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🍰 Mini Blueberry Cake

186 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put eggs, one tablespoon of hot water, 50 grams of sugar, and a pinch of salt into a mixing bowl.
  2. 2. Beat the mixture with a mixer for about three minutes until it is light and creamy.
  3. 3. Mix whole wheat flour and baking powder in a separate bowl.
  4. 4. Stir the flour mixture briefly into the egg mixture.
  5. 5. Line a 20-centimeter springform pan with baking paper.
  6. 6. Pour the batter into the pan and smooth it out.
  7. 7. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas levels 2 to 3).
  8. 8. Bake the dough for about ten minutes in the preheated oven.
  9. 9. Take the cake out of the oven and release the springform ring.
  10. 10. Turn the dough out onto a cake rack and let it cool completely.
  11. 11. Soak gelatin in cold water.
  12. 12. Wash a lemon hot and dry it.
  13. 13. Grate about one third of the lemon peel finely.
  14. 14. Squeeze the soaked gelatin.
  15. 15. Warm the gelatin in a small pot while stirring until it has dissolved.
  16. 16. Stir four tablespoons of buttermilk into the gelatin first.
  17. 17. Add the remaining buttermilk, lemon peel, and remaining raw cane sugar.
  18. 18. Place the cream in the cool until it starts to set.
  19. 19. Wash blueberries in a large bowl.
  20. 20. Let the blueberries drain well in a sieve.
  21. 21. Peel the baking paper off the cooled cake base.
  22. 22. Cut the biscuit horizontally through the middle once.
  23. 23. Place a cake ring around the lower biscuit base.
  24. 24. Whip cream stiff.
  25. 25. Fold the whipped cream into the buttermilk cream.
  26. 26. Take two thirds of the blueberries and two thirds of the buttermilk cream.
  27. 27. Fold the blueberries into the cream.
  28. 28. Put the mixture on the lower biscuit base and smooth it out.
  29. 29. Place the second biscuit base on top.
  30. 30. Distribute the remaining buttermilk cream irregularly over it.
  31. 31. Sprinkle the remaining blueberries over it.
  32. 32. Chill the blueberry cake for at least one hour.
  33. 33. Dust the cake with powdered sugar before serving.

Nutrition per serving