INGREDIENTS
- Biscuit:
- – Blueberries 200 grams
- – Harina c/n
- – Butter 230 grs
- – Sugar 300 grams
- – Vanilla essence 1 splash
- – Lemon essence 1 splash
- – Egg 4
- – Baking powder 1 tbsp
- – Flour 0000 300 grs
- – Milk 120 cc
- – Milk cream 120 cc
- Stuffed:
- Blueberry cream:
- – Blueberries 1 field
- – Sugar 3 tablespoons
- – Lemon zest 1
- – Juice of 1 lemon
- – Queso crema 600 Gra
- – Impalpable sugar 150 gr
- – Crema 200 gr
- Further:
- – Dulce de leche confectioner
- – Blueberries
– Dredge the blueberries in flour.
– Beat the sugar with the butter.
– Add the essences and eggs one after the other.
– Incorporate the flour combined with the baking powder and add the milk and cream. Hold beating.
– Add the blueberries to the combination and pour 1/3 of the preparation right into a 24 cm detachable mildew, floured and buttered.
– Bake at 180 levels for 20 minutes. Repeat with the opposite 2/3 to acquire 3 sponge truffles.
For the filling:
– Cook dinner the cranberries with the sugar and lemon juice till they disintegrate a bit of. Let cool and blend the cream cheese with the blueberries and sugar plus the essence. Then beat the cream.
For meeting:
– Fill with the blueberry cream and dulce de leche, alternating with each fillings.
– Repeat like this with the three sponge truffles and end with the cream and recent blueberries.
