Blueberry cake

My father turned 65 years old last week and last Sunday my husband and I celebrated his birthday by making a blueberry cake!
This cake tastes good when it's freshly baked as well as after a couple of days in the fridge. However, if you plan to eat the cake after a couple of days you should skip the cream garnish and whip fresh cream to have in a bowl on the side to avoid two days old "refrigerator-tasting" cream which is not very nice...!

Blueberry cake

Cake layers

4 eggs

2 dl sugar

1 dl flour

¾ dl potato flour

1 ½ tsk (teaspoon) baking powder

½ dl breadcrumbs

Filling

500 g frozen blueberries
1 dl sugar
2 tsk (teaspoon) vanilla sugar
7 gelatin sheets
200 grams cream cheese
4 dl whipping cream

Garnish

2 dl whipping cream for the garnation

Note:

You can bake the cake layers one day before it is time to serve. It stays soft if you firmly package it in plastic foil and store it in room temperature.

Cake layers

1.                   Grease a baking pan (ca 24 cm diameter) with detachable edge and sprinkle it with breadcrumbs.

2.                   Whip eggs and sugar porous.

3.                   Mix flour, potato flour and baking powder and stir it into the sugar/egg batter.

4.                   Pour the batter in the baking pan.

Bake the cake in the lower part of the oven in approximately 40 minutes.

5.                   Let the cake cool down to room temperature and cut it into two layers.

Blueberry filling
6.                   Put the gelatine sheets in cold water to make them soft.

7.                   Mix the frozen blueberries with sugar and vanilla sugar in a sauce pan. Let the mixture simmer on medium heat until the berries are crushed.

8.                   Silane the mixture and keep the juice. Melt the gelatine sheets in the juice while stirring. Let it cool down to room temperature.

9.                   Whip the cream so it becomes very stiff.

10.                 Mix the blueberry mixture with the cream cheese and then gently turn the whipped cream into the mixture.

Put together the cake

11.                 Add a cake layer on a suitable plate. Use a spatula to spread ¾ of the blueberry filling on the layer.

12.                 Add the second cake layer on the filling. Use a spatula to spread the rest of the blueberry filling on the layer and all around the edges of the cake.

13.                 Whip the cream and use a piping bag to make decorations on top and all around the edges of the cake.

                     

                      Serve!

Note:

Because the blueberry filling has a rich taste, don’t be stingy with the amount of cream as garnish 
(or set out a bowl of whipped cream for the guests so they can take as much as they want). The cream gives the cake a lighter taste, a least in my opinion :)