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Recipe Book📚 https://amzn.to/3Avu0fG ---- Ingredients ---- [ Cocoa sponge cake ] Serve for a 27 x 27 cm roll cake mold Whole egg 140g Granulated sugar 80g Cake flour 70g Cocoa powder 12g Unsalted butter 20g Milk 20g Preheating : 190℃ / 374°F Baking : 170℃ / 338°F 15mins [ Butter cream (500g) ] Unsalted butter 250g Egg white 113g Granulated sugar 138g Vanilla extract [ Cream cheese butter cream (for sandwich) ] Cream cheese 150g Powdered sugar 10g Lemon juice 1/2 tbsp Butter cream 100g [ Syrup ] Water 50g Granulated sugar 15g Grand marnier 5g [ Caramel sauce ] Granulated sugar 50g Water 15g Heavy cream (40%) 50g [ Caramel ] Caramel sauce 25g Caramelized Walnut Caramel sauce Gold leaf Star tip no.8-4 Squeeze bag [ Ganache ] Sweet chocolate 65g Heavy cream (35%) 65g [ Chocolate ] Cream cheese butter cream 50g Butter cream 50g Ganache Chocolate Round tip no.6 Squeeze bag [ Blueberry sauce ] Frozen blueberry 100g Granulated sugar 20g Lemon juice 2 tbsp Corn starch 1/2 tbsp Water 1/2 tbsp [ Blueberry ] Food color (sky, blue, brown, yellow) Cream cheese butter cream 70g Blueberry sauce 10g Blueberry 15 Rosemarie - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ▼Chapter 0:00 Introduction 0:32 cocoa sponge 6:28 caramel sauce 8:30 Walnut caramelized 10:01 blueberry sauce 12:06 Ganache 13:07 Syrup 13:44 sponge plane 14:39 Buttercream 17:19 cream cheese buttercream 19:00 Caramel cake 21:14 blueberry cake 22:02 Chocolate cake 22:43 Nappe 30:43 Done! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -