Blueberry Cream Cake

I made this beautiful looking Blueberry Cream Cake last week for my Mum’s birthday and it turned out so delicious that I want to share the recipe with all of you. A Victorian sponge cake free from gluten, filled and covered with blueberries and whipped cream.

For the sponge (2 layers):

300 g of gluten-free flour
300 g of margarine
300 g of sugar
4 eggs
2 teaspoons of pure vanilla extract
1 teaspoon of gluten-free baking powder
Pinch of salt

For the filling:

500 g of blueberries
350 ml blueberry juice
40 g of gluten-free custard powder
30 g of sugar
400 g of whipping cream
10 g of stabilizer for whipping cream (optional)
20 g of vanilla sugar

Preheat the oven to 175°C. Grease two cake tins (26 cm) and line the bottom with greaseproof paper. For the sponge, melt the margarine until soft and combine it with the sugar in a large mixing bowl until. Add the eggs – one at a time – and mix until light and fluffy. Add the vanilla extract and salt to the mixture. Sieve the flour and baking powder into the bowl and stir until you have a nice and smooth batter. Divide the mixture between the two cake tins and bake in the preheated oven for 20 minutes and until golden brown. Make the test and insert a skewer into the middle of the cake. If it comes out clean, the cakes are ready. Take them out and leave to cool completely.

For the filling wash and sieve the blueberries. Combine the sugar and custard powder in a small bowl and add 5 tablespoons of the blueberry juice, stir well until smooth. Then in a pot, bring the rest of the juice to the boil and stir in the custard mixture. Let simmer for 1-2 minutes while stirring. Turn off the heat and carefully add the blueberries to the mixture. Leave to cool for 5-10 minutes while making the whipped cream.

For the whipped cream, use the cream straight from the fridge and pour into a bowl. The cooler the better, lactose-free cream works just as well. I use an electric mixer to whip cream – start at low speed and increase gradually to medium and then high speed. Optional: Add the stabilizer powder to help to thicken. Add the vanilla sugar once the cream starts to form soft peaks. Continue beating on high speed until the mixture thickens even more and stiff peaks form. If you tilt the bowl, the mixture should not slide around.

Place one of the sponges on a plate or cake stand. Carefully spread half of the blueberry mixture on top, continue with half of the whipped cream. Place the second sponge on top and press down slightly. Cover the second sponge with the other half of the cream first, followed by the blueberries. Place the cake in the fridge to cool down and set completely before serving.



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