BLUEBERRY BISCUIT

Preheat the oven to 180°C. Mix the flour and the yeast and mash the blueberries. Add the sugar and mix well.

Beat the eggs and add them together with the cream. Sift the flour with the yeast and mix well. Divide the batter on baking sheet lined with baking paper and greased.

Bake for about 18-20 minutes in the oven. Take out of the oven and let cool down completely.

Cut of the cold biscuit the required diameter for your cake.

HEAVENLY MOUSSE

We call it “heavenly”, because fruit in it is not just blue, but combined together is truly heavenly delicious.

Combine all fruits together, add 3-4 tbsp sugar and let cook until the berries in the pot “explode” from the heat. Blend well and strain the pits. Meanwhile, soak gelatine sheets in cold water and when soften add them to still warm fruity coulis.

When fruit jelly cools, beat the whipping cream until half soft and add it to fruit jelly.

ASSEMBLY OF CAKE

Put food films under a flan ring and cover inside with rhodoid. Insert the circle of the blueberry biscuit into the middle of the bottom of the tart. Fill it with 1/3 of Heavenly mousse and let freeze for a while. When the foam is rigid, cover it with raspberries and cover up to the top of the remaining mousse.

Insert the cake in the freezer for min.3 hours and let freeze at -18°C.

After freezing take it out of the freezer, remove the flan ring and rhodoid and put on the stand and pad.

VELVET CHOCOLATE GLAZE

Heat the day before prepared glaze to 40°C, and process at about 30°C. Let the glaze harden and put the tart on decorative plate.

Decorate the tart according your wish or fantasy and let rest in the fridge till serving.

Cake inside thaws during the hour or two, so there is no reason to fear, if it will soften by serving.

Blueberry biscuit is perfectly suitable for freezing and after thawing, processed in the cake you even feel that you have instead of biscuits in your mouth delicious blueberry moelleux. Personally, I cut out the remaining dough into the molds separate cakes and I keep in the freezer until further treatment in a separate dessert.