 30 g of citrus syrup using a pastry brush. 26. Place the assembled
sponge layer, upper side cake in the fridge and
facing down. Thus, it leave it there for at least
will be easier to level the 5–6 hours to stabilize.
surface of the cake later.

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 Bilberry Cream
Cheese Frosting
Bilberry Coulis

Bilberry Sponge

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 Ganache for
coating the cake

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 Ganache
for coating 1 cake: d=16 cm, h=15 cm (weight 2 kg)

INGREDIENTS
400 g of white chocolate (at least 29% cocoa)
200 g of butter (at least 82% fat; around 19–20 °C / 66–68 °F)
Sufficient quantity of lavender fat-soluble colorant

PREPARATION

1. Add the white chocolate to a heatproof bowl. Melt it either over

a water bath or in a microwave oven in pulses for 15–20 seconds,
stirring thoroughly after each heating session.
- Ensure the chocolate is melted by heating it to approximately
40°C / 104°F, be careful not to overheat it. Overheating could cause
the mixture to separate once you add the butter.
- At this stage, you may transfer a portion of the melted chocolate
into a separate bowl and add the food coloring if desired.
Then process the colored chocolate mixture with a hand blender
and pour it back into the remaining chocolate.

2. Whip the softened butter, add it to the melted chocolate and then
add the lavender fat-soluble colorant. Mix them thoroughly until
completely smooth.
- It’s crucial that the butter is around 19–20 °C / 66–68 °F. If it’s too cold,
the chocolate may start to solidify, making it difficult to mix the ganache.
On the other hand, if the butter is too warm and soft, the ganache
may separate.

3. Use a hand blender to blend the ingredients together until a smooth mass
forms. Leave the ganache in the fridge until the ganache has stabilized.
After that, process it once again.

Store the finished ganache in the fridge for up to 30 days. Before use,
heat the ganache in the microwave for short bursts of 15–20 seconds
(be careful not to overheat it as it warms up quickly). Then blend it
with a hand blender until smooth.

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 Feel free to ask
all your questions

inesa_poltseva

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