Pierrick Boyer's Charlotte Tiffany Cake

Ingredients

Gluten and nut-free sponge:

50 g egg white
45 g caster sugar
35 g egg yolk
40 g gluten-free flour
20 g butter

Blueberry jelly jam:

75 g fresh or frozen blueberries
20 g caster sugar
Lemon juice
3 g corn starch
5 g gold gelatin

Blueberry cream:

1 egg
20 g caster sugar
50 g blueberry purée
Lemon juice
2 g gold gelatine
25 g butter

Dark chocolate and blueberry mousse:

50 g Anglaise cream
55 g blueberry purée
5 g gold gelatin
120 g dark chocolate
266 g whipped cream

Tiffany blue glaze:

100 g whole milk
250 g thickened cream
200 g caster sugar
20 g glucose
20 g corn starch
10 g gold gelatin
2 g blue and green colouring

Method

Gluten and nut-free sponge:

Melt butter and keep at cool and melted temperature.

Whisk egg white and caster sugar until soft peak, then add the yolk.

Fold through the flour and last cold melted butter or butter if you want to replace it.

Put on the baking tray with a silicon paper to the size of your cake.

Bake at 180 C until golden brown.

Blueberry jelly jam:

Boil the purée and sugar.

Add the corn starch and lemon juice, boil for 1 minute.

Add strained, softened gelatine at last.

Pour warm on the sponge inside the cake ring.

Blueberry cream:

Boil the purée and juice, mix egg and sugar.

Boil for 1 minute until cooked and thick.

Add the strained softened gelatin, then mix the butter.

Put in your round mould or directly in your cake ring.

Pour over the jelly jam.

Dark chocolate and blueberry mousse:

Mix warm Anglaise cream with softened gelatine to the hot melted chocolate and half the whipped cream.

Mix, then add remaining whipped cream and fold with a spatula.

Finish in the cake ring.

Let it set in your freezer before glazing.

Tiffany blue glaze:

Bring to a boil the milk, sugar, cream and glucose.

Thicken the mixture with the corn starch.

Add the softened gelatin.

Use a stick blender to smooth the mixture while putting the blue colouring.

Glaze at 28 C, pour over the frozen cake.

Credits: Celebrity Pastry Chef Pierrick Boyer

Photo Credits: Pierrick Boyer