This kind of cake is completely suitable for beginners. The production process is very simple. Blueberry jam can also be replaced by other jams. You'd better buy fresh fruit and make it yourself. This will be fresher.

material

Digestive biscuits 80g, butter 25g, cream cheese 125g, whipped cream 125g, milk 60g, gelatin tablets 1.5g, blueberry jam 60g, sugar 35g, water 3 teaspoons, blueberry jam 300g Materials: fresh blueberries, proper amount of sugar, a little lemon juice and a little honey.

working methods

How to make blueberry jam;

1 Add water to blueberries and bring to a boil (water is only slightly more than blueberries).

Add some sugar, lemon juice and a little salt, and simmer.

3. Stir with a wooden shovel while cooking until it is sticky (about 20 minutes).

Friends who like honey can add a little honey and mix well when they are ready.

5 the jam is cooled and refrigerated for later use, and 60 grams can be taken when used.

Cake practice:

1 digestive biscuits crush it with a rolling pin, add 25g of melted butter and stir well.

2 evenly spread the evenly stirred biscuits in the mold, flatten them and refrigerate them for later use.

Add 25 grams of sugar to the cream cheese and stir until smooth. Add milk several times and mix well. Then add blueberry sauce and mix well.

4. Soak the gelatin tablets in cold water in advance, take them out, add 3 teaspoons of warm water and stir well.

5 Pour gelatin solution into blueberry cheese paste and stir well.

6 Add 10g sugar to the whipped cream until 6, and distribute. Slowly pour in blueberry cheese paste and mix well.

7. Pour the evenly stirred blueberry cheese paste into the mold with the bottom of the cake laid in advance and refrigerate for one night.

8 get up the next morning to demould and decorate.

skill

Generally, when making jam, the amount of sugar is half that of fruit (because jam is eaten slowly, sugar has antiseptic effect), but because this is used now, it doesn't matter if the amount of sugar is less. Salt can stimulate sweetness. Just pinch it with your thumb and forefinger! Blow the edge with a hair dryer when demoulding, and then you can easily demould:)