[ Blueberry Yogurt Cake ] Chef Patissier teaches you

Blueberries, yogurt, and crumble make a refreshing baked cake.
Since the cake tends to be watery, those who do not wish to make it watery can arrange it as they wish, such as draining the yogurt well, increasing the amount of lucanthen ultra, changing the lemon juice to lemon zest, etc.
Equipment and ingredients I use:
Endo Shoji, 15cm shallow, common bottom, 18-8 stainless steel WDK01015
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Panasonic Food Processor MK-K48P-W
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Meiji Bulgaria Yogurt LB81 Plain 400g
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Yotsuba Dairy Hokkaido Yotsuba Butter - Salt Free 450g
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Le Canten Ultra 50g
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0:00 How to make blueberry jam
1:48 How to drain water from yogurt
2:51 How to make crumble
3:31 How to bake the crumble
4:24 Mold Preparation
5:22 How to make yogurt cream
7:58 Baking yogurt cake
8:34 Finishing touches
9:30 Eating
11:32 Recipe
Ingredients
[ Blueberry Yogurt Cake ]
For one 15cm (8.5inch)
[ Crumble ]
30g unsalted butter
56g sugar
56g flour
[ Blueberry jam ]
300g frozen blueberries
90g sugar
[ Yogurt cream ]
500g yogurt (drained for 1 hour)
40g egg yolk
20g flour
6g Le Canten Ultra
20g lemon juice
Blueberry jam All of the above
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest Based on my 29 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars.
In March 2021, I have opened GOLDWELL in Naha, Okinawa.
I love architecture and dancing (on break) at the gym.
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
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BLOG Patissier's Guide to No-Fail Sweets
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Languages other than Japanese are translated using deepL, etc.
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