Mix all ingredients except crumble and Topfil Wild Blueberry until homogeneous.
Spread evenly in the desired mould.
Sprinkle crumble on top of the batter.
Bake at 180℃ for 18-20 minutes, depending on the size.
Spread a thin layer of Topfil Wild Blueberry on top of the cake base.
Mix all ingredients until crumble formed.
Bake at 180℃ for 15-20 minutes, until light golden brown colour.
Whisk Cremyvit with water on high speed for 1 min.
Whip the cream. Fold the cream into the custard.
Add in the gelatine mass, followed by Smoobees.
Heat the gelatin mass, sugar and water together.
Prepare 2pcs of cake base and spread a thin layer of Topfil Wild Blueberry on top of the cake base.
Put 1 pc inside the ring mould and spread a layer of custard cream on top.
Layered with another cake base and followed by custard cream, then freeze it.
Trim a small corner of the cake.
Pour in some jelly in the empty part and add in Smoobees Lemon, Smoobees Blueberry and fresh berries. Let it set.
Repeat this step till the jelly layer is same height as the cake.
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