Blueberry cream cake

Blueberry Cream Cake – a refined delicacy that combines fluffy sponge with creamy filling and delicious blueberry sauce. This recipe is ideal for special occasions or simply to indulge in a homemade dessert. Let’s embark on this culinary journey together, step by step!

Total preparation time: 4 hours and 30 minutes (including cooling time)
Preparation time: 1 hour
Baking time: 30-35 minutes
Number of servings: 10 servings

Ingredients:
For the sponge cake:
- 6 large eggs (L)
- 160 g sugar
- 100 g flour
- 25 g cocoa (11% fat)
- 20 g oil

For the blueberry sauce:
- 280 g blueberries (fresh or frozen)
- 135 g sugar
- 2 tablespoons water

For the blueberry cream:
- 400 g liquid cream (30% fat)
- 190 g yogurt
- Half of the previously prepared blueberry sauce
- 50 g whole blueberries
- 50 g sugar
- 10 g gelatin granules
- 25 ml water

For the mascarpone cream:
- 400 g liquid cream
- 250 g mascarpone
- 70 g sugar
- Half of the previously prepared blueberry sauce

For soaking:
- 3 tablespoons blueberry syrup + 6 tablespoons still water

For decoration:
- Fresh blueberries
- Edible flowers

Brief history:
Fruit cakes have been cherished for centuries, symbolizing indulgence and gastronomic joy. Blueberries, with their sweet-tart flavor, have become a staple ingredient in desserts, bringing not only a delicious taste but also an attractive visual appeal. This blueberry cream cake recipe blends tradition with modernity, resulting in a dessert that will delight any palate.

Step by step:

Preparing the sponge:
1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This step is essential for achieving a uniform and fluffy sponge.

2. Separating the eggs: Separate the egg whites from the yolks. It is important to use eggs at room temperature, as they will whip better.

3. Mixing the yolks: In a bowl, mix the yolks with 60 g of sugar until the mixture becomes frothy and light in color. Add the oil and mix for another minute.

4. Preparing the egg whites: In another bowl, beat the egg whites with a pinch of salt until foamy. Gradually add 100 g of sugar and continue to beat until you achieve a dense and glossy foam.

5. Combining the mixtures: Gently fold the whipped yolks into the egg whites with 2-3 circular movements. Be delicate not to lose the air in the egg whites.

6. Adding the dry ingredients: Mix the flour with the cocoa and sift the mixture into the egg mixture. Use a spatula and incorporate the ingredients with circular movements, from top to bottom.

7. Baking the sponge: Pour the mixture into a 24 cm diameter baking pan lined with parchment paper. Place the pan in the oven for 30-35 minutes or until it passes the toothpick test. A clean toothpick means the sponge is ready!

8. Cooling: Remove the sponge from the oven and let it cool completely on a wire rack. Once cooled, cut it in half horizontally to fill it later.

Preparing the blueberry sauce:
1. Cooking the blueberries: In a double-bottomed pot, combine the blueberries, sugar, and water. If using fresh blueberries, cover the pot; if frozen, it is not necessary.

2. Reducing the sauce: Cook over medium heat, stirring occasionally, for about 10 minutes until the sauce thickens.

3. Cooling the sauce: Once the sauce has thickened, turn off the heat and place the pot in another container with cold water to speed up the cooling process. Divide the sauce into two parts: one for the blueberry cream, the other for decoration.

4. Making the puree: Place one part of the sauce in a sieve to drain the juice. After 5-10 minutes, use the remaining blueberries in a blender to obtain a fine puree that you will add to the mascarpone cream.

Preparing the blueberry cream:
1. Hydrating the gelatin: Hydrate the gelatin in water and then dissolve it in a double boiler. Make sure it is completely dissolved.

2. Whipping the cream: In a large bowl, whip the cold liquid cream with sugar until it increases in volume and becomes airy.

3. Incorporating the sauce: Add half of the cooled blueberry sauce, yogurt, and dissolved gelatin. Mix until evenly combined.

4. Adding the blueberries: Finally, add the whole blueberries and fold them in with a spatula.

Assembling the cake:
1. The base layer: Place the first layer of sponge on a cake stand, wrapped with a cake ring. Soak with the previously prepared blueberry syrup.

2. Adding the cream: Pour the blueberry cream over the first layer, then place the other layer of sponge on top. Soak this layer as well.

3. Cooling the cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours. This step is crucial as it allows the flavors to develop and blend perfectly.

Preparing the mascarpone cream:
1. Whipping the cream: Whip the liquid cream with sugar until it becomes airy and thickens.

2. Adding the mascarpone: Incorporate the mascarpone and mix until it becomes a smooth cream.

3. Coating the cake: Set aside 300 g of the mascarpone cream. Use the rest to coat the cake, starting from the top.

4. Decorating: From the reserved cream, mix 100 g with the blueberry sauce. Use a piping bag with a plain tip to decorate the base of the cake.

5. Layering the decoration: Continue decorating the cake using the same layering technique with the colored cream, leaving some for the final decoration.

6. Finishing: Add fresh blueberries and edible flowers for an elegant look.

Practical tip:
To achieve a truly impressive cake, make sure all ingredients are at room temperature before preparation. This will make the sponge fluffier and the cream airier.

Frequently asked questions:
- Can I use other fruits?
Yes, you can replace blueberries with other berries such as raspberries or blackberries for different flavors.

- How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.

- Is this recipe suitable for vegans?
Unfortunately, this recipe is not vegan, but you can look for alternatives for eggs and dairy.

Recommended pairings:
This blueberry cream cake pairs perfectly with fruit tea or sweet white wine. Additionally, vanilla ice cream or a dollop of whipped cream will splendidly complement the cake's flavors.

Nutritional benefits:
Blueberries are rich in antioxidants and vitamins, excellent for heart and brain health. Additionally, yogurt and cream provide calcium and protein, making this cake not only a treat but also a healthier option than many other desserts.

Enjoy! Now that you have all the information and tips you need, it’s time to put your culinary skills to the test and create this delicious blueberry cream cake. Each bite will bring a smile to the faces of your loved ones!

 Ingredients: Base: 6 large eggs (L) 160 g sugar 100 g flour 25 g cocoa (11% fat) 20 g oil Blueberry sauce: 280 g blueberries 135 g sugar 2 tbsp water Blueberry cream: 400 g liquid cream (30% fat) 190 g yogurt half of the blueberry sauce 50 g whole blueberries 50 g sugar 10 g granulated gelatin 25 ml water Mascarpone cream: 400 g liquid cream 250 g mascarpone 70 g sugar half of the blueberry sauce For soaking: 3 tbsp blueberry syrup + 6 tbsp still water Decoration: blueberries edible flowers