The sweet taste of white chocolate and a slight acidity of the blueberries gives this dessert the originality, and not leaving him to lay long on the plate!
|Cooking time 50 minutes||Number of servings 10|
Proteins separated from the yolks.
Sugar combine with proteins and to bring it to light and creamy.
Should get here this cream.
Melted butter, be cool, add in the cream and bring to homogeneity.
Add the egg yolks. Mix thoroughly, bringing to a thick cream.
Sprinkle blueberries 1 tbsp flour, the remaining flour will be added into the cream.
Tip: if you sprinkle the blueberries with flour, it will not sink to the bottom, and it is very important in baking!
As mentioned in the previous step, the sifted flour to combine with the cream, but do it very gently, bringing spatula eight.
Porous white chocolate finely chopped.
In order to expedite the process, I made it using blender, a special role is not played!
At the very end mix in the chopped chocolate and the blueberries.
To shift the dough in an even layer.
Bake at 180C for 30-35 min.
Finished baking leave in tin for 10 minutes, then gently remove and leave to cool completely.
Cut it all into small pieces and sprinkle with powdered sugar.
Also offer to decorate the cake sweet cream, ideal for the festive table. To do this, grind with a spatula until smooth the cream cheese (mascarpone). Add 50 g butter, softened 225 g icing sugar, sieved. Grind to a perfect soft cream. To use this cream immediately, otherwise it will slowly covered with a crust.