Blueberry Cream Cake

6 servings

120 minutes

Creamy blueberry cake is the embodiment of refined taste and elegance of European cuisine. Its delicate almond shortcrust creates a perfect base, fragile and fragrant. At its core lies a creamy filling of white chocolate and cream that acquires a delightful texture reminiscent of soft soufflé when slowly baked. The blueberries added to the hot layer provide a slight tartness, contrasting with the soft sweetness of the cream. This cake is a symbol of celebration and coziness, perfect for a festive tea party or a quiet family evening. Inspired by French and Italian baking traditions, it captivates with its sophistication and harmony of flavors, delivering true gastronomic pleasure.

Energy value per serving

• Calories: 913
• Proteins: 12.3g
• Fats: 69.1g
• Carbohydrates: 60.9g

Ingredients

• Wheat flour: 200 g
• Butter: 200 g
• Ground almonds: 100 g
• Sugar: 50 g
• Chicken egg: 1 pc
• Vanillin: pinch
• Blueberry: 125 g
• White chocolate: 200 g
• Cream 30%: 300 ml
• Egg yolk: 5 pc

Cooking steps

1. For the test: grate cold butter into a deep dish. Add ground almonds, flour, sugar, and vanillin to it. Mix until a homogeneous mass is formed. The dough should not be 'dense'; it may stick slightly to the sides of the dish.

   Required ingredients:

   • Butter: 200 g
   • Ground almonds: 100 g
   • Wheat flour: 200 g
   • Sugar: 50 g
   • Vanillin:  pinch

2. Transfer the dough to a baking dish, smooth the edges with your hands, and poke it in several places with a fork. Then place the dish with the dough in an oven preheated to 200 degrees for 25 minutes. If you see the dough puffing up while baking, gently poke it with a fork. After 25 minutes, reduce the oven temperature to 160 degrees. Watch the crust; it should be golden in color, not darker.

   Required ingredients:

   • Wheat flour: 200 g

3. For filling: in a water bath, mix cream and chocolate in a container (let the cream warm up a bit, then add chocolate) stir with a spatula until the chocolate is completely dissolved. Pour the yolks into the warm cream and chocolate mixture. Stir until homogeneous. Hold over steam for thickening.

   Required ingredients:

   • Cream 30%: 300 ml
   • White chocolate: 200 g
   • Egg yolk: 5 piece

4. Remove the baked crust from the oven and spread blueberries over its hot surface.

   Required ingredients:

   • Blueberry: 125 g

5. Next, carefully pour the warm chocolate mixture over the cake with berries.

   Required ingredients:

   • White chocolate: 200 g

6. Send everything to the oven preheated to 160 degrees, the surface should bake and acquire a beautiful golden hue, while the center should jiggle like jelly.

7. Cool the finished pie. As it cools, the pie becomes denser.