Wednesday, August 15, 2012

Blueberry cake



Efficient and easy recipe for a cake:

300 g (1/3 of the package) Muffin Blueberry Buttermilk Mix
1 egg
100 mL water
3 tbsp canola oil
1/3 cup blueberries

Preheat oven 200°C/ 400°F.
Cover 9 inch springform pan with parchment paper.
Pour mix into a mixing bowl
Add water, egg, and canola oil.
Stir until all ingredients are blended.
Pour batter into springform pan, sprinkle with berries.
Bake in center of oven for 17 to 19 minutes or until light golden brown.
Cool for 20 minutes before removing from pan.
Cut the cake horizontally in the middle with serrated knife.

Blueberry cream

500 mL whipping cream 33% fat
5 tbsp confectioner’s sugar
1 cup fresh blueberries
½ cup yogurt Balkan Style
1 package gelatine Knox (can be substitute with agar-agar)
40 mL berry juice


Use a hand or stand mixer to whip the cream.
Whipping cream is easiest to do when the cream and the bowl are both cold.
Add sugar at the end of beating. Whip until cream forms stiff peaks. Take aside 1/3 of the whipped cream for cake’s decoration.
Dissolve the gelatine in berry juice.
 In a blander bowl pure yogurt, dissolved gelatine, and berries. Stir into whipped cream.

Blueberry jam

1 cup blueberries
½ cup sugar
3 tbsp water

Combine all ingredients and cook over medium heat in a sauce pan until it thickens up. Cool down before applying on a cake.

Assemble the cake in a springform pan. Refrigerate it overnight. Remove springform and decorate as you like.

Optional: After the assembling of the cake sprinkle it with streusel toping.
Streusel is a crust toping of flour, butter, and sugar.




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