Blueberry and Cream Layer Cake
@under_baked שבועות תכף פה והחלטתי להכין כמה קינוחים שישתלבו עם כל האווירה הלבנה הזאת של החג 😊 מתחילים עם עוגת שכבות אוכמניות 🫐- אין פה גבינה (היא עוד תגיע בהמשך) אבל יש קצפתתת 🧁 . . #bakingvlog #blueberriescake #shortcake #פוריו #פוריוישראל #שבועות #אפייה #עוגות #אוכמניות
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A very festive blueberry and cream layer cake that received a lot of love, especially due to its bright color combination of white and purple. No food coloring is used here- it is all thanks to the blueberries which lends both natural flavor and color.
First published:
Last modified:
Blueberry and Cream Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Blueberry Compote | Blueberries (Fresh or Frozen) | 80g |
| White Granulated Sugar | 40g | |
| Filling: Blueberry Jam | Blueberry Compote | 50g |
| Cornstarch | 3g | |
| Water | 7g | |
| Insert Cream: Blueberry (Keep about 40-50g cream for icing the bottom portion of the cake) | Heavy Cream (38%) | 200g |
| White Granulated Sugar | 16g | |
| Blueberry Compote | 40g | |
| Icing Cream: Plain | Heavy Cream (38%) | 160g |
| White Granulated Sugar | 16g | |
| Piping Cream: Plain (Large St. Honore piping tip, 851) | Leftover icing cream | 40g |
| Heavy Cream (38%) | 40g | |
| White Granulated Sugar | 4g | |
| Decoration: Blueberries | Fresh Blueberries | 125g |
Preparation:
Blueberry Compote:
In a small saucepan, cook blueberries and sugar on low heat, until the sugar dissolves completely. Blend this mixture using an immersion blender or a food processor to a smooth puree without any lumps (it is recommended to strain the puree, but not mandatory). Allow to cool down completely before use.
Blueberry Jam:
In a small bowl, mix together the cornstarch and water to combine. In a small saucepan, slightly cook the blueberry compote and add in the cornstarch mixture. Mix it well while cooking on low-medium heat, until the mixture thickens. Allow to cool down completely before use.
Cake assembly instructions:
- Spread 80g insert cream, top with blueberry jam (I have used a piping bag to pipe a spiral of jam, to create a more interesting pattern when the cake is cut). Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake.
- Ice the entire cake with plain cream. The bottom part of the cake is iced with the blueberry cream. Decorate as shown in the photo, or per your personal preference.
