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Freshberry

Light cake topped with fresh berries and creamy mousse.

Berry Dairy Eggs Fruit Sugar

Freshberry | Debic

Debic's Culinary Team

Debic

Ingredients

Sponge cake

70 g sugar

30 g egg yolks

90 g eggs

1 g honey

2 g lemon zest

1 g vanilla

55 g soft flour

30 g potato starch

Blueberry compote

1 g pectin NH

25 g sugar

50 g blueberry purée

1 g lemon juice

Yogurt mousse

2 g gelatine powder

10 g water

57 g Greek yogurt

114 g Debic Duo

9 g icing sugar

1 g lemon zest

1 g vanilla

Maraschino syrup

100 g water

86 g sugar

10 g Cointreau 60% vol.

Finish cream

500 g Debic Végétop

40 g sugar

Decoration

purple modelling chocolate band

fresh blueberries

cress leaves

Debic products used

Duo 50/50 2L

Végétop 1L

Preparation

Sponge cake

Whip the sugar, egg yolks, eggs, honey, lemon zest and vanilla, and gently fold in the sifted powders.

Pour the mixture into a ø16 cm ring and bake at 175°C for approximately 25-30 minutes.

Leave to cool.

Blueberry compote

Mix the pectin with the sugar.

Heat the blueberries to 40°C, add the sugar with the pectin and boil for 2 minutes, then add the lemon juice.

Leave to cool.

Yogurt mousse

Hydrate the gelatine with water, melt it, and add it to the yogurt.

Whip the Duo with the sugar and flavourings and fold it into the yoghurt.

Cointreau syrup

Bring the water and sugar to a boil.

Once completely cooled, add the Cointreau liqueur.

Assembly

Slice the sponge horizontally into two layers.

Soak the first layer with the syrup and spread some of the cream on top, add the blueberry compote and finish with more cream.

Place the soaked sponge on top.

Cover the entire cake and smooth it out.

Apply a chocolate band around the base and pipe a decorative border using a plain nozzle.

Finishing touch

Finish with fresh blueberries and leaves on top.

Berry Dairy Eggs Fruit Sugar

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