Tender Blueberry Cake
Baking and Desserts • Russian
Description
Tender Blueberry Cake
Ingredients
- Chicken Egg 4 pieces
- Wheat Flour 5 oz
- Sugar 10 oz
- Fresh Berries 15 oz
- Powdered Sugar 0 oz
- Gelatin 0 oz
- Vanilla extract to taste
- Canned Peaches 1 can
- Cottage cheese 5 oz
- 10% cream 25 oz
- Grand Marnier Liqueur 1 tablespoon
- Cottage cheese 5 oz
Step-by-Step Guide
Step 1
Start with the sponge cake. Separate the yolks from the whites. Place the whites in the refrigerator.
Step 2
Add 4 tablespoons of warm water to the yolks. Whip with a mixer until frothy, gradually increasing the speed. Add 60 grams of sugar and continue whipping until stiff peaks form.
Step 3
Whip the egg whites. Add a few drops of lemon juice to the whites and whip to a stiff foam, gradually increasing the speed. Add 60 grams of sugar and whip until stiff peaks form.
Step 4
Sift the flour into the yolks and mix on low speed. Add the whipped egg whites and a few drops of vanilla extract.
Step 5
Grease a springform pan with butter. Pour the mixture into the pan and bake in the oven at 355°F for 30–45 minutes.
Step 6
Prepare the syrup to soak the sponge cake. For the syrup, take 2 tablespoons of sugar and half a cup of apricot syrup. Heat it up, and when the sugar dissolves, add 1 tablespoon of liqueur and a few drops of vanilla extract.
Step 7
Cut the sponge cake into two layers and soak them with the syrup.
Step 8
Mash the cottage cheese with a fork along with 50 grams of sugar. Let it sit for a while.
Step 9
Finely chop the apricots.
Step 10
In a small saucepan, combine 10 grams of gelatin and 5–6 tablespoons of apricot syrup. Let it swell for about 7 minutes; then heat it, remove from heat, and let it cool slightly.
Step 11
Whip 350 ml of cream. Add the cottage cheese and gelatin to the whipped cream.
Step 12
To the cottage cheese and cream mixture, add half of the blueberries and the chopped apricots.
Step 13
Place one layer of sponge cake at the bottom of the springform pan, wrap the edges of the springform with parchment paper, and secure the edges to the bottom. Spread the cottage cheese and cream mixture with berries over the sponge layer in the pan and cover with the second layer of sponge cake. Refrigerate.
Step 14
Whip the remaining cream. Then add the gelatin to the cream (see step 10, but add powdered sugar while heating the gelatin).
Step 15
Remove the cake from the refrigerator. Remove the sides of the pan. Frost the cake on all sides with cream. Decorate with blueberries. Optionally, you can also decorate with other berries.
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