Blueberry Cake
⏱️ Prep: 40 min🍳 Cook: 50 min
Ingredients
| 3 pcs | eggs (for the sponge) | |
| 1 cup (200 g) | sugar | |
| 3 tbsp | 45 ml | hot water |
| 3 tbsp | 45 ml | melted and cooled butter |
| 60 g | corn starch (vanilla) | |
| 1/2 cup | 120 ml | flour |
| 1 tsp | 5 ml | vanilla essence |
| 300 g | sour cream (for the cream) | |
| 250 ml | liquid animal (dairy) cream | |
| на вкус | icing (powdered) sugar | |
| 1 tbsp | 15 ml | vanilla essence (for the cream) |
| 10 g | gelatin (Dr. Oetker, for the cream) | |
| 250–300 g | fresh blueberries (for the sauce) | |
| 150 g | sugar (for the blueberry sauce) | |
| 1/2 tsp | 2.5 ml | corn starch (for the sauce) |
| 2 pinches | cinnamon | |
| 1/8 tsp | 0.6 ml | salt |
| 1 tsp | 5 ml | vanilla |
| 1 pc | lemon (zest and juice of 1) | |
| 10 g | gelatin (for the sauce) |
Instructions
Prep 40 min. Cook 50 min. Total 90 min. Serves 10–12 pieces.
- For the blueberry sauce, stir together 150 g sugar, 1/2 tsp corn starch, the cinnamon, 1/8 tsp salt and 160 ml water in a small pot. Once it boils, add 300 g blueberries and stir the sauce until it thickens. Finally add vanilla, lemon juice and grated lemon zest. Let the blueberry sauce cool slightly and add 10 g gelatin previously dissolved in water and liquefied. Leave it like that, stirring from time to time, and in the meantime prepare the sponge and the cream.
- For the sponge, beat the egg whites to stiff peaks and gradually add the sugar. Beat for a few more minutes and add the yolks and the hot water. Sift together the flour and the starch and add them carefully to the mixture. The melted and cooled butter is also poured in gradually and stirred until the ingredients are well combined. Don't worry if the mixture deflates slightly. Bake the sponge in a lightly greased and floured baking tin in an oven preheated to 180°C.
- To make the cream, first soak the gelatin in 100 ml water to swell, then liquefy it slightly on the stove for about 30 seconds. Whip the liquid cream until fluffy and stir it with the sour cream sweetened with icing sugar. Add the vanilla and the cooled gelatin and stir gently. Spread the cream over the baked sponge, which you can lightly prick with a fork. Pour the cooled but not yet set blueberry sauce on top. Leave the cake in the fridge until it sets completely.