3 Chocolate chiffon cakes, 6-7 inch
300 g Frozen blueberries, thawed
500 g Magerquark
3 tbsp Honey
3 tbsp White sugar
60 ml Blueberry juice
1 tbsp Unflavored gelatin
500 g Whipping cream
200 g Fresh blueberries
3片 6-7寸巧克力戚风蛋糕
300克 冰冻蓝莓
500克 凝脂乳酪
3大勺 蜂蜜
3大勺 白糖
1大勺 晶状吉利丁
60毫升 蓝莓汁
500克 鲜奶油
200克 新鲜蓝莓
1. Pour blueberry juice into small saucepan and sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Blend magerquark, honey and sugar in processor until smooth. Add thawed blueberries in and puree. Blueberry bits will remain though. Stir the dissolved gelatin into the blueberry quark mixture and blend well. Chill until thickened slightly, about 1 hour. Whip the cream until soft peaks form and fold into the blueberry mixture.
蓝莓汁放入小锅，洒入吉利丁。静置10分钟，用小火煮至吉利丁融化。凝脂乳酪，蜂蜜和砂糖搅拌均匀。加入退冰后的蓝莓打成泥状。还是会余下些蓝莓碎末。 加入融化的吉利丁拌匀。冷藏1小时直到其稍微浓稠。打发鲜奶油加入蓝莓混合物拌匀。
2. Place one cake on a serving plate and position the mousse ring to enclose the cake. Spoon one third of the fillings over the cake. Lightly press in another layer of cake and scatter with half of the fresh blueberries. Spread over second third of the fillings, then final circle of cake, the rest of the berries and finish with the rest of the fillings. Smooth the top of the mousse with a rubber spatula. Cover with plastic film and chill overnight in the refrigerator so that it firms up. Unmould the cake by gently warming the outside of the ring with a tea towel and serve the slice with some fresh blueberries, if desired.
将一片蛋糕放在合适的盘子上，套上慕斯圈。铺上1/3的蓝莓馅，再放一片蛋糕在上面轻轻压紧，撒上一半新鲜蓝莓，然后再抹上1/3蓝莓馅，盖上最后一片蛋糕和其余一半的蓝莓。勺入最后1/3的蓝莓馅，用塑料刮刀抹平表面。盖上保鲜膜放入冰箱隔夜冷藏至凝固。用湿热毛巾包住慕斯圈外围，轻轻取出蛋糕。食用时可跟上一些新鲜蓝莓
