Delicate cake with blueberries
12 servings
120 minutes
A delicate blueberry cake is a masterpiece of Russian cuisine that combines airy sponge cake, the freshness of blueberries, and a velvety creamy texture. The history of such desserts dates back centuries when creamy cakes adorned festive tables. Blueberries add a slight tartness that contrasts beautifully with the gentle sweetness of the cream. Its velvety structure and rich flavor make it an ideal choice for celebrations. A special soak with 'Grand Marnier' liqueur adds subtle citrus notes, making the dessert even more exquisite. This cake delights not only in taste but also in aesthetics: a scattering of fresh berries turns it into a true centerpiece for the table. It should be served chilled to achieve the perfect balance of textures and aromas.
1
We start with the biscuit. We separate the yolks from the whites. We put the whites in the fridge.
2
Add 4 tablespoons of warm water to the yolks. Whip with a mixer into a foam, gradually increasing the speed. Add 60 grams of sugar and continue whipping until a strong foam forms.
- Sugar: 240 g
3
We 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 to a stiff foam.
- Sugar: 240 g
- Vanilla extract: to taste
4
Sift the flour into the yolks, mixing at low speed. Add the whipped egg whites and a couple of drops of vanilla extract.
- Wheat flour: 80 g
- Vanilla extract: to taste
5
Grease the removable mold with butter. Pour the mixture into the mold and bake in the oven at 180 degrees for 30-45 minutes.
- Chicken egg: 4 pieces
- Cream 30%: 650 g
6
We prepare syrup for soaking the biscuit. For the syrup, we take 2 tablespoons of sugar and half a glass of apricot syrup. We put it on the heat, and when the sugar dissolves, we add 1 tablespoon of liqueur and a few drops of vanilla extract.
- Sugar: 240 g
- Grand Marnier liqueur: 1 tablespoon
- Vanilla extract: to taste
7
We cut the biscuit into two layers and soak them with syrup.
8
Mix the cottage cheese with 50 grams of sugar. Let it sit for a while.
- Cottage cheese 5%: 125 g
- Sugar: 240 g
9
We chop the apricots finely.
10
In a 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 the heat, and let it cool slightly.
- Gelatin: 20 g
- Canned apricots: 1 jar
11
Whip 350 ml of cream. Add cottage cheese and gelatin to the whipped cream.
- Cream 30%: 650 g
- Cottage cheese 5%: 125 g
- Gelatin: 20 g
12
Add half of the blueberries and chopped apricots to the creamy cottage cheese mixture.
- Blueberry: 400 g
- Canned apricots: 1 jar
13
Place the cake layer in a springform pan, wrap the edges with parchment paper, and secure them to the bottom. Spread the cheese cream mixture with berries on top of the cake layer and cover with a second layer. Put it in the refrigerator.
14
Whip the remaining cream. Then add gelatin to the cream (see point 10, but add powdered sugar while heating the gelatin).
- Cream 30%: 650 g
- Gelatin: 20 g
- Powdered sugar: 40 g
15
We take the cake out of the fridge. Remove the edges of the mold. Cover the cake with cream on all sides. Decorate with blueberries. You can also decorate with other berries if desired.
- Blueberry: 400 g