Cardamom and Blueberry Cake

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by: KokiDoo






Luscious Birthday Cake with cardamom cake layers and magnificent Blueberry Swiss Meringue Buttercream Frosting crowned with fresh blueberries and meringues!




ingredients

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serves: 8

For the cake

2 eggs

2 1/3 dl (1 cup) sugar

1 1/6 dl (1/2 cup) flour

1 1/6 dl (1/2 cup) potato starch

1 tsp baking powder

1/2 tsp ground cardemom

For the Blueberry Swiss Meringue Buttercream Frosting

400 g blueberries

2 tbsp water

5 egg whites

3 dl (1 1/4 cup) sugar

325 g (1 1/2 cup) butter (at room temperature)

2 tsp vanilla extract

For the Decoration

blueberries

mini meringues

daisies

Nutrition Facts
Cardamom and Blueberry Cake

Servings Per Recipe: 8

Amount per Serving

Calories: 951

  • Total Fat: 34.4 g
  •     Saturated Fat: 21.3 g
  •     Trans Fat: 1.3 g
  • Cholesterol: 128.3 mg
  • Sodium: 351.8 mg
  • Total Carbs: 155.8 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 135.8 g
  • Protein: 6.4 g
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preparation

1.  For the Cake

2.  Preheat oven to 150 degrees C (300 degrees F).

3.  Grease and line a 10 cm (4 inches) baking pan with parchment paper.

4.  Cream eggs and sugar until light and fluffy.

5.  Sift together flour, potato starch, baking powder, and cardemom.

6.  Using a spatula, gently fold the flour mixture into the creamed mixture until the flour is fully incorporated.

7.  Bake for about 20 minutes, until a cake tester comes out dry.

8.  For the Blueberry Swiss Meringue Buttercream Frosting

9.  Place blueberries and water in a saucepan, heat until it boils and then let it boil for about ten minutes.

10.  Let it cool completely.

11.  Combine egg whites and sugar in a heat proof bowl and place it over a pot of boiling water.

12.  Whisk constantly by hand until the temperature reaches 65 degrees C (150 degrees F) or the sugar has dissolved completely.

13.  Beat in an electric standing mixer with the whisk attachment, starting on low and gradually increasing to medium-high speed, until the meringue is thick, glossy, forms stiff peaks and the bowl is no longer hot to the touch. This takes about 10 minutes or so.

14.  Switch to the paddle attachment and put the mixer on slow-medium speed.

15.  Add the butter, a small piece at a time and mix well after each addition. Continue beating until the buttercream has a silky smooth texture.

16.  Add half of the blueberry puree and whip until it is smooth again (can take some minutes).

17.  Divide the buttercream in two (one part to frost the cake and one part to fill the cake).

18.  Add the rest of the blueberry puree to one of the parts and keep beating until smooth again (this will be the buttercream for the filling).

19.  Assembly and Decoration

20.  Cut the cardemom cake even and divide it in four layers.

21.  Place one layer on a cake plate, spread the blueberry buttercream for the filling on top and repeat until you come to the last cake layer.

22.  Place the last cake layer bottom up.

23.  Cover the cake with a thin layer of frosting and chill for about half an hour.

24.  Cover the cake with frosting again but this time with a thicker layer of frosting.

25.  Decorate with blueberries, mini meringues and daisies.

Cooks' note:
Swiss Meringue Buttercream must be served at room temperature in order to experience its velvety smoothness.

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