How to make blueberry decorative cake

The first practice,

Tools / Ingredients

Bottom: 6-inch sponge cake a

Decorating materials: 30 grams of large almonds, a small piece of milk chocolate, 120 grams of fresh blueberries, 200 ML of animal cream, 25 grams of sugar, powdered sugar, appropriate amount .

6 inch sponge cake recipe: 2 eggs, 60 grams of granulated sugar, 48 grams of low gluten flour, 30 grams of butter (melted)

Baking: middle of the oven, upper and lower heat 180 degrees, 30 minutes

(Temperature and time is only for reference, please adjust according to the actual situation of the oven)

Methods/steps

1

First, make a 6-inch round sponge cake. 2 eggs are taken out of the refrigerator in advance to warm up. Crack the eggs into a whisk and pour in 60g of granulated sugar. Take a pan with hot water in it, sit the whisk bowl in the hot water to heat it up and use a whisk to whip the eggs.

2

With continuous whisking, the egg mixture will gradually develop thick bubbles and become thicker and thicker.

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3

Whisk the eggs until when you lift the whisk, the lowered batter does not disappear immediately and you can draw clear lines on the surface of the batter in the bowl.

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4

Sift in the low-gluten flour in two to three batches, and carefully toss with a rubber spatula from the bottom to the top to combine the egg batter and flour. Do not stir in circles to avoid defoaming the eggs.

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5

Pour melted butter into the mixed cake batter (the temperature of the butter is around 40 degrees, not too high).

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6

Continue to mix well to make a fine, thick and even cake batter.

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Pour the cake batter into the cake mold, put it into the preheated oven and bake at 180 degrees for about half an hour. Poke a toothpick into the inside of the cake, remove the toothpick, if there is no residue on the toothpick, it means it is cooked and ready to be taken out of the oven.

After the cake has cooled, unmold it (sponge cake doesn't need to be inverted to cool), trim off the uneven part of the top, and cut it horizontally into three slices, so you can use it for laminating.

Preparation for laminating: Prepare a laminating stand, a laminating bag, a laminating nozzle, and a cake spatula; wash the blueberries, and take half of the fresh blueberries and chop them; chop the milk chocolate with a knife; use a food processor to beat the large almonds into a finer almond crumble; add 25 grams of fine sugar to 200 ml of light cream and whip it with a wire whisk.

The light cream must be refrigerated for at least 12 hours before whipping, otherwise it will be difficult to whip. It is OK to whip it until it can hold the pattern. Do not over-whip the light cream, otherwise it will cause the oil and water to separate and behave like tofu crumbs.

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Place a slice of sponge cake on the laminating table and spread a layer of light cream with a spatula.

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After spreading the light cream, sprinkle a layer of chopped fresh blueberries.

Cover with the second slice of sponge cake, continue to spread a layer of light cream and sprinkle with the remaining chopped fresh blueberries.

Cover with the third slice of sponge cake.

Spread the whipped cream on both the top and the outside of the cake and smooth with a spatula.

The next step is to frame the outermost layer: squeeze a circle of buttercream in the center of the top of the cake using a small daisy-shaped laminating spout, and line the circle of buttercream with diced fresh blueberries. Squeeze 8 buttercream flowers around the cake, placing a fresh blueberry on each flower. Sprinkle the other blank spaces with chocolate chips. Finally, glue a layer of chopped large almonds to the side of the cake and the framing is complete. (The finished picture is very clear, just follow it, of course, you can also use your creativity)

Note

1, this cake uses sponge cake as the cake embryo. You can also change it to chiffon cake according to your own preference. For more detailed notes on making sponge cake, please see here, and for chiffon cake, please click here to enter.

2. The laminating method of this cake is very simple, you can also play with your creativity to create your own unique laminating cake.

3, with a knife to chop the milk chocolate, do not directly with the hands of the chocolate pinch, put on gloves or separated by a clean cloth. Otherwise the temperature of your hand will melt the chocolate.

4. It's very easy to put large almonds into the grinder cup of a food processor and beat them a few times to make them into crumbs. Dab the chopped almonds randomly on the sides of the cake, not too evenly, to create a nice effect.

Second recipe,

Main ingredients

400g light cream, 120g low gluten flour

Supplementary ingredients

115g granulated sugar, 75g milk, 4 eggs, 70g corn oil, a few drops of lemon, 4g baking powder, 4 mangoes, 250g blueberries, 40g powdered sugar, 10 carmelized seeds

Step 1

First prepare the ingredients for the cake and weigh them.

Step 2

The bowl for beating the egg white batter should be free of water and oil, and the egg whites should not be mixed with a little egg yolk mixture to ensure that there is no oil or water in the bowl. After separating the egg yolks from the whites, add 45 grams of sugar to the egg yolks, whisk in 70 grams of corn oil, add 70 grams of milk, sift in the mixed low gluten flour and baking powder, mix well and set aside.

Step 3

Add a few drops of lemon juice to the egg whites and beat with an electric mixer, add sugar in three batches and beat until dry peaks form. Pick one-third of the beaten egg white to mix the yolk batter mix, mix well and then pick one-third of the egg white into the batter mix well, and then mix the last egg white and egg batter mix, mix the egg white batter yolk batter, be sure to pay attention to a rubber knife according to the way of stir frying from the bottom to the top of the mix evenly, prevent defoaming, put into the cake molds, lift the molds away from the countertop more than 3 centimeters to the position of the downward vibration of the three times, shock out of the air bubbles, you can Put it into the oven.

Step 4

After the oven is preheated, put the cake into the second layer of the oven, and bake at 146 degrees Celsius for about 30 minutes, then at 162 degrees Celsius for 30 minutes. After baking, remove the cake from the oven and drop it onto a cooling rack to cool.

Step 5

After the cake has cooled, unmold it with a paring knife and divide it into thirds with a serrated knife.

Step 6

Take out the cream and prepare it (the cream should not be frozen in the freezer, it has to be kept in the refrigerator). Pour the cream into a clean container, add the powdered sugar, 400g of cream 40g of powdered sugar, add the powdered sugar in three times, and beat until you can see very clear lines after. Observe while beating, do not overdo it, the whisk can be lifted to pull out the corner of the firm, this time the cream is very fine, whipping is completed this part is complete.

Step 7

Use a spatula to spread the buttercream onto the cake, patting it down as you rotate the laminating table. Peel and cut the mango into small diced pieces, spread a layer of cream on the cake, spread a layer of diced mango and cover with a layer of cake pieces.

Step 8

Spread the buttercream on the cake top, then use a laminating gun, fill it with buttercream, make various patterns and arrange the blueberries. Squeeze a circle of buttercream around the outside of the cake and arrange the blueberries one by one.

Step 9

Fill with fruit and add a few mint leaves to complete a delicious blueberry cake.

(Picture for reference only)