Blueberry Cake

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Blueberry Cake
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Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
1
For the batter
softened butter (for the pan)
6 eggs
200 grams sugar
2 tablespoons Vanilla sugar
1 teaspoon Orange zest
1 pinch salt
100 grams ground almonds
100 grams ground Hazelnuts
For the cream
75 grams cornstarch
5 egg yolks
250 milliliters milk
150 milliliters Whipped cream
150 grams sugar
150 milliliters Orange juice
20 grams butter
400 grams Blueberries
30 grams slivered almonds
4 tablespoons Apricot jam
powdered sugar (for dusting)
How healthy are the main ingredients?
BlueberrysugarWhipped creamsugarOrange juicealmond

Preparation steps

1.

Butter springform pan.

2.

For the batter: separate eggs. Whisk egg yolks with sugar, vanilla sugar and orange zest until foamy. Beat egg whites with salt until stiff and fold in nuts carefully. Fold into egg yolks and spread batter in a pan. Bake in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Remove from the oven and cool. 

3.

For the cream: whisk cornstarch with egg yolks and milk until smooth. In a saucepan, combine sugar and cream and bring to a boil. Combine egg yolk mixture with half of hot cream and return to the pan. Bring to a boil one more time, stirring constantly. Remove from the heat and combine with orange juice, butter and remaining egg yolk mixture, whisk well. Cool slightly.

4.

Rinse and pat dry blueberries.

5.

Spread vanilla cream evenly on cake and smooth. Arrange blueberries on top and press lightly into the cream. Refrigerate for at least 2 hours. Loosen springform pan rim.

6.

Toast almonds in a dry pan. Slightly heat apricot jam in a small saucepan. Brush cake with jam and press almonds on the sides of the cake. 

7.

Dust with powdered sugar and serve.