Blueberry cake with vanilla creamapprox. 30 mins baking time + 3 hours to cool easy
What you need: a springform cake tin with a diameter of 20cm, 2 piping bags, 2 round nozzles (approx. 11 und 17mm), hand blender
IngredientsSend shopping list by e-mail
For the dough (biscuit)
- 5 eggs
- 200g sugar
- 3 tablespoons of warm water
- 1 teaspoon of Decocino Orange Flavour Paste
- 250g flour
- ½ sachet of baking powder
For the vanilla cream
- Decocino VanillaFIX
For the blueberry mousse
- 300g blueberries
- 8 tablespoons of sugar
- 150ml water
- 1 tablespoons of Grand Marnier or orange liqueur
- 1 tablespoons of orange zest
- 3 tablespoons of tap water
- 3 tablespoons of cornflower
For the decoration
- 400g blueberries
- Decocino Glitter Snow Silver
- Preheat your oven to 180°C (top/bottom heat). Line the baking rings with baking paper.
- Put the eggs in a mixing bowl and beat with sugar and water until foamy. Mix the flour with the baking powder and sieve into the mixture. Fold in with a whisk.
- Pour the dough into the springform tin and bake at 165°C for about 35 minutes. Remove from the springform tin and turn out onto a cake rack. Remove the baking paper and leave the sponge cake to cool.
- Cut the bottom 3 times horizontally.
- Wash the blueberries and place them in a pan with sugar, water, Grand Marnier or orange liqueur, orange zest and vanilla sugar. Bring to the boil while stirring constantly and simmer for 10 minutes.
- Mix water with cornflour and add into the pan. Bring to the boil. When the blueberries are nicely thickened, remove from the heat and allow them to cool completely.
- Beat the cold VanillaFIX in a deep mixing bowl with a mixer until stiff.
- Place the sponge cake base on a cake plate. Using a piping bag and 11mm perforated nozzle from the VanillaFIX, spray an outer edge onto the base. Fill the centre with the blueberry filling. Then spray another layer of VanillaFIX so that only the cream is visible. Always make sure that the cake does not become crooked - if this happens remove or add a little cream. Repeat this with the second and third base. Finally, place the fourth cake layer on top.
- Spread a little cream on the top of the fourth cake layer, as well as the sides of the blueberry tart. Place the cake in the fridge and chill for 3 hours. The cake will now only be lightly coated.
- Coat the cake with the rest of the cream. Coat the edge a little thicker so that the blueberries can be pressed into the cream. Put a third of the cream aside for the ring on the cake.
- Wash the blueberries, pat them dry and press them into the cream on the sides of the cake. Create a pattern that is as even as possible. If all the blueberries are the same size, the pattern will be more regular. This may take some time.
- Pour the rest of the cream on the top of the cake, using a ring as a border. You will need a piping bag with a large perforated nozzle (e.g. 17 mm). Spread the rest of the blueberries on the cake and the ring and sprinkle with Glitter Snow Silver.