Blueberry & White Chocolate Cake

 

Serves: 16
Description (intro text)
A melt‑in‑the‑mouth cake for any festive table, serving 16. This moist, mildly flavoured cake gets its delicate taste from Semu wild blueberry juice – a real treat for both adults and children.

Base

• 200 g Digestive biscuits
• 75 g butter

Blueberry layer

• 5 gelatine leaves
• 2 dl whipping cream
• 300 g vanilla curd cheese (smooth paste)
• 150 g white chocolate
• 2 dl Semu wild blueberry juice
• 1 tbsp lime juice
• 1 tbsp water

White chocolate layer

• 3 gelatine leaves
• 300 g vanilla curd cheese
• 2 dl whipping cream
• 150 g white chocolate
• 1 tbsp lime juice

Topping

• 2 dl Semu wild blueberry juice
• 2–3 tbsp sugar
• 3 gelatine leaves

To decorate

• 1 dl whipping cream, blueberries, Semu blueberry powder

Instructions

1. Crush the biscuits in a food processor. Mix in the melted butter. Press the mixture into the base of a springform tin lined with baking paper. Chill to firm up.

2. For the blueberry layer, soak the gelatine leaves in cold water to soften. Whip the cream. Beat the curd cheese together with the whipped cream. Melt the chopped white chocolate in the microwave. Stir the slightly cooled chocolate into the curd mixture. Add the blueberry juice.

3. Heat the lime juice and water. Squeeze the excess water from the gelatine leaves, add them to the hot liquid and stir until fully dissolved. Stir this into the filling, then pour the filling over the biscuit base. Chill for about 1 hour until set.

4. For the white chocolate layer, soak the gelatine leaves in cold water to soften. Whip the cream. Beat the curd cheese with the whipped cream. Melt the chopped white chocolate in the microwave. Stir the slightly cooled chocolate into the curd mixture. Heat the lime juice and water, add the squeezed gelatine leaves and stir until dissolved. Carefully pour this filling over the set blueberry layer and chill for about 1 hour until firm.

5. Topping: Soak the gelatine leaves in cold water until soft. Heat 1 dl of the blueberry juice in a saucepan, add sugar and dissolve the squeezed gelatine leaves in it. Stir in 1 dl room‑temperature blueberry juice and let the mixture cool slightly. Pour carefully over the cake and smooth the surface. Cover with cling film and leave to set in the fridge overnight.

6. Just before serving, decorate the cake with whipped cream, sprinkle with blueberry powder and top with blueberries.