Soak <quantity>3</quantity> gold gelatin leaves in a bowl with cold water and hydrate them according to the manufacturer’s instructions

Combine <quantity>250<unit>g</unit></quantity> of cream and <quantity>250<unit>g</unit></quantity> of milk in a pot over low heat

Add <quantity>70<unit>g</unit></quantity> of egg yolks. Whisk and stir the mixture constantly while heating it up

Remove from the heat once the temperature reaches <temperature>85<unit>°C</unit></temperature>

Add the pre-soaked gelatins and whisk until it melts

Incorporate <quantity>220<unit>g</unit></quantity> of blonde chocolate and mix until it's well combined

Combine until homogeneous and refrigerate for 4h to set. The chocolate crémeux is ready

Add <quantity>100<unit>g</unit></quantity> of hazelnut flour, <quantity>100<unit>g</unit></quantity>of powdered sugar, and <quantity>100<unit>g</unit></quantity> of room temperature butter to a stand mixer bowl

Mix on high speed with the paddle attachment until fluffy and pale yellow

Add <quantity>2</quantity> eggs, one at a time, while mixing

Add <quantity>20<unit>g</unit></quantity> of all-purpose flour and mix until smooth

Line the sides of a <quantity>20<unit>cm</unit></quantity> diameter ring mold with parchment paper. Place it on a silicone mat and pour half of the batter. If you prefer, you can use a piping bag

Add <quantity>1<unit>tbsp</unit></quantity> of blueberries and cover with the remaining batter. Top with <quantity>1<unit>tbsp</unit></quantity> of blueberries and <quantity>1<unit>tbsp</unit></quantity> of halved hazelnuts

Bake the cake for 35m until golden brown

Let the cake cool down, unmold, and remove the parchment paper. Top with powdered sugar to taste. The blueberry hazelnut cake is ready

Slice and plate the Blueberry Hazelnut Cake

Plate a portion of the Chocolate Crémeux and scoop matcha ice cream to taste over it. The blueberry cake & matcha ice cream is ready

Pair it with some fruit mocktail or iced coffee and enjoy!