Layered blueberry cake recipe
Layered Blueberry Cake recipe
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Ingredients
| 200 g | soft butter |
| 1 pinch(es) | salt |
| 275 g | sugar |
| 1 pack(s) | vanilla sugar |
| 5 medium | eggs |
| 225 g | flour |
| 75 g | cornflour |
| 1 pack(s) | baking powder |
| 5 tbsp | milk |
| 600 g | blueberries |
| 8 sheet(s) | gelatine |
| 500 g | sour cream |
| 150 g | whipping cream |
| 1 tsp | cornflour |
| 1 tbsp | icing sugar |
Instructions
Whisk the butter with salt, 200g of sugar and the vanilla sugar until creamy. Whisk in by and by eggs, flour, cornflour, baking powder and the milk. Sprinkle a buttered tart form with breadcrumbs. Fill in the batter. Bake in the preheated oven at 150°C for 35-40 minutes.
Soak the gelatine in water. Purée 500g of the berries. Set 200g of the purée aside. Mix the remaining purée with 75g of sugar and the sour cream. Squeeze the gelatine and dissolve over low heat. Don’t allow to boil! Combine with a little of the blueberry cream. Whisk into the remaining cream. Cool until the cream starts to set.
Whisk the whipping cream until stiff. Fold into the berry cream. Cool until the cream is almost set.
Horizontally cut the cake base into 3. Place the bottom layer onto a serving plate and spread with 1/3 of the cream. Top with the second layer and spread with 1/3 of the cream. Top with the remaining layer and spread with the remaining cream. Place into the fridge for 2 hours.
In a saucepan, bring the remaining blueberry purée to a boil. Mix the cornflour with 3 tablespoons of water and stir the mixture into the purée.
Spread the cake with the blueberry glaze. Garnish with the remaining berries.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 50 min
Resting time:
ca. 5 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Layered blueberry cake recipe
Recipe type: xarchivex
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