ingredients:
For a 16 cm diameter layer cake (for a cake of 20 cm it will be necessary to make 1,5 times the ingredients and for a cake of 23 cm it will be necessary to double the quantities)
For the vanilla cake:
170 g of butter340 g of semolina sausage2 sachets of vanilla sugar1 tsp of vanilla extract3 eggs185 ml of milk235 g of flour1 with baking powder1 / 2 tbsp salt
For frosting:
250 g of cold Philadelphia 250 g of soft butter 350 g of icing sugar 2 tbsp of vanilla extract 95 g of milk powder
For the ganache:
150 g of white chocolate75 g of liquid cream whitening gel (wilton) violet and a little red
For garnish:
150g of blueberries125g of blackberries sugar pearls (blue) purple flowers or mint
Preparation:
The cake with vanilla:
In a salad bowl, sift the flour, baking powder and salt.
In a large bowl or bowl, cut the diced butter and cream it with the beater. Add the caster sugar and vanilla sugar and beat for 5 to 6 minutes, until the sugar is completely incorporated.
Add the eggs one by one, whisking well after each addition.
Add alternately, once the mixture of flour, and once the milk.
Preheat your oven to 175 ° C.
Prepare 3 cake mold with removable bottom of 16 cm or a top that you grease slightly, you can add a circle of paper in the bottom to unmold more easily.
Pour the cake machine divided by 3 in each mold, or it will half do with a high mold, pat a little on your work plan and bake for 45 to 50 minutes.
Then remove the molds from the oven and allow to cool completely before unmolding. Put them a little in the fridge or even a few hours before cutting it in 2, to prevent it from crumbling too much. Personally, I prepare the cake the day before and I let it cool all night to cut and garnish the next day.
Frosting:
Put the cold Philadelphia white cheese in a bowl, beat with the beater to soften it. Add the soft butter and whisk another 2 minutes; Sift the icing sugar on the butter / philadelphia mixture and whisk, then add the milk powder and the vanilla extract. From time to time pick up what is on the edges of the bowl with a maryse and mix well until there are more lumps. Keep at room temperature with food film until ready to garnish.
Mounting:
If you made 3 cakes, put them on your work plan. If you made 2 cakes, cut them in 2 with a saw knife or a cake saw. Prepare a rotating plate if you have one and a cardboard circle. Also prepare a large socket pocket, a smooth socket of 14 mm. An angled spatula to smooth the edges.
Fill the pastry bag with half of the cream.
Place the first cake disc on the rotating plate with the cardboard circle.
Put cream on the cake by forming a spiral, then drop blueberries by pushing them a little with your finger.
Drop a second cake disc and do the same with cream and blueberries.
Put the third disc of cake and press a little to hold the cake.
Add cream on the sides (between the layers of cake) with the bag and smooth with an angled spatula or batten.
Put in the fridge for 20-30 minutes.
For the rest, it will be necessary to put a layer of cream on the edges and the surface, spread out as well as possible with a spatula.
Put back in the fridge before putting one last layer.
The ganache:
Cut the white chocolate into small pieces in a large bowl.
Boil the cream and then pour over the chocolate, let stand for 1 minute and then mix well until the chocolate is completely melted. Add the tip of a purple dye knife and a little red, mix well. Let the ganache cool, use it when it is 28 degrees. To make the pours it will be necessary to prepare a paper pastry cone.
When the last layer of cream has been put and the cake is cold, put half of the ganache in the paper cone, pour 2 teaspoons of ganache on the surface of the cake and spread with a spatula bent. Then pour all around the edge forming "balls" and let it flow alone.
Put back in the fridge for about ten minutes before adding the filling.
When the ganache begins to firm up but not too much for the fruit to stick, garnish from the center on the surface, place blackberries spacing them. Then leave blueberries. You can use the rest of cream and decorate with a piping bag and a "french tip" socket. Put small flowers or small mint leaves. Small balls of sugar, icing sugar.
Put back in the fridge for 2 hours before cutting, until the cream and ganache firm up.
