Blueberry Cake with Vanilla Cream
Cake
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Cook Time
3 h 30 min
Servings
12
Difficulty
Medium
Prep Time
120 Min
This Thermomix® recipe for Blueberry Cake with Vanilla Cream is ready in 3 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This blueberry cake with vanilla cream is an absolute eye-catcher on any coffee table! I especially like to bake it in the summer when the blueberries are fresh from the market. The fluffy sponge base, the fruity blueberry filling and the creamy vanilla cream simply harmonize perfectly. The preparation is a bit more complex, but the result is worth every effort. A tip: It is best to prepare the cake a day in advance so that the flavors can fully develop. And if you like, you can use a few fresh blueberries for decoration.
Ingredients (17 ingredients)
-
7 piece Eggs (Gr. M)
-
1 pinch Salt
-
175 g Sugar
-
150 g Flour
-
2 tbsp Desiccated coconut
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600 g Frozen blueberries
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3 tbsp Sugar
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25 g Cornstarch
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1 tsp Cinnamon
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1 packet Vanilla pudding powder
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0.5 l Milk
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1 packet Whip cream stabilizer
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250 g Whipping cream
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175 g Double cream cream cheese (room temperature)
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60 g Powdered sugar
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2 tbsp Milk
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3 tbsp Desiccated coconut
Preparation (18 steps)
Separate eggs and beat egg whites
Separate eggs. Place egg whites with 1 pinch of salt in the mixing bowl and whisk until stiff with the butterfly 3 min./speed 3.5. Slowly sprinkle in 175 g of sugar. Transfer and set aside.
Stir in egg yolks
Add egg yolks to the mixing bowl and stir in 20 sec./speed 3.
Mix flour and desiccated coconut and fold in
Mix 150 g flour and 2 tbsp desiccated coconut. Add to the egg yolks in the mixing bowl and fold in 20 sec./speed 2.
Bake sponge cake
Pour the sponge mixture into a springform pan (26 cm Ø) lined with baking paper and smooth it out. Bake in a preheated oven (electric oven: 200°C/convection oven: 175°C/gas: see manufacturer) for 35–40 minutes. Let cool and carefully remove from the mold.
Thaw blueberries and collect juice
Thaw 600 g of frozen blueberries in a sieve, collecting the juice.
Prepare starch mixture
Place blueberry juice, 1 tbsp sugar and 25 g cornstarch in the mixing bowl and stir in 10 sec./speed 3.
Cook cinnamon blueberries
Add thawed blueberries and starch mixture to the mixing bowl and cook, stirring, for 5 min./100°C/speed 2.
Add cinnamon and let cool
Add 1 tsp cinnamon and stir in 5 sec./speed 2. Let cool.
Stir the pudding powder
Mix 1 vanilla pudding powder with 1 tbsp sugar and 5 tbsp milk in a bowl.
Cook vanilla pudding
Pour ½ l of milk into the mixing bowl and bring to the boil for 5 min./100°C/speed 1. Add stirred pudding powder and cook, stirring, for 1 min./100°C/speed 2.
Let the pudding cool
Transfer the pudding to a bowl and let it cool, stirring occasionally.
Whip the cream until stiff
Mix 1 tbsp sugar and 1 packet of whip cream stabilizer. Place 250 g whipping cream in the mixing bowl with the butterfly and whisk until stiff for 2 min./speed 3.5, sprinkling in the sugar mixture.
Fold the cream into the pudding
Carefully fold the whipped cream into the cold pudding.
Layer the cake
Cut the sponge cake horizontally 3 times. First spread about 1⁄3 of the compote and then about 1⁄3 of the pudding on the bottom layer. Place 1 sponge base on top. Repeat the process 2 times, finishing with the sponge cake lid and press down lightly.
Refrigerate the cake
Refrigerate the cake for approx. 30 minutes.
Prepare the frosting
Place 175 g double cream cream cheese (room temperature) and 60 g powdered sugar in the mixing bowl and stir in 30 sec./speed 4. If necessary, add 2-3 tbsp milk and stir for a further 10 sec./speed 3 until the frosting is spreadable.
Apply and decorate the frosting
Spread the frosting on the cake and sprinkle with 3 tbsp desiccated coconut.
Refrigerate the cake
Refrigerate the cake for at least 1 hour.
Finished cooking? Great! 🎉
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Created by
Laura Fischer
4
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Nuts
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