Ingredients
Sponge
egg
3pc
sugar
70g
2.45oz
0.28cup
4.69tbsp
flour
80g
2.80oz
0.32cup
5.36tbsp
vanilla sugar
5g
0.18oz
0.34tbsp
baking powder
5g
0.18oz
0.34tbsp
Cheesecake
cream cheese
300g
10.50oz
1.20cup
20tbsp
blueberry confit
100g
3.50oz
0.40cup
6.70tbsp
cream
60g
2.03fl oz
egg
1pc
Blueberry confiture
blueberries
200g
7oz
0.80cup
13.40tbsp
sugar
35g
1.23oz
2.35tbsp
cornstarch
10g
0.35oz
0.67tbsp
Frosting
cream cheese
400g
14oz
1.60cup
26.80tbsp
whipping cream
100g
3.38fl oz
powdered sugar
60g
2.10oz
4tbsp
Method
The calculation is for a 14cm (5.50 inch) cake.
Sponge
- Divide the eggs into whites and yolks.
- Beat the egg whites to stiff peaks, gradually adding sugar.
- Beat the yolks with vanilla sugar until light.
- Mix the flour with baking powder, and sift.
- Add yolks to the whites; add flour. Mix.
- Bake at 356F (180C) for 32-34 minutes.
Blueberry confiture
- Mix frozen blueberries with sugar and bring to a boil.
- Pour the starch diluted in 30g (1 fl oz) of water and boil for another 3 minutes.
- Remove from heat. Cool down.
Cheesecake
- Place the cream cheese, cream and sugar in a blender bowl, and beat.
- Add blueberry confit, and stir.
- Add the egg, and beat until smooth.
- Bake at 230F (110C) for about 90-120 minutes.
- Turn off the oven and let the cheesecake cool to room temperature. Refrigerate for at least 6 hours.
Frosting
Combine all the components, and whip until smooth.
Assembly
Follow such an order: sponge - frosting - confit - cheesecake - frosting - confit - sponge.
