- dry lavender inflorescences 10-15 g | 0.55 oz
- sugar 120 g | 4.25 oz
- flour 130 g | 4.60 oz
- vegetable oil (olive/sunflower) 65 ml | 2.20 fl oz
- egg whites 4 pcs | 4.00 items
- egg yolks 2 pcs | 2.00 items
- milk 90 ml | 3.00 fl oz
- baking powder 1 tsp | 1.00 tsp
- Pour the sugar with the lavender inflorescences into a jar, and mix; close tightly and let it stay for a day. If you are confused by whole inflorescences in a biscuit, you can grind the lavender together with the sugar in a coffee grinder.
- Whip the yolks, the butter and the milk until fluffy and smooth. Sift the flour and the baking powder; mix them with half the sugar; add the yolks, and whisk. Whip the egg whites with the rest of the sugar until strong peaks; add the whipped whites to the yolks with the flour in several passes; knead with a spatula. Bake at the same time in two molds of 16 cm (6.3 inch) in a well-preheated oven for about 25 to 30 minutes. Don't grease the molds - this way the biscuit "fits" better and turns out to be lush,. Let it cool completely in the mold, so the edges will move away from the sides by themselves. Roll the cooled biscuits into a film, and place them in the fridge overnight. The biscuit turns out to be very delicate and light, so it will not even require soaking.
- frozen blackberries 300 g | 10.60 oz
- sugar 50 g | 1.75 oz
- gelatin 8 g | 0.30 oz
- water 40 ml | 1.40 fl oz
- Simmer the blackberry with the sugar in a saucepan; cover the gelatin with water, and let it "disperse"; add it to the berries, and stir until completely dissolved.
- Pour the compote into molds. You will need two ring molds with the diameter of 14 cm (5.5 inch); the bottom has to be covered with a film. Place the molds in the fridge overnight.
- cream cheese 900 g | 31.75 oz
- butter 300 g | 10.60 oz
- powdered sugar 150 g | 5.30 oz
- Whip the softened butter until lightening, add the sifted powdered sugar.
- Whip the cream cheese at the room temperature; add the butter in several passes, whip again. Add the food coloring if necessary. Place the custard in the fridge for 20 minutes to stabilize.
If you bake the sponge biscuit in one mold, then cut it into 3 cake layers.
Follow the next assembling order: a sponge biscuit ➡ the custard on the sides, and the compote in the middle ➡ the custard layer ➡ a sponge biscuit ➡ the custard on the sides, the compote in the middle ➡ the custard ➡ the final sponge biscuit.
The final weight of the cake will be approximately 2kg (70 oz).