Blueberry Cream Cake

To make a butter cake, it must be delicious, beautiful, and the butter must be stable. How to make it better?

You only need two chiffon or sponge cakes, a little jam and light cream to complete a high-value blueberry cream cake!

This cake will be left empty in the middle, you can put a lot of blueberry cream, and then bury the right amount of blueberries, the moment you cut it is quite beautiful~

It is a classic way to whipped cream with jam. Sweet and sour jam can bring out the milky aroma of cream. Among all jams mixed with cream, I think blueberries are in the top 3, and it is another thing to match with cocoa chocolate sponge A taste, very good.

And the cream that is whipped with jam is more stable, and there is no pressure to decorate the flowers~

At the same time, the sponge cake is added with blueberry powder, the whole cake has a strong blueberry aroma, and it feels like a huge blueberry! If you don’t have blueberry powder, you can switch to cocoa powder.

Blueberry Cream Cake / Recipe

Blueberry Sponge Cake:
140g eggs
Sugar 100g
Corn syrup 10g
Vanilla extract 2g
Low-gluten flour 90g
Blueberry powder 10g
25g butter
Milk 45g + milk tea 40g mix

Blueberry cream:
Light cream 250g
Blueberry jam 90g
Blueberries
Syrup water (optional)

Production Process

Blueberry Sponge Cake

1. Put the eggs, sugar, vanilla extract, and corn syrup into a basin and place on the hot water. While heating, stir the ingredients to fuse until the liquid is heated to 40 degrees and leave the water. Then first mix the milk and blueberry powder, then put the oil in, put it on this hot water to heat and melt, and keep the water temperature at 50-60 degrees.
2. Dispense the egg liquid immediately, and pull it up like this to draw obvious lines and not disappear quickly.
3. Next, sift in the low flour and blueberry flour, and use a mixing method to roll evenly. Without replacing blueberry powder with cocoa powder, of course the taste will be different.
4. Take out the blueberry milk butter liquid soaked in hot water, take a spatula and mix it into the milk liquid;
5. Then pour the mixture back into the total batter, and still use the mixing method to roll evenly. If you want a better color, you can add a drop or two of purple food coloring.
6. Pour the batter into a 7-inch mold, shake it a few times, and bake it in a 180 degree oven for 30-35 minutes.
7. After baking, release the mold and tear off the baking paper. After it is completely cooled, cut off the baking surface and cut into 2 slices with a 6-inch mousse ring. The remaining leftovers are sieved into powder.

Blueberry Cream

1. Whip the whipped cream until 6 is distributed, there are lines and a certain degree of fluidity
2. Then pour in blueberry jam, and send to piping state. You can make your own jam or buy it~ This cream can be used to spread noodles, make fillings, or decorate flowers!

Combination

1. Brush a layer of syrup water on the cake to increase the moist taste, or without syrup water. Then apply a layer of cream, not too thin, but a little more.
2. Sprinkle the blueberries evenly, so that the cut will have a beautiful cross section!
3. Spread a layer of cream to cover the blueberries
4. Cover the cake slices and also sprinkle a layer of syrup water
5. Spread the cream and spread the whole cake. Smooth the sides, smooth the top and finish. Pay attention to leave a little bit into the piping bag, and then piping the flowers.
6. Spread the sifted cake pieces evenly on the sides of the cake, without sprinkling the cake pieces on the top!
7. Then squeeze a circle of butter to decorate the flowers, you can use your favorite flower mouth~
8. Put blueberries and mint appropriately, and sprinkle a layer of powdered sugar to complete it!

The pink daisy is charming, the light blueberry purple and the green mint embellished, elegant and fresh~

Cut a piece, beautiful section

Whether it’s a cake base or a cream filling, the whole cake is full of sweet and creamy flavor, which is fascinating~

Soft blueberry sponge, smooth blueberry cream, and real fruit in the middle, every bite is enjoyable~

If you need a more stable and fragrant cream filling, you can mix it with cream cheese!

Tips
It is recommended to use UFM1000P, a high-volume ultrasonic machine capable of cutting cheesecake round products. The machine has dual product holders and fully automatic product positioning, indexing and roll feed separator blades. The device also has a light curtain safety sensor, eliminating the need to open and close the door, thereby reducing cycle time. This machine is most suitable for manufacturers who produce 300 or more products per hour.