50g low-gluten flour, 50g butter, 40g fine sugar, egg 1 piece, baking powder 1/2 teaspoons (2.5ML), and a little vanilla extract.
Material 2 (blueberry cream filling)
40g blueberry jam, 90g base cream or French cream.
Material 3 (surface decoration)
45g of blueberry jam, 30g of clear water, 3 pieces of gelatin1/(5g each) or 8 pieces of fresh blueberries (2.5ML, about 1.5g) of Geely powder, and a proper amount of white chocolate.
Material 4 (rum syrup)
65g fine sugar, 75g water, 1 tablespoon rum (15ML).
How to make blueberry cake;
1. Beat eggs in a bowl, add fine sugar and vanilla extract, and mix well with an egg beater. Stir gently, don't beat the eggs away.
2. Mix the low-gluten flour and baking powder and sieve into the egg mixture.
3. Continue to stir evenly with an egg beater to form a thin batter.
4. After the butter is heated and melted into a liquid state, pour it into the batter.
5. Stir with an egg beater until the butter is completely absorbed by the batter and becomes a thick batter as shown in the figure.
6. Pour the batter into a square baking pan (8-inch square baking pan) with a diameter of 18CM, cover it with tin foil or oiled paper, and smooth it with a scraper. Put the baking tray in the preheated oven at 190℃ and bake for about 8 minutes until the surface is golden.
7. After the baked cake cools, cut off the irregular corners around it, and then cut it into three pieces of equal size with a knife.
8. Make blueberry cream filling. Add the blueberry sauce to the cream (click here) and stir it slightly with a spoon (not completely). The blueberry cream filling is ready.
9. Slice 1 cake and brush it with rum syrup.
10. Spread half blueberry cream evenly on the cake slice and cover it on the second cake slice.
1 1. Brush with rum syrup, brush with the other half of blueberry cream, cover with the third cake slice and brush with rum syrup. Put the cake in the refrigerator for about 1 hour to set it.
12. Cut off some of the four sides of the molded cake with a knife to make one side of the cake smooth. Then, wrap the wood-wool paper (there is no wood-wool paper, so you don't need it).
1 3.12 tsp of gelatin powder is soaked in1tsp of cold water in advance until it swells (in case of gelatin tablets, put it in cold water in advance until it becomes soft). Put 45 grams of blueberry jam and 30 grams of water into a small pot and stir while heating until it boils. After leaving the fire, add the soaked gelatin powder or gelatin tablets and stir until completely dissolved. Refrigerate the blueberry topping in the refrigerator for a while until it thickens (don't refrigerate for too long, lest it is too thick to apply).
14. Spread the thickened blueberry topping on the cake, add 8 fresh blueberries and squeeze melted white chocolate for decoration. Put it in the refrigerator for 4 hours, let the blueberry topping completely solidify, and then take it out to eat.