Blueberry sponge cake
Description
The baking is simple and quick. The recipe for a blueberry biscuit cake is easy, and despite appearing complex, anyone can make it by following my detailed instructions. This dessert has different layers and flavor nuances, is very light, and not at all sweet. It's perfect for a romantic dinner or simply for a festive table. If young children are going to taste the cake, you can replace the champagne with water. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Let's start by preparing the dough. Using a mixer, beat the eggs while gradually adding sugar in parts. The mixture should increase in volume and become lighter in color. Next, gradually add melted butter and mix well.
- 2
Step 2
Add the flour, sifted several times, and mix very carefully with a spatula. Pour the prepared batter into a pan, then place it in a preheated oven at 180 degrees for 20 minutes. Remove the finished sponge cake and place it on a wire rack to cool.
- 3
Step 3
Thaw the frozen blackberries, drain the juice — we will need it. Meanwhile, soak 15 g of gelatin in 5 tablespoons of warm water.
- 4
Step 4
In a saucepan, combine champagne, sugar, and juice from half a lemon. Place over heat until the sugar dissolves. Then add the softened gelatin and stir to mix.
- 5
Step 5
Place the blueberries into a mold smaller than the one used to bake the sponge cake. Pour part of the jelly over the berries, making sure they are completely covered, and refrigerate for a couple of hours.
- 6
Step 6
Then pour the remaining jelly over it — and put it back in the refrigerator until completely set, or preferably, leave it overnight.
- 7
Step 7
Prepare the filling: soak the gelatin in warm water for 10 minutes. Meanwhile, mix the cream with regular sugar and vanilla sugar. Heat the mixture until the sugar dissolves. Add the gelatin, stir well, and let it cool.
- 8
Step 8
We'll make the soaking syrup: mix sugar, the remaining blueberry juice, and champagne, then gently heat until the sugar dissolves. If using fresh blueberries, the juice can be replaced with water.
- 9
Step 9
Let's make a strip. Cut it out from a file folder, previously measuring the height of the removable side walls of the mold.
- 10
Step 10
Cut the top off the sponge cake, transfer it to a mold, and thoroughly brush it with the soaking syrup, then slightly later with melted chocolate. Wrap the bottom of the mold in plastic wrap to make it easier to transfer the sponge cake.
- 11
Step 11
Cover the jelly with the sponge cake, carefully flip it over, and put on the border tape secured with tape.
- 12
Step 12
Next, attach the side parts of the mold, pour the cream filling over everything, and refrigerate overnight or for 4-5 hours.
- 13
Step 13
Remove the sides of the pan and the ribbon from the set cake, transfer the cake to a nice serving plate, and decorate with fresh blueberries.