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Sponge cake with blueberry cream, champagne jelly and edible flowers
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 4 eggs
- 1 pinch of salt
- 80 g sugar
- 1 tsp vanilla extract
- 60 g flour
- 1 tbsp cornflour
- 1/2 tsp baking powder
- 30 g almonds, ground
- 5 leaves gelatine
- 200 ml white wine, dry
- 250 ml champagne
- Icing sugar, to taste
- 2 – 3 handfuls of edible flowers, e.g., viola in various colours and sizes
For the filling:
- 100 g blueberries
- 200 g mascarpone
- 150 ml cream
- 2 tbsp vanilla sugar
- 2 tbsp blueberry jam
To garnish:
- Edible flowers, (e.g., viola)
- Mint
- 1 handful of blueberries
Instructions
- Preheat the oven to 180°C top/bottom heat. Line the base of a springform pan with high sides (approx. 18 cm Ø) with baking paper.
- Separate the eggs and beat the egg whites with the salt until stiff, adding half of the sugar. Whisk the egg yolks with the remaining sugar and the vanilla extract until foamy. Sift the flour with the cornflour and baking powder and mix in the almonds. Add the beaten egg whites to the egg yolk mixture and gently fold in. Pour the flour and almond mixture on top and fold in. Pour the batter into the prepared tin, smooth it out and bake in the oven for 30 – 35 minutes (test with a stick). Remove, leave to cool slightly, then remove from the tin and leave to cool on a cooling rack.
- For the filling, sort out the blueberries, wash and pat dry. Mix the mascarpone with 2 tablespoons cream, 1 tablespoon vanilla sugar and the blueberry jam until smooth. Whip the remaining cream with the remaining vanilla sugar until stiff and fold in with the blueberries.
- Cut the cake in half horizontally, place the bottom half on a plate and enclose with a high cake ring. Pour the blueberry cream on top, smooth it down and cover with the second layer. Chill the cake for about 30 minutes.
- Soak the gelatine in cold water. Take about 50 ml of the white wine and heat it. Mix the remaining wine with the champagne and sweeten with icing sugar to taste.
- Dissolve the well squeezed gelatine in the warmed wine, first mix with 4 – 5 tablespoons of the champagne mixture, then stir this into the remaining champagne mixture. Pour about 3/4 of the liquid jelly onto the cake and refrigerate until the jelly begins to set.
- Meanwhile, sort out the blueberries, wash and pat dry. Remove the tart, sprinkle lavishly with edible flowers and a few blueberries as well as a few leaves of mint.
- Heat the remaining champagne jelly again briefly until it is liquid, pour it over the cake and refrigerate for about 3 hours until the jelly has set.
- Carefully remove the cake ring and decorate the top of the cake with a few fresh edible flowers. Cut the cake into pieces and serve garnished with a few blueberries and edible flowers.
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