Blueberry cake

Since when, square and rectangular cakes have become more and more popular. In cake shops, square cakes with simple and elegant shapes are more in line with modern aesthetics, and even tend to replace traditional round cakes. This kind of cake is also very simple to make. The simplest square cake, cake pieces covered with sandwich filling stacked, will be cut off from the sides of some neat cut surface to expose, let people see its attractive level – simple to even save mounting flowers, but the effect is surprisingly good. Finally, a simple decoration of the top will be successful. Want to experience this simple and amazing process? Try the blueberry cake below.

Food Material List

  • 1 Original cake slices:
  • 2 Low-gluten flour 50g
  • 3 Berry sugar 40g
  • 4 Egg 1
  • 5 butter 50g
  • 6 Baking powder 12 spoons
  • 7 Vanilla essence Few
  • 8 Blueberry butter filling:
  • 9 Base cream or French cream 90g
  • 10 Blueberry Jam 40g
  • 11 Surface decoration:
  • 12 Blueberry Jam 45g
  • 13 Clean water 30g
  • 14 Gelatin sheets 13 tablets
  • 15 blueberries 8 pieces
  • 16 White chocolate Appropriate amount
  • 17 Rum syrup:
  • 18 Berry sugar 65g
  • 19 water 75g
  • 20 RUM 1 tablespoon

Operational steps

  • 1 In a bowl, beat the eggs, add sugar and vanilla extract, and mix well with an egg beater. Stir gently. Dont beat the eggs.
    Blueberry cake
  • 2 Mix low-gluten flour with baking powder and sift into the egg mixture.
    Blueberry cake
  • 3 Continue to mix evenly with an egg beater to make a sparse batter.
    Blueberry cake
  • 4 When the butter is heated and melted into a liquid state, it is poured into the batter.
    Blueberry cake
  • 5 Stir in an egg beater until butter is completely absorbed by the batter and becomes a thick batter as shown in the figure.
    Blueberry cake
  • 6 The batter is poured into an 18CM square baking pan (8 inch square baking pan) covered with tin or oil paper and smoothed with a scraper. Place the baking tray in the preheated oven at 190 degrees, top and bottom, middle layer, and bake for about 8 minutes until the surface is golden.
    Blueberry cake
  • 7 When the baked cake is cooled, cut the irregular corners around it, and then cut it into three equal-sized pieces with a knife.
    Blueberry cake
  • 8 Make blueberry butter stuffing. Add blueberry jam to the cream (click here). Mix it with a spoon (without mixing it all evenly) and the blueberry butter filling is ready.
    Blueberry cake
  • 9 Take a slice of cake and brush it with rum syrup.
    Blueberry cake
  • 10 Spread half the blueberry butter evenly on the cake slice and cover with the second slice.
    Blueberry cake
  • 11 Brush the rum syrup, apply the other half of the blueberry cream, cover the third slice of cake, and brush the rum syrup. Cook the cake in the refrigerator for about an hour to set it.
    Blueberry cake
  • 12 After setting, cut off the sides of the cake with a knife to make the side of the cake smooth. Then, wrap around the Mousse paper (no Mousse paper, no use or no use).
    Blueberry cake
  • 13 1/2 scoop of gelatin powder is soaked in 1 scoop of cold water in advance until it expands (if it is gelatin, it is put in cold water in advance until it is soft). Place 45 grams of blueberry jam and 30 grams of water in a small pot and stir until boiling. After leaving the fire, add gelatin powder or gelatin flakes and stir until they are completely dissolved. Refrigerate the blueberry toppings in the refrigerator for a while until they become thick (dont refrigerate them for too long to spread).
    Blueberry cake
  • 14 Apply the thickened blueberry toppings to the top of the cake, add 8 fresh blueberries and squeeze the melted white chocolate as decoration. Refrigerate in the refrigerator for 4 hours. After the top of blueberry is completely solidified, it can be taken out and eaten.
    Blueberry cake

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