Cake

Unsalted butter 125g

Eggs 2

Light cream 185g

Sugar 80g

Harvest salt 1/4 tsp

Medium gluten flour 300g

Baking powder 10g

lime peel crumbs 5g (I didn't put them in if I didn't have any)

blueberries 185g

custard crumbs

unsalted butter 25g

fine sugar 25g

almond meal 25g

mixed gluten flour 25g

Blueberry Muffins Step by Step

1.

Butter 25g Cut the butter into small pieces, put it into a bowl with 25g of gluten flour, 25g of almond flour, 25g of granulated sugar and mix it with your hands to form granules. If you don't use it right away put it in the fridge first, if you don't use it for a long time, put it in a plastic bag and keep it in the freezer.

2.

Melt 125g of unsalted butter over hot water, add the whipping cream and eggs and mix well.

3.

Mix and sift the flour, sugar and baking powder, add the sea salt and mix well.

4.

Mix the wet ingredients in step 2 and the dry ingredients in step 3, mix until there is no dry powder.

5.

Add 125g of blueberries to the mixture, add to the paper mold, eight minutes full, then sprinkle the top with soufflé particles, and put the remaining 60g of blueberries on top.

6.

Preheat the oven to 350F/180 degrees and bake for 22 minutes or until the top of the soufflé is golden brown.