Joconde’s baking class : bit.ly/3ww7HS4

Please look at here before you make this cake ##
I sincerely apologize to those who watched my video and made this cake.
Some of you who made this cake said that the cake was too soft.
The amount of gelatin is subtracted from the ingredients section.
However, you can see that it is included in the video.
It is not a recipe issue. But hardening time seems to be the problem.
I found that the jelly hardening time (10 minutes in the freezer) definitely has an error.
I don’t understand why I recorded like that. Blame on me..😭
Furthermore, I believed 3 hours of setting time in the fridge is enough. But some people didn’t.
I guess it depends on the weather or the condition of fridges.
But, when I made it, I remembered that it hardened for 3 hours in the fridge and then hardened for 1 hour in the freezer before removing the mold.
It was a big mistake not to mention this part.
You should make this recipe as I did and harden it for more than 6 hours in the refrigerator.
Then set it for 1 hour before removing the mold.
Then, there should be no problems. I feel terribly sorry again.

Cake hardening time ##
Freezer compartment 15 minutes after filling with blueberry cream
Blueberry jelly water needs to be completely cool, then pour and place in the fridge for at least 30 minutes.
Refrigerate for over 6 hours after filling the remaining white cream.
After that, freeze for 1 hour and remove the mold.
This work will succeed.

The ingredients I used for this cake are:
Cream Cheese: Arla cream cheese
Plain yogurt: Greek-style yogurt
Fresh cream: Seoul milk (not whipped cream)
Bottom sheet: Oreo cookies

Ingredients (15x 5cm round mousse ring)

♥ ︎Oreo sheet
70g Oreo Cookie
30g melted butter

♥ ︎ Cream cheese filling

250g Cream Cheese
65g sugar
100g Plain Yogurt
120g Fresh cream
6g Lemon juice (required)
4g Lemon Zest
8g gelatin

*** You can just put the powder gelatin in cold water, which is 5 times the amount of it, and just soak it.
Melt the soaked gelatin in the microwave for 10 seconds or little more seconds if it needs.


♥ ︎Blueberry Puree

Moderate amount (darker)
90g (150g) Blueberry
30g (50g) sugar
5g (8g) Lemon juice (essential)

♥ ︎Blueberry Jelly
All the filtered blueberry flesh
80g water
60g sugar
3g lemon juice (required)
2g gelatin

♥ ︎ Blueberry Layer
350g cream cheese filling + 45g blueberry puree (75-80g thicker)

♥ ︎Cream Cheese Layer
Cream cheese filling 200