Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Blueberry brioche white chocolate cake. Homemade blueberry jam, white chocolate & mascarpone

Blueberry brioche white chocolate cake

Mix warm milk with 1 tablespoon sugar until dissolved.

Add yeast and cover with plastic wrap for 10 minutes (keep it a bit open).

In a separate bowl add the soft butter, flour, sugar, and salt.

Mix for 5 minutes on low-medium speed until the dough is smooth and glossy, and slightly sticky.

Cover with plastic wrap and a towel and leave in a warm place to swell until doubled in volume.

Since the dough is slightly sticky, it is best to proof the dough partially at room temperature and move it to the fridge for two to three hours, to continue to rise slowly, so it’s easier to work with the dough.

In a saucepan add blueberries, sugar, lemon juice, and lemon zest.

Cook the berries, sugar, and lemon juice over medium-low heat, stirring regularly until the jam has thickened.

Place white chocolate into a microwave-safe bowl. Heat for 25 seconds at a time. After every time you heat the chocolate, take it out of the microwave and stir. Continue until the white chocolate is fully melted.

Add mascarpone and lemon zest and mix until combined.

With a rolling pin open your dough to a square shape until 0.5 cm thick

Spread the blueberry jam over the dough, leaving the edges clear.

Add the chocolate ganache and spread gently, leaving the edges clear.

With a sharp knife, cut the roll in half longwise

Twist the two pieces into a screw shape, and place them in a greased pan.

Bake for 20-25 minutes, until golden brown.

In a medium saucepan, cook sugar, lemon juice, and water over medium-low heat.

Cook for a few minutes until the sugar has dissolved.

Pour the syrup over the cake right after it comes out of the oven.

Yarin Shachagi

Blueberry brioche white chocolate cake

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