Blueberry ChoCho Cake

Bahan Resep:
bahan base (aduk rata):
200 gram plain crackers, haluskan
100 gram mentega tawar, lelehkan
Bahan Cake:

6 kuning telur ayam
40 ml putih (dari 1 butir) telur ayam
85 gram gula pasir
1/4 sendok teh garam
75 gram tepung terigu protein sedang
20 gram tepung maizena
15 gram susu bubuk
100 gram mentega tawar, lelehkan
1/2 sendok teh pasta cokelat
bahan blueberry:
25 gram mentega tawar
100 gram cream cheese
150 gram krim kocok dari 50 gram krim bubuk dan 100 gram air es
50 gram susu kental manis
100 gram selai blueberry
2 tetes pewarna ungu
bahan selai (masak hingga larut):
100 gram selai blueberry halus
1 sendok makan air
bahan cokelat:
300 ml krim kental
400 gram dark cooking chocolate, potong-potong
100 gram krim kocok dari 35 gram krim bubuk dan 65 gram air es
Cara Membuat Resep:

1. Cake, kocok kuning telur, putih telur, gula pasir, dan garam hingga mengembang.
2. Tambahkan tepung terigu, maizena, dan susu bubuk sambil diaduk rata.
3. Tuang mentega leleh sambil diaduk perlahan. Bagi menjadi 2 bagian. Satu bagian ditambahkan pasta cokelat. Aduk rata. Satu bagian lagi dibiarkan putih.
4. Masukkan masing- masing ke dalam loyang persegi 22x22x3 cm yang sudah dioles margarin dan dialas kertas roti.
5. Panggang dalam oven panas dengan api bawah suhu 180 derajat Celsius selama 13 menit. Angkat. Dinginkan, keluarkan dari loyang. Buang bagian kulit di permukaan kue. Sisihkan.
6. Blueberry, kocok mentega tawar dingin dan cream cheese hingga lembut. Tambahkan krim kocok sedikit-sedikit hingga rata. Bagi menjadi 2 bagian. Satu bagian ditambahkan selai blueberry dan pewarna ungu. Satu bagian lagi ditambahkan susu kental manis. Sisihkan.
7. Cokelat, panaskan krim kental. Tambahkan dark cooking chocolate. Aduk hingga larut. Bagi 2 bagian. Satu bagian didinginkan lalu kocok hingga lembut. Tambahkan krim kocok. Kocok rata. Sisihkan.
8. Penyelesaian, lapisi ring kotak ukuran 22 x 22 cm dengan plastik mika pada sisinya. Tuang adonan base. Padatkan. Sisihkan.
9. Tuang adonan susu kental manis ke atas base. Tutup dengan cake cokelat. Tuang adonan blueberry. Dinginkan. Tuang selai blueberry. Tutup dengan cake putih. Dinginkan.
10. Tuang adonan dark cooking chocolate ke atas cake. Ratakan. Dinginkan. Sisihkan.
11. Panaskan kembali cokelat hingga mencair. Tuang cokelat ke atas cokelat krim. Dinginkan. Sisihkan. Hias ala kafe. Sajikan.

Resep Tersebut Untuk: 30 Potong.

ENGLISH
 Recipe Ingredients:

material base (mix well):

200 grams of plain crackers, crushed

100 grams unsalted butter, melted

Cake Ingredients:

6 egg yolks

40 ml white (of 1 items) chicken eggs

85 grams sugar

1/4 teaspoon salt

75 grams of cake flour

20 grams of cornstarch

15 grams of milk powder

100 grams unsalted butter, melted

1/2 teaspoon brown paste

blueberry ingredients:

25 grams of unsalted butter

100 grams of cream cheese

150 grams of cream whipped cream powder 50 grams and 100 grams of water ice

50 grams of sweetened condensed milk

100 grams blueberry jam

2 drops of purple dye

jam ingredient (cook until dissolved):

100 grams blueberry jam smooth

1 tablespoon water

brown material:

300 ml heavy cream

400 grams of dark cooking chocolate, cut into pieces

100 grams of cream whipped cream powder 35 grams and 65 grams of water ice

How to Make a Recipe:

     Cake, beat egg yolks, egg whites, sugar, and salt until fluffy.
     Add the flour, cornstarch, and milk powder while stirring.
     Pour the melted butter, stirring gently. Divided into 2 parts. One section was added chocolate paste. Stir well. One other passage is left white.
     Insert each into a square baking pan 22x22x3 cm that has spread with margarine and dialas baking paper.
     Bake in a hot oven with a fire under a temperature of 180 degrees Celsius for 13 minutes. Lift. Cool, remove from pan. Discard the skin on the surface of the cake. Set aside.
     Blueberries, whipped cold unsalted butter and cream cheese until smooth. Add a little whipped cream until blended. Divided into 2 parts. One section was added blueberry jam and purple dye. One part again added sweetened condensed milk. Set aside.
     Chocolate, heat the heavy cream. Add dark cooking chocolate. Stir until dissolved. For 2 parts. One part is cooled and then beat until smooth. Add whipped cream. Beat well. Set aside.
     Completion, seal ring box size 22 x 22 cm with plastic mica on its side. Pour batter base. Condense. Set aside.
     Pour sweetened condensed milk mixture over the base. Cover with chocolate cake. Pour batter blueberries. Chill. Pour blueberry jam. Cover with white cake. Chill.
     Pour batter over dark cooking chocolate cake. Flatten. Chill. Set aside.
     Reheat the chocolate until melted. Pour the chocolate into the cream over the chocolate. Chill. Set aside. Ornamental style cafe. Serve.

Such Prescription To: Cut 30.