Blueberry cake with chocolate glaze
Quick Dessert: Delicious Cake with Blueberry Jam and Chocolate Glaze
When the desire for something sweet strikes, you don't have to wait long. This recipe for a cake with blueberry jam and chocolate glaze is a perfect choice for a quick dessert that will delight both family and friends. Its preparation is simple, and the final result is a fluffy and aromatic cake, perfect to be enjoyed alongside a cup of tea or coffee.
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 12
The History of Cake
Cake is a dessert that has gained popularity worldwide due to its versatility. From simple vanilla-flavored varieties to more elaborate combinations with fruits and chocolate, cake manages to bring a touch of joy to every meal. It is a dessert that can be customized according to individual preferences, and this recipe with blueberry jam adds a note of freshness and unmistakable flavor.
Necessary Ingredients
For 2 cakes:
8 eggs (fresh and of good quality, preferably from naturally fed hens)
8 tablespoons oil (sunflower or canola oil, but you can also use olive oil for a more intense flavor)
8 tablespoons water
2 cups sugar (about 400 g, use white sugar for a milder taste)
2 cups flour (about 240 g, make sure it is sifted to avoid lumps)
A pinch of salt (sea salt or fine salt)
Juice of one lemon (about 2-3 tablespoons, freshly squeezed)
Blueberry jam (about 200 g, you can also use mixed berry jam if you prefer)
Chocolate-flavored decorations (dark or milk chocolate, chopped)
For the glaze:
100 g dark chocolate (Schogetten or any other quality chocolate)
150 ml liquid cream (make sure it is high-fat cream for a rich glaze)
Step by Step in Making the Cake
1. Prepare the ingredients: Make sure all ingredients are at room temperature for easier mixing. Take the eggs and cream out of the fridge about 30 minutes before you start.
2. Preparing the meringue: In a large bowl, add the egg whites along with a pinch of salt. Using an electric mixer, beat the egg whites until soft peaks form, then gradually add the sugar, continuing to mix until you achieve a stiff, glossy meringue. Finally, add the lemon juice and gently mix to incorporate.
3. Mixing the yolks: In another bowl, beat the yolks with the oil and water until you obtain a homogeneous mixture. This step is essential for providing moisture to the cake.
4. Combining the mixtures: Carefully fold the yolk mixture into the egg white meringue, mixing slowly with a spatula, using up-and-down motions to avoid losing air in the mixture.
5. Adding the flour: Previously sifted, the flour is gradually added to the mixture, continuing to mix with gentle movements to obtain a homogeneous composition. It is important not to overmix to avoid making the cake dense.
6. Preparing the pans: Preheat the oven to 180°C. Line two cake pans with parchment paper, ensuring that the paper slightly exceeds the edges of the pan to facilitate the removal of the cakes after baking.
7. Filling the pans: Divide the mixture evenly between the two pans. In one of the pans, add blueberry jam, and in the other, the chocolate decorations. Use a spatula to evenly distribute the jam or decorations.
8. Baking: Place the pans in the preheated oven and bake for 30-35 minutes or until they pass the toothpick test (a toothpick inserted in the center of the cake should come out clean).
9. Cooling: After removing the cakes from the oven, let them cool in the pans for 10 minutes, then remove them to a wire rack to cool completely.
10. Preparing the glaze: In a small saucepan, add the dark chocolate and liquid cream. Place over low heat and stir constantly until the chocolate melts completely. Be careful not to let it reach boiling point, as this can affect the texture of the glaze.
11. Glazing the cake: Once the cakes have cooled completely, pour the warm chocolate glaze over the top, allowing it to drip gently over the edges. Let the glaze set slightly before slicing the cake.
Serving Suggestions
This cake can be served plain or alongside a scoop of vanilla ice cream. You can also add some fresh fruits, such as raspberries or blackberries, for a pleasant contrast of flavors. A cup of coffee or a flavored tea will perfectly complement this sweet dessert.
Possible Variations
If you want to experiment, you can try different types of jam, such as peach or raspberry. Additionally, adding chopped nuts or hazelnuts to the cake mixture can bring a delicious crunchy texture.
Frequently Asked Questions
1. Can I use quail eggs instead of chicken eggs?
Yes, you can use quail eggs, but you will need to adjust the quantity due to their smaller size. Usually, 3 quail eggs are equivalent to one chicken egg.
2. How can I make the cake less sweet?
If you prefer a less sweet cake, reduce the amount of sugar by 50 g. You can also opt for chocolate with a higher cocoa content, which is less sweet.
3. Can I freeze the cake?
Yes, this cake can be frozen. Make sure it is completely cooled before wrapping it in plastic wrap and placing it in the freezer. It can be stored for up to 3 months.
Nutritional Benefits
This cake offers a good source of protein from eggs and healthy fats from oil, while the blueberry jam adds a boost of antioxidants, vitamins, and minerals. However, it is important to consume desserts in moderation, considering the sugar content.
Now that you have all the steps and details you need, all that’s left is to get cooking. Make sure you have fun and enjoy every moment spent in the kitchen. Once you’ve tasted this fluffy cake with blueberry jam and chocolate glaze, you will definitely want to recommend it to others!
Ingredients: For 2 cakes: 8 eggs, 8 tablespoons of oil, 8 tablespoons of water, 2 cups of sugar (standard tea cup), 2 cups of flour, a pinch of salt, 1 lemon, blueberry jam, chocolate-flavored decorations. Glaze: 100g of dark chocolate Schogetten, 150ml of liquid cream.
