BLUEBERRY CREAM CAKE #DESSERT #BLUEBERRY

This Blueberry Cream Cake is comprised of layers of vanilla cake, custom made blueberry jam and fleecy mascarpone cream icing and encompassed by blueberries. Lotsa and lotsa blueberries. I nearly called this cake Blueberry Dream Cake. Why? It's so stacked with blueberries that it is a blueberry darling's blessing from heaven.

I simply love blueberries and the possibility of blueberries covering every one of the sides of the cake has been drifting in my psyche for a long while. I was simply trusting that the season will begin when blueberries are in bounty (and therefore shoddy).

So indeed, this has been a blessing from heaven for me. Don't bother in the event that you may believe I'm somewhat insane for arranging every one of the berries in columns. Lotsa and lotsa columns. It has all been justified, despite all the trouble let me tell you.It's pressed with blueberries outwardly as well as loaded up with hand crafted blueberry jam inside. So you kinda get the marriage of the two flavors with the concentrated blueberry enhance inside the cake and after that the brilliance of the new blueberries outside the cake.

INGREDIENTS:

• 2 cups blueberries (fresh or frozen)
• 6 tbsp. sugar
• ¼ cup water
• 1 tbsp. orange liqueur (Grand Marnier)
• 1 tsp. orange zest (optional)
• 2-3 cups fresh blueberries for decoration

Cake:

• 2/3 cups (150 g) butter, room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 2 tsp. vanilla
• 2 cups (230 g) cake flour
• 2 tsp baking powder
• 1 1/3 (300 ml) cup milk

Frosting:

• 2-1/2 cups (625 ml) heavy whipping cream (35%)
• 1 (275g) tub of mascarpone cheese
• 1 cup (100 g) confectioner sugar
• 2 tsp vanilla

METHOD:

• Place the 2 cups of fresh or frozen blueberries in a sauce pan with sugar and water over medium heat until it starts boiling, about 3 minutes.  Add the orange liqueur and stirring from time to time until thickened, about 20 minutes.  Stir in the orange zest and set aside to cool.

CAKE:

• Preheat the oven to 350°F; and line 2 x 6" round cake pans with parchment circles.
• Cream butter with sugar until light and creamy.  Whisk in eggs and vanilla until well mixed. 
• In another bowl, sift cake flour with baking powder.
• Stir the flour mixture alternately with milk, beginning and ending with the flour mixture.
• Pour batter in prepared cake pans and bake for approx. Bake cake for approximately 40 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
• Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. Cool completely.

FROSTING:

• Place the mascarpone in the bowl and whisk to break it and lighten it up.  Add the rest of the ingredients and whisk until fluffy and stiff peaks have formed but be careful to not overbeat it dry.  Frosting should be still be on the fluffy side and smooth.

ASSEMBLY:

1. Cut each cake horizontally into two.  Place the frosting in a pastry bag fitted with a coupler or tip about ½” round. Place the cake on to a board or serving platter and pipe a dam of frosting along the edge of the cake.  Spread 1/3 of the jam and pipe more of the frosting to cover the jam.  Place another cake on top and repeat the process 2 more times and placing the last piece of cake on top.  Frost the cake completely.  Place the blueberries on the side of the cake.  Using a St. Honoré pastry tip, pipe tear drop shapes all around the top of the cake 

For more detail :http://bit.ly/2SHD75h

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