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  • Layered blueberry cake recipe

Layered blueberry cake recipe

Posted on Apr 24th, 2022
by Matthew
Categories:
  • Recipes

Layered Blueberry Cake recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Layered blueberry cake recipe. Read more below.
Layered blueberry cake recipe, recipe Rating: 4.6
Number of votes:95



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

Related posts:

Traditional indian persimmon pudding recipe Lemon coconut bars recipe Layered dessert with fruit and cottage cheese recipe Cinamon tea recipe


Reference: Layered blueberry cake recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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