Blueberry, Yogurt and Orange Layer Cake
- For the sponge base
- 6 egg yolks
- 6 egg whites
- 180 grams sugar
- 1 packet Vanilla sugar
- 120 grams Pastry flour
- 80 grams cornstarch
- For the filling
- 5 sheets white gelatin
- 150 grams Blueberries
- 200 milliliters Yogurt (0.1% fat)
- 1 tablespoon Orange juice
- 40 grams Lavender honey
- 1 teaspoon grated Orange peel
- 1 tablespoon Lavender
For the sponge base: Preheat the oven to 175°C (approximately 350°F). Butter a 26 cm (approximately 10-inch) springform pan and line the bottom with parchment paper.
In the bowl of an electric mixer, beat the yolks with half the sugar and the vanilla sugar until light and fluffy. Beat the egg whites to soft peaks, gradually add the sugar and beat to stiff, shiny peaks. Fold the egg whites into the egg yolk mixture.
Sieve the flour and cornstarch over the egg mixture and gently fold in.
Scrape the batter into the springform pan, smooth the surface and bake on the middle rack of the oven until a toothpick inserted in the center of the cake comes out clean, 25-30 minutes.
Remove from the oven, let cool slightly. Carefully run a thin metal spatula around the edge of the pan, loosen the sides and invert onto a wire rack to cool completely, at least 2 hours.
For the filling: Rinse and drain the blueberries. Mix together the berries, yogurt, orange juice, lavender honey and orange zest until well combined, fold in the lavender flowers.
Soak the gelatin in cold water and then place dripping wet in a small saucepan and cook over low heat until dissolved. Stir in 3 tablespoons of the blueberry mixture, then fold into the remaining blueberry mixture. Refrigerate until the mixture is starting to gel.
Halve the cake horizontally to make 2 layers. Place the bottom layer back into the springform pan. Spread the blueberry mixture over the bottom layer, top with the second layer, cover and refrigerate 3 hours.
For decoration: Whip together the cream, powdered sugar and whipped cream stabilizer until stiff. Remove the cake from the mold and spread the cream over the top and sides of the cake.
Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water. Pour the melted chocolate on a marble slab and spread thinly with an offset spatula. Before the chocolate hardens, with a metal spatula scrape into thin curls. Decorate the cake with chocolate curls and pearl sugar.