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Blueberries and Cream Cake
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Chef Eddy Recipe
Blueberries and Cream Cake
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Vanilla cream soaked cake layers topped with a lightly sweetened homemade blueberry jam and finished off with whipped cream rosettes. 

Prep time
0:65
Bake/Cook time
0:35 to 0:37
Yield
8-10 slices
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Blueberries and Cream Cake
Extra Fine Granulated Sugar
Prep time :
0:65
Bake/Cook time :
0:35 to 0:37
Yield :
8-10 slices

INGREDIENTS

Cake

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Butter and flour an 9-inch round cake pan, cut a round piece of parchment paper and line bottom of pan. Set aside.
  3. Sift together flour and baking powder and set aside.
  4. Separate eggs, make sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
  5. In bowl whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Add salt, vanilla extract and lemon zest. Stop mixer and set aside.
  6. In separate bowl whip egg whites and second listed 3 tablespoons sugar on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
  7. Add 1/2 of flour and gently fold until incorporated. Add remaining flour and combine gently. Scrape in pan and place in oven.
  8. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 35-37 minutes.
  9. Remove cake from oven and turn upside down on a towel or plastic food film-lined surface. Set aside to cool.
  10. In a medium saucepan combine blueberries and 1/2 cup sugar along with lemon juice and bring to a boil. Turn to simmer and stir for approximately 10-15 minutes or until the mixture has thickened. Remove from heat and let cool. Setting the pan in an ice bath will accelerate the chilling time.
  11. Combine evaporated milk with 2 tablespoons sugar and vanilla and stir until sugar is dissolved.
  12. Slice cake horizontally in half using a serrated knife and place one cake round on a serving platter.
  13. Spoon 1/2 of evaporated milk mixture onto cake round.
  14. Whip cream with 3 tablespoons sugar and vanilla to medium peaks and spread 1/2 onto moistened cake round.
  15. Spoon 1/3 of blueberry jam onto cream and cover with remaining cake round. Moisten cake round with remaining evaporated milk. 
  16. Using a pastry bag, pipe rosettes along edge of cake. Pipe remaining cream into center and top with remaining blueberry jam.
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