Tuesday, June 19, 2012
TWD 10 - French Blueberry Cake
Therefore, I made the original génoise recipe, but I made a blueberry cream of my own. :)))
The génoise was a very interesting dough to make. It reminded me of the Hungarian "piskóta", which the google translates it as sponge cake.
I started with - of course - cold eggs, as I did not pay attention that it had to be at least room temperature. So I came up with a special solution. Poured hot-hot water into a large basin and put my mixing bowl in it and continued with mixing the eggs with the sugar. It turned out to be prefect. :))))) I looked odd though. :)))
BLUEBERRY MASCARPONE CREAM
200 g blueberry
250 g mascarpone
2,5 dl heavy cream
2-3 teaspoon sugar
Mix all ingredients with a hand-held mixer. It is more than enough to cover and fill an 8-inch two-layer cake.
As this was a whole cake and not a chocolate one, it took 4-5 days for me and my husband to eat it. Of course, some friends did helped in the process. :))) If you keep it in the fridge, it is still perfect after 4-5 days. Some tips though:
- cover it as it will absorb all odors from the fridge :))
- if the cover touches the top of the cake it will push the cream until the cake and the top 0,5 inch will be soaked and wet. :))
To avoid the above problems, one solution is to eat it right away. :)))
For detailed description, picture tutorial and precise ingredients click on Sophia's (Sophia's Sweets) or Allison's (Think, Love, Sleep, Dine) blog.