Blueberry dessert

It was a long time ago since I last posted, so I decided to catch up a little bit. I will be posting not one but two recipes that I used for birthdays. One is about a cake (see next post) and the other is my own recipe for blueberry dessert. So without further ado, here we go.

Ingredients;

      Butter cake batter:

• 0.5512 lb (250 g) of softened butter
• 1 cup (201 g) of crystal sugar
• 2 tsp of vanilla extract
• 3 eggs
• 2 1/2 cups (320 g) of flour
• 2/3 cup (160 ml) of milk

    Blueberry filling:

• 0.1268 pt (60 ml) of orange juice or water
• 6 tbsp of crystal sugar
• 1.323 lb (600 g) of blueberries
• a pinch of nutmeg
• a pinch of pepper
• 2 tbsp of crystal sugar
• 3 tbsp of starch

    Cream frosting:

• 0.4227 pt (200 ml) of double cream
• 2 tbsp of crystal sugar
• 3 tsp of vanilla sugar
• 3 tsp of cream stabilizer
• 0.3968 lb (180 g) of sour cream
• 4 tbsp of powdered sugar 

 

 

Procedure;

Butter cake batter:

1. Preheat the oven to 356 °F (180 °C). Get parchment paper into spring form cake tin.
2. With electronic whisk mixer mix (on medium speed) softened butter, crystal sugar and vanilla extract until the mixture becomes smooth.
3. While mixing add eggs, one by one. Mix a couple more minutes (7 – 10). Add half of the flour and mix lightly with spatula. Add half of the milk and mix again. Repeat the process with the rest of the flour and milk. Mix till mixture is smooth.
4. Get the batter in the spring form cake tin. (Cake tin should have at least 7.5 inches (19 cm) of circumference and height of 3 inches (8 cm).)
5. Bake at 356 °F (180 °C) 30 to 45 minutes (max. 60 minutes). Times vary due to sorts of oven and their power. Make sure batter is baked with toothpick trick (batter shouldn't stick to it).
6. Take batter out of the oven and leave it 10 minutes in the tin. Then take it out and cool it off on room temperature on wooden desk or platter.

Blueberry filling:

1. Shake blueberries in the saucepan and add juice (or water), 6 spoons of sugar, nutmeg and black pepper. Cook it all together on medium heat. Occasionally stir so that it doesn't stick to the saucepan. When it boils reduce the heat and cook another 5 minutes.
2. Mix 2 spoons of sugar and corn starch in the small bowl. Mix the mixture in the blueberry sauce and cook another 2 minutes until it thickens. TIP: You can add more sugar, if the blueberry sauce is too sour.
3. Put batter on the flat platter or plate and put over it the sides of the spring form cake tin. Or as in my case you can still use regular cake tin but it needs to have enough height (at least 3 inches (8 cm)).
4. Leave blueberry sauce on room temperature for 2 to 5 minutes and then pour it on top of the batter. Let it cool off for half an hour on room temperature. Afterwards put it in the refrigerator for another half an hour for it to completely harden and cool off.

Cream frosting:

1. Whip double cream with electronic mixer. While you whip, slowly add crystal sugar (to which you added vanilla sugar). You can also add cream stabilizer.
2. In another bowl mix together sour cream and powdered sugar. Add whipped double cream and mix until the mixture becomes creamy.
3. Evenly distribute cream frosting on top of the blueberry filling. Put dessert in the refrigerator for a couple of hours before you will serve it. But it is best to leave it in refrigerator overnight for it to harden enough. Remove the sides of the spring form cake tin before serving. TIP: If dessert didn't harden enough leave sides of cake tin on and serve it independently on the plates.
4. Dessert can last in the refrigerator for four days.

 

Voila. Bon Appétit!