The Sponge

• 150g Egg White
• 25g Sugar
• 120g Almond Powder
• 120g Icing Sugar
• 30g Cacao Powder
• 150g Whole Egg
• 25g Butter

Bavaroise Cream

• 80g White Chocolate
• 4 pieces Egg Yolk
• 75g Sugar
• 250ml Milk
• 4g Gelatine
• 125g Whipping Cream

ANDROS Blueberry Filling

• 200g ANDROS Blueberry Filling

The Sponse

1. Melt the butter.
2. Mix together almond powder, cacao powder and icing sugar and incorporate whole eggs.
3. Beat the egg whites with the sugar.
4. Add the melted butter to the first mix and incoroporate the beated egg white.
5. Spread on baking tray and bake at 160°C for 12 minutes.

Bavaroise Cream

1. Beat the whipping cream until reaching fluffy consistancy.
2. Soak the gelatine in cold water.
3. In a saucepan, bring to boil the milk and white chocolate.
4. In a bowl, mix together egg yolks and sugar. Pour into the saucepan with milk and chocolate.
5. When the mix reaches 86°C, turn off the heat. Let cool down and add the whipped cream, mix well.

Blueberry Filling

1. Cut the sponge in desired shape to accommodate the cake ring. Fill half of the ring with some bavaroise cream.
2. Spread some ANDROS Blueberry Filling. Cover with some bavaroise again. When bavaroise cold cover with ANDROS Blueberry Filling.
3. Decorate with flowers.