Andrei's christening cake with blueberries and mint

Name: Andrei's christening cake with blueberries and mint
Ingredients: 200 g chocolate; 100 g butter; 2 teaspoons instant coffee; 5 ml hot water; 100 g sugar; 2 eggs; 120 g toasted walnuts; 60 g flour; 1 g salt; 5 ml vanilla extract; 5 eggs; 75 ml oil; 75 g sugar; 32 g flour; 10 g baking powder; 5 ml vanilla extract; 5 eggs; 75 ml oil; 75 g sugar; 32 g flour; 7 g dark cocoa powder; 10 g baking powder; 5 ml rum extract; 450 g Almette cream cheese with cream; 180 g vanilla-flavoured powdered sugar; 120 g butter; 1 teaspoon cinnamon; 5 ml vanilla extract; 400 ml heavy cream; 2 sachets cream stabilizer

Dessert - Andrei's christening cake with blueberries and mint by Estera O. - Recipia

Andrei's christening cake is served after the christening and layers walnut, vanilla and cocoa sponges. The cinnamon, blueberry and mint creams set it apart in distinct layers, while the chocolate design keeps the decoration simple. For the blueberries, I choose firm berries with no wrinkled skins. Preparation: 90 minutes. Cooking: 87 minutes. Resting: 80 minutes. Total time: 257 minutes. Servings: 30. Approximately 400 kcal and 8 g protein per serving.

Ingredients

For the walnut sponge

200 g chocolate
100 g butter
2 teaspoons instant coffee
5 ml hot water
100 g sugar
2 eggs
120 g toasted walnuts
60 g flour
1 g salt
5 ml vanilla extract

For the vanilla sponge

5 eggs
75 ml oil
75 g sugar
32 g flour
10 g baking powder
5 ml vanilla extract

For the cocoa sponge

5 eggs
75 ml oil
75 g sugar
32 g flour
7 g dark cocoa powder
10 g baking powder
5 ml rum extract

For the cinnamon cream

450 g Almette cream cheese with cream
180 g vanilla-flavoured powdered sugar
120 g butter
1 teaspoon cinnamon
5 ml vanilla extract

For the blueberry cream

400 ml heavy cream
2 sachets cream stabilizer
500 g fresh blueberries
250 g sugar
15 g starch

For the mint cream

400 ml heavy cream
2 sachets cream stabilizer
200 ml milk
20 g fresh mint
16 g starch
30 ml cold water
100 g sugar
1 toothpick-tip amount of Wilton green food coloring (optional)

For the decoration

100 g chocolate
100 g gummy bears

Preparation

1. Preheat the oven to 180°C. Melt 200 g of chocolate with 100 g of butter and the instant coffee dissolved in 1 teaspoon of hot water, then let the mixture cool slightly. Stir in the sugar, then add the eggs one at a time, mixing after each addition. Add the flour mixed with the salt, then fold in the toasted and chopped walnuts with a spatula. 2. Spread the batter in a 30 × 40 cm pan lined with baking paper. Bake for 18 minutes at 180°C, until the sponge is set in the middle. Let it cool. 3. For the vanilla sponge, separate the eggs. Beat the yolks with the oil, whip the whites to stiff peaks, then add the sugar gradually. Pour in the yolks in a thin stream, then fold in the flour mixed with the baking powder and the vanilla extract. Bake in the same pan lined with baking paper for 25 minutes at 180°C, until lightly browned. Let the sponge cool. 4. For the cocoa sponge, separate the eggs and beat the yolks with the oil. Whip the whites to stiff peaks, add the sugar gradually, then pour in the yolks in a thin stream. Fold in the flour mixed with the cocoa and baking powder, then add the rum extract. Bake in the same pan for 25 minutes at 180°C, until the sponge is baked through and lightly browned. Let it cool. 5. For the blueberry jelly, mix the blueberries with the sugar and starch. Cook for 10 minutes, stirring, until the mixture thickens. Let it cool completely. 6. Beat the Almette cream cheese with the softened butter until fluffy. Add the powdered sugar, cinnamon and vanilla extract, and mix gently. 7. Whip the heavy cream with the cream stabilizer. Fold in the cooled blueberry jelly. 8. Put the milk and mint in a saucepan and bring to a boil, about 3 minutes. Cover the pan and leave the mint to steep for 20 minutes. Remove the leaves. Mix the starch with 30 ml of cold water, then pour it into the milk with the sugar and cook for 5 minutes, stirring, until it thickens like pudding. If using food coloring, add a toothpick-tip amount after the pudding has thickened. Let it cool completely. 9. Whip the heavy cream with the cream stabilizer and fold it into the cold mint pudding. Keep the creams in the fridge while the sponges and pudding cool, about 60 minutes. 10. Set down the walnut sponge and spread the cinnamon cream over it. Add the vanilla sponge and blueberry cream, then the cocoa sponge and mint cream. Use the remaining mint cream to cover the sides of the cake. 11. Melt the chocolate in the microwave, trace the teddy bear and letters on baking paper, then leave the decoration to set before placing it on the cake. Decorate with the gummy bears.

Notes

Cut it into thin slices and serve with unsweetened coffee, since the creams are already sweet. Keep it covered in the fridge for up to 3 days, and the sponges can be baked a day ahead and kept well wrapped. Almette can be replaced with the same amount of plain cream cheese with a firm texture; the cake contains dairy, eggs, gluten and nuts. Firm, whole blueberries are easier to stir into the jelly than very soft ones. I let the mint pudding cool completely before folding in the whipped cream, even if it takes a while. The jelly may look thin while hot; check it once it has cooled, as it thickens then. The 30 × 40 cm pan makes thin layers, and the baking time may change in a smaller pan. If the mint leaves are large, chop them coarsely before putting them in the milk so they are easy to remove after steeping.