Creamy Blueberry Cake
Baking and Desserts • European
Description
Creamy Blueberry Cake
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Ground Almonds 5 oz
- Sugar 0 oz
- Chicken Egg 1 piece
- Vanillin a pinch
- Fresh Berries 5 oz
- White Chocolate 5 oz
- 10% cream 10 fl oz
- Egg white 5 pieces
Step-by-Step Guide
Step 1
For the dough: grate the cold butter into a deep bowl. Add ground almonds, flour, sugar, and vanillin. Mix until a homogeneous mass is formed. The dough should not be 'heavy'; it may stick slightly to the sides of the bowl.
Step 2
Transfer the dough to a baking dish, smooth the edges with your hands, and prick it in several places with a fork. Then place the dish with the dough in an oven preheated to 390°F for 25 minutes. If you see the dough puffing up while baking, carefully prick it with a fork. After 25 minutes, reduce the oven temperature to 320°F. Keep an eye on the cake; it should be golden in color, not darker.
Step 3
For the filling: in a water bath, mix the cream and chocolate in a container (let the cream warm up a bit, then add the chocolate) and stir with a spatula until the chocolate is completely dissolved. Pour the yolks into the warm cream and chocolate mixture. Stir until homogeneous. Hold it over steam for a while to thicken.
Step 4
Remove the baked cake from the oven and spread the blueberries over its hot surface.
Step 5
Next, carefully pour the warm chocolate mixture over the cake with berries.
Step 6
Return everything to the oven preheated to 320°F; the surface should bake and acquire a nice golden hue, while the center should jiggle like jelly.
Step 7
Let the finished pie cool. As it cools, the pie becomes denser.
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