Скачать или смотреть BLUEBERRY CAKE WITH WHITE CHOCOLATE

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CAKE BATTER
4 eggs (medium)
150 g white caster sugar
8 g vanilla sugar (1 sachet)
4 g lemon zest (zest of 1 lemon)
85 ml sunflower oil
75 g unsalted butter
125 g Greek yogurt
215 g flour (all-purpose flour)
8 g baking powder

250 g blueberries

WHITE CHOCOLATE GANACHE
50 ml whipping cream
150 g white chocolate

BLUEBERRY MIXTURE
50 g blueberries
25 g granulated sugar

Melt the unsalted butter in a saucepan over low heat. Let it cool.

Break the eggs into a bowl. Add the white caster sugar and vanilla sugar. Mix for 2-3 minutes. Add the lemon zest, sunflower oil, melted unsalted butter, and Greek yogurt. Mix well. Sift the flour and baking powder into the bowl. Mix until smooth.

Pour half of the cake batter into a springform/baking pan lined with parchment paper. Sprinkle blueberries over the batter and cover them with the remaining cake batter.

Place the blueberry cake in a preheated oven at 170 ℃. Bake for 30-35 minutes. Keep an eye on the baking time, as each oven may vary. The cake is done when you insert a skewer/toothpick and it comes out dry. Flip the cake once it has firmed up and let the blueberry cake cool completely.

Heat the blueberries with sugar and water in a saucepan over medium-high heat. Bring the mixture to a boil for 10 minutes or until it thickens. Stir regularly.

Take a bowl and place a sieve on top. Add the blueberry mixture and press it with a spatula or spoon. Put the blueberry mixture into a piping bag.

Heat the whipping cream until it's almost boiling. Add the white chocolate pieces. Let it sit for 1 minute. Mix until smooth.

Spread the white chocolate ganache evenly over the cooled cake. Immediately pipe some dots of blueberry jam on top. Take a skewer/toothpick and run it along the dots to create a nice marble effect. Place the blueberry cake, covered, in the refrigerator until the topping is well set. It can also stay overnight (this allows the flavors to blend even better).