Boston Cream Blueberry Cake
By VicentaLakin
Recipe Recommendations
- egg yolk
- fine sugar 60 grams
- salt a little
- vanilla extract a little
- milk 40 ml
- White Snow Grape Seed Oil
- low-gluten flour 70 grams
- baking powder 2.5 grams
- protein of 3
- Big Red Blueberry Jam appropriate amount
- whipped cream appropriate amount
- fruit appropriate amount
- mint leaves appropriate amount
- dried fruits appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Boston Cream Blueberry Cake
1
Pour egg yolk, 25 grams of sugar, salt, and vanilla essence into a container and stir well.
2
Add grape seed oil and milk.
3
Stir well to fully blend the oil, milk and egg yolk.
4
Sieve in low-gluten flour and baking powder.
5
Stir well and form egg yolk paste. Set aside.
6
Add the remaining sugar to the egg white.
7
Beat with an egg beater until dry and frothy.
8
Mix 1/2 of the beaten meringue and egg yolk paste well.
9
Pour the mixed egg yolk paste into the remaining 1/2 of the protein cream,
10
Gently stir evenly with a rubber spatula.
11
Pour the mixed batter into a medium chrysanthemum paper cup, send it to the preheated oven, middle layer, 185 degrees for 20 minutes (the time and temperature are for reference only, please adjust the temper of your own oven), and bake it immediately after baking. Be sure to invert it on the grill until cool to prevent the cake from shrinking.
12
Cut the cool cake into 2 slices.
13
Spread the cream first.
14
Then spread in Big Red Blueberry Sauce.
15
Cover another piece of cake and spread a thin layer of whipped cream on top.
16
Finally, garnish with cream, fruit, and dried fruits.