blog

Fresh blueberry Cream Cake

Delicious Blueberry Cream Cake

Sponge Cake:
Preheat your oven to 175°C.
Beat with a hand mixer /stand mixer 4 egg whites with a pinch of salt, add gradually 8tbsp granulated sugar (egg meringue)
In another medium bowl mix the eggs yolks with 4 tbsp sunflower oil and 8 gr of baking powder.
Then, add little at a time the egg meringue into the mixture.
Incorporate 9 tbsp sifted flour(one tbsp at a time) until it’s all well combined.
Mix your blueberries with one tbsp flour and incorporate them too.
Pour everything into a greased and lined with baking paper 20-25 cm round baking pan.
Bake in a preheated oven to 175°C for about 35 min.
Let the sponge cake cool down completely.
In the meantime prepare your cream:
In a medium bowl add 250 gr mascarpone cheese ,250 gr heavy cream (for whipping) and 100 gr powdered sugar.
Beat with a mixer for about 5-10 min until you get a very dense cream.
Add your cream with a decorating bag or just a spatula on top of the sponge cake.
Decorate your cake with fresh blueberries&mint leaves.
You can keep the cake in the fridge and enjoy it cold on a hot summer day… delicious and fresh!