Blueberry Gluten Free Torte

Instructions

1. Prepare 2 round pans by lining them with parchment paper. Set aside.
2. Using a double boiler method, combine white chocolate and ¼ cup warm water.
3. Mix until white chocolate is melted and smooth. Set aside to cool slightly.
4. Meanwhile, find two mixing bowls.
5. You will need two mixing bowl. One will be for egg yolks, the other for egg whites.            
6. BOWL #1: Add 6 egg yolks into the bowl number 1.
7. Mix until egg yolks are pale and thick. (4 to 5 minutes HIGH SPEED)
8. Then fold in the melted white chocolate. Set aside.
9. In a bowl number two, mix 6 egg whites until foamy.
10. Add 1/2 cup sugar and whip until soft meringue.
11. Gently fold ⅓ whipped egg whites into yolk/white chocolate mixture.
12. Fold until incorporated.
13. Then quickly fold in the remaining whites and gently folded until no streaks remain.
14. Pour butter into prepared 2 round pans. (6 or 7 inches)
15. Bake at 350 F for about 30 to 35 minutes.
16. Cool cakes in pans.
17. Make Filling
18. Mix heavy cream and icing sugar. Set aside.
19. Now, you are ready to finish your cake or ....
20. Assembly Cake Line
21. Layer 1 + Filling + Fresh Blueberries + Layer 2 +Filing + Decoration
22. Keep in the fridge for 8 hours or overnight.