A magically delicious blueberry cake for any festive table. This cake is an incredible combination of fragrant, moist lemon sponge cake and the most delicate butter cream. And blueberries burst on the tongue and add an amazing touch to the whole cake. No one can resist a piece of such a delicacy!
This blueberry cake is not too difficult to prepare and the decoration is simple, but incredibly attractive - a slide of fresh berries.
By the way, not only blueberries are suitable for this cake, but also other berries and fruits. For example, blueberries, strawberries, strawberries, as well as peaches, apricots and cherries.
This cake is definitely worth making, it is incredibly delicious!
Ingredients:
Biscuit:
- eggs - 5 pcs.
- sugar - 170 g
- butter - 25 g
- flour - 150 g
- lemon juice - 25 ml
- zest from 1 lemon
Cream:
- blueberries - 1/2 l (350 g)
- cream (at least 30%) - 250 ml
- cottage cheese - 200 g
- sugar - 180 g
- sour cream - 2 tbsp. l.
- gelatin - 15 g
- water - 60 ml
Sugar syrup:
- sugar - 1/2 cup
- water - 1/2 cup
Step by step recipe
Bake a biscuit
1. First, bake the lemon biscuit.
Remove the zest from one well-washed lemon with a fine grater. Remove only the yellow layer.
Squeeze the juice from one half of the lemon. We need 25 ml.
2. Divide 5 eggs into whites and yolks. Begin to beat the whites with a mixer. When a light foam appears, gradually add 170 g of sugar, without stopping whipping. Beat the whites with sugar until a strong, stable foam.
Dishes and whisks must be dry and clean.
3. Add the yolks one at a time to this, without stopping whipping.
4. Add 150 g of sifted flour to the resulting mass. Knead gently and briefly until smooth. After mixing, the mass should remain airy.
5. Pour 25 g of melted and cooled down to room temperature butter into this mass. Gently knead again with a spatula.
6. Add lemon zest to this. And pour the prepared lemon juice. All again, gently and not for a long time, stir with a spatula so that the dough does not settle.
7. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. There is no need to lubricate the sides of the mold. Mold diameter 21 cm.
We put the biscuit in the oven preheated to 180 degrees. Bake for about 35 minutes.
Cooking syrup for impregnation
8. While the biscuit is baking and cooling, prepare the syrup for impregnation.
Pour 0.5 cups of sugar into a saucepan and pour 0.5 cups of water. We put everything on fire. When the syrup boils, boil it for 1 minute and remove from heat.
Cooking cream
9. Cooking butter cream.
Pour 15 g of gelatin into a bowl and pour 60 ml of water. Mix everything and leave the gelatin to swell for about 10 minutes.
10. Put 200 g of cottage cheese in the chopper, add 180 g of sugar, 10 g of vanilla sugar and add 2 tbsp. l. sour cream. Grind everything until smooth. You can also grind the curd through a sieve.
11. Pour 250 ml of cold heavy cream into the mixer bowl. The fat content of the cream must be at least 30%. Begin to beat at a low mixer speed, gradually increasing it to maximum. Please note that the cream must be cold, and the mixer bowl and whisk must be dry and free of grease. Whip the cream until fluffy. As soon as the cream has whipped, stop whipping immediately.
12. Add chopped cottage cheese to the whipped cream. Mix everything with a spatula until smooth.
13. The gelatin is already swollen, we heat it in the microwave to about 40 degrees and add 1 tbsp to it. cooked cream. We mix everything.
14. Pour this mixture into the cream in 2-3 approaches. Stir well each time. The cream is ready.
We fold the cake
15. Take out the cooled biscuit from the mold and cut off the top cap. We cut the biscuit itself into two cakes of approximately the same cakes.
16. We collect the cake.
We put the culinary ring and put one biscuit cake on the bottom. On the sides, between the cake and the ring, insert an acetate film. Squeeze the culinary ring to the size of a biscuit.
Soak the biscuit well with the already cooled sugar syrup.
Pour some cream onto the biscuit and distribute it over the cake. Put blueberries on the cream.
17. Pour the cream again and smooth it over the entire surface of the cake.
18. Cover with the second cake on top. We also soak this biscuit cake with sugar syrup. Put the second part of the cream on top and distribute it over the cake. We put the cake in the refrigerator for about 10 minutes so that the cream grabs a little and the blueberries do not drown.
19. The cream on the cake has frozen a little, but still soft enough for the berries to stick to it. Pour blueberries on top. In total, a half liter jar of blueberries was needed for the cake.
We cover the cake with cling film and put in the refrigerator for at least 4 hours, or better for the whole night.
20. The night has passed, we take out the finished cake from the refrigerator and remove the culinary ring. We rearrange the cake on a dish on which we will serve it on the table. Remove the acetate film.
Top of the cake can be decorated with mint leaves.
The cake is ready.
The blueberry cake turned out to be very tasty and beautiful. It perfectly combines fragrant lemon biscuit, delicate butter cream and delicious blueberries. Also, this cake can be prepared with other berries or fruits. Strawberries, strawberries, blueberries work well with it, and you can also use cherries, peaches or apricots.
Video recipe
The recipe is taken from my culinary site. gotovimop.com