Products for blueberry cake of 20 cm diameter.

Blueberry cake
Blueberry cake

1 egg
100 g of sugar
100 g of sour cream
50 g of melted butter
2 tablespoons dried cranberries
100 g of flour
1 equal t.l. baculber

Cream products for Blueberry Cake

250 g of blueberries
70 g of crystal sugar
500 g of mascarpone

Blueberry cake 12 pieces
Blueberry cake 12 pieces

400 ml of liquid cream
15 g of gelatin
70 g of powdered sugar
Cake spread products
125 g of natural cream cheese
1-2 tablespoons powdered sugar

Products for glaze

200 ml of water
juice and bark of 1/2 lemon
2 tablespoons sugar
5 g of gelatin
Flower violets

Preparation of a Blueberry Cake

For swamps whisk the egg, sugar and vanilla with a homemade stirrer. When the mixture is foamed, add the cream and then the butter. Finally, pour the blueberries and flour mixed with the baking powder. You do not need a mixer. Pour the dough into a small round shape – 20 cm, covered with baking paper.

Heat the oven to 170 degrees and bake the marsh in about 25 minutes. Once it has cooled down, cut it horizontally to two. For the cream first boil the blueberries and the crystal sugar. Cool and paste fine. In the bowl, mix the mascarpone with the powdered sugar and vanilla. Dilute it with liquid cream, stirring with a spoon or stirrer.

And here you do not need a mixer. It is good to mix the cream without an electrical high-speed device to have as little air in it as possible. Contrary to most similar recipes in which cream is crushed into a fluffy cream, here is added liquid to make the texture of the cream perfectly smooth.

Blueberry cake balanced sweet
Blueberry cake balanced sweet

Finally pour the gelatine dissolved in a water bath in a little warm water. Stir well and split the cream into two bowls. Add the blueberries to the two creams, leaving one cream lighter than the other. Make the color saturation the way you like it. I made 2/3 of the whole cream dark purple and 1/3 lighter.

For the glaze, make lemon syrup by boiling for 3-4 minutes with the sugar, grated peel and lemon juice. Pull off the heat and add the gelatin. Stir until it melts completely in the hot syrup. Cool and strain several times through a fine strainer to clear the jelly. If you do not have such a fine strainer, strain through a household white napkin.

To smear the cake, mix in a bowl of cream with powdered sugar. Assemble the cake by placing one swamp on the bottom of a cake dish. Attach it with a removable ring for a cake, and cover the inner side of the ring with strips of acetate paper. On the swamps pour the dark cream, and the light on it.

If you want the layers to differentiate well, wait for the dark cream to tighten a little and then light the light. I chose to blend in casually and toss them immediately one after another. On the cream put the second swamp and press with your palm to fit well with it. Store the cake for several hours in the refrigerator to gel the cream. Once the cake is tight, smear the cream at the top and smooth.

Cut the violets and carefully pour the gelatinous lemon syrup. Put the cake in the refrigerator until it is fully tightened. Remove the ring and acetate strips before serving. To get the smoothest cake board on the cake, blow it lightly with a hairdryer on the acetate strips. So they will peel away without having stuck on them. Cut the cake with a hot dry knife. Instead of violets, you can use other edible flowers.