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.
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.
- 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.
- 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.
- Cream 30% fat: 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.
- Blueberry (highbush): 125 g
5
Next, carefully pour the warm chocolate mixture over the cake with berries.
- 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.
