Prepare a cake is a snap! If desired, blueberries can be replaced by any of your favorite berries!
Gentle, airy and incredibly delicious cake!
I advise you to cook!
Ingredients are designed for cake
The size diameter 18 cm, height 6.5 cm, weight 1150 grams.
Ingredients
Korzh
2 pcs. - chicken eggs
100g - sugar
5 grams - vanilla sugar
Sol - pinch
110 grams - Wheat flour
5 grams - baking powder for the dough
80 grams - milk
40 grams - butter
Cream
300 grams - fresh blueberries
160 grams - sugar
250 grams – cream 30-35%
50 grams - powdered sugar
320 grams - natural yoghurt
19 grams - gelatin
60 grams - water
Cooked and strained blueberries with the sugar required
- 230 grams cream
- 50 grams for impregnating the cake
- 35 grams to decorate the top of the cake
First prepare a sponge cake.
We will prepare a biscuit - brewed with milk, Yet it is called American biscuit.
Biscuit dough cooks quickly, so I can prepare a form for baking tray and turn the oven to heat up to 170 degrees
- Wheat flour and baking powder to the test immediately sift together.
- Butter and milk, stirring, bring home to boiling.
- In the cup, trying to drive the eggs. Eggs better to have room temperature.
- Add the sugar, vanilla sugar and beat on medium speed of mixer until the sugar is completely dissolved.
- Egg mass should be light, airy and has increased at a rate of 2-2.5.
- Add the sifted flour and gently with circular movements from the bottom up mix.
- Hot milk bring to a boil.
- And in two steps add to the dough.
I pour on the edge, and gently in a circular motion from bottom to top mixing.
Bake at temperature165-170 degrees about 20-30 minutes, watching on your oven. My cake was baked 24 minutes. The first 15-20 minutes do not open the oven door to a biscuit is not settled.
Willingness to check the wooden stick biscuit, puncture if it is dry. Hence cake is ready.
The oven is switched off. And with the door open, I leave the cake in the oven for another 10 minutes.
We reach further cake out of the oven. Gently pass a knife around the edge and remove the form.
At room temperature, give biscuit cool completely.
If you cook cake in advance, wrap the cooled cake in plastic wrap and refrigerate remove.
Prepare blueberry cream.
- 300 grams, washed and the dried blueberries in a blender wipe. If you do not have a blender, you can wipe the berries mortar.
- By grated blueberries add 160 grams of sugar.
- While stirring, over medium heat, bring home blueberries to boiling.
- When the weight comes to a boil, reduce heat to low, blueberries boil another minute.
- Next we filter blueberries through a sieve.
Let cool to room temperature.
Biscuit cake cut out.
Put the cake on a plate.
Cake top cover 50 grams of cooked blueberries.
Remove the cake, to the side, and prepare the cream.
Gelatin fill with water. Stir. And retractable toward the swell.
Yogurt spread into the bowl, add weight and blueberry mix until uniform.
Chilled cream whisk until the state of the air.
Dissolve the gelatin.
Enter gelatin yoghurt mix.
Further, the yoghurt mix whipped introduce cream.
Cream prepared. It turns out - a uniform, gentle, airy cream.
Pour the cream into the whole form. Flatten.
You may be able to knock a form on the table, that the cream is evenly distributed, and there were no air bubbles.
Decorate top of cake.
Pour 2 tablespoons of the circle. tablespoons blueberries and do drop in the center.
Wooden stick draw small and large circles in the same direction. At the end we draw tails.
Ready cake I cover with cling film and put them in the refrigerator until completely pour cream. About 3-4 hours.
We reach a ready cake from the refrigerator, we are exempt from the form.
Remove the tape.
And you can bring to the table!
Cake delicious, sweet, I advise you to cook!
Step by step recipe videos you can see in my video below
I wish you bon appetite and good mood!
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