Instructions

1. Almond Layer
2. Separate the egg yolks and whites, and whisk the yolks with sugar until fluffy
3. Gently mix baking powder, flour, and chopped almonds into the egg mixture
4. Whisk the egg whites until stiff and fold them into the batter
5. Pour the batter into a springform pan Ø xxx cm lined with baking paper
6. Bake the almond layer at 190ºC conventional oven for 20 minutes
7. Chocolate Layers
8. Whisk eggs and sugar until fluffy, and add melted butter
9. Whisk all dry ingredients into the egg mixture
10. Add milk gradually
11. Pour the batter into a springform pan Ø xxx cm lined with baking paper
12. Bake the layer at 200ºC conventional oven for 35 - 40 minutes
13. Let the layer cool and split it into two parts
14. Blueberry Mousse
15. Scrape the seeds from the vanilla pod and bring to a boil in a saucepan with the empty pod, sugar, blueberries, lemon juice, and zest
16. Blend the blueberry mixture until completely smooth and refrigerate for a few hours
17. Soak the gelatin in cold water for 10 minutes
18. Heat the cream in a saucepan to about 80ºC
19. Chop the chocolate and place it in a bowl
20. Pour the hot cream over the chocolate and stir until the chocolate is completely melted
21. Squeeze the water from the gelatin and stir it into the cream-chocolate mixture
22. Pour the chocolate cream through a sieve and place it in the refrigerator for a few hours, covered with plastic wrap
23. When both creams are completely cooled, briefly whip the chocolate cream with a hand mixer
24. Fold the blueberry cream into the chocolate cream
25. Lemon Mousse
26. Soak the gelatin in cold water for 10 minutes
27. Grate the lemon zest and squeeze the juice from the lemons
28. Bring lemon juice, zest, and sugar to a boil and add the gelatin once the sugar is dissolved
29. Let it cool
30. Whip the cream to soft peaks and fold in the crème fraîche
31. Fold in the lemon juice mixture
32. Buttercream
33. Place egg whites and sugar in a bowl, and heat over a water bath (this is unnecessary if using pasteurized egg whites)
34. Whisk the whites until the sugar is dissolved. You can feel between two fingers if there are any sugar grains left
35. Pour the mixture into a stand mixer and whisk on maximum speed until a stiff meringue forms
36. Once the meringue has cooled (if you heated the mixture), add the cold butter a little at a time
37. Let the buttercream whisk until it becomes a uniform mass. It will change consistency along the way, but eventually, it will come together into a deliciously smooth buttercream. Optionally, finish by whisking with a paddle attachment or cream beater
38. Assembly
39. Place a piece of baking paper cut to fit in the bottom of each baking form, and line the sides with cake acetate
40. First, place a chocolate layer in each form
41. Pour the lemon mousse on top
42. Place an almond layer on
43. Pour the blueberry mousse on and finish with the last chocolate layer
44. Cover the cakes with plastic wrap and place them in the freezer in the forms