Blueberry White Chocolate Cream Cake
The blueberry white chocolate whipped cream cake recipe
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- The sponge cake (15cm/6in)
3 eggs
1 tsp vanilla extract
80g sugar
bring up to 40C over the double boiler
90g cake flour
20g butter
20g milk
bake at 170C for 40 minutes
- Blueberry jam
200g blueberry
2 tbsp water (30ml)
40g sugar
4g cornstarch
2 tsp lemon juice
a pinch of salt
- White chocolate cream
100g couverture white chocolate
100g warm heavy cream
420g cold heavy cream
Reserve 180g cream for the blueberry purple cream, the rest of the white cream divide into 2 parts (put 2/3 of it into the piping bag for the filling and keep 1/3 in the fridge for the icing)
- Blueberry cream
180g white chocolate cream
30g blueberry jam
a little purple food coloring (optional)
- Sugar syrup
75ml water
30g sugar
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Thanks for watching !
Blueberry tea cake - Simple blueberry cake recipe - Moist cake with berries - طريقة عمل كيك التوت
Blueberry moist, tender, and delicious quick cake filled with blueberries made under an hour is perfect for tea or coffee time.
It always comes out soft, tender, and full of freshness.
INGREDIENTS:
50g butter (room temperature)
3 eggs (room temperature)
1 cup (200g) caster sugar (or brown sugar)
1 teaspoon vanilla extract
2 tbsp. (30 ml) coconut oil or vegetable oil
2 cups (330g) all-purpose flour
1 teaspoon baking powder
⅓ (80ml) cup warm milk
1 ½ cups (200-220g) fresh blueberries
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METHOD:
1. Preheat oven to 325F (160 degrees C). Prepare the baking tray or form about 8 inch (20cm).
2. All the ingredients should be a room temperature. Start with combining eggs, butter and sugar. Beat the mixture till the texture becomes creamy. Add warm milk, vanilla and combine ingredients.
3. Mix together all purpose flour and baking powder. Combine all liquid and dry ingredients.
4. Washed and dried berries (3/4 part of it) add to a cake batter. Pour the batter into baking form (spring form) and top it with the remaining berries.
5. Bake a blueberry cake on a medium rank at 160C (325F) for 45-5o minutes. Check the cake with tooth stick. remover cake from oven and let it cool before removing from form.
The blueberry cake will remain soft for 2-3 days. Tastes great when served with ice cream on top.
Ideal choice for tea and coffee.
#blueberrycake #simpleblueberrycake #easyfastcake
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Audio credit
Music composed and recorded by Oak Studios.
Creative Commons - Attribution ND 4.0
Lemon Blueberry Cake ???? + Cream Cheese Frosting
❤️SUBSCRIBE Homemade Lemon Blueberry Cake w/ Cream Cheese Frosting! It’s so great to be back posting videos after my “interesting August” (read about it on the link below)
I thought I’d bid August farewell by finally getting back into the kitchen and creating this fantastic lemon blueberry cake! Lemons + blueberries make me so happy ???? and this cake does not disappoint! I made a second one to put in the freezer for days when we want something sweet but didn’t feel like baking. Well, that cake never made it to the freezer! We nailed it…again! ????????♀️
You’ll understand once you make and taste this lemon blueberry cake! It’s like eating a moist & fluffy lemon-flavored blueberry muffin and that cream cheese frosting takes the cake!
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Blueberry Cake with Lemon Cream Cheese Frosting
This is the blueberry cake I make when I want to go all out! It's always recieved with gasps of delight when the first slice is pulled out. :)
The crumb is soft and plush, infused with a subtle hint of lemon which goes so well with blueberries. The slight tang of cream cheese frosting is a perfect match for this cake and takes it over the top.
Stays fresh for 5 whole days.
PRINT RECIPE:
Blueberry and Cream Layered Sponge Cake Recipe
A celebratory cake with fresh whipped cream and blueberries! This Blueberry Cake is delicious with the tang of fresh blueberry combined with blueberry syrup, in between soft layers of light as air sponge and fresh whipped cream!
Check out the previous video, to make the light as air sponge cake!
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Full RECIPE ????
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Music: Lucas and Vexento.
Lemon Blueberry Cake
LEMON BLUEBERRY CAKE
Cake layer:
- 40 g almond flour
- 130 g eirnkorn flour
- 50 g coconut flour
- 50g coconut sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1 tsp baking soda
- 250 ml buttermilk
- 2 eggs
- 40g honey
- 50g melted coconut oil
- 3 tbsp lemon juice
- a handful blueberries (fresh or frozen)
Middle layer:
- 2 tbsp cream cheese
- 3 tbsp Labneh
- 50g white chocolate
- 150g frozen blueberries
- 2 tsp cornstarch mixed with 2 tbspn water
Streusel:
- 50g flour of eircorn
- 1 tosp cold butter
- 2 tsp sugar
For the lemon cake layer: Combine all dry ingredients in a big bowl. In a smaller bowl (or glas) combine all wet ones. Add wet ones to the dry ones and stir until smooth, then add the blueberries. Make the streusel by kneading all ingredients. Transfer the batter to a small round baking pan (18cm) smooth out the top, and add the streusel & some more blueberries.Bake at 180 degrees for about 50 minutes (until a wooden stick comes out clean). Let cool completely.For the middle layer: Melt the chocolate in a waterbath or microwave. Mix together cream
cheese and labne but don't overmix as the mixture will get more fluid. Then stir in the melted chocolate. Place the bowl in the fridge for 30 minutes while cooking the
blueberries together with a splash of water.
Once boiling add the cornstarch (dissolved in
some water). Switch of heat and let cool down a bit.
Assemble the cake:
Cut the lemon cake in half and add the cream cheese mix on the bottom part. Then add the blueberries on top.
Place the upper part on top and smooth out the edges. Enjoy????
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#lemoncake #lemonblueberrycake #layercake #easycake #healthycake #healthudesserts