Blueberry Dream cake – a layer cake with blueberry mousse, whipped cream and a glossy blueberry topping. Packed with over 700 g of blueberries, it’s bursting with flavour. You may already recognise the blueberry mousse from my cheesecake – this time it’s paired with soft sponge, cream and a fruity topping to create a truly delicious dessert. Highly recommended!
Ingredients for the sponge:
- 3 large eggs
- 100 g caster sugar
- 70 g plain cake flour
- 30 g potato starch
All ingredients should be at room temperature.
Separate the egg whites from the yolks and whip the whites to stiff peaks (being careful not to overwhip). Gradually add the sugar, spoon by spoon, whisking well after each addition. Add the yolks one at a time, continuing to whisk. Sift in the flour and potato starch, then gently fold in with a spatula.
Line the base of a 23 cm springform tin with baking parchment. Pour in the batter and level.
Bake at 170°C for 20–25 minutes, or until a skewer comes out clean. Immediately after baking, drop the tin from about 30 cm onto a surface, then leave to cool completely. Once cooled, slice into two layers.
For soaking:
- 3 tablespoons lemon juice
- 4 tablespoons water
Mix together.
Ingredients for the blueberry filling:
- 400 ml double cream, chilled
- 480 g blueberries (380 g + 100 g)
- 1 tablespoon lemon juice
- 70 g sugar
- 12 g powdered gelatine + 70 ml cold water
Heat 380 g blueberries with lemon juice and sugar until dissolved, then strain to remove skins.
Bloom the gelatine, dissolve gently, then mix into the warm blueberry purée. Cool slightly (do not let it set). Whip the cream, then fold in the purée and the remaining 100 g blueberries.
Place the first sponge layer in the tin, soak with half the syrup, pour over the blueberry mousse and level. Top with the second sponge layer and soak with the remaining syrup. Chill for several hours or overnight.
Ingredients for the whipped cream layer:
- 200 ml double cream
- 1 teaspoon icing sugar
Whip until thick and spread over the cake. Chill.
Ingredients for the blueberry topping:
- 250 g blueberries
- 1 teaspoon powdered gelatine
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon potato starch
Sprinkle the gelatine over 2 tablespoons of water and leave to bloom.
In a small saucepan, combine the fruit and sugar. Heat over medium heat until the sugar dissolves and the fruit releases plenty of juice. Add the lemon juice and the starch mixture, stir well, bring to the boil, then remove from the heat. Add the bloomed gelatine to the hot fruit and stir until combined. Return briefly to the heat, stirring, until the gelatine has fully dissolved. Do not let it boil. Remove from the heat and leave to cool, making sure it does not set.
Pour the cooled topping over the whipped cream layer and spread evenly. Chill in the fridge until set.
Store the Blueberry Dream cake in the fridge.
Enjoy!
Inspired by a recipe from przyslijprzepis.pl.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author