Everyone at work constantly chastised me for not bringing in something big and impressive, so last time it was my turn to bake (we have a rota...it's all very serious), I decided to push the boat out.
There is nothing particularly unusual here...you have;
1) Genoise Sponge (it was a 4 egg mix) with some lemon zest added in.
2) Crème patisserie
3) A lot of blueberries4) Some whipped double cream
5) A lemon fondant icing
For
the fondant icing, I used fondant icing sugar, which is a fairly lazy
way of getting a good result. I took a bit of it, mixed in some cocoa
powder, and then marbled the top. The construction is the trickiest part
of this (as well as a bit of kitchen organisation, as the genoise
sponge uses the hob, and so does the crème pat). Cutting blueberries in
half is time consuming, and the flavour was a little weak. If I were to
do it again I'd be tempted to make a compote up (about 2/3rd fruit,
1/3rd sugar, boiled down a bit) and add a later into the middle to give a
stronger fruit flavour.The end result was really good...the fondant looked great, and the layers came out really well. A rare example for me of presentation over taste!